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Chocolate Cheesecake I
January 16, 2005

Delicious, rich cheesecake that has gotten rave reviews from some pretty tough critics. If you can stretch your budget a wee bit, I strongly recommend using imported chocolate. I've had excellent results with Callebaut. Is incredibly moist and almost mousse-like if you cook for just 50-60 minutes. (If you like it drier, like a typical store-bought one, cook it for 75 minutes, or so.) When you remove it from the oven it is still liquid, but sets-up in the fridge overnight. As others have done, I wrap pan in tinfoil and cook in water bath, but remove it from oven immediately when it is done and after about 5 minutes or so, carefully run a knife along the sides to prevent the cake from adhering and cracking when it cools. I put in fridge when it is lukewarm/cool. Haven't had it crack yet. Top with sugared strawberries.

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