Text 9395, 138 rader
Skriven 2014-01-31 07:42:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Mo' Sweets #1
=====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Chocolate Cheesecake
 Categories: Cakes, Desserts, Chocolate, Dairy
      Yield: 10 servings
 
MMMMM----------------------CRUST---------------------------
      1 c  Chocolate wafer crumbs
      2 tb Sugar
      3 tb Butter, melted

MMMMM----------------------FILLING--------------------------
     24 oz Cream cheese; softened
    1/2 c  Sugar
    1/4 c  All-purpose flour
      4 oz Package Baker's German Sweet
           - Chocolate; melted
  1 1/2 ts Vanilla extract
      3 lg Eggs

MMMMM----------------------TOPPING--------------------------
    1/3 c  Canned evaporated milk
    1/4 c  + 1 tb sugar
    1/4 c  Butter
      1    Egg; lightly beaten
    1/2 ts Vanilla extract
    1/2 c  Flaked coconut
    1/2 c  Chopped pecans; toasted *
 
  You love the cake. You'll love the cheesecake, too.
  
  Preheat oven to 350XF.
  
  Combine the chocolate wafer crumbs, sugar and melted
  butter. Press firmly into the bottom of an ungreased
  9-inch spring form pan. Bake for 10 minutes.
  
  FOR THE FILLING:
  
  Using an electric mixer at medium speed, beat together
  the cream cheese, 1/2 cup sugar and flour until well
  blended. Add the melted chocolate and vanilla, mixing
  well.
  
  At low speed, add the 3 eggs, one at a time, beating
  well after each addition, just until blended. Do not
  overbeat.
  
  Pour mixture over baked crust, and bake at 350XF for
  45 to 50 minutes, until center is barely set.
  
  Allow cake to cool, then run a thin knife blade around
  rim of pan to loosen, and spring the pan. Refrigerate
  at least 4 hours.
  
  FOR THE TOPPING:
  
  Combine the milk, sugar, butter, egg in small saucepan.
  Cook, stirring constantly, over medium-low heat until
  mix reaches 160XF on an instant-read thermometer.
  Mixture will thicken.
  
  Remove from heat and stir in coconut and chopped
  pecans. Allow mixture to cool. Then spread mixture
  evenly over top of cheescake. Serve immediately or
  refrigerate. Refrigerate leftovers.
  
  * Note: Place chopped pecans in a single layer on a
  cookie sheet and toast in a 350XF oven for 7 to 10
  minutes, stir occasionally, until you begin to smell
  them. Allow them to cool.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 03 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Very Special Cheesecake
 Categories: Desserts, Cakes, Dairy
      Yield: 9 servings
 
      1 lb Cream cheese
      1 lb Ricotta cheese
  1 1/2 c  Sugar
      4    Eggs
      4 tb Butter; melted and cooled
      3 tb All-purpose flour
      3 tb Cornstarch
  2 1/2 ts Vanilla extract
      2 c  Sour cream
 
  I can't say enough good things about this recipe. This
  is the cheesecake that sells for $6.50 per tiny wedge
  at your very upscale delis. You will notice that there
  is no crust. None is needed.
  
  Preheat oven to 350XF.
  
  In a large bowl, cream the cheeses and sugar. Beat in
  the eggs one at a time, beating well after each
  addition. Add the melted and cooled butter, flour,
  cornstarch and vanilla. Beat until mixture is well
  combined. Fold in the sour cream and mix well.
  
  Pour into an ungreased, 9-1/2-inch springform pan.
  Place pan in the middle of the preheated oven and bake
  for 1 hour. Turn off the oven, leaving the cheesecake
  in for another 2 hours without opening the oven door.
  Let cake cool completely in pan and then chill in
  refrigerator for at least 2 hours. "Spring" the pan,
  remove the cake and garnish with berries or top with
  glaze, if desired.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 03 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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