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Recipe: Chocolate Cheesecake 
Created by: Marchen
Edited by: Marchen
Ingredients
|
For the base: |
⅖ |
cup finely crushed nuts (almonds and hazelnuts) |
10 |
very finely crushed graham crackers/Digestives |
1 |
teaspoon heaping cinnamon |
150 |
grams butter, melted |
|
For the filling: |
7 |
ounces (200g.) plain cream cheese |
|
|
1 |
|
2 |
|
1 |
teaspoon liquid sweetener |
2 |
tablespoons whole wheat flour |
1 |
teaspoon liquid vanilla |
160 |
grams dark chocolate |
|
For the icing (optional): |
|
cup ¼ - ½ sour cream |
Preparation
Step 1 |
Preheat the oven 360°F. |
Step 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. |
Step 3 |
Press the mixture into the bottom of a 8” silicone baking pan with your fingers. Set aside. |
Step 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. |
Step 5 |
Pour the very liquid mix into the baking pan, on top of the cracker-nut mix. |
Step 6 |
Leave it for about 10 minutes, and tap on the sides of the pan, to release bubbles before baking it. |
Step 7 |
Place on a rack low in the oven. |
Step 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. |
Step 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. |
Step 10 |
The icing gives a nice, subtle acidity to the cake, which is a nice contrast. |
Step 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
About Chocolate Cheesecake
To cut really nice slices, rinse your knife in warm water between cuts, and cut while the knife is still wet.

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