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From: jon@msunix (Jonathan Hue)
Newsgroups: mod.recipes
Subject: RECIPE: Chocolate cheesecake
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[email protected]>
Date: 4 Apr 86 06:57:23 GMT
Date-Received: 4 Apr 86 06:57:23 GMT
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Organization: Lockheed Missiles and Space, Sunnyvale, CA
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RH MOD.RECIPES-SOURCE CHEESECAKE-2 D "2 Mar 86" 1986
RZ "CHOCOLATE CHEESECAKE" "Picture-perfect chocolate cheesecake"
You may have seen this on the cover of a recent magazine when
you were standing in the grocery line. It makes a very rich,
truly decadent chocolate cheesecake.
IH "Makes 16 servings"
IG "\(12 lb" "chocolate wafers" "200 g"
finely crushed.
IG "1/3 cup" "butter," "75 g"
melted
IG "1\(12 lb" "cream cheese," "700 g"
at room temperature
IG "1 cup" "granulated sugar" "200 g"
IG "6 oz" "semisweet chocolate," "175 g"
melted and cooled
IG "3 Tbsp" "white flour" "20 g"
IG "3" "large eggs"
IG "2 Tbsp" "heavy cream" "30 ml"
IG "2 tsp" "vanilla" "10 ml"
IG "1 cup" "sour cream" "250 ml"
IG "2 tsp" "vanilla" "10 ml"
IG "2 Tbsp" "granulated sugar" "20 g"
PH
SK 1
Preheat oven to
TE 400 200 .
Mix chocolate wafer crumbs and butter.
Press firmly onto bottom and
AB "2 inches" "5 cm"
up the sides of an ungreased,
AB "9-inch" "25-cm"
springform pan.
SK 2
Bake the crust for 10 minutes. Remove from oven and
place on rack to cool. Reduce oven temperature to
TE 300 150 .
SK 3
Using an electric mixer, beat the cream cheese in a large bowl until it is
smooth.
SK 4
Add sugar, chocolate, and flour. Beat again, until the mixture is
well blended and fluffy.
SK 5
Add eggs, one at a time, beating again after each egg is added.
SK 6
Beat in the cream and vanilla.
SK 7
Pour mixture into the cooled crust. Place on middle rack in oven and bake
for 60 to 65 minutes, until filling is set. Remove from oven and cool
on rack.
SK 8
Blend sour cream, vanilla, and sugar together until well mixed. Spread
over top of cooled cheesecake. Chill several hours or overnight
NX
A chocolate wafer is a crisp chocolate cookie about three inches in diameter
and an eigth of an inch thick. If you can't find them, you can substitute
any kind of dry crunchy chocolate-flavored cookie.
PP
You can make the crust and filling in a food processor if you have one. It
makes it a lot easier.
SH RATING
I Difficulty:
moderate.
I Time:
30 minutes to prepare, 70 minutes to cook, several hours to chill.
I Precision:
measure carefully.
WR
Jonathan Hue
LMSC-Mechanisms & Servo Systems, Sunnyvale, CA
{amdcad!cae780 | sun!sunncal | ihnp4!rtgvax} leadsv!msunix!jon
