Tuesday, September 27, 2016


1 1/2 cups chocolate wafer crumbs
3 tbsp butter or margarine, melted

Preheat oven to 350 degrees.

Combine above ingredients and press onto the bottom of an ungreased 9-inch springform pan. Bake at 350 degrees 10 minutes. Remove from oven and cool while making filling.

1 pkg (12-oz) vanilla baking chips, divided
3 pkgs (8-oz size) cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
3 eggs

Melt 1 1/2 cups of the vanilla chips in the microwave; set aside to cool.

In a mixer bowl, beat the cream cheese, sugar and vanilla extract until well blended. Add eggs and mix well. Blend in the melted chips; pour filling over crust.

Bake at 350 degrees 40 minutes. Turn oven off but allow cheesecake to stand in oven without you opening the door for 2 hours. Remove to a wire rack to cool completely. Chill for 4 hours once cake is cooled.

1 pkg (12-oz) semisweet chocolate chips
1 cup whipping cream
2 tbsp butter or margarine
2 tbsp sugar

Place the chocolate chips in a medium-size bowl; set aside.

Heat the cream, butter and sugar in a heavy saucepan over medium-high heat; bring to a boil, stirring constantly. Pour over the chocolate chips. Allow to cool for 3 minutes. Stir until smooth and cool.

Remove rim from the springform pan. Spread glaze over the top and sides of the chilled cake. Chill 2 hours.

Melt the remaining vanilla chips (from the filling) and drizzle over the cake.

Garnish (if desired)
Fresh raspberries
White with chocolate striped Hershey's kisses

Arrange in center of cake before cutting to serve.

Yield: 16 servings

Note : File Photo

Note: I got this recipe from a 2001 TOH country cookbook.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.