1 1/2 c Chocolate wafer crumbs; 30
-wafers
3 tb Butter or margarine; melted
1/2 c Semisweet chocolate chips;
-6-oz
32 oz Cream cheese; softened
3 tb Cornstarch
1/4 ts Salt
5 lg Eggs
8 oz Sour cream
2 ts Vanilla extract
1 1/2 c Heavy cream
12 oz Semisweet chocolate square;
-12 Squares
8 oz White chocolate
Sweetened whipped cream
Maraschino cherries
Mint leaves
This recipe calls for 1 1/2 cup heavy cream in ingredients but only 1 cup
in directions. 12 squares of chocolate but only 8 in directions. The
instructions for using the other 1/2 cup cream and 4 squares of chocolate
are missing but I think it was probably to use for an icing.
Preheat oven to 350 degrees. Grease a 9×3 springform pan. In bowl, mix
chocolate wafer crumbs and butter; firmly press onto bottom of springform
pan. Bake crust 12-15 minutes. Remove from oven and sprinkle with chocolate
chips or pieces. Let stand several minutes until chocolate pieces are
softened then spread evenly over crust. Refrigerate while preparing
filling. In large bowl, with mixer at medium speed, beat cream cheese until
light and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually
beat into cream cheese until well blended. With mixer at low speed,
gradually beat in eggs, sour cream, vanilla and one cup of heavy cream
until mixture is blended and smooth. Divide batter evenly into two large
measuring cups or other containers with spouts. In small saucepan over low
heat, melt 8 squares of semi-sweet chocolate. In another saucepan over very
low heat, melt white chocolate. Stir melted semi-sweet chocolate into
batter in one portion of the batter and the white chocolate into the other
batter portion. To create the “zebra” design, pour half of dark batter into
the springform pan crust. Holding white batter at least 2 feet about pan,
or even better is to stand on a chair and pour from 4-5 feet away, pour
about half of batter directly inot center of dark batter. (pouring from
this distance will cause batter in center of cake to be pushed toward edge
of pan, forming zebra designs) Repeat this pouring procedure 3 times,
decreasing the amount of batter each time and pouring from high above pan
only into center of the batter, ending with white batter. Top of cake
should look like a series of concentric circles. Bake Cheesecake for 30
minutes at 350 then turn oven to 225 degrees and bake 1 hour and 45 minutes
longer until center is set. Turn oven off and let cheesecake remain in the
oven for 1 hour. Remove from oven then run thin-bladed knife around edges
of cheesecake to loosen from sides of pan. Cool cake in pan on a wire rack.
Refrigerate cheesecake at least 6 hours before serving.
Yields
1 Servings