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NEW YORK STYLE CHOCOLATE CHEESECAKE Recipe

   
 

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     NEW YORK STYLE CHOCOLATE CHEESECAKE

Category   Desserts - Breads
Sub Category   None
Servings   12-16

Ingredients
1-1/2 cups chocolate wafer crumbs
1 cup plus 3 TBS. sugar
3 TBS. unsalted butter, melted
2-1/2 pounds (5 8-oz. packages) cream cheese, softened at room temperature
1-1/2 tsp. vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 TBS. all-purpose flour
3 eggs
1 cup sour cream
 
8 oz. melted semisweet chocolate, cooled slightly
Optional garnish- strawberries, whipped cream, mint leaves

Instructions
Preheat oven to 350 (if using a DARK springform pan, preheat to 325).
Lightly grease the bottom and sides of a 9-inch springform pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 TBS. of the sugar, and the butter and mix well. Press onto the bottom of the springform pan and set aside.
In a large mixing bowl with an electric mixer, combine cream cheese, remaining 1 cup of sugar, vanilla extract, and vanilla seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of the pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator. Garnish, if desired.
Carol's note- To prevent cracking, I turn off the oven after 1 hour 5 minutes and let the cake cool down slowly with the oven. Then I let it cool down to room temperature on the rack before placing it into the refrigerator when it is completely cool.


Originally Submitted
2/27/2009





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