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1 1/2 c Chocolate cookie crumbs
3 tb Butter; melted
3 pk (8-oz) cream cheese;
-softened
1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 lb White chocolate; melted
1 c Heavy cream
2 tb Butter
2 tb Granulated sugar
12 oz Semisweet chocolate; broken
-into small pieces (or
-semisweet chocolate bits)
From: morrissey@stsci.edu (Mostly Harmless)
Date: Sat, 30 Jul 1994 23:06:49 GMT
Here’s my newest cheesecake recipe. With credit due to both the
Philadelphia Cream Cheese Cheesecakes book and to Marcel Desaulniers. I
hope you like it.
Heat oven to 350F. Mix crumbs and butter and press onto bottom of 9-inch
springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and
vanilla until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in melted white chocolate and pour over crust. Bake 40
minutes, turn off oven and let cake cool inside the oven as it cools down.
Loosen cake from rim of pan and cool completely. Chill for at least 4
hours. Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan
over medium-high heat. Stir to disolve sugar crystals and then bring to a
boil. Put choclate pieces into a stainless steel bowl and pour boiling
cream mixute over it and let stand for a few minutes. Stir until smooth and
cool. Cover the sides and top of cheesecake with the ganache, smooth, and
chill at least 2 hours to set.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings
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