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Cheesecake Success Tips
For a smooth filling mixture, be sure cheese is soft or at room temperature. If
necessary, soften cream cheese in the microwave for a few seconds, watching
carefully.
Substitute reduced-fat and fat-free cream cheeses in recipes at your own risk.
They are softer and more watery and may yield different-textured results. For
best results, rely on recipes developed calling for those specific ingredients.
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Kahlua Cheesecake
Crust:
1 1/3 C. chocolate wafer crumbs
1/4 C. butter, softened
1 T. sugar
Filling:
1 1/2 C. semi-sweet chocolate pieces
1/4 C. Kahlua
2 T. Butter
2 eggs, beaten
1/2 C. sugar
1/4 t. salt
1 C. sour cream
2 8 oz. pkgs. cream cheese, softened and cut into pieces.
In a small bowl mix together wafer crumbs, butter, and sugar and press firmly in
a 9" spring form pan.
Preheat oven to 350°F.
In a small saucepan, over medium heat, melt chocolate with Kahlua and butter.
Stir until smooth. Set aside.
In a medium bowl, combine eggs, sugar and salt. Add sour cream and blend well.
Add cream cheese to egg mixture and beat until smooth. Gradually blend in
chocolate mixture. Turn into prepared crust.
Bake 35 minutes or until filling is barely set in center. Turn off heat, and let
stand in oven for 15 minutes with door open. Then take out of oven and let stand
at room temperature for 1 hour. Refrigerate for several hours or overnight.
You can garnish with whipped cream and chocolate shavings.
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