Chocolate-Glazed Cheesecake With Violets Recipe

Step by Step Method

Step 1

Using the butter, coat the inside bottom and 2 inches up the sides of a 10-C mold or 10-inch Bunt pan.

Step 2

Sprinkle mold with graham-cracker crumbs, shaking mold to evenly coat the inside completely. Turn mold upside down to remove excess crumbs.

Step 3

Heat oven to 325°F

Step 4

In large bowl, with electric mixer at medium speed, beat cream cheese until softened and fluffy.

Step 5

Beat in sugar until well mixed.

Step 6

Add eggs, one at a time, beating well after each addition.

Step 7

With rubber spatula, fold in violet petals and vanilla until well mixed.

Step 8

Pour mixture into prepared mold.

Step 9

Set filled mold in a 13- by 9-inch baking pan and place on the lower oven rack.

Step 10

Pour boiling water into pan to a depth of about 1 inch. Bake cheesecake 1 1/2 hours or until almost set in the center. If using Bunt pan, bake 1 1/4 hours.

Step 11

Turn off oven; let cake stand in oven 30 minutes longer.

Step 12

Remove cheesecake from the water bath and cool in the mold to room temperature on wire rack.

Step 13

Cut a piece of cardboard into a round to fit exactly over the cheesecake.

Step 14

Loosen the cake around the side of mold. Unmold cake onto the cardboard round and place on a wire rack set over a jelly-roll pan.

Step 15

Prepare Chocolate Glaze: In double boiler over hot, not boiling water, melt butter with chocolate squares Stir until smooth and cool to lukewarm.

Step 16

Pour half of glaze over top of cheesecake, and with small metal spatula, carefully spread to evenly cover side, allowing excess to drip into pan below.