Ingredients: |
Ingredients: 1 3/4 cups finely crushed chocolate wafers (about 33)
1/3 cup butter, melted
3 8-oz pkg cream cheese
1 cup sugar
2 T all-purpose flour
1/2 tsp almond or mint extract (I use almond)
2 egg yolks
1 egg
1/4 cup half-and-half or light cream
1 -oz pkg white chocolate baking bars, chopped (I use double chocolate chocolate chips instead)
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2 T light-colored corn syrup
1 T water
1 T butter or margarine
1/2 cup semi-sweet chocolate pieces
whipped cream (optional)
chocolate bow ties (optional)*
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Directions: |
Directions:1. For crust, combine cookie crust and 1/3 cup melted butter. Press crumb mixture onto bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
2. For filling, in a large mixing bowl beat cream cheese, sugar, flour, and extract with an electric mixer until combined. Add egg yolks and whole egg all at once, beating on low speed just until combined. Stir in half-and-half and chopped chocolate (or chocolate chips).
3. Pour filling into crust-lined pan. Place on shallow baking pan in oven. Bake at 375º oven for 35 to 40 minutes or until center appears nearly set when shaken. Cool in pan on wire rack for 15 minutes. Loosen the crust from sides of pan and cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
4. Heat corn syrup, water, and 1 T butter until butter melts and mixture just boils. Pour over chocolate pieces in a small bowl; let stand 1 minute. Stir until smooth. Spread over top of cheesecake. Chill 5 to 10 minutes or until chocolate is set. If desired, garnish with whipped cream and bow ties*. Serves 16.
*To make bow ties, melt 3 ounces semisweet chocolate and 1 1/2 tsp shortening. Pipe bow tie shapes onto waxed paper. Let stand until set. |
This recipe for Black Tie Cheesecake is from