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MarilynFL

Ha! Found a hand-written version in my *held together with a rubberband* notebook

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Joined: Dec 12, 2005

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Posted to Thread #30207 at 10:09 pm on Apr 4, 2018

This is going to be cryptic because I made so many cheesecakes back then, all I did was write the ingredients.

Crust:
2 C chocolate cookies, pulsed into crumbs and measured (this is that small box of super-thin solid chocolate round cookies, sometimes found in the ice cream section. Okay, Google to the rescue: it's "Nabisco Famous Chocolate Wafer" cookies
1/2 tsp cinnamon
4 TBL butter, melted

Cake:
3/4 C sugar
1/4 C melted butter
24 oz cream cheese
8 oz semi-sweet chocolate, melted (block version, not chips)
2 TBL cocoa
1 tsp vanilla
3 C sour cream
3 eggs

All the ingredients should be room temp. Bake at 350 for 45 minutes or until just the center is still shiny, but the rest of the surface is dull.

You'll be okay if you follow the instruction in the very similar Kraft recipe linked. It has more cream cheese and sugar and less sour cream. Mine definitely had a tang to it.

This was originally published in the Pittsburgh Post Gazette as the "Best Chocolate Cheesecake in Pittsburgh"

Link: http://www.kraftrecipes.com/recipes/philadelphia-new-york-chocolate-cheesecake-52676.aspx


Jesus saves. Buddha recycles.


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