Chocolate Cheesecake

Ingredients

For the base:
10 very finely crushed graham crackers/Digestives
1 teaspoon heaping cinnamon
150 grams butter, melted
For the filling:
½ dl. raw cane sugar
1 egg
1 teaspoon liquid sweetener
2 tablespoons whole wheat flour
1 teaspoon liquid vanilla
160 grams dark chocolate
For the icing (optional):

Preparation

1
Preheat the oven 360°F.
2
Run the nuts in a food processor, and add the graham crackers and the cinnamon. The crackers must be finely crushed. Stir in melted butter.
3
Press the mixture into the bottom of a 8” silicone baking pan with your fingers. Set aside.
4
Soften the cream cheese, place it in a food processor bowl, and add eggs, sugar, flour, sweetener and vanilla, and run until smooth. Stir in melted chocolate.
5
Pour the very liquid mix into the baking pan, on top of the cracker-nut mix.
6
Leave it for about 10 minutes, and tap on the sides of the pan, to release bubbles before baking it.
7
Place on a rack low in the oven.
8
Bake for 35 – 45 minutes, or until the middle of the cake is almost set when you tap the pan – that’s when the filling is firm but still creamy.
9
Remove the cake, and close the oven. Spread sour cream over the cake in a thin layer. Return the cake to the oven, turn off the heat, and leave it for 5 – 10 minutes.
10
The icing gives a nice, subtle acidity to the cake, which is a nice contrast.
11
Leave the cake to cool in the pan on a rack for about 45 minutes. Add fruit and jelly, if desired, or serve with a fruit sauce and freshly whipped cream.

Tools

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About

To cut really nice slices, rinse your knife in warm water between cuts, and cut while the knife is still wet.

Yield:

8

Added:

Thursday, December 3, 2009 - 12:05am

Creator:

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