Chocolate Cheesecake
By: Marchen
Published: Thursday, December 3, 2009 - 12:05am

Ingredients




For the base:

2/5 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
½ dl. raw cane sugar 

1 egg
2 egg yolks
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

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.

About


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