| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine |
| 1 |
c |
Crushed chocolate wafers (we use nabisco's famous brand) or crushed ginger snaps |
| 8 |
oz |
Semisweet chocolate |
| 1 1/2 |
lb |
Cream cheese (I squeeze it in the package a little to soften it) |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 2 |
ts |
Cocoa |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Sour cream |
INSTRUCTIONS
From: arcohen@leland.Stanford.EDU (Amy Cohen)
Date: 18 Mar 1994 03:02:51 GMT
I don't know where my mother got this recipe, but it's worked for this
novice cook several times:
Melt 1/4 cup margarine and add 1 cup crushed chocolate wafers (we use
Nabisco's Famous brand) or crushed ginger snaps. Press into bottom of 10
inch springform pan. Slowly melt 8 ounces semisweet chocolate. Combine
cream cheese, sugar and eggs, one at a time. Add the melted chocolate,
cocoa, vanilla and (lastly) the sour cream. Once the mixture is thoroughly
and smoothly combined, pour it into the spring-form pan with the crust.
Bake at 350 degrees Fahrenheit for 1 hour 10 minutes. Don't be surprised
if, when you take the cake out of the oven, the top, which will have risen
a great deal, has cracked. The cracks will heal somewhat as the cake cools
and settles. Allow to cool and refrigerate. You can grate bitter chocolate
as decoration.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“People disappoint. God doesn’t.”