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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: TO MAKE THE CRUST: Position the rack in center of the oven and preheat to 350ø F. Lightly grease a 9 x 2 1/2 -inch springform pan with butter. Wrap the outside of the pan with foil to prevent leakage. In a food processor, fitted with the steel blade attachment, pulverize the chocolate wafers into crumbs and transfer them to a mixing bowl. Add the melted butter and combine with a rubber spatula. Press the crumb mixture over the bottom of the springform pan and bake for 10 minutes. Remove the pan from the oven and cool to room temperature. Keep the oven at 350ø F.
TO MAKE THE FILLING: In a large mixing bowl, with an electric mixer on low speed beat the cream cheese for 2 minutes or until soft and creamy. Scrape down the beaters and the sides of the bowl. Slowly add the sugar and continue to beat for 2 minutes longer, scraping down the sides of the bowl as needed. Add the cooled melted chocolate, then add the eggs, one at a time, beating well after each addition, then add the cream and vanilla. Beat until the batter is smooth and homogenized.
TO FILL THE PAN AND BAKE: Pour the batter into the prepared pan and set the pan on a baking sheet. Bake for 15 minutes at 350ø F., then lower the heat to 300øF. and bake for 1 hour and 30 minutes more or until the edges just begin to pull away from the sides of the pan and the top looks puffy and no longer wet. The cake will still appear wobbly. Remove the cake to a wire rack and cool in the pan for 1 hour. Unlock the springform pan and lift the cake out, but leave it on the bottom part of the springform. Cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.
Per serving: 4863 Calories (kcal), 377g Total Fat, (67% calories from fat); 82g Protein, 325g Carbohydrate, 1697mg Cholesterol, 2298 mg Sodium
Food Exchanges: 0 Grain(Starch), 10 1/2 Lean Meat, 0 Vegetable, 0 Fruit; 69 1/2 Fat, 20 Other Carbohydrates
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