German Chocolate Cheesecake

Title: GERMAN CHOCOLATE CHEESECAKE

Categories: Cakes, Chocolate

Yield: 8 Servings

-Dorothy Cross

-TMPJ72B

PRODIGY.COM

-Crust:

2 c Chocolate wafer crumbs

2 tb Granulated sugar

4 tb (1/2 stick) sweet butter

-softened

-Filling:

1 1/2 lb Cream cheese; softened

2 tb Cornstarch

1 c Sour cream

1 ts Almond extract

1 c Heavy cream

8 oz Dark semisweet baking

-chocolate, cut into bits

4 Eggs; separated

3/4 c Granulated sugar

1/8 ts Cream of tartar

-Topping:

1 c Heavy cream, whipped

1 oz Semisweet baking chocolate,

6 curls,

2 inches

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

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

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

Chill in the freezer or refrigerator for about 30 minutes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

a wire rack and allow to cool completely .

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

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

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.,

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

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

conclusion to an otherwise simple meal.

Source: Cheesecake Madness Cookbook

Reformatted for Meal Master by: ElectraWoman, CMINEAH

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