| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Chocolate |
16 |
Servings |
INGREDIENTS
|
|
Crust: |
| 9 |
oz |
Chocolate wafer cookies |
| 6 |
tb |
Unsalted butter; melted |
|
|
Filling: |
| 1/2 |
lb |
Unsweetened chocolate |
| 1 1/2 |
lb |
Cream cheese |
| 3 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 1/4 |
c |
Amaretto liqueur |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Whipped cream |
INSTRUCTIONS
Whirl the chocolate cookies in a blender until they form crumbs. Mix with
the melted butter. Press into the bottom and sides of a buttered 10"
springform pan and refrigerate until you're redy to fill and bake. Preheat
the oven to 350°. In the top of a double boiler over boiling water, melt
the chocolate. Set aside to cool. In the large bowl of an electric mixer,
beat cream cheese until smooth. Add the eggs and sugar and beat until well
incorporated. Stir a small amount of this mixture into the chocolate to
loosen. Add the chocolate mixture to the cream cheese mixture and stir
well. Stir in the Amaretto, vanilla and crem. Stir until all ingredients ar
well mixed. Pour the filling into the prepared crust and bake for 50-55
minutes, or until the cheesecake is puffed slightly and no longer jiggles
in the center. Cool to room temperature, then refrigerate until chilled, at
least 2 hours. Take the cheesecake out of the refrigerator 30 minutes
before serving, for ease in slicing. Remove the sides of the pan and cut
with a sharp knife. If the cheesecake is hard to slice, hold a long,
unflavored piece of dental floss in 2 hands and carefully saw through the
cake to cut even pieces.
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 13:29:23 -0400
From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : MCformatting by bobbi744@sojourn.com.
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