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Cheesecakes For Chocoholics

Here are three cheesecake for all of those
chocoholics out there. Warning! Eating these6  oz  Semi-sweet  Chocolate  Chips
could result in extreme pleasure and some
weight  gain!1/4  c  Whipping  Cream
Chocolate  Velvet  Cheesecake* Cookie crumbs should come from 18 Cream
Filled Cookies that have been finely crushed.
1  c  Vanilla  Wafer  Crumbs**
1/2  c  Chopped  PecansThe 6 ozs of Chocolate chips should be melted
and cooled slightly .Combine crumbs and
3  tb  Granulated  Sugarmargarine; press onto bottom of 9-inch
springform pan. Combine 24 ozs of cream
1/4  c  Margarine,  Meltedcheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs,
16  oz  Cream  Cheese,  Softenedone at a time, beating well after each
addition.Blend in sour cream and vanilla;
1/2  c  Brown  Sugar,  Packedpour  over  crust.
2  ea  Large  EggsCombine remaining 8 ozs cream cheese and
melted chocolate, mixing at medium speed on
6  oz  Semi-sweet  Chips,  Meltedeletric mixer until well blended. Add Red
Raspberry preserves; mix well. Drop rounded
3  tb  Almond  Flavored  Liqueurmeasuring tablespoonsfuls of chocolate cream
cheese batter over plain cream cheese batter,
2  c  Sour  Creamdo not swirl. Bake at 325 degrees F., 1 hour
and 25 minutes. Loosen cake from rim of pan;
2  tb  Granulated  Sugarcool before removing rim of pan. Melt
chocolate pieces and whipping cream over low
Combine crumbs, pecans, granulated sugar andheat  stirring  until  smooth.
margarine; press onto bottom of 9-inch
springform pan. Bake at 325 degrees F., 10Spread over cheescake. Chill. Garnish with
minutes. Combine cream sheese and brownadditonal whipping cream, whipped,raspberries
sugar, mixing at medium speed on electricand  fresh  mint  leaves,  if  desired.
mixer until well blended. Add eggs, one at a
time, mixing well after each addition. BlendChocolate  Chip  Cheesecake  Supreme
in chocolate and liqueur; pour over crust.
Bake at 325 degrees F., 35 minutes. Increase1  c  Chocolate  Wafer  Crumbs
oven temperature to 425 degrees F. Combine
sour cream and granulated sugar; carefully3  tb  Margarine,  Melted
spread over cheesecake. Bake at 425 degrees
F. 10 minutes. Loosen cake from rim of pan;24  oz  Cream  Cheese,  Softened
cool  before  removing  rim  of  pan.  Chill.
3/4  c  Sugar
VARIATION: Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond1/4  c  Unbleached  All-Purpose  Flour
flavored  liqueur.
3  ea  Large  Eggs
Chocolate  Raspberry  Cheesecake
1/2  c  Sour  Cream
1  1/2  c  Creme-filled  Cookie  Crumbs  *
1  ts  Vanilla
2  tb  Margarine,  Melted
1  c  Mini  Semi-sweet  Chips
32  oz  Cream  Cheese,  Softened
Combine crumbs and magarine; press onto
1  1/4  c  Sugarbottom of 9-inch springform pan. Bake at 350
degrees F., 10 minutes. Combine cream cheese,
3  ea  Large  Eggssugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs,
1  c  Sour  Creamone at a time, mixing well after each
addition. Blend in sour cream and vanilla.
1  ts  VanillaStir in chocolate chips and pour into crust.
Bake at 350 degrees F., 55 minutes. Loosen
6  oz  Semi-sweet  Chocolate  Chips**cake from rim of pan;cool before removing rim
of pan. Chill. Garnish with whipped cream and
1/3  c  Strained  Raspberry  Preservesfresh mint leaves, if desired.



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