|
Decorate this cheesecake with pencil
thin chocolate curls.
Making Curls:
Melt 1 lb. of chocolate. Pour melted chocolate on a cookie sheet that has no
sides. Spread it evenly with a metal spatula. Refrigerate for about 10 minutes,
you want it firm but not brittle.
Place the cookie sheet on a damp kitchen towel to keep it from slipping. With a
sharp knife push the blade across chocolate to form long thin curls. Pick up
with a toothpick and place on cheesecake.
Arrange in a circular pattern on cheesecake and sprinkle powdered sugar lightly
over the center.
|
|
Chocolate Cheesecake
Crust:
1 1/4 C. chocolate wafer cookie crumbs
1/4 C. sugar
1/4 C. melted butter
Mix crust ingredients and pat into a 9 or 10 inch spring-form pan. Bake 10
minutes at 350°F.
Filling:
24 oz. cream cheese
1 1/2 C. sugar
3 eggs
1 C. sour cream
12 oz. melted chocolate
1 t. vanilla
Mix cream cheese and sugar together, blending well. Add eggs one at a time. Add
sour cream, vanilla, then add melted chocolate.
Heat oven and add 8 C. boiling water to a pan and place on bottom oven shelf.
This will provide moisture.
Bake at 400°F. for 15 minutes, turn oven down to 225°F. and bake another 50
minutes. or until set in the center. Turn oven off and let cheesecake set with
oven door cracked 1 hour. Chill
|
|
