Allisons Chocolate Cheesecake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
H,
CHOCOLATE CRUMB CRUST,
1 tsp: Ground cinnamon,
4 tbsp: Butter, (1/2 stick),melted
3 cup: Chocolate-wafer crumbs,
H,
FILLING,
3/4 cup: Sugar,
3: Eggs,
1 1/2 lbs: Cream cheese, softened
1 cup: Semi-sweet chocolate chips, melted and cooled
2 tbsp: Unsweetened cocoa powder,
2 tsp: Instant espresso powder, dissolved in 1 tsp boiling water
1 tsp: Vanilla extract,
3 cup: Sour cream,
4 tbsp: Butter, (1/2 stick),melted
H,
1/2 cup: Heavy cream, whipped
6: Candied violets, for garnish
Directions:
Preheat oven to 350 degrees.
To make the crust, mix all the ingredients with a fork until well
blended. Pour into a 10-inch springform pan, and press the crumbs
firmly against the sides with your hands, working them up the pan as
far as possible. Press a thin layer of crumbs on the bottom of the
pan. Chill while you make the filling.
Cream the sugar and eggs in a large mixing bowl. Stir in the cream
cheese, 1 tablespoon at a time, mixing well after each addition.
Stir in the melted chocolate and the rest of the ingredients in the
order given, except the cream and the violets. Mix well, and pour
into the chilled crust.
Bake cake for 50 to 60 minutes. The cake will jiggle in the middle
when moved and look underdone, but it will solidify as it cools. Let
it sit for 30 minutes after taking it from the oven, then refrigerate
for 3 to 4 hours or overnight before unmolding.
Decorate with small mounds of whipped cream dropped on top by the
teaspoonful or piped on in rosettes, and add candied violets, if
using. Serve with a bowl of extra whipped cream, if desired.
CANDIED VIOLETS: Use only fresh, perfect blossoms. Rinse then well
and pat dry. With a tiny brush, paint the petals with a lightly
beaten egg white, then sprinkle with extrafine sugar. Lay the coated
blossoms on a piece of wire mesh, such as a large strainer, placed
over a piece of waxed paper. Let dry for several hours at room
temperature before storing in an airtight container. These will keep
indefinitely.
From the Rocky Mountain Cookbook
Formatted for MM by Pegg Seevers 4/15/94
Source from luhu.jp
To make the crust, mix all the ingredients with a fork until well
blended. Pour into a 10-inch springform pan, and press the crumbs
firmly against the sides with your hands, working them up the pan as
far as possible. Press a thin layer of crumbs on the bottom of the
pan. Chill while you make the filling.
Cream the sugar and eggs in a large mixing bowl. Stir in the cream
cheese, 1 tablespoon at a time, mixing well after each addition.
Stir in the melted chocolate and the rest of the ingredients in the
order given, except the cream and the violets. Mix well, and pour
into the chilled crust.
Bake cake for 50 to 60 minutes. The cake will jiggle in the middle
when moved and look underdone, but it will solidify as it cools. Let
it sit for 30 minutes after taking it from the oven, then refrigerate
for 3 to 4 hours or overnight before unmolding.
Decorate with small mounds of whipped cream dropped on top by the
teaspoonful or piped on in rosettes, and add candied violets, if
using. Serve with a bowl of extra whipped cream, if desired.
CANDIED VIOLETS: Use only fresh, perfect blossoms. Rinse then well
and pat dry. With a tiny brush, paint the petals with a lightly
beaten egg white, then sprinkle with extrafine sugar. Lay the coated
blossoms on a piece of wire mesh, such as a large strainer, placed
over a piece of waxed paper. Let dry for several hours at room
temperature before storing in an airtight container. These will keep
indefinitely.
From the Rocky Mountain Cookbook
Formatted for MM by Pegg Seevers 4/15/94
Source from luhu.jp