Chef Chuck's Cheesecake

Cheesecake Crust

This cheesecake recipe is different then most, I changed it up by making the biscotti crust instead of the graham cracker crust. It's a decadent dessert so rich and creamy. My wife and I enjoy baking together, we love exploring in the kitchen new and different recipes. Her baking abilities are proven time and time again, how fortunate am I. Plus the flavors are highly dangerous and addictive!!
 

Chocolate Biscotti Recipe

I make the whole recipe but only use half for my crust. The half that I use I skip the second baking and I cool the cookies a few minutes and crush the warm cookies to fit in my well buttered spring form pan. Recipe on January 16th post.

Filling

2 1/2 pounds cream cheese cut in 1 inch chunks,
room temperature
1/8 teaspoon salt
1 1/2 cups sugar

1/3 cup sour cream

2 teaspoons fresh lemon juice

2 teaspoons vanilla

2 large egg yolks, room temperature
6 large eggs, room temperature
1/4 cup chocolate for drizzle
1 tablespoon butter

Preheat oven to 500 degrees.

In a mixer beat cream cheese at medium speed to break up and soften cheese. Scrape sides add salt and half of the sugar and beat, scrape bowl and add the remaining sugar. Scrape bowl add sour cream, lemon juice, and vanilla beat at low speed to combine. Scrape bowl add yolks beat till combined, scrape bowl and add whole eggs 2 at a time beating till thoroughly combined. Brush sides of spring form pan with butter. Set pan on a baking sheet, pour filling in and bake for 10 minutes without opening oven, reduce temperature to 200 degrees. Continue to bake about 1 hour and 20 minutes or until cake registers 150 degrees. Transfer cake to wire rack, run a pairing knife between cake and sides of pan. Cool 2 hours, wrap in plastic wrap and refrigerate at least 3 hours.
I melt my favorite chocolate and drizzle over cheesecake. Let cheesecake allow to stand at room temperature before serving. When cutting cake dip knife into a tall glass of hot water then slice cake, wipe clean after each cut.