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Chocolate Cheesecake



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Chocolate Cheesecake

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Share with Good Friends
Alison Becker Hurt, October 1999 Doubleday


"A real oldie, this recipe. I first learned to make this cheesecake when I was working for a now-defunct caterer to support my then-career — acting. My
job was to make what seemed like hundreds of these cheesecakes, which we
also sold retail. After I moved to Los Angeles, far from the catering kitchen
(located in the basement of a rock 'n roll club!) I went for years without
making another cheesecake. One day, while cleaning out files that had
moved across the country many times, I came across my recipe written on
the back of a paper towel. Cheesecake. It seemed so corny and so old-
fashioned, and it is. It is also still so good."

[Note: Funny thing, I have a Chocolate Cheesecake recipe in my personal
collection which is identical to this one. It was also scribbled down on a piece
of scrap paper - just the ingredients, no method. As I recall, it flew through
the office like wild fire one day.  Simple and excellent! Like all cheesecakes,
its flavor intensifies the day after baking. Enjoy!]

12 ounces semisweet chocolate,
finely chopped
1/3 cup water
1 tablespoon orange-flavored liqueur,
such as Grand Marnier
4 large eggs
1 3/4 cups sugar
2 pounds cream cheese,
at room temperature
2 teaspoons vanilla extract

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter an 8-inch round springform pan that is at least 2 inches
deep. In a heavy pot, melt the chocolate with the water and liqueur.
When melted, remove from the heat and let stand until cool.
In a large mixing bowl, using a handheld electric mixer at medium speed,
beat the eggs with the sugar until well combined, 3 to 5 minutes. Gradually beat in the cream cheese, 1/4 pound at a time, until the mixture is very smooth, 5 minutes. Beat in the cooled chocolate and the vanilla. Spread
the batter evenly in the prepared pan.
Bake in the preheated oven until the top edges of the cheesecake are
puffed and golden brown, about 1 hour. Let the cake cool in the pan for
30 minutes. Run a sharp knife around the inside of the pan to release the cheesecake from the sides (if they haven't already pulled away during the cooling process). Remove the sides of the springform, cover the cake with plastic wrap, and refrigerate for 30 minutes before serving. Bring to room temperature before serving, unless it is a very hot day, in which case, take
it out of the fridge at the last minute and enjoy it cold. Makes 8 servings.

Featured Archive Recipes:
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