| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cheesecakes |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1 |
c |
Sugar |
| 8 |
tb |
Sugar |
| 3 1/2 |
lb |
Cream cheese |
| 5 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1 1/2 |
pt |
Sour cream |
| 5 |
tb |
Unsalted butter |
| 2 |
|
Squares unsweetened chocolate; chopped |
| 1 |
ts |
Vanilla |
| 2/3 |
c |
Evaporated milk |
| 1/4 |
c |
Cocoa |
| 3/4 |
c |
Sugar |
| 2 |
ts |
Grand Marnier |
INSTRUCTIONS
HOT FUDGE SAUCE
Cheesecake Blend together graham cracker crumbs, 4 tablespoons sugar and
butter and line bottom of springform pan. Cream cheese until blended. Add
eggs, one at a time. Add 1/2 pint sour cream, 1 cup sugar and 1 teaspoon
vanilla. Pour on crust and bake 1 hour at 300. Let stand. Blend together 1
pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Pour over
cake. Bake 5 minutes at 300. Cool and refrigerate. Fudge sauce Melt
butter in saucepan. Remove from heat, add cocoa and wisk until smooth.
Stir in chocolate, sugar and evaporated milk. Bring to boil over medium
heat, stirring constantly. Remove from heat. Cool briefly, then add
vanilla and Grand Marnier. Mix, adding salt to taste if necessary. Pour
hot sauce over cool cake just before serving. Two cups fudge sauce stores
nicely in refrigerator.)
Recipe By : Pam Holley
Posted to EAT-L Digest 24 Sep 96
Date: Wed, 25 Sep 1996 06:05:19 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
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