2 c Crushed chocolate wafers
1/4 lb Butter; melted
3 lb Cream cheese; at room
-temperature
1 1/2 c Sugar
6 Eggs; at room temperature
1 c Heavy cream
1/2 c Flour
1 pn Salt
1 ts Vanilla
1 c Melted milk chocolate
2 pt Fresh berries; assorted
1/4 c Grand mariner
2 c Sweetened whip cream
12 Sprigs fresh mint
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the crumbs and the butter together. Mix well and press into a 10
inch spring-form pan.
3. In a food processor, with the metal blade, process the cream cheese
until smooth.
4. Add 1 cup of the sugar and blend.
5. Add the eggs one at a time to thoroughly incorporate into the cheese
mixture. Add the heavy cream. Add the flour, salt and vanilla and blend
until smooth.
6. In a steady stream, pour in the melted chocolate. Pour mixture into the
prepared pan and bake for 1 hour and 15 minutes or until the cake is set.
7. Remove from the oven and with a knife loosen the sides from the pan.
This will prevent the cake from splitting down the center.
8. Completely cool the cake before cutting.
9. In a mixing bowl, combine the remaining sugar, berries, and Grand
Marnier, mix well.
10. Cover with plastic wrap and refrigerate for 2 to 3 hours.
11. Slice the cake into twelve slices and garnish each slice with the
berries, sweetened whip cream and fresh mint sprigs.
Yields: 12 servings
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Single recipes $3 / Yearly $14.95
Notes: If you want to do right by Mom this weekend, pay close attention!
Emeril’s Milk Chocolate Cheesecake Food Correspondent Emeril Lagasse serves
up a delicious treat for Mother’s Day.
Airdate: 5/7/98:
MC formatted using MC Buster 2.0f & SNT on 5/9/98
Yields
12 Servings