Dessert — Chocolate Cheesecake by dvdlee

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Dessert -- Chocolate Cheesecake
Submitted by dvdlee on August 27, 2004 at 10:47 am

DESCRIPTION
Dessert -- Chocolate Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is for an incredible chocolate cheesecake given to me by Kappy Davis of San Antonio, TX. She ran a restaurant there for over 30 years. This cheesecake (along with her Plain, Strawberry and Pina Colada cakes) "paid the bills" and was one of the main draws of her wonderful place.

This recipe is unusual in that it depends totally on air being incorporated into the cheesecake through long mixing to create a very light and fluffy cheesecake yet has no dilution of the "cheese" taste. Don't worry if you have any cracks in the top of the cheesecake after baking. The topping will cover them up with no problems! This recipe may not be typical -- but it is good!

8 oz. vanilla wafers (ground fine)
1 tablespoon + 1 1/2 teaspoons cinnamon
6 tablespoons butter (melted)

Combine all ingredients above and mix until moist. Place in 9" or 10" springform pan. Using your fingers press crumb mixture to form a thin crust on the sides of the pan to around 3/4" inches from the top. (Apply pressure to the BOTTOM of the pan sides to force the mixture up.) Press balance of crumb mixture to coat the bottom. Place pan in refrigerator to "set".

3 eight oz. packages cream cheese (Philly brand please!)
1 1/4 cup sugar
4 eggs
1 tablespoon vanilla
1/2 cup cocoa (sifted)

Preheat oven to 325F. The cream cheese must be at room temp.! (Place in 200F oven for 10 min or so if cream cheese is still cold).

1. With either a stand or hand mixer beat cream cheese until light and fluffy. Gradually add sugar while continuing to beat. Beat this mixture, gradually increasing mixer speed to medium-high or high, around 5 minutes.

2. Place eggs in a separate bowl and whip with mixer on high speed until eggs change color and are very light (around 1 minute). Don't bother to clean the beaters of the mixer to do this.

3. Slowly add eggs to cream cheese mixture and beat around 10 minutes on high.

4. Fold in sifted cocoa and add vanilla. Then beat for another 5-10 minutes.

5. Pour into pan and bake for around 1 hour (until center is set or lightly firm and has just a bit of bounce back when lightly pressed). I've never cooked one longer than 73 minutes)

6. Place in refrigerator to slightly cool (around 15 minutes). Increase oven temp to 500F. (HOT oven)

16 oz. sour cream
1/2 cup sugar
1 tablespoon vanilla

Combine above ingredients. Spread on top of cheesecake. Bake for 5 minutes. NO LONGER than 6.

Cool on rack for 10 minutes, then overnight in refrigerator. Voila a perfect chocolate cheesecake.

You may want to lightly dust the top with grated dark cocolate or chocolate curls. Or just leave it plain. This is fun to cut at the table, since people see what they think is a plain cheesecake -- and when you cut it they discover a chocolate cake!

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