My first love is making cheesecakes.
This recipe is the ultimate of all cheesecakes. It's rich, delicate texture & flavor is sure to tantalize the most sensitive taste bud . Be prepared to spend some time with it though.
1 1/2 cups graham cracker crumbs.
1/4 cup sugar
3 Tbsp margarine or butter, melted
1/2 cup semisweet choc. pieces
4 8 oz pkgs cream cheese, softened
1 1/4 cups sugar
3 Tbsp cornstarch
1/4 tsp salt
5 large eggs
1 8 oz container sour cream
2 tsp vanilla extract
1 1/2 cups heavy or whip cream
12 1 oz squares semisweet chocolate
8 oz white chocolate
Garnish-dapple whipped cream, Maraschino cherries and mint leaves
1 days ahead: (two is even better for aging process)
1.Preheat oven to 350. Grease 9' springform pan. In bowl, mix graham cracker crumbs, margarine & 1/4 cup sugar. press onto bottom of pan for crust. Bake crust 12-15 min. Remove crust from oven: sprinkle with chocolate pieces,let soften, then spread evenly over crust. Refrigerate while preparing filling. 2.In large bowl, with mixer at med. speed, beat cream cheese until light and fluffy. In small bowl, mix sugar, cornstarch, and salt; gradually beat into cream cheese until blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla, and 1 cup of heavy cream until blended and smooth. 3. Divide batter evenly into two 4-8 cup measuring cups or containers with pouring spout. In small saucepan over low heat, melt 8 squares semisweet chocolate. In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one measuring cup and stir white chocolate into batter in second measuring cup.4. To create zebra design, pour half of dark batter into springform pan in center. Holding white batter about 2 FEET ABOVE pan, pour about half of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra design). Repeat procedure 3 more times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter.(top of cake should look like a series of concentric circles.) 5. Bake cheesecake 30 minutes @ 350. Turn oven to 225 F and bake 1 hour & 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin blade around edge to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours. Over night is even better. ABOUT 1 HOUR BEFORE SERVING: 6. Prepare glaze: In 1-quart saucepan over med. heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove from heat. Stir in remaining 4 squares semisweet chocolate until melted and smooth. Cool glaze 10 minutes. Meanwhile carefully remove cake from pan to cake plate; with spatula, spread glaze over top and side sealing completely0. Refrigerate 30-45 minutes. Garnish and..your Done!
20 servings...Serve it proudly!! You earned it!!