Temperature: 325 ° F
Ingredients
Crust with 9" Pan
- 1 1/2 cups vanilla wafers, crushed
- 4 T. unsweetened cocoa
- 3 T. butter, melted
Cheesecake with 9" pan
- 4 oz. mint-flavored chocolate
- 2 oz. bittersweet chocolate
- 24 oz cream cheese
- 1 cup granulated sugar
- 3 T flour
- 3 eggs
- 2 egg yolks
- 1 cup heavy cream
Crust with 10" Pan
- 1 3/4 cups vanilla wafers, crushed
- 5 T. unsweetened cocoa
- 4 T. butter, melted
Cheesecake with 10" Pan
- 5 oz. mint-flavored chocolate
- 2.5 oz. bittersweet chocolate
- 30 oz. cream cheese
- 1 1/4 cups granulated sugar
- 4 T. flour
- 4 eggs
- 2 egg yolks
- 1 1/4 cups heavy cream
Crust with 11" Pan
- 2 1/4 cups vanilla wafers, crushed
- 6 T. unsweetened cocoa
- 5 T. butter, melted
- 6 oz mint-flavored chocolate
- 3 oz. bittersweet chocolate
- 36 oz. cream cheese
- 1 1/4 cups granulated sugar
- 1/4 cup flour
- 4 eggs
- 5 egg yolks
- 1 1/2 cups heavy cream
Instructions
Butter the springform. Preheat oven to 325 degrees.
Crust: Combine the ingredients and press firmly over the bottom and halfway up the sides of springform pan. Chill.
Cheesecake: Melt the two chocolates; cool. Beat the cream cheese with an electric mixer until smooth. Beat in sugar gradually. Beat in melted chocolate and flour. Add the eggs and egg yolks, one at a time, beating after each addition. Mix in the cream on low speed. Pour into pan. Bake for time indicated above. Without opening door, turn off heat and let cake remain in oven for time indicated above.
Remove cake from oven and let cool completely on wire rack. When cool, release buckle and remove walls. Slide cheesecake from pan onto serving platter. Refrigerate several hours.
Baking Time: 9" Pan- 65 minutes; 10" Pan- 75 minutes' 11" Pan- 90 minutes
Cooling Time, in oven: 9" pan- 45 minutes: 10" pan- 50 minutes; 11" pan- 1 hour
|
|
printable version
