Yield: 10 Servings
|1 cup||Graham cracker crumbs|
|1 teaspoon||Grated orange peel|
|2 ounces||Grated semisweet chocolate|
|⅓ cup||Melted butter|
|3 larges||Eggs; beaten|
|3 packs||(8-oz) cream cream cheese|
|12 ounces||Semisweet chocolate chips|
|1 cup||Sour cream|
|2 tablespoons||Vanilla extract|
|Chocolate curls for garnish|
|Whipped cream for garnish|
From: Linda Shapiro ? Naples FL <lss@...> Date: Thu, 4 Jul 1996 17:22:22 -0400 Recipe By : Jewish Cookery From Boston To Baghdad/ M. Liebman 1975 CRUST: Mix together the crumbs, sugar, grated orange peel, chocolate and melted butter.
Combine well and press into a heavily buttered 8- inch springform pan, evenly covering the bottom and about an inch of the sides.
FILLING: Beat together the eggs and sugar til very light. Soften the cream cheese and cream it til it is fluffy. Add gradually to the egg mixture, beating to combine thoroughly.
In the top of a double boiler, over simmering water, combine the chocolate and the butter. When the chocolate is melted and mixed with the butter, remove from the heat and add the sour cream and the vanilla. Mix.
Add to the cheese mixture and mix til smooth.
Pour the batter into the prepared pan and bake in a preheated 325 degree oven for 2 hours or til the center of the cake is firm. Cool on a rack and refrigerate overnight.
Decorate with chocolate curls and whipped cream.
**NOTE: The amount of vanilla extract called for seems excessive. Use your judgement.
(Recipe is found on page 232)
JEWISH-FOOD digest 231
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .