Ceri S Chocolate Cheesecake Recipe
Ingredients
| Crust | ||
| 1 1/2 cups crushed chocolate cookie crumbs | ||
| Ground almonds | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Ground cinnamon | 1/2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) (Filling) | |
| Cream cheese package | 3 , softened (Filling) | |
| Eggs | 3 (Filling) | |
| package | 1 , melted (Filling) | |
| Cocoa powder | 2 Tablespoon (Filling) | |
| Vanilla | 1 Teaspoon (Filling) | |
| 2 tablespoons apricot brandy | ||
| Sour cream | 1 Can (10oz) (Filling) | |
| All purpose flour | 1/4 Cup (16 tbs) (Filling) | |
| Glaze | ||
| Apricot preserves | 1/2 Cup (16 tbs) (Filling) | |
| 1/4 cup apricot brandy | ||
| Whole apricots, canned or fresh | ||
Directions
1. Make crust: Combine chocolate crumbs, ground almonds, butter or margarine and cinnamon until well blended in a medium-size bowl. Press into side and bottom of a well buttered 9-inch springform pan. Chill.
2. Make filling: Beat sugar and cream cheese until fluffy in large bowl of electric mixer at high speed. Gradually blend! in eggs, one at a time. Stir in melted1 chocolate, cocoa, vanilla and brandy. Beat in sour cream; fold in flour; pour into prepared pan.
3. Bake in moderate oven (325°) 1 hour, or until cake is set at edge but still soft in center. Turn off oven and keep cake in oven, with door closed, 1 hour. Cool in pan on wire rack until at room temperature, then chill overnight, or until firm. Carefully remove side of pan; place cake on wire rack over a sheet of wax paper.
4. Make glaze: Heat apricot preserves in a small saucepan; press through sieve; return to pan and add 1/4 cup brandy. Brush onto top of cake. Garnish with whole apricots and rosettes of whipped cream, if you wish. To make rosettes, whip 1/2 cup heavy cream in tall narrow bowl with electric mixer at high speed until almost stiff; add 2 tablespoons apricot brandy and finish whipping; pipe onto cake with pastry bag fitted with #20 star tip.
2. Make filling: Beat sugar and cream cheese until fluffy in large bowl of electric mixer at high speed. Gradually blend! in eggs, one at a time. Stir in melted1 chocolate, cocoa, vanilla and brandy. Beat in sour cream; fold in flour; pour into prepared pan.
3. Bake in moderate oven (325°) 1 hour, or until cake is set at edge but still soft in center. Turn off oven and keep cake in oven, with door closed, 1 hour. Cool in pan on wire rack until at room temperature, then chill overnight, or until firm. Carefully remove side of pan; place cake on wire rack over a sheet of wax paper.
4. Make glaze: Heat apricot preserves in a small saucepan; press through sieve; return to pan and add 1/4 cup brandy. Brush onto top of cake. Garnish with whole apricots and rosettes of whipped cream, if you wish. To make rosettes, whip 1/2 cup heavy cream in tall narrow bowl with electric mixer at high speed until almost stiff; add 2 tablespoons apricot brandy and finish whipping; pipe onto cake with pastry bag fitted with #20 star tip.
Chef
