CHOCOLATE CHUNK CHEESECAKE
Recipe From: Bon Appetit, May 1988
CRUST:
1/4 cup unsalted butter, room temperature
2/4 cup firmly packed dark brown sugar 1 tbs. sugar 1 tbs. light corn syrup 1 egg yolk
3/4 tsp. vanilla
4/2 cup plus 2 tbs. all purpose flour
5/4 tsp. baking soda pinch of salt 3 oz. bittersweet (not unsweetened) or semisweet
chocolate, cut into
6/2-inch pieces
7/4 cup finely chopped walnuts (about 1 oz.)
FILLING:
3 8-oz. pkgs. cream cheese, room temperature
8/4 cup firmly packed light brown sugar 5 large eggs, room temperature
9/2 cup sour cream, room temperature 3 tbs. all purpose flour 1 tsp. vanilla 4 oz. bittersweet (not
unsweetened) or semisweet chocolate, cut into
10/2-inch chunks
TOPPING:
11.25 cups sour cream 5 tbs. firmly packed light brown sugar
12/2 tsp. vanilla
6 oz. bittersweet (not unsweetened) or semisweet chocolate, cut into
13/2-inch pieces and well chilled
finely chopped bittersweet (not unsweetened) or semisweet chocolate
MAKE CRUST:
Using electric mixer, cream first 4 ingredients in a large bowl. Blend in yolk and vanilla. Mix
flour, baking soda and salt in a small bowl. Stir into batter. Fold in chocolate and nuts. Cover and
refrigerate 15 minutes.
Preheat oven to 350F. Butter bottom of a 9-inch springform pan. Line bottom with parchment. Press
dough onto bottom of pan. Bake until golden brown, about 12 minutes. Transfer to a rack and cool
completely. Reduce oven temperature to 325F.
MAKE FILLING:
Using electric mixer, beat cream cheese with sugar in a large bowl until smooth. Blend in eggs one
at a time. Mix in sour cream, then flour and vanilla. Fold in chocolate.
Spoon filling into prepared pan. Bake (325F) until cheesecake is firm around edges but moves
slightly in center when pan is shaken, about 55 minutes. Maintain oven temperature.
MAKE TOPPING:
Just before filling is done, mix first 3 ingredients in a small bowl. Spoon 1 cup of the topping
over the hot cake (refrigerate the remainder). Bake (32 5F) until topping is just set, about 8
minutes. Transfer cake to rack and cool completely.
Gently press 6 oz. chocolate pieces atop cake. Cover and refrigerate overnight. (Can be prepared 2
days ahead.)
FINISHING CHEESECAKE:
Run sharp knife around sides of cheesecake. Release pan sides. Transfer cheesecake to platter.
Lightly brush some of the remaining sour cream topping around sides of cheesecake. Press finely
chopped chocolate around sides, covering completely.