"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Double Chocolate Layer Cheesecake, by Unknown, is from Love has Many Flavors ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
16 oz cream cheese, softened 1/2 Cup sugar 1/2 Teaspoon vanilla 2 Eggs 3 Squares semi-sweet chocolate, melted and slightly cool 1 Pre-baked chocolate pie crust
Mix cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; mix until blended. Stir melted chocolate into 1 cup of batter. Pour chocolate batter into crust and top with plain batter. Bake at 35 degrees for 40 minutes or until center is almost set. Refrigerate for at least 3 hours.
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