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Home > Desserts > Cheesecakes
Chocolate Cheesecake
Ingredients:
- 3/4 cups finely crushed graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 1 package chocolate pudding and pie filling
- 3/4 cup sugar
- 1 cup milk
- 1 square Baker's unsweetened chocolate
- 3 8 ounce package cream cheese, softened
- 3 egg yolks
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 3 egg whites
- 1 cup sour cream
Combine graham cracker crumbs, sugar and melted butter. Press on bottom
and sides of a greased 10 inch springform pan. Combine pudding mix, sugar
and milk in saucepan. Add chocolate. cook and stir over medium heat
until mixture comes to a full boil. Remove from heat. Cover surface
with waxed paper and set aside.
Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding. Beat egg whites until stiff.
Fold in egg whites. Pour over crumbs in pan. Bake on lowest
rack at 425º F for about 35 minutes or until center is set lightly when
touched. Cool 4 hours. Spread top with sour cream.
Preheat the oven to 350º F. In a food processor, combine the cream cheese,
sugar, salt and eggs; blend until smooth, scraping down the sides of the
container as necessary. Add the sour cream (see note), lemon juice,
bourbon, vanilla and butter and blend.
Pour the filling into the cookie-crumb shell and bake in the middle of
the oven for 45 minutes. Turn off the oven, prop the oven door open
slightly and allow the cake to rest in the oven for 1 hour. Cool on
a rack and refrigerate for at least 8 hours.
Note:
If the container of the food processor is not large enough,
add only 1 cup of sour cream. Pour about half the mixture into a
mixing bowl; add the remaining 2 cups of sour cream to the processor
and blend. Combine both batches in the mixing bowl and stir to blend.
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