“oomis1105, would you be willing to share your cheesecake recipe?”
With pleasure. I am one of those cooks who loves to share my recipes. Some people don’t but I figure if you like something I made enough to ask for the recipe, it’s a compliment. The cheesecake is only a tad more labor intensive than most recipes, but it is worth it, and it really is not so much extra work. Read recipe thoroughly before beginning.
Ingredients:
8 oz. package of chocolate chips
3/4 c flour plus 1/4 c flour
1 c plus 2 Tbs. sugar
1/4 tsp. salt
1/4 c butter
24 oz. bar type cream cheese (don’t use low-fat, you’re eating cheesecake, so enjoy it)
2 Tbs. vanilla
6 eggs, separated
1 c sour cream
Melt chocolate either in a double boiler or the microwave. Stir together 3/4 of the cup of flour, 2 Tbs. sugar, and salt. Add butter, plus 2 heaping Tbs. of melted chocolate. Make into a dough and press into the bottom of a greased springform pan. Bake at 400 degrees for about 10-15 minutes. Remove from oven. In a large bowl mix the cup of sugar and cheese. Add vanilla, remaining 1/4 c flour, egg yolks, and sour cream. Beat the whites up separately until fluffy, like for a sponge cake. Fold into the cheese batter. Remove 2 cups of the batter and fold in the remaining melted chocolate. Alternate spooning in dollops of chocolate batter and white batter into the pan. Take a knife and cut through the batters, to marbleize. Reduce oven to 300 degrees. Bake for about 1 hour, shut off the heat and leave it in the closed oven for another hour. Chill thoroughly before serving (I like to freeze it, it tastes like vanilla fudge ice cream).