Post by carnation037 on Jan 13, 2003 1:47:08 GMT -6
An excellent chocolate cheesecake. Very easy and delicious.
Chocolate Truffle Cheesecake
9 oz. chocolate wafer cookies
6 tbsp. unsalted butter, melted
1/2 lb. unsweetened chocolate
1 1/2 lbs. cream cheese
3 large eggs
1 cup sugar
1/4 cup almond flavored liqueur
1 1/2 tsp. vanilla extract
1/2 cup whipping cream
Whirl chocolate cookies in a blender until they form crumbs. Mix with melted butter. Press into the bottom and sides of a buttered 10 inch springform pan and refrigerate until ready to fill and bake.
Preheat oven to 350?. In a double boiler over boiling water, melt the chocolate. Set aside to cool. In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs and sugar and beat until well incorporated. Stir in a small amount of this mixture into the chocolate to loosen. Add the chocolate mixture to the cream cheese mixture and stir well. Stir in the almond flavored liqueur, vanilla and whipping cream. Stir until all ingredients are well mixed.
Pour the filling into the prepared crust and bake for 50-55 minutes or until the cheesecake is puffed slightly and no longer jiggles in the center.
Cool to room temperature, then refirgerate until chilled, at least 2 hours. Take the cheesecake out of the refrigerator 30 minutes before serving for ease of slicing. Remove the sides of the pan and cut with sharp knife. If cheesecake is hard to slice, hold a long, unflavored piece of dental floss in 2 hands and carefully saw through the cake to cut even pieces. Makes 16 servings.
Chocolate Truffle Cheesecake
9 oz. chocolate wafer cookies
6 tbsp. unsalted butter, melted
1/2 lb. unsweetened chocolate
1 1/2 lbs. cream cheese
3 large eggs
1 cup sugar
1/4 cup almond flavored liqueur
1 1/2 tsp. vanilla extract
1/2 cup whipping cream
Whirl chocolate cookies in a blender until they form crumbs. Mix with melted butter. Press into the bottom and sides of a buttered 10 inch springform pan and refrigerate until ready to fill and bake.
Preheat oven to 350?. In a double boiler over boiling water, melt the chocolate. Set aside to cool. In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs and sugar and beat until well incorporated. Stir in a small amount of this mixture into the chocolate to loosen. Add the chocolate mixture to the cream cheese mixture and stir well. Stir in the almond flavored liqueur, vanilla and whipping cream. Stir until all ingredients are well mixed.
Pour the filling into the prepared crust and bake for 50-55 minutes or until the cheesecake is puffed slightly and no longer jiggles in the center.
Cool to room temperature, then refirgerate until chilled, at least 2 hours. Take the cheesecake out of the refrigerator 30 minutes before serving for ease of slicing. Remove the sides of the pan and cut with sharp knife. If cheesecake is hard to slice, hold a long, unflavored piece of dental floss in 2 hands and carefully saw through the cake to cut even pieces. Makes 16 servings.