Text 28629, 56 rader
Skriven 2009-09-11 23:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: unsavory 159
====================
 RH> I don't like grease with my chocolate, which is part of it.  I also

Chocolate IS grease. No cocoa butter means a great
diminution in deliciousness.

 RH> don't like the chocolate/cheese mix all that well for no good reason.
 RH> I wouldn't kick it out of bed for eating crackers, but it's not my
 RH> favorite.   

Now that's a tough one to wrap one's head around.

 ->       Title: Marbled Chocolate Cheesecake (Lo Cal)
 ->  Categories: Cakes, Low-cal, abomination
 RH> Now this is just plain disgusting.  Cottage cheese and gelatin... just
 RH> strangle me now.  Please, so I don't have to eat it.

Gelatin is pretty common in cheesecake, especially in the
mousse/barbarian cream/Eli's style; of course one is going
to prefer the Baby Watson/Mustard Kup variety, as it's
better and doesn't have such sissy ingredients.

By the way, there are ZERO Google hits on "Mustard Kup," a
deli owned by David Rowinsky that was at the time said to have
the best cheesecake in the world. Even Rowinsky's obituaries
misspelled his place as "Mustard Cup."

---------- Recipe via Meal-Master (tm) v8.00

      Title: Heavenly Chocolate Cheesecake
 Categories: Cakes, Desserts, less of an abomination
      Yield: 10 servings

      2 c  Vanilla Wafers, Fine Crush          1 c  Ground Toasted Almonds
    1/2 c  Butter, Melted                    1/2 c  Sugar
     12 oz Milk Chocolate Chips              1/2 c  Milk
      1 ea Env. Unflavored Gelatin            16 oz Cream Cheese, Softened
    1/2 c  Sour Cream                        1/2 ts Almond Extract
    1/2 c  Heavy Cream, Whipped                1 x  Garnishes *

  *   Garnishes to include whipped cream and chocolate shavings (optional).
  In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
  well.  Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
  inches up the sides.  Set aside. Melt over hot (not boiling) water milk
  chocolate chips; stir until smooth. Set aside. Pour milk into small
  saucepan; sprinkle gelatin on top.  Set aside for 1 minute. Cook over low
  heat, stirring constantly until gelatin dissolves. Set aside. In large
  bowl, combine cream cheese, sour cream, and melted chocolate chips; beat
  until fluffy.  Beat in gelatin mixture and almond extract. Fold in whipped
  cream.  Pour into prepared pan.  Chill until firm (about 3 hours). Run
  knife around edge of cake to separate from pan; remove rim. Garnish with
  whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

-----
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)