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1
Have all your ingredients at a cool room temperature.
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Get a couple quarts of water boiling on the stove.
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Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
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Have a clean 10x14x2-inch (give or take) roasting pan ready.
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Preheat oven to 400F=205u00b0C.
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Grease 10 inch spring form pan.
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1oz.= 28 grams.
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Game Plan-.
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Prepare crust, while it bakes make fudge layer.
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While fudge bakes make filling.
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While cake cools make frosting.
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# Crust-------.
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Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
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Spread to the edges of the pan.
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Prick all over with a fork, then bake 10-15 minutes at 205u00b0C until lightly browned. Allow to cool on a rack.
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16
Reduce heat to 325F=160C.
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# Fudge ----.
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Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
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Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
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Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
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Bake at 325F for 15 minutes, Remove from oven;
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# Filling -----.
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Separate eggs.
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With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
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25
Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
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26
Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
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Bake in a 325u00b0 oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
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28
Turn oven off, but leave cake in for another hour.
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It may appear a little jiggly in the center and will have a golden appearance around the edges.
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30
# Glaze-----.
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Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
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32
Spread top of each cooled cheesecake with Chocolate Glaze;.
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Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
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34
The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
