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Name: Chocolate-Swirl Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Sugar; 7 oz Chocolate cookie wafers;; 1/2 c Husked toasted hazelnuts;; 1/4 c Unsalted butter; melted (1/2

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INGREDIENTS

2 tb Sugar
7 oz Chocolate cookie wafers;
1/2 c Husked toasted hazelnuts;
1/4 c Unsalted butter; melted (1/2

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1 6 ounce pack semisweet -chocolate chips 2 8 ounce pack cream cheese; -room temperature 1 c Sugar 4 lg Eggs; room temperature 1/2 c Sour cream 2 ts Vanilla extract 1/4 ts Freshly grated nutmeg 1/4 ts Grated lemon peelMMMMM--------------------------TOPPING------------------------------- 1 8 ounce pack cream cheese; -room temperature 1/2 c Powdered sugar 1/4 c Sour cream 2 tb Frangelico; (hazelnut -liqueur) ; or Cognac 1 ts Vanilla extract For crust: Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and process until well blended. Press crumb mixture into bottom and 1 inch up sides of pan. For filling: Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly. Remove from heat. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add sour cream and remaining 3 ingredients and beat until just blended. Pour half of batter into medium bowl. Add melted chocolate to batter in medium bowl and mix well. Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2 tablespoons chocolate batter over. Bake until tester inserted in center comes out clean, about 1 hour (cake may crack). Cool completely on rack. Cover with plastic and refrigerate overnight. (Can be prepared 2 days ahead.) For topping: Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip. Pipe decorative border around edge of cake. (Can be prepared 8 hours ahead. Chill.) Serves 10. Bon Appetit April 1990 NOTES : To save time, simply skip the topping.

NOTES

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Chocolate-Swirl Cheesecake

2 tb Sugar
7 oz Chocolate cookie wafers;
1/2 c Husked toasted hazelnuts;
1/4 c Unsalted butter; melted (1/2

MMMMM--------------------------FILLING-------------------------------      1    6 ounce pack semisweet           -chocolate chips      2    8 ounce pack cream cheese;           -room temperature      1 c  Sugar      4 lg Eggs; room temperature    1/2 c  Sour cream      2 ts Vanilla extract    1/4 ts Freshly grated nutmeg    1/4 ts Grated lemon peelMMMMM--------------------------TOPPING-------------------------------      1    8 ounce pack cream cheese;           -room temperature    1/2 c  Powdered sugar    1/4 c  Sour cream      2 tb Frangelico; (hazelnut           -liqueur)           ; or Cognac      1 ts Vanilla extract   For crust:    Position rack in center of oven and preheat to 325°F. Lightly  butter 9-inch springform pan. Finely grind cookies, nuts and sugar in  processor. Add butter and process until well blended. Press crumb  mixture into bottom and 1 inch up sides of pan.    For filling:    Melt chocolate chips in heavy small saucepan over very low heat,  stirring constantly. Remove from heat. Using electric mixer, beat  cream cheese in large bowl until light and fluffy. Gradually beat in  sugar. Add eggs 1 at a time, beating well after each addition. Add  sour cream and remaining 3 ingredients and beat until just blended.  Pour half of batter into medium bowl. Add melted chocolate to batter  in medium bowl and mix well.    Pour all but 2 tablespoons chocolate batter into prepared crust.  Cover with plain batter. Using tip of knife, swirl batters together.  Drizzle remaining 2 tablespoons chocolate batter over. Bake until  tester inserted in center comes out clean, about 1 hour (cake may  crack). Cool completely on rack. Cover with plastic and refrigerate  overnight. (Can be prepared 2 days ahead.)    For topping:    Using electric mixer, beat cream cheese, sugar, sour cream,  Frangelico and vanilla in medium bowl until smooth. Transfer to  pastry bag fitted with medium star tip. Pipe decorative border around  edge of cake. (Can be prepared 8 hours ahead. Chill.)    Serves 10.    Bon Appetit April 1990        NOTES : To save time, simply skip the topping.

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 1 servings

Calories: 290
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.5mg		0 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75g
Protein 0g		0 %
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Calories per serving: 290

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