Marbled Chocolate Cheesecake

-CHEESE PREPARATION-
8 oz Baker’s bittersweet or
-semi-sweet chocolate
-squares
4 oz Baker’s bitter chocolate
-squares
3 pk (250-gram) cream cheese;
-light (philadelphia brand
-works best)
1/2 c White sugar
1 1/2 c Whipping cream (35%)
1 Envelope unflavoured gelatin
3 tb Cold water

From: Francois Pitt fpitt@cs.toronto.edu

Date: Tue, 1 Mar 1994 13:39:41 -0500
Hi there all you chocolate fans!! Here’s a very easy to make (and very
tasty!) chocolate cheesecake which requires no baking. (I think it was
originally from the magazine “Canadian Living”, but I can’t remember for
sure)

CRUST: Mix the wafers, almonds, and melted butter together and press firmly
at the bottom of a 9 inch spring cake pan. Put in the refrigerator while
preparing the cheese mixture.

CHEESE: In a double boiler, for which the water is hot but not boiling, put
all the chocolate squares. While the chocolate is melting, cream the
cheese and sugar in a large mixing bowl. Whip the whipping cream and add it
delicately to the cheese mixture. Sprinkle the gelatin onto the water in a
small pot and let it sit for one minute, then turn the heat on low and stir
until the gelatin is dissolved. Add the gelatin to the cheese and cream.
At this point in time, the chocolate should have finished melting
completely. Put approximately one third of the cheese preparation in
another bowl and add to it the melted chocolate, mixing well.

Take the pan out of the refrigerator, and pour the cheese mixtures in the
pan, alternating between the chocolate and the plain one. Use a knife to
marble the cheese preparations. Put in the fridge for about three hours
(until the cheese has solidified enough). Once you are ready to serve it,
take the cake out of the pan by running a knife under hot water and passing
it carefully along the edge of the pan.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS