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Recipe: Bittersweet Chocolate Cheesecake (Gold Medal flour recipe)

Desserts - Cheesecakes
BITTERSWEET CHOCOLATE CHEESECAKE

2 packages (8 ounces each) cream cheese, softened
1 1/2 teaspoons vanilla
2/3 cup sugar
1 tablespoon all-purpose flour
3 eggs
8 ounces bittersweet baking chocolate, melted and cooled

Heat oven to 275 degrees F. Lightly grease bottom and side of springform pan, 9x3 inches, with shortening.

Beat cream cheese and vanilla in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate until blended; pour into pan.

Bake about 1 hour 15 minutes or until center is firm. Cool at room temperature 15 minutes. Cover and refrigerate about 3 hours or until chilled.

TO SERVE:
Run metal spatula along side of cheesecake to loosen; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Store covered in refrigerator.

Makes 1 (9-inch) cheesecake, 12 servings
Source: Recipe booklet: Gold Medal Simple Spring Desserts, No 36, Spring 2002
MsgID: 0225793
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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