Prep 45 mins
Cook 2 hrs
I am posting this recipe at the request of another Zaar member. She had the recipe and had lost the cookbook it was in. It came out of the Pillsbury Bake-Off Cookbook in 1965. I will have to admit that I have never tried it, but she assured me that it was the best cheesecake that she had ever eaten. It does look yummy. Of course we all know there's no such thing as bad chocolate anything! LOL I'll have to admit that I guessed at the prep time and only put down the time the cheesecake is in the oven as passive work time. I did not list the time for cooling and chilling the cake.
- 1 cup semisweet chocolate morsel
- 1 cup flour
- 1 cup sugar, plus
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup butter
- 3 (8 ounce) packages cream cheese, room temperature
- 2 teaspoons vanilla extract
- 6 eggs, separated
- 1 cup sour cream
- Preheat Oven to 400 degrees.
- Melt the chocolate in the top of a double boiler, over hot water.
- Combine 3/4 cup flour, 2 tablespoons sugar and salt.
- Cut in butter until particles are fine.
- Stir in 2 tablespoons chocolate.
- Press into the bottom of a 9 inch springform pan.
- Bake for 10 minutes.
- In a large mixing bowl, cream 1 cup of sugar and the cream cheese.
- Blend in 1/4 cup flour and the vanilla extract.
- Add the egg yolks and beat well.
- Blend in the sour cream.
- In a separate bowl, beat the egg whites until soft peaks form.
- Fold the beaten egg whites into the cream cheese mixture, making sure it is thoroughly mixed.
- Combine the remaining chocolate mixture with 1 3/4 cups of the cream cheese mixture.
- Pour 1/2 of remaining cream cheese mixture into prepared crust.
- Spoon 1/2 of chocolate mixture over the top of the cream cheese mixture in the crust.
- Pour the remaining cream cheese mixture over the top of this and then spoon on the remaining chocolate mixture.
- Cut through the batter with a spatula to create the marble effect.
- Put the cheesecake into the 400 degree oven and immediately turn the oven down to 300 degrees.
- Bake for 1 hour.
- Turn the oven off and let the cheese sit in the closed oven for 1 hour.
- Cool on a rack away from drafts for 2-3 hours.
- Chill at least 6 hours before serving.
- To cut, use a wet, hot, sharp knife.
Wish I could give it more stars! The flavor is so rich! This is The Best Cheescake ever! I did melt the chips in the microwave, not in a double boiler. Took about 1 min. In fact you may want to serve smaller slices of this, it is RICH! Perfect for the holidays, served with coffee. Thanks for posting this Julie!!