**Chocolate Graham Cracker Crust: 1 1/2 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons cocoa powder
1/2 cup butter — melted
**Filling: 1 1/2 pound cream cheese
1 cup sugar — plus
2 tablespoons sugar
2 tablespoons flour
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 whole eggs — plus
2 yolks
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate — melted
3 tablespoons heavy cream
To makes one 10-inch cake: Preheat oven to 325 degrees.
Toss the crust ingredients together in a bowl. Press firmly into a 10-inch springform pan, and set aside. Beat the cream cheese and sugar together until light and fluffy. Beat in the flour and zests, then slowly beat in the eggs, extra yolks, and vanilla. In a separately bowl, combine the melted chocolate and cream. Pour two-thirds of the cheesecake filling over the crust. Fold the chocolate mixture into the remaining filling into the plain filling to get a marbled effect. Bake for 40 minutes. Turn off the oven, open the door, and let the cake stand for 20 more minutes inside the oven. Cool on a rack. Refrigerate overnight. To make neat slices, cut the cheesecake with a hot knife, rinsing it off between each cut.
These recipes are from “Fog City Diner Cookbook” by Cindy Pawlcyn, published by 10 Speed Press. Web2MC courtesty of Buster and patH (phannema@wizard.ucr.edu)
Published by KCRW’s Good Food (Los Angeles) on Apr 19, 97