The Southern Cake Book by The Editors of Southern Living

Author:The Editors of Southern Living
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-10-20T04:00:00+00:00

INGREDIENTS

3 (1-oz.) unsweetened chocolate baking squares

1/4 cup unsalted butter

1/2 cup sifted all-purpose flour

1/8 tsp. table salt

1/8 tsp. baking powder

2 large eggs

1 cup firmly packed light brown sugar

11/2 tsp. vanilla extract

1/2 (1-oz.) bittersweet chocolate baking square, finely chopped

Shortening

11/2 (8-oz.) packages cream cheese, softened

1 cup firmly packed light brown sugar

3 large eggs

1/2 cup sour cream

11/3 cups creamy peanut butter

Sour Cream Topping

Chocolate curls

Peanut butter

1. Preheat oven to 350°. Microwave chocolate squares and butter in a small microwave-safe bowl at MEDIUM (50% power) 11/2 minutes or until melted, stirring at 30-second intervals. Stir together flour, salt, and baking powder in a bowl.

2. Beat 2 eggs and 1 cup brown sugar at medium-high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted. Add vanilla, bittersweet chocolate, and melted chocolate mixture, and beat just until blended. Stir in flour mixture just until combined.

3. Spread 1 cup brownie mixture on bottom of a greased (with shortening) and floured 9-inch springform pan. Bake at 350° on center oven rack 13 to 15 minutes or until set. Cool on a wire rack 10 minutes; freeze 15 minutes. Remove from freezer; spread remaining brownie batter up sides of pan to 1/4 inch from top, sealing batter to bottom crust.

4. Beat cream cheese and 1 cup brown sugar at medium speed with a heavy-duty electric stand mixer until blended. Add 3 eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in sour cream just until blended. Beat in peanut butter until blended. Pour filling into prepared crust. (Mixture will not completely fill crust.) Bake at 350° for 35 minutes or until center is almost set.

5. Remove from oven. Spread Sour Cream Topping over center of cheesecake, leaving a 2-inch border around edge. Bake at 350° for 1 more minute. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack.

6. Cover and chill 8 to 12 hours. Remove sides of pan. Top with chocolate curls and pipe peanut butter around edge.

Sour Cream Topping

Stir together 3/4 cup sour cream and 2 tsp. sugar in a small bowl until smooth. Makes 3/4 cup.

German Chocolate Cheesecake

MAKES: 12 SERVINGS

HANDS-ON: 30 MIN.

TOTAL: 9 HOURS, 22 MIN.

With a nod to the classic three-layer cake, this luscious cheesecake takeoff comes pretty close to perfection.

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