Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Crushed chocolate wafers or chocolate crumbs |
⅓ cup | Melted butter |
¼ cup | Sugar |
4 packs | (8 oz) cream cheese |
4 \N | Eggs |
1 cup | Sugar |
1 teaspoon | Lemon juice |
\N \N | Whipping cream |
\N \N | Melted ; good-quality semi-sweet chocolate |
\N \N | Whipped cream |
\N \N | Oreo cookies |
BASE
FILLING
TOPPING
GARNISH
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.
Chill.
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