Chef Time!

Chef Time!

Tuesday, May 22, 2012

Chocoholics Beware!

If you have a major addiction to chocolate, then you will need to read a different recipe elsewhere. But if you appreciate the wonders that chocolate brings, then read on. Chocolate is one of my favorite flavors, but my waistline tells me to leave it alone. As you can clearly see, I not listening too well. Would you?
chocolate velvet cheesecake

Chocolate Velvet Cheesecake
1 c. Vanilla Wafer Crumbs
½ c. Chopped Pecans
3 tbsp. Granulated Sugar
¼ c. Margarine, Melted
16 oz. Cream Cheese, Softened
½ c. Brown Sugar, Packed
2 Large Eggs
6 oz. Semi-sweet Chips, Melted
3 tbsp. Almond Flavored Liqueur
2 c. Sour Cream
2 tbsp. Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325. 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325. 35 minutes. Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 tablespoons milk and ¼ teaspoon almond extract for almond flavored liqueur.

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