Ingredients
1 stephen ceideburg
CRUST
1 cup all-purpose flour
1/2 cup granulated sugar
6 tbsp unsalted butter *
1/2 cup chopped walnuts
3 oz chopped bittersweet or semisweet ch, ocolate
1 egg yolk
1 tbsp whipping cream
1 vegetable oil
FILLING
2 lb cream cheese, softened
1 cup firmly packed brown sugar
5 eggs, at room temperature
3/4 cup sour cream
3 tbsp all-purpose flour
1 tsp vanilla
1/8 tsp almond extract
4 oz bittersweet or semisweet chocolate,, chopped
TOPPING
1 cup sour cream, softened
1/3 cup firmly packed brown sugar
GLAZE
1/2 cup whipping cream
3 oz bittersweet or semisweet chocolate,, chopped
Directions
* chilled and cut in small cubes
To make crust: Preheat the oven to 350 degrees.
Mix flour and sugar, and cut in the butter until the mixture resembles
coarse crumbs. Add the nuts and chocolate.
In a separate bowl, mix the egg yolk and cream. Add to the crumb
mixture and stir until moistened.
Oil a 10-inch springform pan. Pat the mixture into the bottom of the
pan. Bake for 15 minutes. Cool.
Reduce oven temperature to 325 degrees.
To make filling: Using an electric mixer, beat the cream cheese and
sugar until fluffy. Add the eggs, one at a time, beating well after
each addition. Beat in the sour cream, flour, vanilla, almond extract
and chopped chocolate. Pour into crust- lined pan and bake for 1 hour
or until center moves slightly.
To make topping: Mix sour cream with brown sugar and pour over
cheesecake. Return to oven and bake 15 minutes longer. Cool
completely, then refrigerate overnight.
To make glaze: Heat the whipping cream over medium heat, add the
chopped chocolate and stir until smooth. Cool to room temperature,
then drizzle over cheesecake.
From Lakehouse Restaurant, Lake Oswego.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
Servings: 16 servings
Chocolate Chunk Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to prove the history of recipes far back into the distant past, in truth as far back as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these early cook books were just primitive hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something we still use today. Aspicius recounts how the ancient Romans made use of many spices, including a few that will be familiar to modern chefs for example basil, fennel and dill. Later, there are two interesting recipe books which were published in the 14th Century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the nobility of that period. Later on in the 1400s, the Crusaders brought back many new foods and herbs from Arab cooking, including basil and coriander. The introduction of these new tastes caused an increase in books on cooking, most of which still exist in academic collections. By the time we get to the 20th century, recipe publications are increasing in popularity mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Chunk Cheesecake recipe.
