3/4 c Butter
Purpose flour
Sugar
3 Egg yolks
5 pk (8-oz) cream cheese
5 Eggs or
1 1/4 c Eggbeaters
1/4 c Milk (I use skim)
1/4 ts Salt
1 pk (8-oz) semisweet chocolate
-squares; melted
Whipped cream for garnish
submitted by: LeiG@aol.com
from: Good Housekeeping
1. In small bowl with mixer at low speed, beat butter, 1 1/4 cups flour,
1/4 cup sugar and 1 egg yolk until dough is well mixed. cover; refrdgerate
1 hour.
2. Preheat oven to 400deg F.. Press 1/3 of dough into bottom of 10 inch
Springform pan; reserve remaining dough in refridgerator. Bake bottom crust
8 minutes. cool. Turn oven up to 475 deg. F.
3. Meanwhile, in large bowl with mixer at medium speed, beat cream cheese
just until smooth. reduce speed to low; gradually beat in 1 3/4 cup sugar,
3 tablespoons flour and rest of ingredients, except cream until blended. At
high speed, beat 5 minutes.
4. Press reserved dough around side of pan to within 1 inch of top. do not
bake. Pour cheese mixture into pan. Bake 12 minutes. Yurn oven control
down to 300 Deg F. bake 50 minutes. Turn off oven. Leave in oven 30
minutes. Cool in pan on rack 30 minutes. Refridgerate covered. serve within
1 week. garnished with whipped cream if you like.
note: I have in the past, done this without the crust. works fine lined
with waxed paper. I have also instead of mixing the chocolate all in mixed
only half the chocolate with half the cheese mixture, poured the remaining
cheese mixture carefully on top and then poured the remaining chocolate on
top and swirled it through with a chop stick to give a pattern. I have not
mixed in the chocolate at all, but put it on top and swirled it on with a
chop stick.
Recipe Archive – 5 August 96
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings