German Chocolate Cheesecake

Recipe Ingredients

2 cups	292g / 10oz	Chocolate wafer crumbs
2 tablespoons	30ml	Granulated sugar
4 tablespoons	60ml	Sweet butter - softened (1/2 stick)
1 1/2 lbs	681g / 24oz	Cream cheese - softened
2 tablespoons	30ml	Cornstarch
1 cup	237ml	Sour cream
1 teaspoon	5ml	Almond extract
1 cup	237ml	Heavy cream
8 oz	227g	Dark semisweet baking - chocolate, cut into
4		Eggs - separated
3/4 cup	148g / 5.2oz	Granulated sugar
1/8 teaspoon	0.6ml	Cream of tartar
		Topping
1 cup	237ml	Heavy cream - whipped
1 oz	28g	Semisweet baking chocolate - to make 6 curls

Recipe Instructions

Crust: In a medium-size bowl, combine the chocolate wafer crumbs, sugar, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered Springform pan. Chill in the freezer or refrigerator for about 30 minutes.

Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream, and almond extract until smooth.

In a small saucepan, scald the heavy cream, then remove from the heat and allow to cool for about 5 minutes. Add the chocolate bits and stir until the chocolate is completely melted. With a wire whisk, beat the mixture until it is cooled and light in texture.

In a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar until very thick and smooth.

Add the chocolate mixture to the egg mixture and beat until everything has been smoothly combined. Then add the cream cheese mixture to the chocolate mixture and beat again until very smooth.

In a separate bowl, beat the egg whites with the cream of tartar and the remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg whites into the cheese mixture and pour the entire mixture into the chilled shell. Place the Springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 300F oven for 1-1/2 hour s. Transfer to a wire rack and allow to cool completely .

Topping: Prepare chocolate curls by melting the chocolate, spreading it thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with a flat knife scrape the chilled chocolate into curls and cut them into 2-inch- long sticks. Carefully remove the sides of the Springform pan., Decorate by spreading the whipped cream evenly over the top of the cake and then adding the chocolate curls. Transfer the cake to a serving dish and serve.

Source:
Cooking Light - March 1998

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