Canter's chocolate cheesecake
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Dear SOS: I’m wondering if you can give me the recipe used at Canter’s Bakery on Fairfax for its loaf-style cheesecake, sold by the pound. I’ve loved it for years and looked for one like it in many cookbooks without luck. I would love to be able to make it for family and friends. We don’t live near Canter’s, so I can only buy it now and then.
Lynn Schubert
Hermosa Beach
Dear Lynn: Canter’s was happy to share its recipe, which appears in “Los Angeles Classic Desserts” by Grace Bauer. We’ve adapted it below.
Graham cracker crust
In a large bowl, combine the graham cracker crumbs and sugar. Stir in the butter until fully incorporated. Firmly press the mixture into the bottom of a greased 8-inch square baking dish.
Cheesecake filling and final assembly
Heat the oven to 300 degrees.
In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Beat in the sugar, vanilla and lemon zest until fully combined. Beat in the eggs, one at a time, then fold in the sour cream until blended. This makes about 3 1/2 cups filling.
Pour the mixture over the pressed graham cracker crust in the dish, and sprinkle the chocolate chips over the top. Bake the cheesecake until it is set and jiggles slightly when tapped (as with gelatin), about 45 to 55 minutes. Turn off the oven, leaving the cheesecake in the oven to cool. Remove the cooled cake and refrigerate overnight before serving.
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