Mmmm saving this one too, sounds
delicious.
----- Original Message -----
Sent: Wednesday, October 29, 2003 7:18
AM
Subject: [Sndbox] Double Chocolate Spider
Web Cheesecake
Ingredients |
1 |
package (9
ounces) chocolate wafer cookies |
6 |
tablespoons
butter, melted |
4 |
ounces
bittersweet chocolate, divided |
6 |
ounces white
chocolate, divided |
4 |
packages (8
ounces each) cream cheese, softened |
1 |
cup sugar
|
4 |
eggs
|
2 |
tablespoons
all-purpose flour |
2 |
teaspoons
vanilla |
1/4 |
teaspoon
salt |
2 |
tablespoons
whipping cream | |
For
crust |
1.
Preheat oven to 325°F. Process cookies in food processor until fine
crumbs are formed. Add butter; process just until blended. Press crumb
mixture evenly over bottom and 1-1/2 inches up side of 9-inch springform
pan. Bake 8 minutes. Cool on a wire rack 10 minutes. |
For
filling |
2.
Place 3 ounces bittersweet chocolate in small microwavable bowl;
microwave at MEDIUM (50%) 1 to 2 minutes or until chocolate is melted,
stirring once. Set aside. In separate bowl, melt 3 ounces white
chocolate as directed above. Set aside. |
3.
Beat cream cheese and sugar in large bowl of electric mixer on medium
speed until light and fluffy. Beat in eggs, 1 at a time, until blended.
Beat in flour, vanilla and salt just until blended. |
4.
Transfer 3 cups cream cheese mixture to medium bowl; stir in melted
white chocolate. Stir melted bittersweet chocolate into remaining cream
cheese mixture in mixing bowl. Pour bittersweet chocolate mixture into
prepared crust. Bake 50 minutes or until center is soft and edge is set.
Cool on wire rack 5 minutes. Carefully spread white chocolate mixture.
Return to oven; bake 35 to 40 minutes or until center is just set. Cool
on wire rack. |
5.
Place remaining 3 ounces white chocolate and whipping cream in small
microwavable bowl; microwave at MEDIUM 1 to 2 minutes or until chocolate
is melted, stirring once or twice. Frost top of cheesecake with melted
white chocolate mixture. |
For spider web
decoration |
6.
Place remaining 1 ounce bittersweet chocolate in small plastic food
storage bag. Microwave at MEDIUM 40 seconds to 1 minute or until
chocolate is melted, turning once. Knead bag until chocolate is smooth.
Cut a tiny corner off one end of bag. Drizzle chocolate in four or five
concentric circles on top of cheesecake. Draw 8 to 10 lines from center
to edge of cheesecake with toothpick or knife at regular intervals to
form a "web" design. Cool cake completely. Cover; chill at least 4 hours
or overnight. |
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