our taste: RECIPE
Death By Chocolate
New York Style
Cheesecake
Ingredients:
1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 {8-ounce) packages cream cheese, softened
at room temperature
11/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod
and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled
slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish
FEBRUARY 2016
PA R K E R C O U N T Y T O D AY
Instructions:
Preheat oven to 350 degrees F (if using a silver
springform pan, or 325 degrees F if using a dark
nonstick springform pan).
Lightly grease the bottom and sides of a 9-inch
102
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Recipe byVintage
Grill & Car Museum
springform pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and
the butter and mix well. Press onto the bottom of
springform pan and set aside.
In a large mixing bowl with an electric mixer, combine
cream cheese, remaining cup of sugar, vanilla extract
and vanilla bean seeds and beat until light and
creamy. Add the flour to the cream cheese mixture
and beat until smooth. Add the melted chocolate
and sour cream and mix well. Add the eggs, 1 at a
time, mixing on low speed after each addition until
just blended. Pour the batter into a prepared pan and
bake for 1 hour to 1 hour and 10 minutes, until the
center is almost set. Run a sharp knife around the
rim of the pan and allow cake to cool on a wire rack
before removing rim of pan. Refrigerate at least 4
hours or overnight before serving. Cheesecake may be
made up to 2 days in advance before serving and will
keep for up to 1 week in the refrigerator.