Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Crushed chocolate wafers |
¼ pounds | Butter; melted |
3 pounds | Cream cheese; at room temperature |
1½ cup | Sugar |
6 \N | Eggs; at room temperature |
1 cup | Heavy cream |
½ cup | Flour |
1 pinch | Salt |
1 teaspoon | Vanilla |
1 cup | Melted milk chocolate |
2 pints | Fresh berries; assorted |
¼ cup | Grand mariner |
2 cups | Sweetened whip cream |
12 \N | Sprigs fresh mint |
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the crumbs and the butter together. Mix well and press into a 10 inch spring-form pan.
3. In a food processor, with the metal blade, process the cream cheese until smooth.
4. Add 1 cup of the sugar and blend.
5. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth.
6. In a steady stream, pour in the melted chocolate. Pour mixture into the prepared pan and bake for 1 hour and 15 minutes or until the cake is set.
7. Remove from the oven and with a knife loosen the sides from the pan.
This will prevent the cake from splitting down the center.
8. Completely cool the cake before cutting.
9. In a mixing bowl, combine the remaining sugar, berries, and Grand Marnier, mix well.
10. Cover with plastic wrap and refrigerate for 2 to 3 hours.
11. Slice the cake into twelve slices and garnish each slice with the berries, sweetened whip cream and fresh mint sprigs.
Yields: 12 servings
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Notes: If you want to do right by Mom this weekend, pay close attention! Emeril's Milk Chocolate Cheesecake Food Correspondent Emeril Lagasse serves up a delicious treat for Mother's Day.
Airdate: 5/7/98:
MC formatted using MC Buster 2.0f & SNT on 5/9/98 Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by Parb at PK <abprice@...> on May 9, 1998