Bittersweet Chocolate Truffle Cheesecake

Title:
Bittersweet Chocolate Truffle Cheesecake

Yield:
8 Servings

Categories:
Pie




Ingredients:





 1 1/3 c  Chocolate wafer (cracker)


          -crumbs


   1/3 c  Butter; melted


     2 pk (8-oz) cream cheese;


          -softened


     1 c  Sugar


     3    Eggs


   1/4 c  Cold coffee or coffee


          -liqueur*


     8    Squares bittersweet


          -chocolate; melted


   1/2 c  Sour cream


     4    Squares bittersweet


          -chocolate


   1/2 c  Whipping (heavy) cream






 Recipe by: Baker's(tm) Chocolate From: Allan Donovan


 


 


 Date: Sun, 12 May 1996 22:53:20 -0800


 Preheat oven to 350 degrees F.  Crust:  Combine the crumbs and butter and


 press the mixture onto the bottom of a 9 ingh springform pan;refrigerate


 the crust while the filling is being prepared.


 


 Filling:  Beat the cream cheese with the sugar until blended and smooth.


 Beat in the eggs, one at a time; beat in the coffee (or liqueur), then the


 melted chocolate; blend in the sour cream.  Pour the filling over the


 prepared crust, smoothing the top. Bake the cheesecake for 40 to 50 minutes


 or just until the center is barely set; cool it on a wire rack, then in the


 refrigerator overnight.  Run a sharp knife around the cheesecake to loosen


 it from the rim; remove the rim.


 


 Glaze:  Save a few cursl from the back of one of the squares of chocolate;


 reserve them for the garnish.  Bring the whipping cream to a simmer over


 low heat; add the remaining chocolate and stir the mixture until smooth.


 Spoon the glaze over the prepared cheesecake and garnish it with the


 reserved curls.


 


 * I prepared this recipe using the liqueur and I received a standing


 ovation from the tasters!


 


 MC-RECIPE@MASTERCOOK.COM


 


 MASTERCOOK RECIPES LIST SERVER


 


 MC-RECIPE DIGEST V1 #82


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


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