CHOCOLATE CHEESE CAKE
from: Good Housekeeping
In small bowl with mixer at low speed, beat butter, 1 1/4 cups flour, 1/4
cup sugar and 1 egg yolk until dough is well mixed. cover; refrigerate 1
hour. Preheat oven to 400 deg F.. Press 1/3 of dough into bottom of 10
inch Springform pan; reserve remaining dough in refrigerator. Bake bottom
crust 8 minutes. cool. Turn oven up to 475 deg. F. Meanwhile, in large
bowl with mixer at medium speed, beat cream cheese just until smooth.
reduce speed to low; gradually beat in 1 3/4 cup sugar, 3 tablespoons
flour and rest of ingredients, except cream until blended. At high speed,
beat 5 minutes. Press reserved dough around side of pan to within 1 inch
of top. do not bake. Pour cheese mixture into pan. Bake 12 minutes. Turn
oven control down to 300 Deg F. bake 50 minutes. Turn off oven. Leave in
oven 30 minutes. Cool in pan on rack 30 minutes. Refrigerate covered and
serve within 1 week, garnished with whipped cream if you like.
note: I have in the past, done this without the crust. works fine lined
with waxed paper. I have also instead of mixing the chocolate all in mixed
only half the chocolate with half the cheese mixture, poured the remaining
cheese mixture carefully on top and then poured the remaining chocolate on
top and swirled it through with a chop stick to give a pattern. I have not
mixed in the chocolate at all, but put it on top and swirled it on with a
chop stick.