Recipe - Emerils Milk Chocolate Cheesecake With Mascerated Berries

2 cup Crushed chocolate wafers
One fourth pound Butter; melted
3 pound Cream cheese; at room
temperature
1 One half cup Sugar
6 Eggs; at room temperature
1 cup Heavy cream
One half cup Flour
1 pn Salt
1 teaspoon Vanilla
1 cup Melted milk chocolate
2 pt Fresh berries; assorted
One fourth cup Grand mariner
2 cup Sweetened whip cream
12 Sprigs fresh mint

1. Preheat the oven to 350 degrees Fahrenheit.

2. Combine the crumbs and the butter together. Mix well and press into a 10
inch springform pan.

3. In a food processor, with the metal blade, process the cream cheese
until smooth.

4. Add 1 cup of the sugar and blend.

5. Add the eggs one at a time to thoroughly incorporate into the cheese
mixture. Add the heavy cream. Add the flour, salt and vanilla and blend
until smooth.

6. In a steady stream, pour in the melted chocolate. Pour mixture into the
prepared pan and bake for 1 hour and 15 minutes or until the cake is set.

7. Remove from the oven and with a knife loosen the sides from the pan.
This will prevent the cake from splitting down the center.

8. Completely cool the cake before cutting.

9. In a mixing bowl, combine the remaining sugar, berries, and Grand
Marnier, mix well.

10. Cover with plastic wrap and refrigerate for 2 to 3 hours.

11. Slice the cake into twelve slices and garnish each slice with the
berries, sweetened whip cream and fresh mint sprigs.

Yields: 12 servings

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Notes: If you want to do right by Mom this weekend, pay close attention!

Emeril's Milk Chocolate Cheesecake Food Correspondent Emeril Lagasse serves
up a delicious treat for Mother's Day.

Airdate: 5/7/98:

MC formatted using MC Buster 2.0f & SNT on 5/9/98

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by Parb at PK abprice@wf.net on May 9, 1998