Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05


  3. Categories: Cakes, Chocolate

  4. Yield: 8 Servings

  5. -Dorothy Cross

  6. -TMPJ72B


  8. -Crust:

  9. 2 c Chocolate wafer crumbs

  10. 2 tb Granulated sugar

  11. 4 tb (1/2 stick) sweet butter

  12. -softened

  13. -Filling:

  14. 1 1/2 lb Cream cheese; softened

  15. 2 tb Cornstarch

  16. 1 c Sour cream

  17. 1 ts Almond extract

  18. 1 c Heavy cream

  19. 8 oz Dark semisweet baking

  20. -chocolate, cut into bits

  21. 4 Eggs; separated

  22. 3/4 c Granulated sugar

  23. 1/8 ts Cream of tartar

  24. -Topping:

  25. 1 c Heavy cream, whipped

  26. 1 oz Semisweet baking chocolate,

  27. 6 curls,

  28. 2 inches

  29. -long each Crust: In a medium-size bowl, combine the chocolate wafer crumbs, sugar,

  30. and butter. Blend well with fingers, fork, or pastry blender. Press or pat

  31. the mixture onto the bottom and sides of a well-buttered springform pan.

  32. Chill in the freezer or refrigerator for about 30 minutes.

  33. Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream,

  34. and almond extract until smooth. In a small saucepan, scald the heavy

  35. cream, then remove from the heat and allow to cool for about 5 minutes. Add

  36. the chocolate bits and stir until the chocolate is completely melted. With

  37. a wire whisk, beat the mixture until it is cooled and light in texture. In

  38. a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar

  39. until very thick and smooth. Add the chocolate mixture to the egg mixture

  40. and beat until everything has been smoothly combined. Then add the cream

  41. cheese mixture to the chocolate mixture and beat again until very smooth.

  42. In a separate bowl, beat the egg whites with the cream of tartar and the

  43. remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg

  44. whites into the cheese mixture and pour the entire mixture into the chilled

  45. shell. Place the springform pan inside of a larger pan containing 1 inch of

  46. 300 degree oven for 1-1/2 hours. Transfer to

  47. a wire rack and allow to cool completely .

  48. Topping: Prepare chocolate curls by melting the chocolate, spreading it

  49. thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with

  50. a flat knife scrape the chilled chocolate into curls and cut them into 2-inch- long sticks. Carefully remove the sides of the springform pan.,

  51. Decorate by spreading the whipped cream evenly over the top of the cake and then adding the chocolate curls. Transfer the cake to a serving dish and serve. COMMENT: This is a popular choice among chocolate lovers: an extra light

  52. and creamy, dark chocolate cheesecake topped with fresh whipped cream and chocolate curls (thin cigarette rolls). Serve this cake as the hearty

  53. conclusion to an otherwise simple meal.

  54. Source: Cheesecake Madness Cookbook

  55. Reformatted for Meal Master by: ElectraWoman, CMINEAH

  56. OLDCOLO.COM --


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