Chocolate Cheesecake IV RecipeOrigin: America Period: Modern |
Ingredients:
130g chocolate wafers 
Chocolate Cheesecake IV Preparation:Method:Crush the chocolate wafers into crumbs either in a food processor or by hitting them in a plastic bag with a rolling pin. Turn into a bowl and work in the butter until completely mixed. Press the resultant mixture into the base of a well greased 22cm diameter springform cake tin. Place in an oven pre-heated to 150°C and bake for 10 minutes then remove from the oven and set aside. In the meantime, add the cream cheese to a large bowl and beat until fluffy. Combine the cornflour and sugar then beat into the cream cheese mixture. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now fold in the vanilla, melted chocolat and sour cream and blend thoroughly. Turn the cheesecake mix onto the prepared base then place in your oven and bake for about 1 hour, or until the centre of the cake seems to be almost set when the pan is gently tapped. Turn the oven off and allow the cake to sit in the oven as it cools for 1 hour longer. Remove the pan from the oven and allow to cool to room temperature. Cover the top of the pan (do not touch the surface of the cheesecake) then transfer to the refrigerator and chill over night. Work your way around the side of the cheesecake with a spatula thn remove the sides of the pan. Transfer the cheesecake to a serving plate, decorate with whipped cream (if desired) and serve. |
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