Graham cracker crust
6 oz Bittersweet chocolate
1/4 c Rum
1 lb Cream cheese
3/4 c Extra fine sugar
1/2 c Sour cream
1 tb Vanilla extract
4 Extra large eggs
From: smudd@vstn1.math.uoknor.edu (stephanie)
Date: 5 Oct 1993 12:25 CDT
Prepare graham cracker crust, pressinto base and sides of 9″ spring form
pan and refrigerate. Melt 6 oz. bittersweet chocolate with 1/4 cup rum over
low heat, set aside. Beat 1 lb. cream cheese until fluffy. Gradualy beat in
3/4 cup extra fine sugar, 1/2 cup sour cream and 1 Tbs. vanilla extract.
Add 4 extra large eggs, one at a time. Mix well, place bowl over hot water
and stir unti smooth. Pour 10oz. of batter into another bowl, set aside.
Mix remaining batter with chocolate, stir over hot water until smooth. Take
springform pan from refrigator, fill with chocolate batter. Gently pour
plain batter over the top and make swirls in the batter with fork. Bake at
325 for 50 min. Cool to room temperature, remove rim and refrigerate
overnight. This recipe is from the Williams-Sonoma Autumn 1993 catalog.
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Yields
10 Servings