Milk
Chocolate Cheesecake
3/4 cup finely crushed graham crackers
1 tablespoon sugar
2 tablespoons butter,melted
1 package (4oz) choc
pudding and pie filling
(not instant)
3/4 cup of sugar
1 cup milk
1 square unsweetened chocolate
3 large packages(8oz) each
cream cheese,softened
3 eggs, separated
2 teaspoons vanilla
1/4 teaspoon salt
Sour cream topping
Combine crumbs, 1 tbl sugar and butter,mix well.
Grease sides of a 9 inch spring form pan to 1 inch from the top.
Sprinkle about 2 tbl of the crumbs on sides of pan.
Press remaining crumb mixture firmly on bottom of the pan.
Combine pudding, 3/4 cup sugar and milk in a saucepan. Add chocolate.
Cook and stir over medium heat until chocolate is melted
and mixture comes to a full boil. Remove from heat.
Cover surface with wax paper.
In large bowl beat cream cheese until soft and fulffy.
Add egg yolks, beat well.
Add vanilla,salt, and cooked pudding, blend well.
Beat egg whites until they form soft peaks.
Fold egg whites into cream cheese mixture.
Pour over the crumb mixture in the pan.
Bake at 425 degrees for 30 min or until center is set when lightly touched.
Cake becomes firmer when cooled. cool to room temp. then store in refrigerator.
Sour Cream Topping spread top of hot chessecake with 1 cup of sour
cream blended with 1/4 cup powdered sugar.
Return to hot oven and bake for 1 minute.
Topping should be shiny but not brown.
Cool to room temperature,then store in refrigerator.
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