Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 cup chocolate cookie crumbs

  3. 1/2 cup chopped almonds

  4. 1/4 cup sugar

  5. 4 tbsp. butter, melted

  6. Filling:

  7. 168 g finely chopped bittersweet chocolate

  8. 906 g cream cheese, softened

  9. 3/4 cup sugar

  10. 2 large eggs

  11. 2 large egg yolks

  12. 1/2 cup sour cream

  13. 1/2 cup heavy whipping cream

  14. 1 tsp. vanilla extract

  15. 336 g white chocolate chips

Instructions Jump to Ingredients ↑

  1. For the crust:

  2. Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine the cookie crumbs, almonds, sugar and melted butter in a food processor and blend until evenly moistened. Press the crust mixture evenly into the bottom and halfway up the sides of the springform. Bake crust 10 minutes. Transfer the crust to a rack to cool slightly.

  3. For Filling:

  4. Place the bittersweet chocolate in the top of a double boiler over simmering water. Stir chocolate frequently until melted and smooth. Remove the melted chocolate from the double boiler and cool to lukewarm. Place cream cheese in a large bowl and beat until smooth. Beat in sugar. Add the eggs and yolks one at a time, beating well after each addition. Blend in the sour cream, cream and vanilla. Beat in the melted chocolate. Stir in the white chocolate chips. Pour the filling over the prepared crust. Place the springform pan into a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform. Bake cheesecake about 60 minutes until set. Remove the springform from the water bath and discard foil. Transfer the cheesecake to a rack and cool completely. Refrigerate cheesecake at least 8 hours before serving.


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