| Servings |
servings
|
|
Ingredients
CRUST
FILLING
WINE PAIRING
Instructions
PREHEAT oven to 350°F.
COMBINE graham cracker crust, sugar and cocoa powder in a mixing bowl.
ADD melted butter (3 oz) until mixture has a wet sand consistency.
USE softened butter (1 oz) to grease 9-inch springform pan (bottom and sides).
PAT down an even layer of crumb mixture on the bottom and sides of the pan.
STORE in the refrigerator while you are making the filling.
CREAM together cream cheese and granulated sugar with mixer.
BEAT in egg yolks one at a time.
ADD sour cream, flour and vanilla.
STIR in chopped Green & Black’s Pure Dark Chocolate Roasted Almond chocolate and set aside.
WHISK egg whites in a different bowl until soft peaks are formed.
FOLD egg white into the chocolate mixture. Do not overmix.
POUR the filling into pan and bake for one hour.
TURN OFF oven and, let the cake remain in the oven for an additional fifteen minutes with the oven door open.
REMOVE the cake from the springform pan when it has cooled to room temperature, being sure to run a knife around the edge of the pan to loosen.
TOP cheesecake with additional chocolate, if desired
|
Ingredients
CRUST
FILLING
WINE PAIRING
|
Instructions
PREHEAT oven to 350°F.
COMBINE graham cracker crust, sugar and cocoa powder in a mixing bowl.
ADD melted butter (3 oz) until mixture has a wet sand consistency.
USE softened butter (1 oz) to grease 9-inch springform pan (bottom and sides).
PAT down an even layer of crumb mixture on the bottom and sides of the pan.
STORE in the refrigerator while you are making the filling.
CREAM together cream cheese and granulated sugar with mixer.
BEAT in egg yolks one at a time.
ADD sour cream, flour and vanilla.
STIR in chopped Green & Black’s Pure Dark Chocolate Roasted Almond chocolate and set aside.
WHISK egg whites in a different bowl until soft peaks are formed.
FOLD egg white into the chocolate mixture. Do not overmix.
POUR the filling into pan and bake for one hour.
TURN OFF oven and, let the cake remain in the oven for an additional fifteen minutes with the oven door open.
REMOVE the cake from the springform pan when it has cooled to room temperature, being sure to run a knife around the edge of the pan to loosen.
TOP cheesecake with additional chocolate, if desired
|
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.
