| 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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