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Chocolate-Glazed Triple-Layer Cheesecake
* Exported from MasterCook *
Chocolate-Glazed Triple-Layer Cheesecake
Recipe By : Julia Kochi <kochi@NLM.NIH.GOV>
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Pies
Amount Measure Ingredient -- Preparation Method
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1 pkg chocolate wafer cookies -- (8 oz) crushed
3/4 cup sugar
1/4 cup plus 1 Tablespoon butter or margarine -- melted
2 squares semisweet chocolate -- (1 oz) melted
1 1/3 cups sour cream
1/3 cup dark brown sugar -- firmly packed
1 tablespoon all-purpose flour
1/4 cup pecans -- chopped
1/4 teaspoon almond extract
CHOCOLATE GLAZE
6 squares semisweet chocolate -- (1 oz)
1/4 cup butter or margarine
3/4 cup powdered sugar -- sifted
2 tablespoons water
1 teaspoon vanilla extract
Combine cookie crumbs, 1/4 cup sugar, and butter; blend well. Press onto
bottom and 2 inches up sides of a 9 inch springform pan. Set aside.
Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium
speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla;
beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over
chocolate crust.
Combine remaining (8 ounce) package cream cheese, brown sugar, and flour; beat
until fluffy. Add 1 egg and 1/2 teaspoon vanilla; beat well. Stir in pecans.
Spoon over chocolate layer.
Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
Add remaining egg, and beat well. Stir in reamining 1 cup sour cream, 1/4
teaspoon vanilla, and almond extract. Spoon over pecan layer.
Bake at 325 degree F. for 1 hour. Turn oven off, and leave cheesecake in oven
30 minutes; open door of oven, and leave cheesecake in oven an additional 30
minutes. Remove from oven. Cool. Cover and chill at least ø hours.
Remove from pan. Spread with warm Chocolate Glaze. (The glaze doesn't cover
the cheesecake completely (like frosting on a cake), but thickly covers the top
and then runs down the sides. I find this easiest to do with the cheesecake on
a cooling rack with a plate or something underneath; I then just pour the glaze
over it and spread it so it runs down the sides. As it cools, the glaze
hardens somewhat but will not be hard.) Garnish, if desired. Yield: 10 to
12 servings.
GLAZE
Combine chocolate and butter in top of a double boiler; bring the water in the
double boiler to a boil. Reduce heat to low; cook until chocolate melts.
Remove from heat; stir in remaining ingredients. Stir until smooth. Spread
over cheesecake while glaze is warm. Yield: enough for 9 inch cheesecake.
from "Southern Living"
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