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Vanilla Cheesecake with Chocolate Glaze

  • yield: Makes one 9-inch cake

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Ingredients

  • 7 tablespoons unsalted butter
  • 1 1/2 cups graham-cracker crumbs (about 11 crackers)
  • 1 1/4 cups sugar
  • 2 pounds cream cheese, room temperature
  • 1 vanilla bean, split in half lengthwise
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • Pinch of salt
  • 6 ounces semisweet chocolate, chopped
  • 4 tablespoons heavy cream

Directions

  1. Step 1

    Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.

  2. Step 2

    Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.

  3. Step 3

    Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.

  4. Step 4

    Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.

  5. Step 5

    To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.

Source
Martha Stewart Living, December/January 1998/1999

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Reviews (16)

  • 1 Apr, 2013

    Simply scrumptious! Don't try to hurry the necessary time for the cheese cake to set. I recommend overnight. EnJoy!

  • 15 Feb, 2013

    I've been making this cheesecake since it came out in Martha Stewart Living in, I think, 1999. Everyone loves and people always ask for the recipe.

  • 31 Aug, 2011

    This was soo delicious its not even funny! I changed it up a tad by swirling some of the chocolate glaze inside of the cheesecake and then baked it...then on top...came out great!!

  • 18 Dec, 2010

    The verdict is out on this one. I don't know if it was may new springform, but the butter leaked out of the bottom of the pan, leaving a smoky messs in my house...which made the cheesecake taste not so good. I should have followed my insticnt by wrapping the pan in foil.

  • 25 Nov, 2009

    I am not sure if it needs to bake 1 hour and 45 mins or approx. 1 hour or 45mins. I just took it out of the oven at 1 hour! Looks done to me? Anyone know?

  • 9 Apr, 2008

    Thank you so much. I really appreciate all your effort in typing this up. I am making it for my sister's welcome new baby party (the baby is 2 weeks old) and is going to meet his grandma's friends for the first time. Thanks again!

  • 6 Apr, 2008

    Here it is - you have to start from the last comment and work your way towards the first one.

  • 6 Apr, 2008

    To serve, place chocolate, remaining 2 tablespoons of butter, and cream in the top of a double boiler or a heat proof bowl set over a pan of gently simmering water. Sir occasionally until melted. Pour chocolate glaze over cheesecake, spread into a circle, leaving a n n n n inch border. Chill just until chocolate has set. About 10 minutes.

  • 6 Apr, 2008

    Bake cheesecake until sides have set but center appears soft, about 1 hour and 45 minutes. Transfer pan to wire rack to cool. Run a paring knife around the outside of the crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.

  • 6 Apr, 2008

    Drizzle eggs, one at a time, stopping occasionally to scrape down bowl. Beat in south cream and sale. Pour batter into crust.

  • 6 Apr, 2008

    Reduce temperature to 275. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup of sugar. Scrape in vanilla sees; reserve pod for another use. Beat until well combined, about 3 minutes.

  • 6 Apr, 2008

    Reduce temperature to 275. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup of sugar. Scrape in vanilla sees; reserve pod for another use. Beat until well combined, about 3 minutes.

  • 6 Apr, 2008

    heat oven to 350. In a small saucepan melt 5 tablespoons of butter. In a medium bowl combine graham cracker crumbs and n n n n cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into 9 inch springform pan. Press firmly, forming a n n n n inch crust up sides of pan. Bake until set about 12 to 15 minutes. Transfer to wire rack.

  • 6 Apr, 2008

    7 tablespoons unsalted butter
    1 1/2 cups graham cracker cumbs (about 11 crackers
    1 n n n n cups sugar
    2 pounds cream cheese (at room temperature)
    1 vanilla bean n n n n n n spit in half lengthwise
    4 large eggs, lightly beaten
    1 cup sour cream
    6 ounces semisweet chocolate
    4 tablespoons heavy cream

  • 6 Apr, 2008

    Something must be wrong with the website. I want to make it tonight too!

  • 6 Apr, 2008

    Where is the actual recipe? I have made this one before but can't find my printed copy of the recipe...help.