First off, my understanding of copyright laws which apply to published recipes protect only the presentation of the those recipes and not the basic information therein. I have a note book where I transcribe recipes of interest into my own format, which is presented here. I do not believe I am violating any copyright regulations below. I have cited my sources to the best of my knowledge where the information is still available.
This one originally appeared in a Reader’s Digest and I’ve met very few people who don’t like it (and most of those were for philosophical “thou shalt not mix chocolate and cheese” type reasons)
Triple Chocolate Cheesecake:
1 & 1/3 cups chocolate wafer (not the ice wafers, these are like the cookie parts of Oreos) crumbs
1/3 cup butter, melted
2 pkgs (250g / 8oz each) PHILADELPHIA Cream Cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
4 oz white chocolate, melted
2-4 Tbsp Hazelnut or Almond Liqueur
4 oz semisweet chocolate, melted
1/2 cup whipping cream
4 oz bittersweet chocolate
1 oz white chocolate, grated/shredded
1 oz semisweet chocolate, grated/shredded
- Combine Crumbs and Butter.
- Press mixture firmly into bottom of 8-1/2 in springform pan.
- In a mixing bowl, beat the cream cheese until fluffy.
- Gradually beat in eggs and milk until smooth (add by stages, not all at once).
- Divide batter in half.
- Into one half of the batter, stir in the melted white chocolate and liqueur.
- to the remaining half, stir in the melted semisweet chocolate.
- Pour the semisweet batter into the pan and level it (shake gently to settle).
- Spoon the white chocolate batter over the semisweet batter to form and even layer.
- Bake at 350F, 45-50 minutes until done (the center will be firm to the touch).
- Cool (room temperature).
- Heat the cream over a double boiler.
- Add Bittersweet chocolate and stir until melted.
- If you are brave, decollar the cake but do not fret if you don’t.
- Spoon the cream mixture over the cake, spreading to cover top (and if exposed, the sides)
- Top with the shaved chocolate.
- Serves 8-10 people (actually very few people finish a whole serving so feel free to cut it 12ths)
Standard warnings: Chocolate is always melted in a double boiler and with scrupulously dry implements (melted chocolate will seize in the presence of moisture/exception is the cream mixture where enough liquid is present). Bake in a moist oven to prevent cracking, although cracks are covered up by the chocolate shell. Moist oven means place a shallow pan of water on the rack below that which holds the springform pan.
Appeared in, I believe, an earlier edition of The Joy of Cheesecake.
Several different liqueurs maybe substituted for Amaretto with apropriate changes to the crust and garnish, I’ve had sucess with Kirsh, and Creme de Menthe (definitely requires the mellowing time though). I haven’t tried it with Kahlua yet so if you give that a whirl I’d like to hear about it. One imagines Creme de Cacao would also work.
1 cup chopped almonds
1 cup crushed vanilla waffers (not the iced waffer things, these are like vanilla cookies)
1/3 cup butter, melted
1 1/2 Tbsp unflavored gelatine (1 envelope)
1/4 cup water
3 eggs, separated
1 1/4 cup sugar
1 cup warm milk
2 - 250g/8oz pkgs PHILADELPHIA Cream Cheese
1/4 tsp Almond extract
1/3 cup Amaretto Liqueur
2 cups heavy cream (whipping cream)
3 Tbsp Amaretto Liqueur
2 Tbsp icing sugar
1/4 cup sliced almonds
- Combine chopped almonds, vanilla waffers crumbs, and melted butter.
- Press into bottom of 10 inch spring form pan.
- Sprinkle gelatine powder over 1/4 cup water in a saucepan and let sit 5 minutes (this is called blooming the gelatine).
- Meanwhile, blend egg yolks and 1 cup sugar until light.
- Add milk slowly.
- Disolve the gelatine over low heat then add the egg mixture.
- Cook until it starts to thicken, stirring constantly (you want a custard, not scrambled eggs)
- Remove from heat and let cool.
- Blend cream cheese, extract, and 1/3 cup liqueur.
- Add custard mixture and blend to combine.
- Beat Egg whites (use very clean implements, no traces of fat or grease may be present!), slowly adding 1/4 cup sugar. The whites should form stiff peaks.
- Whip the cream, again, use very cold bowl and beaters, you don’t want butter. Whip until the cream is stiff.
- Fold the Cream into the egg whites (with a spoon or rubber spatula slice down into the middle of the bowl and under the left half of the mixture [if you are right handed] lift and fold onto the right hand side of the mix, give the bowl a 1/4 turn and repeat until combined, do not worry about streaks, and do not stir or beat the mixture)
- Fold 2/3 of the egg/cream mixture to the cream cheese/custard mixture.
- Pour this batter onto the prepared crust.
- Add icing sugar and 3 Tbsp to the remaining whipped cream/egg mixture.
- Spread this mixture onto the cake
- Garnish with sliced almond and chill
- This cake is best if prepared 24 hours in advance to allow the flavours to mellow.
Cappuccino Cheese Cake from Favorite Brand Name Recipes Oct 15, 1996
- 1 cup chocolate wafer cookie crumbs
- 3 Tbsp sugar
- 3 Tbsp melted butter or margarine
*-- increase proportions for a thicker crust, recommended
4 pkgs (250g/8oz each) PHILIDELPHIA Cream Cheese
1 cup sugar
2 Tbsp Flour
2 tsp Vanilla
** 1 Tbsp Instant Coffee Powder
** 3 Tbsp Coffee Liqueur
**-- Can substiture 1 1/2 Tbsp Instant coffee and 3 Tbsp White Cream de Cacao.
- Mix Crumbs, sugar, and butter and press onto bottom of and 2in up the sides of a 9in springform pan.
- Bake at 325F for 10 minutes.
- Mix cream cheese, sugar, flour, and vanilla with an electric mixer on medium until well blended.
- Add eggs, one at a time, mixing at low speed just until each egg is blended.
- stir instant coffee into liqueur until dissolved. Blend into batter.
- Pour into crust.
- Bake at 325F in a moist oven for 55 minutes to 1 hour or until center is almost set.
- Run a knife or metal spatula around the ring of the pan to loosen cake
- Cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Garnish with chocolate covered almonds or coffee beans. Serves 12