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| Mexican Chocolate Cheesecake |
| Yields: 1 ten-inch spring-form cheesecake (approx. 12 pieces) |
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| INGREDIENTS: CRUST |
14 oz double chocolate cookies
2 oz unsalted butter
3 T ground black pepper
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| INGREDIENTS: FILLING |
12 oz semisweet chocolate
24 oz cream cheese, soft
1 t salt
1 C granulated sugar
2 t cinnamon
3 eggs
1 C sour cream |
| METHOD: CRUST |
• Pulsate cookies in Cuisinart until fine.
• Add melted butter.
• Add black pepper.
• Press crust into spring form.
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| INGREDIENTS: FILLING |
• Melt chocolate. Set aside.
• In mixer, cream the cream cheese until soft and fluffy.
• Add vanilla—combine the salt, sugar, and cinnamon in a small bowl,
and then add to cream cheese mixture.
• Add the chocolate and mix again.
• Add the eggs, one at a time and mix after each addition.
• Add sour cream and beat until smooth.
• Pour filling over crust.
• Bake for 1 hour at 375 degrees.
• Once cool, cover and refrigerate overnight. |
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