Recipe By : Jewish Cookery From Boston To Baghdad, M. Liebman, 1975
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 c Graham cracker crumbs
1/4 c Sugar
1 ts Orange zest -- grated
2 oz Semisweet chocolate -- grated
1/3 c Butter -- melted
Filling:
3 lg Eggs -- beaten
1 c Sugar
24 oz Cream cheese (3 pkg)
12 oz Semisweet chocolate chips
1 c Sour cream
3/4 c Butter
2 tb Vanilla extract
Chocolate curls -- for garnish
Whipped cream -- for garnish
Crust:
Mix together the crumbs, sugar, grated orange peel, chocolate, and
melted butter.
Combine well and press into a heavily buttered 8" springform pan,
evenly covering the bottom and about 1" of the sides.
Filling:
Beat together the eggs and sugar until very light. Soften the cream
cheese and cream it until it is fluffy. Add gradually to the egg
mixture, beating to combine thoroughly.
In the top of a double boiler, over simmering water, combine the
chocolate and the butter. When the chocolate is melted and mixed with
the butter, remove from the heat and add the sour cream and the
vanilla. Mix.
Add to the cheese mixture and mix until smooth.
Pour the batter into the prepared pan and bake in a preheated 325°F
oven for 2 hours or until the center of the cake is firm. Cool on a
rack and refrigerate overnight.
Decorate with chocolate curls and whipped cream.
Note: The amount of vanilla extract called for seems excessive.
Use your judgement.
