Chocolate Chunk Cheesecake

Ingredients

130 gr all purpose flour
100 gr granulated sugar
50 gr butter
60 gr walnuts
210 gr bittersweet
1 egg yolk
16 ml whipping cream
900 ml cream cheese
290 gr firmly packed brown sugar
5 eggs
425 ml sour cream
24 gr all purpose flour
4 gr vanilla
1 gr almond extract
120 ml whipping cream
3 bittersweet
1 chocolate

Instructions

* chilled and cut in small cubes To make crust: Preheat the oven to 350 degrees. Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs. Add the nuts and chocolate. In a separate bowl, mix the egg yolk and cream. Add to the crumb mixture and stir until moistened. Oil a 25 cm springform pan. Pat the mixture into the bottom of the pan. Bake for 15 minutes. Cool. Reduce oven temperature to 325 degrees. To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate. Pour into crustlined pan and bake for 1 hour or until center moves slightly. To make topping: Mix sour cream with brown sugar and pour over cheesecake. Return to oven and bake 15 minutes longer. Cool completely, then refrigerate overnight. To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth. Cool to room temperature, then drizzle over cheesecake. From Lakehouse Restaurant, Lake Oswego. From the Oregonian FOODday, 0. 0.021505376344086.