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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The December 2002
Recipe of the Month
Chocolate Swirl Cheesecake
This is an easy and luscious chocolate cheesecake recipe, just in time for a month of celebrations, and before any New Year's resolutions have to be made!!! But the lower calorie neufchatel should help keep things in trim!!! We thank Kitty Green of Dublin, Ohio for this recipe.
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Ingredients
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Crust
- 1 1/4 cups crushed graham crackers crumbs
- 2 Tablespoons sugar
- 1/4 cup butter (2 ounces), melted
Filling
- One 8 ounce package cream cheese, room temperature
- Two 8 ounce packages neufchatel cheese, room temperature
- 4 eggs, room temperature
- 1/4 cup half & half
- 2/3 cup sugar
- 1/2 teaspoon vanilla (optional)
- 6 ounces high-quality semi-sweet chocolate chips, melted
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Directions
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Crust
- To prepare crust, mix all ingredients in a bowl; press mixture into bottom and up slightly on the sides of a 10 inch spring form pan. This crust is not baked beforehand.
Cheesecake
- Preheat oven to 350 degrees fahrenheit.
- Place cream cheese and neufchatel in a large bowl and beat until smooth. Add eggs, one at a time. Mix well.
- Beat in half & half, then beat in the sugar. (Optional vanilla goes in at this point.)
- Pour one third of the filling into another bowl; add melted chocolate and blend in well.
- Pour one half of the plain cheese mixture over crust.
- Top with chocolate/cheese mixture; then pour over the remaining cheese mixture.
- Carefully swirl mixture together with a knife, making sure not to touch the graham cracker crust with the knife.
- Bake at 350 degrees for 50-60 minutes or until center is firm.
- Let cool completely in pan on cooling rack, then transfer to refrigerator. Chill several hours or overnight.
- When ready to serve, run a sharp knife around side of cake to release pan. Transfer to platter and decorate with chocolate shavings or melt Dove ® milk chocolate candy and carefully spread only the outer top edges with the mixture, then add chocolate covered Heath ® pieces
while the Dove ® chocolate is still melted; it will help the candies stick....
(Or, you place large, curled shavings of best-quality bittersweet chocolate around the edge of cake as the topping. -Ed.)
- Decorate the cheesecake after taking the spring form sides off. Keep the cheesecake on the round part of the pan and place it on a pretty plate large enough to accommodate the 10" pan.
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Enjoy!
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