Recipe - German Chocolate Cheesecake

Cross, TMPJ72B@PRODIGY.COM
2 cup Chocolate wafer crumbs
2 tablespoon Granulated sugar
4 tablespoon (One half stick) sweet butter,
softened
1 One half pound Cream cheese, softened
2 tablespoon Cornstarch
1 cup Sour cream
1 teaspoon Almond extract
1 cup Heavy cream
8 ounce Dark semisweet baking,
chocolate, cut into
4 Eggs, separated
Three fourths cup Granulated sugar
1/8 teaspoon Cream of tartar, Topping:
1 cup Heavy cream, whipped
1 ounce Semisweet baking chocolate,
to make 6 curls, 2 i each

Crust: In a mediumsize bowl, combine the chocolate wafer crumbs, sugar,
and butter. Blend well with fingers, fork, or pastry blender. Press or pat
the mixture onto the bottom and sides of a wellbuttered springform 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 One half 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 One fourth 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 springform pan inside of a larger pan containing 1 inch of
water and bake in a preheated 300 degree oven for 1One half 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
2inch long sticks. Carefully remove the sides of the springform pan.,
Decorate by spreading the whipped cream evenly over the top of the cake and
then adding the chocolate curls. Transfer the cake to a serving dish and
serve.

Posted to MCRecipe Digest V1 #647 by Nancy Berry nlberry@prodigy.net on
Jun 21, 1997