Grasshopper Cheesecake
Crust
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
1/4 teaspoon cinnamon
Combine chocolate cookie crumbs with melted butter and
cinnamon. Toss and mix well. Press into the bottom and
up the sides of a 9-inch springform pan. Refrigerate.
Filling
1 pound cream cheese (at room temperature)
1 cup granulated sugar, divided
1/3 cup creme de menthe
3 tablespoons creme de cacao
2 tablespoons flour
1/2 teaspoon salt
6 eggs, separated
1 cup sour cream
2 ounces semisweet chocolate, grated
Preheat oven to 325 degrees F.
Beat the cream cheese in a mixing bowl until light and
soft. Add 3/4 cup of the sugar and mix well. Stir in
the creme de menthe and the creme de cacao, flour and
salt. Beat until the mixture is blended well. Add the
egg yolks and sour cream, and beat until the batter is
smooth and blended.
Combine the egg whites and 1/4 cup remaining sugar and
beat until the whites stand in soft peaks. Fold the
beaten whites into the cream cheese mixture. Pour the
batter into the crust and bake for about 1 hour, or
until the cake has puffed and trembles just slightly
when shaken. Do not overbake; it will settle and firm
somewhat as it cools. If the cake cracks as it bakes,
that is fine. Remove and cool. Garnish with grated
chocolate.
Yields 8 servings.
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/realfood/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/realfood/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:realfood-digest@yahoogroups.com
mailto:realfood-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
realfood-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
No comments:
Post a Comment