Cheesecake

[lizziee]

Cheesecake

• 
  

CRUST

• 1/2 c (1 stick) unsalted butter, room temperature
  
• 1 tsp vanilla extract
  
• 1 c all purpose flour
  
• 1 c almonds (about 3 1/2 ounces), llightly toasted, coarsely ground
  
• 1/2 c packed dark brown sugar
  
• 4 oz semisweet chocolate, chopped
  
• 2 T (1/4 stick) unsalted butter
  
• l 1/2 tablespoons water
  

FILLING

• 2 lb cream cheese, room
  

temperature

• 2 c packed dark brown sugar
  
• I tablespoon vanilla extract
  
• 4 large eggs
  

TOPPING

• 1 c sour cream
  
• 1/4 c packed dark brown sugar
  
• 20 whole almonds
  

FOR CRUST: Preheat oven to 350'F. But-

ter 1O-inch-diameter springform pan

with 23/4-inch-high sides. Using electric

mixer, beat 1/2 cup butter and vanilla in

large bowl until smooth. Add flour,

almonds and sugar; mix until well incor-

porated and small moist clumps form.

Press dough evenly onto bottom (not

sides) of prepared pan. Bake until edges

start to brown and crust is set, about 20

minutes. Transfer to rack and cool 5 min-

utes. Maintain oven temperature.

Combine chocolate, 2 tablespoons

butter and water in heavy small sauce

pan. Stir over low heat until melted

Spread 2/3 of mixture over crust. Reserve

remaining chocolate mixture.

FOR FILIING: Using electric mixer

beat cream cheese, sugar and vanilla in

large bowl until smooth. Add eggs 1 at a

time, beating just until blended. Spoon

filling over crust. Bake until cheesecake

puffs, sides are set and center moves only

slightly when pan is shaken, about 65

minutes (cake may crack). Transfer to

rack; cool 5 minutes while preparing top-

ping. Maintain oven temperature.

FOR TOPPING: Rewarm reserved

chocolate mixture over low heat. Mix

sour cream and sugar in small bowl until

smooth. Spread sour cream mixture over

cheesecake. Drizzle about 1 tablespoon

chocolate mixture decoratively over top-

ping; reserve remaining chocolate mix-

ture. Return cheesecake to oven; bake 3

minutes. Transfer to rack; cool 1 hour

Reheat remaining chocolate mixture

over very low heat until melted. Dip each

almond halfway into chocolate; arrange

around top edge of cake. Cover; chill

overnight. (Can be made 2 days ahead.

Keywords: Dessert, Cake

( RG418 )