Yield: 1 Servings
|2 cups||Crushed chocolate wafers or chocolate crumbs|
|⅓ cup||Melted butter|
|4 packs||(8 oz) cream cheese|
|1 teaspoon||Lemon juice|
|Melted ; good-quality semi-sweet chocolate|
Base: Mix together and pat firmly into a 10 inch springform Filling: Soften cream cheese and beat until smooth. Add sugar and beat. Add eggs one at a time, mixing after each one. Mix in lemon juice. Pour over crumb base. Bake at 350 for 35 -45 minutes. Cake has baked long enough when center has become firm. Usually the cake will start browning on the edges by this time.
Topping: I basically add some whipping cream to some melted , good-quality semi-sweet chocolate. I add just enough to make the chocolate smooth and spreadable. I probably use 4 oz of chocolate and approx. 4-5 TBSP. of whipping cream. Spread it onto top of cooled but not chilled cheesecake.
Garnish: Whipped cream stars around outside, approx. 1½ inches in diameter. Cut Oreo cookies in half to place on their edges around the cake in the stars.
* Don't overbake. Just baking enough to firm the middle means a creamy interior. Serve cake well chilled Posted to EAT-L Digest by Debra Ryckman <dryckman@...> on Feb 7, 1998