KCTS 9 Kitchen Recipe: Chocolate Cheesecake Squares

KCTS 9 Kitchen Recipe: Chocolate Cheesecake Squares

Chocolate Cheesecake Squares

KCTS 9 Kitchen e-newsletter, December 2007

Amy Studer, Seattle

Serves 12

Ingredients

Chocolate Crust

20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt

Chocolate Cheesecake Filling

8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Bittersweet Chocolate Glaze

4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed toffee candy or peppermint candy canes for topping (optional)

Preparation

Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil.

For the crust, process chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish. Bake 15 minutes until crust sets.

For the filling, heat chocolate in a microwave-safe bowl at 75 percent power until softened, about 2 minutes. Stir and continue to microwave until completely melted, up to 2 minutes more. (Or melt chocolate in the top of a double boiler.)

Blend cream cheese, sugar and sour cream together in a mixer until smooth. Add eggs and beat until just incorporated. With the mixer running, pour the chocolate into the wet ingredients; mix until blended. Pour filling evenly over crust. Bake 25 to 30 minutes until filling rises slightly around the edges, but is still a bit wobbly in the center. Cool on a rack.

For the glaze, put the chocolate, butter and corn syrup in a microwave-safe bowl. Heat ingredients in the microwave at 75 percent power until melted, about 2 minutes. Stir mixture together until smooth; add sour cream. Spread glaze evenly over the warm cake. If desired, sprinkle crushed candy over top. Cool completely, then refrigerate overnight.

Before serving, cut into small bars or squares. Serve chilled or room temperature.