SC - Puck's favorite Asparagus- OOP and definitely OT now
margali
margali at 99main.com
Sun Apr 30 09:38:15 PDT 2000
Here's a recipe for Chocolate-Almond Layered Cheesecake from the
Ghirardelli website:
http://www.ghirardelli.com
Prydwen
>Yield: 16 Servings
> CRUST
> 2/3 cup almonds, finely chopped
> 1¼ cups finely crushed vanilla wafers
> 1/3 cup butter, melted
>
> FILLING
> 8 ounces (2 baking bars) Ghirardelli Bittersweet Chocolate,
> broken into 1-inch pieces
> 8 ounces cream cheese, softened
> 1 cup sugar
> 3 eggs
> 1 cup sour cream
> ¼ cup almond-flavored liqueur
> ¼ teaspoon salt (optional)
>
> Preheat the oven to 350°F. Grease a 9-inch springform pan.
>
> Place the almonds on a baking sheet and toast in the
> preheated oven for 3 to 4 minutes. Allow almonds to cool.
> Place the toasted almonds in a food processor, and process
> until finely ground. Combine the wafer crumbs, ground
> almonds, and butter; mix well. Press the mixture onto the
> bottom of the springform pan and 1½ inches up the sides.
> Bake 8 minutes. Place on a wire rack and let cool
> completely.
>
> To prepare the filling, melt the chocolate in a double boiler
> over hot, but not boiling, water. Sir occasionally until the
> chocolate is smooth. Set aside.
>
> In a medium-sized mixing bowl, beat the cream cheese on
> low just until smooth. Gradually add the sugar and continue
> beating until smooth. Scrape down the sides of the bowl and
> beaters with a rubber spatula. Add the eggs, one at a time,
> beating well after each addition and scraping down the bowl
> as needed. With the mixer on low, gradually add the sour
> cream, almond liqueur, and salt, beating just until smooth.
>
> Divide the batter in half. Add the melted chocolate to one half
> of the batter, stirring until smooth. Pour the chocolate batter
> into the crust; spread to create one even layer. Carefully
> spoon the plain batter on top of the chocolate batter. Place
> the pan in the oven and immediately reduce the temperature
> to 325°F. Bake 50 to 60 minutes, or until the center is just
> set. Turn off the oven, and leave the cake inside for 30
> minutes with the oven door closed. Transfer the cheesecake
> to a wire rack. Loosen it from the sides of the pan with a
> metal spatula. Let the cheesecake cool completely, then
> chill it at least 8 hours or overnight. Store covered in the
> refrigerator.
gryphon at carlsbadnm.com
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