| If you think chocolate covered strawberry
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| | For the cheesecake, slice cream cheese
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| is tastes like a piece of heaven, wait
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| | into small pieces and place in food
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| till you taste the chocolate covered
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| | processor or blender with the three eggs,
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| strawberry cheesecake. To make this
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| | 3/4 cup sugar, 1 1/2 cup sour cream, 4 1
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| delight, you need the following
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| | 2 teaspoons flour, 1 1/2 tsp vanilla and
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| ingredients:
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| | three tablespoons of liqueur. Blend this
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| * 48 graham cracker squares -- ground
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| | rich mixture. Pour them into the crust
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| * 1/2 cup sugar
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| | making sure it is less than half of the
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| * 1 cup butter -- melted
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| | height. Now spoon the strawberry layer
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| * 4 teaspoons Grand Marnier
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| | onto the cheesecake and cover all areas
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| * 1 teaspoon cinnamon
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| | except the crust.
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| * 1 quart fresh strawberries -- stemmed
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| | Now pour the rest of batter over the
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| * 1/2 cup confectioners' sugar
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| | strawberry layer with care.
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| * 4 tablespoons Grand Marnier
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| | Bake on cookie sheet at 350 degrees for
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| * 2 teaspoons cornstarch
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| | 70 to 75 minutes. When the centre of the
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| * 2 teaspoons water
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| | cake no longer shakes, turn off the oven
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| * 24 ounces cream cheese -- softened
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| | and leave your cake in it for an hour.
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| * 3 eggs
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| | After an hour, remove from oven, cover
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| * 3/4 cup sugar
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| | with plastic wrap and refrigerate
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| * 1 1/2 cup sour cream
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| | overnight. Remove the cake from pan the
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| * 4 1/2 teaspoons flour
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| | next day and set aside.
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| * 1 1/2 teaspoon vanilla
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| | In the meantime, you may prepare the
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| * 3 tablespoons Grand Marnier
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| | chocolate glaze by melting chocolate and
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| * 2 ounces unsweetened chocolate
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| | one teaspoon of butter in a double
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| * 1 teaspoon butter
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| | boiler. Add one cup of confectioners'
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| * 1 cup confectioners' sugar -- sifted
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| | sugar and three tablespoons of water and
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| * 3 tablespoons water
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| | mix well. Beat the mixture with a whisk
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| * 1/2 cup whipped cream -- chilled
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| | until it is smooth. Apply the warm
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| * 2 tablespoons confectioners' sugar
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| | chocolate over the cheesecake then leave
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| * 1 tablespoon Grand Marnier
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| | to chill till the glaze hardens.
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| To make the crust, mix graham cracker
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| | To prepare the whipped cream, place 1/2
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| crumbs, sugar, butter, four teaspoons of
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| | cup of whipped cream, two tablespoons of
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| liqueur and cinnamon onto the bottom and
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| | confectioners' sugar and one tablespoon
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| sides of a greased 10" spring form pan.
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| | of liqueur in a chilled bowl. Using
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| Chill it in a refrigerator.
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| | chilled beaters, whip the cream until
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| For the strawberry layer, puree
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| | stiff.
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| strawberries, confectioners' sugar and
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| | Spoon the cream into a pastry bag with a
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| four tablespoons of liqueur in a blender
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| | small rosette tip and use the cream to
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| and place in top of a double boiler. Then
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| | decorate the finished cheesecake. For the
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| add cornstarch and water and cook until
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| | final touch, serve the cake with whole,
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| thick, stirring to mix them well. Cool
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| | fresh strawberries.
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| the puree to room temperature.
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