Cheesecake is one of the most popular desserts around today.
A simple Google search on "cheesecake" returns over 1.6 million
results. Isn't that astounding? What is it about cheesecake
that generates such a following? To be honest, I have no idea, but it's been going on for a long time. The earliest known cheesecake recipe is from the 14th century, and cheesy concoctions were popular in ancient Rome. Who are we to fight a tradition with so long a history?
So I thought I'd do my part to satisfy the global hunger
for cheesecake data with this Chocolate Velvet Cheesecake recipe. Enjoy it, cheesecake lovers, wherever you are.
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed in electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
Note: You may freely publish the above recipe in any way you wish, as long as the author's name and links are left intact.
Pete Cullen runs the website easy-cheesecake-recipes.com (and others). Please visit http://www.easy-cheesecake-recipes.com for more info.