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Rectangular Chocolate Cheesecake Recipe

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This recipe for Rectangular Chocolate Cheesecake, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leon Paul Kass
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of crumbs, Splenda or sugar and melted butter and mix well2 cups of graham cracker or cookie crumbs
3 tablespoons of Splenda or sugar (for crust)
1/2 cup butter melted
4 squares of of Ghirardelli 60% Cacao Bittersweet Chocolate
3 packages of reduced fat cream cheese
1 cup of Splenda
3/4 cup of sugar
3/4 cup of Egg Beaters or 3 eggs blended
2 tablespoons corn starch
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup light Daisy brand or equal Sour cream.

Directions:
Directions:
Crust: Mix the crumbs, Splenda and melted butter together.press into a glass baking dish, 9" x11" Bake at 350 for 8 minutes.
While the crust is cooking,melt the 4 squares of chocolate.
In a medium size bowl, put the 3 packages of the cream cheese, 1 cup of Splenda, and 3/4 cup of sugar and blend together. Add the Egg Beaters or 3 eggs and blend together. Add the 2 tablespoons of corn starch, 1/4 teaspoon of salt, and 2 teaspoons of vanilla extract. Blend everything together. Fold in 1 cup of sour cream. Gently fold in the melted chocolate. Pour over the baked crumbs. Bake at 325 for 45-50 minutes. Cool on wire rack. Cut into squares to serve.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Keep leftovers in refrigerator covered so they do not dry out.

 

 

 

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