For the Crust:
1+1/2 cups (about 12 full-size) Cinnamon Graham Crackers – finely ground
1/3 cup Sugar
4 to 6 tablespoons Butter – melted
For the Basic Filling:
240 g (3 packs at 8 oz. each) Philadelphia Cream Cheese – softened
3/4 cup Sugar
1 teaspoon Vanilla Extract
180 g (6 oz) Chocolate – melted
Preheat oven to 150°C (300°F) for dark non-stick 23 cm (9”) spring-form pan.
Preheat oven to 170°C (325°F) if using a 23 cm (9”) lightweight pan or silver spring-form pan.
Mix together crushed crackers, sugar and melted butter.
Press into 23 cm (9”) spring-form pan.
In large mixing bowl, beat cream cheese, sugar, vanilla with electric mixer, medium speed, until well blended.
Add melted chocolate.
Continue to mix until well combined.
Beat in 1 egg at a time, on low speed, until just blended.
Pour over cinnamon cracker crust.
Bake 55 minutes to 1 hour or until centre is almost set.
Run plastic knife around rim of pan to loosen cake.
Cool cheesecake before removing rim from spring-form pan – about 4 hours.
Cheesecake maybe stored in airtight container in refrigerator overnight before slicing.
TIPS: Use a knife, dipped in very hot water and dried, before slicing cheesecake.
1+1/2 cups (190 g) Plain Flour
1 cup (125 g) Whole-Wheat Flour
1/2 cup (30 g) Wheat Bran
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1 cup (250 g) Unsalted Butter – room temperature
1/2 cup (125 g) Brown Sugar
2 tablespoons (30 g) Honey
Preheat oven to 180°C (350°F)
In a medium bowl combine flours, wheat bran, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined.
If necessary use your hands to form a dough.
Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper.
Cover with another parchment paper and start rolling the dough into a rectangle of about 1 cm (1/8”) thick.
Remove the parchment paper on top and
using a pastry cutter cut the edges to form a perfect rectangle and then
cut into smaller rectangles about 5 x 12 cm (2 x 5”).
Prick crackers using a fork.
Slide the parchment paper into a baking sheet.
If you want you can freeze at this point to chill for 20 minutes and get firm before baking.
Bake for 9 to 10 minutes until dark golden brown.
Let cool on sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperature for up to 5 days.
Makes about 20 to 25 crackers.