Grasshopper Cheese Cake Recipe

The best delicious Grasshopper Cheese Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grasshopper Cheese Cake recipe today!

Hello my friends, this Grasshopper Cheese Cake recipe will not disappoint, I promise! Made with simple ingredients, our Grasshopper Cheese Cake is amazingly delicious, and addictive, everyone will be asking for more Grasshopper Cheese Cake.

What Makes This Grasshopper Cheese Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Grasshopper Cheese Cake.

Ready to make this Grasshopper Cheese Cake Recipe? Let’s do it!

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Ingredients & Directions


1 9-in springform pan

———————CHOCOLATE COOKIE CRUMB CRUST———————
1 1/2 c Chocolate cookie crumbs
1/4 c Melted butter
1/4 ts Cinnamon

CHEESE FILLING
1 lb Cream cheese
-at room temperature
1 c Sugar
1/3 c Green creme de menthe
3 tb Creme de cacao
2 tb Flour
1/2 ts Salt
6 Eggs; separated
1 c Sour cream
2 oz Semisweet chocolate
– grated to garnish
– the top of the cake

CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with
melted butter and cinnamon. Toss and mix well. Press into the bottom
and partially up the sides of the springform pan. Refrigerate and,
while making the filling, preheat the oven to 325F.

CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until
light and soft. Add 3/4 cup of the sugar and mix well. Stir in the
creme de menthe and the creme de cacao, flour and salt. Beat until
the mixture is blended well. Add the egg yolks and sour cream, and
beat until the batter is smooth and blended. Combine the egg whites
and 1/4 cup remaining sugar and beat until the whites stand in soft
peaks. Fold the beaten whites into the cream-cheese mixture. Pour the
batter into the crust and bake for about 1 hour, or until the cake
has puffed and trembles just slightly when shaken. A wooden skewer
inserted in the cake should come out almost clean, with just a trace
of batter or moist crumbs on it. Don’t overbake; it will settle and
firm somewhat as it cools. Don’t worry if the cake cracks as it
bakes. Remove and cool. Refrigerate if standing more than 4 hours.
Garnish the top with grated chocolate.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

Yields
8 servings



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