| Here are three cheesecake for all of
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| | crushed. **
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| those chocoholics out there. Warning!
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| | The 6 ozs of Chocolate chips should be
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| Eating these could result in extreme
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| | melted and cooled slightly .Combine
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| pleasure and some weight gain!
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| | crumbs and margarine; press onto bottom
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| Chocolate Velvet Cheesecake
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| | of 9-inch springform pan. Combine 24 ozs
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| 1 c Vanilla Wafer Crumbs
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| | of cream cheese and sugar, mixing at
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| 1/2 c Chopped Pecans
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| | medium speed on electric mixer until well
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| 3 tb Granulated Sugar
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| | blended. Add eggs, one at a time, beating
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| 1/4 c Margarine, Melted
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| | well after each addition.Blend in sour
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| 16 oz Cream Cheese, Softened
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| | cream and vanilla; pour over crust.
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| 1/2 c Brown Sugar, Packed
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| | Combine remaining 8 ozs cream cheese and
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| 2 ea Large Eggs
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| | melted chocolate, mixing at medium speed
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| 6 oz Semi-sweet Chips, Melted
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| | on eletric mixer until well blended. Add
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| 3 tb Almond Flavored Liqueur
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| | Red Raspberry preserves; mix well. Drop
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| 2 c Sour Cream
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| | rounded measuring tablespoonsfuls of
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| 2 tb Granulated Sugar
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| | chocolate cream cheese batter over plain
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| Combine crumbs, pecans, granulated sugar
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| | cream cheese batter, do not swirl. Bake
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| and margarine; press onto bottom of
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| | at 325 degrees F., 1 hour and 25 minutes.
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| 9-inch springform pan. Bake at 325
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| | Loosen cake from rim of pan; cool before
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| degrees F., 10 minutes. Combine cream
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| | removing rim of pan. Melt chocolate
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| sheese and brown sugar, mixing at medium
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| | pieces and whipping cream over low heat
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| speed on electric mixer until well
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| | stirring until smooth.
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| blended. Add eggs, one at a time, mixing
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| | Spread over cheescake. Chill. Garnish
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| well after each addition. Blend in
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| | with additonal whipping cream,
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| chocolate and liqueur; pour over crust.
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| | whipped,raspberries and fresh mint
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| Bake at 325 degrees F., 35 minutes.
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| | leaves, if desired.
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| Increase oven temperature to 425 degrees
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| | Chocolate Chip Cheesecake Supreme
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| F. Combine sour cream and granulated
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| | 1 c Chocolate Wafer Crumbs
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| sugar; carefully spread over cheesecake.
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| | 3 tb Margarine, Melted
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| Bake at 425 degrees F. 10 minutes. Loosen
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| | 24 oz Cream Cheese, Softened
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| cake from rim of pan; cool before
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| | 3/4 c Sugar
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| removing rim of pan. Chill.
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| | 1/4 c Unbleached All-Purpose Flour
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| VARIATION: Substitute 2 Tablespoons milk
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| | 3 ea Large Eggs
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| and 1/4 teaspoon almond extract for
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| | 1/2 c Sour Cream
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| almond flavored liqueur.
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| | 1 ts Vanilla
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| Chocolate Raspberry Cheesecake
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| | 1 c Mini Semi-sweet Chips
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| 1 1/2 c Creme-filled Cookie Crumbs *
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| | Combine crumbs and magarine; press onto
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| 2 tb Margarine, Melted
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| | bottom of 9-inch springform pan. Bake at
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| 32 oz Cream Cheese, Softened
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| | 350 degrees F., 10 minutes. Combine cream
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| 1 1/4 c Sugar
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| | cheese, sugar and flour, mixing at medium
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| 3 ea Large Eggs
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| | speed on electric mixer until well
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| 1 c Sour Cream
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| | blended. Add eggs, one at a time, mixing
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| 1 ts Vanilla
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| | well after each addition. Blend in sour
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| 6 oz Semi-sweet Chocolate Chips**
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| | cream and vanilla. Stir in chocolate
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| 1/3 c Strained Raspberry Preserves
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| | chips and pour into crust. Bake at 350
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| 6 oz Semi-sweet Chocolate Chips
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| | degrees F., 55 minutes. Loosen cake from
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| 1/4 c Whipping Cream
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| | rim of pan;cool before removing rim of
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| * Cookie crumbs should come from 18 Cream
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| | pan. Chill. Garnish with whipped cream
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| Filled Cookies that have been finely
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| | and fresh mint leaves, if desired.
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