German Chocolate Cheesecake
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Ingredients:
- 2 cup chocolate ( wafer crumbs)
- 2 tablespoon sugar
- 4 tablespoon butter (sweet )
- 1 cup cream (heavy )
- 1 chocolate (oz. semisweet baking ; eo make 6 curls, 2 inches long)
- 1 1/2 pound cheese (cream ; softened)
- 2 tablespoon corn (starch)
- 1 cup cream (sour )
- 1 teaspoon almond ( extract)
- 1 cup cream (heavy )
- 8 chocolate (oz. dark semi sweet baking ; cut into bits)
- 4 egg (s)
- 3/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 2 tablespoon sugar
- 4 tablespoon butter (sweet )
- 1 cup cream (heavy )
- 1 chocolate (oz. semisweet baking ; eo make 6 curls, 2 inches long)
- 1 1/2 pound cheese (cream ; softened)
- 2 tablespoon corn (starch)
- 1 cup cream (sour )
- 1 teaspoon almond ( extract)
- 1 cup cream (heavy )
- 8 chocolate (oz. dark semi sweet baking ; cut into bits)
- 4 egg (s)
- 3/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
Crust: In a medium size bowl, combine the chocolate wafer crumbs, sugar and butter. Blend well. Press or pat the mixture onto the bottom and sides of a well buttered spring form pan. Chill in the freezer or refrigerator for about 30 minutes. Filling: In a large bowl, beat the cream cheese, cornstarch, sour cream, and almond extract until smooth. In a small saucepan, scald the heavy cream, then remove from the heat and allow to cool for about 5 minutes. Add the chocolate bits and stir until the chocolate is completely melted. With a wire whisk, beat the mixture until it is cooled and light in texture. In a large bowl, with a whisk beat the egg yolks and 1/2 cup of the sugar until very thick and smooth. Add the chocolate mixture to the egg mixture and beat until everything has been smoothly combined. Then add the cream cheese mixture to the chocolate mixture and beat again until very smooth. In a separate bowl, beat the egg whites with the cream of tartar and the remaining 1/4 cup sugar until the egg whites hold their peaks. Fold the egg whites into the cheese mixture and pour the entire mixture into the chilled shell. Place the spring form pan inside of a larger pan containing 1 inch of water and bake in a preheated 300°F oven for 1 1/2 hours. Transfer to a wire rack and allow to cool completely. Topping: Prepare chocolate curls by melting the chocolate, spreading it thinly on a sheet of wax paper, and refrigerating for 30 minutes. Then with a flat knife scrape the chilled chocolate into curls and cut them into 2 inch long stick. Carefully remove the sides of the spring form pan. Decorate by spreading the whipped cream evenly over the top of the cake and then adding the chocolate curls. Yield: 8 servings
Techniques:
melting
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