| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Butter, melted |
| 3 |
pk |
(8oz.) cream cheese, softened |
| 1 |
c |
Sugar |
| 5 |
|
Eggs |
| 2 |
tb |
Orange-flavored liqueur |
| 1/2 |
ts |
Grated orange peel |
| 4 |
|
Squares Bakers semi sweet chocolate, melted, slightly |
INSTRUCTIONS
CRUST
FILLING
Recipe By : Philly Cheesecakes
CRUST:
1. Heat oven to 325 F.
2. Mix crumbs, sugar and butter; press onto bottom and 1.5 inches up the
sides of a 9-inch springform pan.
3. Bake 10 minutes.
FILLING:
1. Beat cream cheese and sugar at medium speed with electric mixer until
well blended. Add eggs, one at a time, mixing at low speed after each
addition, just until blended. Blend in liqueur and orange peel.
2. Reserve 2 cups of the batter. Pour remaining cream cheese batter over
the crust. Blend chocolate into the reserved batter. Add spoonfuls of the
chocolate batter to the cream cheese batter. Cut through the batter several
times with a knife, for marble effect.
3. Bake 55 to 60 minutes or until center is almost set. Run knife around
rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4
hours or overnight.
Posted to FOODWINE Digest 04 Dec 96
From: "Paul E. Mayer Jr." <pemayer@PHOENIX.PRINCETON.EDU>
Date: Thu, 5 Dec 1996 11:25:35 -0500
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”