EASY CHOCOLATE CHEESECAKE
Sis. Patty Robinson
Kitchener Ecclesia, Ontario, Canada
1 1/2 pkgs. (4 oz., each) sweet or semi-sweet chocolate
OR 2 cups semi-sweet chocolate chips
2/3 cup Karo light or dark syrup
1/3 cup heavy cream
1/2 cup milk
1 1/2 tsp. vanilla
1/2 cup sour cream
1/2 tsp. almond ext.
2 Tbsp. flour
2 8-oz. pkgs. cream cheese, cut into cubes
Melt the chocolate. Blend eggs and next 6 ingredients in food processor until smooth. Gradually add cream cheese - blend this until smooth. Blend in melted chocolate. Pour into ready-made crust (below) that you have put into springform pan. Bake at 300 degrees for 45 minutes. Cool. (I always put a pan of water in the oven with my cheesecakes so that they do not dry out. Also, I put a pan under the cheesecake, as the springform pan usually leaks the butter or margarine into the oven.
Combine 2 cups chocolate cookie or graham cracker crumbs with 1 cup ground almonds, 1/2 cup sugar and 1/2 cup melted margarine. Press into bottom and up the sides of a 10" (or smaller) springform pan.
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