Courtesy of
A Passion for Chocolate by Meredith Books
Ingredients:
1-3/4 cups finely crushed chocolate wafers (about 33 unfilled cookies)
1/3 cup butter, melted
3 8-oz. packages cream cheese, softened
1 cup sugar
2 Tbs. all-purpose flour
1/2 tsp. almond extract or vanilla
2 egg yolks
1 egg
1/4 cup half-and-half or light cream
1 6-oz. package white baking bar, chopped
white baking bar and milk chocolate curls (optional)
Preparation:
For crust: Combine crushed wafers and melted butter. Press evenly onto bottom and two inches up sides of a 9-inch springform pan; set aside.
For filling: In a large mixing bowl, beat cream cheese, sugar, flour and almond extract or vanilla with an electric mixer on medium speed until combined. Add egg yolks and whole egg all at once, beating on low speed just until combined. Stir in half-and-half or light cream and chopped white baking bar.
Pour filling into the crust-lined pan. Place pan in a shallow baking pan on the oven rack. Bake in a 375-degree oven for 35 to 40 minutes or until center appears nearly set when shaken. (The center will look soft but will set up as it cools.)
Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen the crust from sides of pan. Cool 30 minutes more. Remove the sides of the pan. Cool cheesecake for one hour. Cover and chill at least four hours. If desired, garnish with white baking bar and milk chocolate curls.
Yield: 16 servings
Resources A Passion for Chocolate
by Better Homes & Gardens Editors (ISBN: 0696211742)
Meredith Books, November 2000
Order this title.
