| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Crushed chocolate wafers or chocolate crumbs |
| 1/3 | c | Melted butter |
| 1/4 | c | Sugar |
| 4 | pk | (8 oz) cream cheese |
| 4 | Eggs | |
| 1 | c | Sugar |
| 1 | ts | Lemon juice |
| Whipping cream | ||
| Melted ; good-quality semi-sweet chocolate | ||
| Whipped cream | ||
| Oreo cookies |
INSTRUCTIONS
BASE FILLING TOPPING GARNISH Base: Mix together and pat firmly into a 10 inch springform Filling: Soften cream cheese and beat until smooth. Add sugar and beat. Add eggs one at a time, mixing after each one. Mix in lemon juice. Pour over crumb base. Bake at 350 for 35 -45 minutes. Cake has baked long enough when center has become firm. Usually the cake will start browning on the edges by this time. Topping: I basically add some whipping cream to some melted , good-quality semi-sweet chocolate. I add just enough to make the chocolate smooth and spreadable. I probably use 4 oz of chocolate and approx. 4-5 TBSP. of whipping cream. Spread it onto top of cooled but not chilled cheesecake. Chill. Garnish: Whipped cream stars around outside, approx. 1 1/2 inches in diameter. Cut Oreo cookies in half to place on their edges around the cake in the stars. * Don't overbake. Just baking enough to firm the middle means a creamy interior. Serve cake well chilled Posted to EAT-L Digest by Debra Ryckman <dryckman@SOLARWINDS.COM> on Feb 7, 1998
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