1 1/3 c Chocolate wafer (cracker)
-crumbs
1/3 c Butter; melted
2 pk (8-oz) cream cheese;
-softened
1 c Sugar
3 Eggs
1/4 c Cold coffee or coffee
-liqueur*
8 Squares bittersweet
-chocolate; melted
1/2 c Sour cream
4 Squares bittersweet
-chocolate
1/2 c Whipping (heavy) cream
Recipe by: Baker’s(tm) Chocolate From: Allan Donovan
adonovan@uniserve.com
Date: Sun, 12 May 1996 22:53:20 -0800
Preheat oven to 350 degrees F. Crust: Combine the crumbs and butter and
press the mixture onto the bottom of a 9 ingh springform pan;refrigerate
the crust while the filling is being prepared.
Filling: Beat the cream cheese with the sugar until blended and smooth.
Beat in the eggs, one at a time; beat in the coffee (or liqueur), then the
melted chocolate; blend in the sour cream. Pour the filling over the
prepared crust, smoothing the top. Bake the cheesecake for 40 to 50 minutes
or just until the center is barely set; cool it on a wire rack, then in the
refrigerator overnight. Run a sharp knife around the cheesecake to loosen
it from the rim; remove the rim.
Glaze: Save a few cursl from the back of one of the squares of chocolate;
reserve them for the garnish. Bring the whipping cream to a simmer over
low heat; add the remaining chocolate and stir the mixture until smooth.
Spoon the glaze over the prepared cheesecake and garnish it with the
reserved curls.
* I prepared this recipe using the liqueur and I received a standing
ovation from the tasters!
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MC-RECIPE DIGEST V1 #82
From the
Yields
8 Servings