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1/4 c Margarine
1 c Crushed chocolate wafers (we
-use nabisco’s famous brand)
-or crushed ginger snaps
8 oz Semisweet chocolate
1 1/2 lb Cream cheese (I squeeze it
-in the package a little to
-soften it)
1 c Sugar
3 Eggs
2 ts Cocoa
1 ts Vanilla extract
2 c Sour cream
From: arcohen@leland.Stanford.EDU (Amy Cohen)
Date: 18 Mar 1994 03:02:51 GMT
I don’t know where my mother got this recipe, but it’s worked for this
novice cook several times:
Melt 1/4 cup margarine and add 1 cup crushed chocolate wafers (we use
Nabisco’s Famous brand) or crushed ginger snaps. Press into bottom of 10
inch springform pan. Slowly melt 8 ounces semisweet chocolate. Combine
cream cheese, sugar and eggs, one at a time. Add the melted chocolate,
cocoa, vanilla and (lastly) the sour cream. Once the mixture is thoroughly
and smoothly combined, pour it into the spring-form pan with the crust.
Bake at 350 degrees Fahrenheit for 1 hour 10 minutes. Don’t be surprised
if, when you take the cake out of the oven, the top, which will have risen
a great deal, has cracked. The cracks will heal somewhat as the cake cools
and settles. Allow to cool and refrigerate. You can grate bitter chocolate
as decoration.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings
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