Yield: 1 Servings
|1½ cup||Chocolate wafer crumbs; 30 wafers|
|3 tablespoons||Butter or margarine; melted|
|½ cup||Semisweet chocolate chips; 6-oz|
|32 ounces||Cream cheese; softened|
|8 ounces||Sour cream|
|2 teaspoons||Vanilla extract|
|1½ cup||Heavy cream|
|12 ounces||Semisweet chocolate square; 12 Squares|
|8 ounces||White chocolate|
|\N \N||Sweetened whipped cream|
|\N \N||Maraschino cherries|
|\N \N||Mint leaves|
This recipe calls for 1½ cup heavy cream in ingredients but only 1 cup in directions. 12 squares of chocolate but only 8 in directions. The instructions for using the other ½ cup cream and 4 squares of chocolate are missing but I think it was probably to use for an icing.
Preheat oven to 350 degrees. Grease a 9x3 springform pan. In bowl, mix chocolate wafer crumbs and butter; firmly press onto bottom of springform pan. Bake crust 12-15 minutes. Remove from oven and sprinkle with chocolate chips or pieces. Let stand several minutes until chocolate pieces are softened then spread evenly over crust. Refrigerate while preparing filling. In large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until well blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla and one cup of heavy cream until mixture is blended and smooth. Divide batter evenly into two large measuring cups or other containers with spouts. In small saucepan over low heat, melt 8 squares of semi-sweet chocolate. In another saucepan over very low heat, melt white chocolate. Stir melted semi-sweet chocolate into batter in one portion of the batter and the white chocolate into the other batter portion. To create the "zebra" design, pour half of dark batter into the springform pan crust. Holding white batter at least 2 feet about pan, or even better is to stand on a chair and pour from 4-5 feet away, pour about half of batter directly inot center of dark batter. (pouring from this distance will cause batter in center of cake to be pushed toward edge of pan, forming zebra designs) Repeat this pouring procedure 3 times, decreasing the amount of batter each time and pouring from high above pan only into center of the batter, ending with white batter. Top of cake should look like a series of concentric circles. Bake Cheesecake for 30 minutes at 350 then turn oven to 225 degrees and bake 1 hour and 45 minutes longer until center is set. Turn oven off and let cheesecake remain in the oven for 1 hour. Remove from oven then run thin-bladed knife around edges of cheesecake to loosen from sides of pan. Cool cake in pan on a wire rack.
Refrigerate cheesecake at least 6 hours before serving.
Posted on GEnie's Food & Wine RT by J.MERRILL1 [Jody] on 10/24/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)
Posted to MasterCook Digest V1 #280 by teech <teech@...> on Aug 23, 1997