| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Good mornin, Pies & past |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Crushed chocolate wafers |
| 1/4 |
lb |
Butter; melted |
| 3 |
lb |
Cream cheese; at room temperature |
| 1 1/2 |
c |
Sugar |
| 6 |
|
Eggs; at room temperature |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
Flour |
| 1 |
pn |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
c |
Melted milk chocolate |
| 2 |
pt |
Fresh berries; assorted |
| 1/4 |
c |
Grand mariner |
| 2 |
c |
Sweetened whip cream |
| 12 |
|
Sprigs fresh mint |
INSTRUCTIONS
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the crumbs and the butter together. Mix well and press into a 10
inch spring-form pan.
3. In a food processor, with the metal blade, process the cream cheese
until smooth.
4. Add 1 cup of the sugar and blend.
5. Add the eggs one at a time to thoroughly incorporate into the cheese
mixture. Add the heavy cream. Add the flour, salt and vanilla and blend
until smooth.
6. In a steady stream, pour in the melted chocolate. Pour mixture into the
prepared pan and bake for 1 hour and 15 minutes or until the cake is set.
7. Remove from the oven and with a knife loosen the sides from the pan.
This will prevent the cake from splitting down the center.
8. Completely cool the cake before cutting.
9. In a mixing bowl, combine the remaining sugar, berries, and Grand
Marnier, mix well.
10. Cover with plastic wrap and refrigerate for 2 to 3 hours.
11. Slice the cake into twelve slices and garnish each slice with the
berries, sweetened whip cream and fresh mint sprigs.
Yields: 12 servings
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Notes: If you want to do right by Mom this weekend, pay close attention!
Emeril's Milk Chocolate Cheesecake Food Correspondent Emeril Lagasse serves
up a delicious treat for Mother's Day.
Airdate: 5/7/98:
MC formatted using MC Buster 2.0f & SNT on 5/9/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by Parb at PK <abprice@wf.net> on May 9, 1998
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