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http://forums.somethingawful.com/showthread.php?threadid=2837023
Ingredients
For the crust:
For the filling:
- 1 1/4 lb cream cheese (room temperature! Let it sit out for 4 hours or so)
- 1/4 lb sour cream (about 1/2 cup)
- 1/4 lb ricotta cheese (please use whole milk, it's so much more delicious)
- 1 cup granulated sugar
- 1/8 cup flour
- 2 eggs and 1 egg yolk
- 2 tsp vanilla extract
- 8 oz good quality 100% unsweetened chocolate
- Kahlua (optional)
Directions
- First, we need to make the crust. Grind up your graham cracker crumbs (I usually use about 3/4 sleeve out of a box of three sleeves) and hazelnut bits. You can make the nuts as coarse or as fine as you like, but this go round I used them pretty coarse. This turned out unexpectedly well. You should have something looking about like this:
- Great! Now soften your stick of butter slightly in the microwave and mix thoroughly with the crumbs. Spread out your crust in a 9" springform pan. You may add more butter and crumbs as needed, but ideally the crust will go 2/3 way up the side of the cake.
- Stick the crust and pan in the fridge to chill while you make the filling. Now is a good time to preheat your oven to 350.
- Now for the fun part. Thoroughly cream the cream cheese, sour cream, and ricotta cheese together. Basically, you want this to be as creamy as you can make it.
- Next add your sugar and your flour. The sugar will make the mixture a lot smoother and easier to deal with. Add your vanilla, then your eggs, but beat the hell out of your eggs first--you want to completely denature them.
- Note that the mixture should be fairly runny. If you have a lot of lumps, you didn't cream the cream cheese well enough.
- This is my favorite part! Melt all your chocolate and add slowly, folding it in. You will end up with a thick, chocolately mixture. It will be a bit stiff.
- Now would be an excellent time to taste test. If you like the way it tastes now, go ahead and pour it in the crust and stick it in the oven. If not, add some Kahlua, which will sweeten the cake and make the batter a little easier to deal with. I used about 3 tbs. With most flavors, this recipe will use lime juice to give the cheesecake a little zest. For richer flavors I recommend using your choice of liqueur.
- Put everything together and stick it in the oven!
- Bake for 50 minutes or until toothpick inserted in the middle comes out clean. The cheesecake will puff up and brown slightly when it's done.
- It's done!
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