| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheesecakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chocolate biscuits; crumpled |
| 60 |
g |
Sweet butter; melted |
| 1 |
|
Envelope gelatin |
| 1 |
c |
Cold water |
| 4 |
oz |
Semisweet chocolate |
| 8 |
oz |
Cream cheese |
| 1 |
c |
Sugar |
| 1 |
ts |
Peppermint essence |
| 1 1/2 |
tb |
Lemon juice |
| 1 |
cn |
Evaporated milk; chilled |
INSTRUCTIONS
CRUST
FILLING
For crust mix together the butter and graham cracker crumbs, Mix well and
line bottom and sides of an 8" springform pan. Place in refrigerator to
chill, for at least 2 hours. For the filling: In a small pan sprinkle
gelatin over 1/4 cup cold water. After 5 minutes add balance of water and
heat to dissolve gelatin. Add chocolate to melt it and blend with gelatin.
Cream together cream cheese, sugar, peppermint essence and lemon juice. Add
chocolate mixture, beating on high mixture. Add chilled evaporated milk,
still beating at high speed, keep beating until frothy. Pour into cold
crust and refrigerate overnight. Before serving pass thin knife along sides
of pan, remove ring and decorate with 1/2 cup whipped cream and chocolate
chips.
formatted and busted by recipelu@recipelu.com
Posted to recipelu-digest Volume 01 Number 167 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997
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