Cheesecake Recipes

Heavenly Chocolate Cheesecake
Serving Size: 10

2 cup vanilla wafers -- fine crush
1 cup ground toasted almonds
1/2 cup butter -- melted
1/2 cup sugar
12 ounce milk chocolate chips
1/2 cup milk
1 package env. unflavored gelatin
16 ounce cream cheese -- softened
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup heavy cream -- whipped
garnishes *

Cooking Directions:

* 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

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