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Dutch Chocolate-mint Cheesecake

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Dutch December 19 1 Servings

INGREDIENTS

1 Box chocolate wafer
cookies broken
9-ounce
3 oz Bittersweet, not
unsweetened or
semisweet
chocolatecoarsely
chopped
3 T Sugar
7 T Unsalted butter, melted hot
12 oz Bittersweet, not
unsweetened or
semisweet
chocolatechopped
2 lb Cream cheese, room
temperature
1 3/4 c Sugar
4 Eggs
1/4 c Whipping cream
1/2 c Unsweetened cocoa powder
sifted
1 T Vanilla extract
1 t Peppermint extract
1 1/2 c Sour cream
1/4 c Sugar
1/2 c Whipping cream
1/4 c Sugar
1/2 c Whipping cream
1 T Unsalted butter
6 oz Bittersweet, not
unsweetened or
semisweet
chocolatechopped
12 Fresh mint leaves

INSTRUCTIONS

For crust:  Finely grind cookies, chocolate and sugar in processor. Add
butter;  blend until crumbs begin to stick together. Press crumb
mixture  firmly onto bottom and up sides of 9-inch-diameter springform
pan  with 2 3/4-inch-high sides.  For filling:  Position rack in center
of oven and preheat to 350F. Melt chocolate  in top of double boiler
over simmering water, stirring until smooth.  Cool to lukewarm. Using
electric mixer, beat cream cheese and sugar  in large bowl until
blended. Add eggs 1 at time, beating just until  incorporated. Add
melted chocolate, cream, cocoa powder and extracts  and beat just until
smooth.  Pour filling into crust. Bake until center is just set, about
1 hour.  Transfer to rack and cool 20 minutes. Press down gently on
puffed  edges to flatten. Run small sharp knife around top edge of pan
to  loosen. Do not remove pan sides. Cool. Cover and chill overnight.
For toppings:  Preheat oven to 350F. Combine sour cream and sugar in
bowl. Spoon sour  cream topping over cheesecake. Bake 20 minutes. Chill
cheesecake until  cold, at least 6 hours.  Bring cream and butter to
simmer in heavy small saucepan. Reduce heat  to low. Add chocolate and
whisk until melted. Freeze until firm  enough to pipe, whisking
occasionally, about 15 minutes. Remove pan  sides from cake. Spoon
chocolate topping into pastry bag fitted with  small star tip. Pipe 6
diagonal lines atop cake, spacing evenly.  Repeat in opposite
direction, forming lattice. Pipe 12 rosettes of  chocolate around top
edge of cake. (Can be made 1 day ahead; chill.)  Garnish with mint
leaves.  Serves 12.  Bon Appetit December 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10368
Calories From Fat: 6518
Total Fat: 750.1g
Cholesterol: 2573.1mg
Sodium: 4747.3mg
Potassium: 3669.5mg
Carbohydrates: 882.1g
Fiber: 43.5g
Sugar: 578g
Protein: 135.8g


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