Makes 4 Servings
Coarsely chop the chocolate and melt it in the top of a double boiler or in a metal bowl set over a saucepan of simmering water. Combine the chocolate with the cream cheese and vanilla in the bowl of a food processor fitted with the chopping blade. Process until well blended.
Stir together the sugar and flour, add it to the processor, and blend it into the chocolate mixture. Add the egg and pulse until smooth. Divide the batter among the ramekins.
Bake for 20 to 25 minutes, or until the centers are set. Transfer to a cooling rack to cool slightly before serving.
How do you prevent your cheesecake from cracking? My warm chocolate cheesecake doesn’t have a chance to crack because you take it out of the oven and eat it right away. But cracking is a frequent hazard with cold cheesecakes. Usually a cheesecake recipe will tell you to take it out of the oven while the very center is still a bit jiggly. Overcooking will contribute to cracking in the center. When any cheesecake bakes it expands and then when it cools it shrinks; if the cake is stuck to the sides it will pull away from the middle as it shrinks. However, if you loosen the sides with a long thin knife right when you take the cake out of the oven, the cheesecake will shrink in on itself, away from the sides. And you will avoid a crack in the center.
July 7th, 2012 at 11:40 pm
watched the PBS show, copied down receipe while whatching, got up and made it. Yummy. Thanks.
Eve Knight Says:
July 18th, 2012 at 8:05 pm
Thanks again for another favorite – my hubby’s birthday treat!
God richly bless you and yours,
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