You are here: Seasoned Cooking » All Issues » September 1998 Issue » This Article » Page 4
September 1998 Issue
by Victoria Smith
Table of Contents | Single-page view

Related Sites Online Warehouse

Stainless steel and surgical steel cookware, juicers, steamers, etc. Buy a selection of quality housewares, or shop our many other product categor...

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...

Surprise picture or gift announcement magicly appears when the magic ornament lights up on your Christmas tree! Demo features gold and silver Mag...

The Kitchen Cart

Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.

Cooking Connect

A web directory for food lovers - links to cooking resources, recipes, professional chefs, ethnic and regional food, vegetarian, health and nutrition.

Chocolate Cheesecake

  • 2 cups chocolate wafer crumbs
  • 5 tablespoons melted margarine
  • 3 (8 oz.) packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large egg, (or substitutes)
  • 2 ounces semisweet chocolate, melted
  • 6 ounces semisweet chocolate, melted
  • 1/2 cup sour cream
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted margarine until well blended.  Press into a 9-inch spring form pan.

Pre-heat oven to 375 degrees F.

To prepare filling, in a large bowl, beat together cream cheese, sugar and eggs (or substitutes) at medium speed until smooth and fluffy.  Spoon 3 cups mixture onto crust.

Stir chocolate into remaining mixture until well blended.  Drizzle over batter in crust to make swirls.

Bake cheesecake for 1 hour.  Transfer pan to wire rack.  Cool completely.

Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.

Uncover cheesecake; carefully remove the side of pan.

To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over top of cheesecake.  Chill briefly until frosting is set.

Store in refrigerator.

  • Yields: 1 nine inch cheesecake
  • Preparation Time: 20 minutes preparation, 1 hour baking, 2 hours chilling
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.