For the batter:
- 1680 grams - 3 1/2 pounds Philadelphia cream cheese ( at room temperature)
- 400 grams - 2 cups sugar
- 60 grams - 1/2 cup all-purpose flour
- 250 grams - 1 cup sour cream, room temperature
- 1 1/2 tsp vanilla sugar
- 1 tbsp lemon juice
- 6 medium eggs, room temperature
- 130 grams 53% chocolate, melted
For the crust:
250 grams of Amaretti cookies ( Graham crackers will do too) and
6 tbsp melted butter
Process the amaretti in a food processor to fine crumbs pour in the melted butter and combine, with the help of a flat iron - I used the push through tool of my portioner's set - spread the buttered crumbs evenly in a pan to a flat layer. Bake at 175°C or 350F for 15-20 min. Remove from oven.
Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. You try to really seal the spring pan, so no water can leak in when baked later in a pan of water.
Transfer pan to a wire rack to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined.
Melt the chocolate over low heat and let cool a bit spoon 300 grams of the cream cheese batter to the chocolate, stir until well combined, pour over your baked crust and spread evenly this is your second layer.
Pour the rest of the cream cheese filling little by little over the chocolate layer. Try to be cautious to prevent the first layer from spreading to the outside due to the weight of the filling. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. I used almost 3 litters so it is a lot.
The Cake is kind of cooked in the pan with the boiling water. This is the only way to prevent the top from cracking, like all cheesecakes eventually do, when baked. They loose moister and there is the crack!
Bake 60 minutes. Turn off the oven leave the cake inside, door closed until cooled. The cake is set but still slightly wobbly in the center. Transfer pan to a wire rack; let cake cool completely. Refrigerate, covered, at least 6 hours or overnight before unfolding.
In case some water leaked inside, do not panic, the weight of the cake will press it out - it happened to mine too, with patience and some paper towels the damaged is minimal.
Mine did not suffer from it - only you know it now! And it will be our secret!