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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Cheesecake: 2 pounds cream cheese (room temperature) 1 1/3 cup granulated sugar 2 teaspoons vanilla extract 4 large eggs 1/2 cup sour cream 1 1/2 cups bitter sweet chocolate, melted Crust: 1/2-cup graham cracker crumbs 1/4-cup walnuts, finely chopped 1/4 teaspoon cocoa powder 5 tablespoons butter, melted Instructions: Preheat oven to 325°F. Mix graham cracker crumbs, walnuts and butter in a bowl. Press mixture into a 9” spring form pan that has been sprayed with a non-stick spray. Bake in oven for 10 minutes. Set aside. Beat cream cheese with paddle attachment until smooth. Add sugar and beat until light and fluffy. Scrape the mixture down several times during the mixing. Beat in vanilla and eggs, beating well after each addition. Mix in the sour cream by hand. Separate the cheese cake batter into two bowls. One bowl will hold 1/3 of the batter. The other bowl will hold 2/3 of the batter. Add the melted chocolate to the bowl holding 1/3 of the batter mix until incorporated. Pour half of the plain cheese cake batter into the spring form pan. Pour the chocolate batter on top of the plain cheesecake batter. Pour the remaining plain cheesecake batter on top of the chocolate batter. This batter should completely cover the chocolate batter. Bake in a water bath for 1 hour and 10 minutes. Then turn the oven off and leave for another hour. Chill over night. Notes: Presentation: Cut the cheesecake into 12 pieces. Serve with strawberries and lightly sweetened whipped cream. |
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