Chocolate Cheesecake

Preparation info

  • 12 to 14

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • cups zwieback crumbs
  • cup melted butter
  • ¾ cup sugar
  • 8 ounces sweet cooking chocolate
  • pounds cream cheese, softened
  • ¼ teaspoon salt
  • teaspoons vanilla extract
  • 4 eggs, separated
  • 2 cups heavy cream
  • ½ cup sifted all-purpose flour
  • Shaved chocolate

    Method

    1. Preheat oven to moderate (325°F.). Lightly grease bottom and sides of a nine-inch springform pan.

    2. Mix the crumbs with the butter and two tablespoons of sugar. Sprinkle one-quarter cup of the crumb mixture around the sides of the pan. Press remaining mixture onto the bottom.

    3. Melt the chocolate in the top part of a double boiler over hot water. Remove from heat and cool slightly.

    4. Mix cream cheese with salt, vanilla and half of remaining sugar. Beat in the egg yolks. Fold in melted chocolate.

    5. Beat egg whites until they hold stiff peaks. Beat in remaining sugar, one tablespoon at a time, until well blended and very stiff.

    6. Beat one cup of cream until stiff and pour over the egg-white mixture. Add cream-cheese mixture. Sprinkle the flour on top and fold all the ingredients together gently.

    7. Pour the mixture into the prepared pan. Bake for one hour and fifteen minutes. Do not open the oven door for one hour. Turn off heat at end of baking time and allow cake to remain in the oven with door closed for three to four hours. The cake may crack, but this is not detrimental to it.

    8. Chill the cake. Remove the Springform. Whip remaining cream until stiff and spread over top of cake. Decorate with chocolate shavings.

    Like country-cured hams and vintage wines, fruitcakes improve with age, so several weeks before Christmas, or sooner, is the time for preparing and storing this specialty that is part and parcel of the holiday season.

    The particles of fruit should be sprinkled lightly with flour because this gives better separation and distribution through the batter. It is frequently desirable to marinate the bits of fruit overnight in some wine or spirit such as cognac, sherry or rum.

    Only a small amount of batter should be used in proportion to the fruits. It is recommended that the final mixing of the fruit and batter be done by hand, and filling the cake pans as well, to be sure the corners of the pans are filled.