| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cheesecakes, Chocolate, Cream chees, Desserts |
16 |
Servings |
INGREDIENTS
|
|
—Hazelnut Crust— |
| 8 |
oz |
Hazelnut or shortbread cookies; crushed |
| 3 |
tb |
Margarine or butter; melted -Filling— |
| 1 |
lb |
White baking bar with cocoa butter |
| 32 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Margarine or butter; softened |
| 3 |
tb |
Hazelnut liqueur; or milk |
| 1 |
tb |
Vanilla |
| 1 |
ds |
Ground nutmeg |
| 4 |
|
Eggs |
| 1 |
|
Egg yolk |
| 2 |
|
Bars (3 oz) milk chocolate with hazelnuts; chopped OR |
| 4 |
|
Milk (1 1/2 oz) chocolate with almond bars; chopped |
|
|
Chocolate Curls; optional |
INSTRUCTIONS
Butter sides of a 10" springform pan. Combine crust ingredients. Press
Hazelnut Crust evenly over bottom of pan. Place pan in a shallow baking
pan. For filling, cook and stir bakined bar over Low heat until melted. In
a large mixer bowl, beat melted bar, cream cheese, margarine or butter,
luqueur, vanilla and nutmeg until well mixed. Add eggs and egg yolk. Beat
on Low speed, just until mixed. Stir in milk chocolate. Pour into crust.
Bake in a 350 F. oven for 60-65 minutes or until knife inserted midway
between center and edge comes out clean. Cool for 5-10 minutes on a wire
rack. Loosen sides of cake from pan. Cool for 30 minutes. Remove sides of
pan. Cover and chill thoroughly. Top with chocolate curls before serving.
NOTES : Per serving: 582 cals., 45 g. fat, 161 mg. chol.
Recipe by: Better Homes and Gardens Prize-Tested
Posted to MC-Recipe Digest by Fundwell@excel.net on Feb 14, 1998
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