Sunday, May 18, 2008

Chocolate Cheesecake


3/4 c crushed graham cracker crumb
1 tb sugar
2 tb butter, melted
1 pk chocolate pudding & pie filling
3/4 c sugar
1 c milk
1 oz unsweetened chocolate
3 ea 8 oz pk cream cheese, soften
3 ea egg yolks
2 ts vanilla
1/4 ts salt
3 ea egg whites, beaten
1 c sour cream


  1. Combine graham cracker crumbs, sugar and butter. Press on bottom and sides of a greased 9-inch spring form pan.
  2. Combine pudding mix, sugar and milk in saucepan. Add chocolate. cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside.
  3. Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding mixture. Fold in egg whites.
  4. Pour over crumbs in pan.
  5. Bake on lowest rack at 425 degrees F for about 35 minutes or until center is set lightly when touched.
  6. Cool 4 hours. Spread top with sour cream.


eli said...

hey try this cheesecake,

* 250 grams plain sweet biscuits (i use granitas)
* 125 grams butter, melted
* 3 teaspoons gelatine
* 250 grams cream cheese
* 1/3 cup lemon juice
* 1/2 cup caster sugar
* 1 cup cream, whipped
* 2 tablespoons water
* peppermint essence to taste
* 1 block mint chocolate (i use aero bar), crushed
* ice magic, mint

1. Lightly grease a 20cm springform tin with melted butter or cooking spray. Line the base with baking paper
2. Finely crush the biscuits in a food processor
3. Mix together with the melted butter
4. Press into the base and side of the tin and refrigerate for 10 minutes
5. Sprinkle the gelatine over 2 tablespoons of water in a small bowl. Place over a pan or bowl of hot water and leave until spongy. Stir until dissolved. Leave to cool
6. Mix the cream cheese, lemon juice and sugar in food processor until smooth.
7. Add peppermint essence to taste
8. Add the cooled gelatine and combine well
9. Put cream cheese mixture into big bowl and fold the wipped cream in.
10. Mix in the crushed chocolate bar
11. Spoon evenly into the tin.
12. Refrigerate for about 10-20 mins, then take out and drizzle ice magic over the top.
13. Using a scewer, lightly swirl the ice magic into the cheesecake top.
14. Refrigerate until set.

eli said...

hey try this cheesecake,

* 250 grams plain sweet biscuits
* 125 grams melted butter
* 1/2 teaspoon ground nutmeg
* 250 grams ricotta cheese
* 250 grams cream cheese
* 3/4 cup caster sugar
* 2 tablespoons cornflour
* 3 eggs
* 1 cup sour cream
* 2 teaspoons grated nutmeg
* 170 can passionfruit pulp

preheat oven to moderage180c line basse of a 23cm roung s pringform cake tin with foil.Brush base and sides with oil. Place biscuits in a food processor bowl. Process for 30 seconds or finely crushed. Transfer to medium bowl, add butter and nutmeg, mix untill well combined. Spoon into prepaired tin, press firmly into base and sides, Refrigerate for 20 minutes or until firm.
To make filling.
Using elctric beaters, beat cheeses until smooth. Add sugar and cornflour, beat until smooth. Add eggs one at a time, beating well after each addition. Add the sour cream, rind and pulp , beat until combined. Poor into tin. Bake for 50 minutes or until set. Allow to cool. refrigerate until firm. Decorate with whipped cream and slivers of lemon rind.

Erica said...

Great recipes! I love chocolate.