| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 32 | oz | Cream cheese; remove from wrappers and soften in microwave 2 minutes |
| 1 1/4 | c | Sugar |
| 1 1/4 | c | Chocolate chips; melted |
| 1/4 | c | Cornstarch |
| 1/2 | c | Heavy cream |
| 5 | Jumbo eggs; shelled and warmed in micro 25 secs | |
| 2 | ts | Vanilla -or- |
| 1/3 | c | Amaretto (if using amaretto you may want to add 1/2 cup chopped almonds to crust or cake as well) |
| 2 | c | Sour cream |
| 1 1/2 | ts | Vanilla |
| 1/4 | c | Sugar |
INSTRUCTIONS
CAKE TOPPING From: ak399@cleveland.freenet.edu (Carole A. Resnick) Date: 15 Mar 1994 16:52:06 GMT CAKE: Heat oven to 300 with pan of water on bottom shelf. Cream cheese until light. Add sugar, chocolate and beat again. Add eggs one at a time, beating after each. Mix in cream, cornstarch and vanilla. Pour into crust and bake for 65-75 minutes until firm around edges and stiff somewhat soft in middle. Run a knife around the edge. TOPPING: Mix and pour over hot cheesecake. Put cake back in oven for 5 minutes. Cool cake completely. Drizzle with melted chocolate (and almonds if you opted for the amaretto). REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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