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LOCATION: Recipes >> Desserts Cheesecake >> Chocolate 11

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New York Chocolate Cheesecake

6-8 oz choc. graham crackers (~12-16)
5-6 tbsp butter melted
12 oz semisweet choc chips melt/cool
24 oz cream cheese, room temp
1 tsp vanilla
1/8 tsp salt
1 cup sugar
3 eggs, room temp
8 oz sour cream

Crush crackers- or chocolate cookies- to crumbs (I put them in a
ziploc and run a rolling pin over top). Mix butter and crumbs,
press into 9" springform pan bottom and sides, to 3/4" from top (a
straight-sided drinking glass can work as a presser). Cream sugar,
salt, vanilla, and cheese together with mixer. Add chocolate, then
eggs one at a time (do not overbeat), and sour cream. Turn gently
into pan, bake in preheated oven 300-325F 1 hr with a pie plate
full of hot water on the bottom rack. Turn off oven and leave cake
in with the door closed or slightly ajar 1 hr or longer. Cool on
countertop rack to room temp (can loosen sides after a bit), then
cover and refrigerate overnight. Serve cold.

Technical notes: Avoiding too much air in batter prevents cracking.
Water in oven prevents cake getting dry, cracking. Lower temp,
slower cooking keeps texture even, smooth and creamy. Very gradual
cooling prevents cracking.


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