Sabra Cheesecake

* Exported from MasterCook *

Sabra Cheesecake

Recipe By : Jewish Cookery From Boston To Baghdad/ M. Liebman 1975
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 cup graham cracker crumbs
1/4 cup sugar
1 teaspoon grated orange peel
2 ounces grated semisweet chocolate
1/3 cup melted butter

FILLING:
3 large eggs -- beaten
1 cup sugar
3 (8 oz) pkgs cream cream cheese
12 ounces semisweet chocolate chips
1 cup sour cream
3/4 cup butter
2 tablespoons vanilla extract
Chocolate curls -- for garnish
Whipped cream -- for garnish

CRUST:
Mix together the crumbs, sugar, grated orange peel,
chocolate and melted butter.

Combine well and press into a heavily buttered 8- inch
springform pan, evenly covering the bottom and about
an inch of the sides.

FILLING:
Beat together the eggs and sugar til very light. Soften the
cream cheese and cream it til it is fluffy. Add gradually to the
egg mixture, beating to combine thoroughly.

In the top of a double boiler, over simmering water,
combine the chocolate and the butter. When the chocolate is
melted and mixed with the butter, remove from the heat and
add the sour cream and the vanilla. Mix.

Add to the cheese mixture and mix til smooth.

Pour the batter into the prepared pan and bake
in a preheated 325 degree oven for 2 hours or til the center
of the cake is firm. Cool on a rack and refrigerate overnight.

Decorate with chocolate curls and whipped cream.

**NOTE: The amount of vanilla extract called for seems excessive.
Use your judgement.

(Recipe is found on page 232)


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