Cheesecake – Bon Appetit

This is a recipe from Bon Appetit, June 1994. They called it Graduation Day Cheesecake and it is spectacular.

 

swirl cheesecake

My cheesecake

 

Cheescake from the Magazine

Cheesecake Photo from the magazine

 

CRUST

1/2 cup (1 stick) unsalted butter, room temperature

1 teaspoon vanilla extract

1 cup all purpose flour

 1 cup almonds (about 3 1/2 ounces) lightly toasted, coarsely ground

1/2 cup packed dark brown sugar

 

4 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter

1 1/2 tablespoons water

 

FILLING

2 pounds cream cheese, room temperature

2 cups packed dark brown sugar

1 tablespoon vanilla extract

4 large eggs

 

TOPPING

1 cup sour cream

1/4 cup packed dark brown sugar

 

20 whole almonds – lightly toasted

 

For crust:

Preheat oven to 350. Butter 10 inch diameter springform pan with 2 3/4 inch high sides. Using electric mixer, beat 1/2 cup butter and vanilla in large bowl until smooth. Add flour, almonds and sugar; mix until well incorporated and small moist clumps form. Press dough evenly onto bottom (not sides) of prepared pan. Bake until edges start to brown and crust is set, about 20 minutes. Transfer to rack and cool 5 minutes. Maintain oven temperature.

Combine chocolate, 2 tablespoons butter and water in heavy small saucepan. Stir over low heat until melted. Spread 2/3 of mixture over crust. Reserve remaining chocolate mixture.

 

For Filling:

Using electric mixture beat cream cheese, sugar, vanilla in large bowl until smooth. (Be sure to scrape the bowl). Add eggs 1 at a time, beating just until blended. Spoon filling over crust. Bake until cheesecake puffs, sides are set and center moves only slightly when pan is shaken, about 65 minutes (cake may crack). Transfer to rack; cool 5 minutes while perparing topping. Maintain oven temperature.

 

For Topping:

Rewarm reserved chocolate mixture over low heat. Mix sour cream and sugar in small bowl until smooth. Spread sour cream mixture over cheesecake. Drizzle about 1 tablespoon chocolate mixture decoratively over topping (I use a knife to lightly swirl in the chocolate); reserve remaining chocolate mixture. Return cheesecake to oven; bake 3 minutes. Transfer to rack; cool one hour.

 

Reheat remaining chocolate mixture over very low heat until melted. Dip each almond halfway into chocolate; arrange around top edge of cake. Cover; chill overnight. (Can be made 2 days ahead.)

Advertisements

1 Response to “Cheesecake – Bon Appetit”


  1. 1 christy emory May 10, 2011 at 2:08 pm

    Thanks for posting this. I just realized that I threw out my copy from the original magazine. I have made this so many times and it is always a hit! I actually needed the recipe for my nephew’s graduation day party.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Categories

Archives


%d bloggers like this: