Chocolate cheesecake #11

Yield: 10 Servings

Measure Ingredient
¾ cup Butter
\N \N Purpose flour
\N \N Sugar
3 \N Egg yolks
5 packs (8-oz) cream cheese
5 \N Eggs or
1¼ cup Eggbeaters
¼ cup Milk (I use skim)
¼ teaspoon Salt
1 pack (8-oz) semisweet chocolate squares; melted
\N \N Whipped cream for garnish
\N 1 hour.

submitted by: LeiG@...

from: Good Housekeeping

1. In small bowl with mixer at low speed, beat butter, 1¼ cups flour, ¼ cup sugar and 1 egg yolk until dough is well mixed. cover; refrdgerate 2. Preheat oven to 400deg F.. Press ⅓ of dough into bottom of 10 inch Springform pan; reserve remaining dough in refridgerator. Bake bottom crust 8 minutes. cool. Turn oven up to 475 deg. F.

3. Meanwhile, in large bowl with mixer at medium speed, beat cream cheese just until smooth. reduce speed to low; gradually beat in 1 ¾ cup sugar, 3 tablespoons flour and rest of ingredients, except cream until blended. At high speed, beat 5 minutes.

4. Press reserved dough around side of pan to within 1 inch of top. do not bake. Pour cheese mixture into pan. Bake 12 minutes. Yurn oven control down to 300 Deg F. bake 50 minutes. Turn off oven. Leave in oven 30 minutes. Cool in pan on rack 30 minutes. Refridgerate covered. serve within 1 week. garnished with whipped cream if you like.

note: I have in the past, done this without the crust. works fine lined with waxed paper. I have also instead of mixing the chocolate all in mixed only half the chocolate with half the cheese mixture, poured the remaining cheese mixture carefully on top and then poured the remaining chocolate on top and swirled it through with a chop stick to give a pattern. I have not mixed in the chocolate at all, but put it on top and swirled it on with a chop stick.

Recipe Archive - 5 August 96

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