1 9-in springform pan
———————CHOCOLATE COOKIE CRUMB CRUST———————
1 1/2 c Chocolate cookie crumbs
1/4 c Melted butter
1/4 ts Cinnamon
CHEESE FILLING
1 lb Cream cheese
-at room temperature
1 c Sugar
1/3 c Green creme de menthe
3 tb Creme de cacao
2 tb Flour
1/2 ts Salt
6 Eggs; separated
1 c Sour cream
2 oz Semisweet chocolate
– grated to garnish
– the top of the cake
CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with
melted butter and cinnamon. Toss and mix well. Press into the bottom
and partially up the sides of the springform pan. Refrigerate and,
while making the filling, preheat the oven to 325F.
CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until
light and soft. Add 3/4 cup of the sugar and mix well. Stir in the
creme de menthe and the creme de cacao, flour and salt. Beat until
the mixture is blended well. Add the egg yolks and sour cream, and
beat until the batter is smooth and blended. Combine the egg whites
and 1/4 cup remaining sugar and beat until the whites stand in soft
peaks. Fold the beaten whites into the cream-cheese mixture. Pour the
batter into the crust and bake for about 1 hour, or until the cake
has puffed and trembles just slightly when shaken. A wooden skewer
inserted in the cake should come out almost clean, with just a trace
of batter or moist crumbs on it. Don’t overbake; it will settle and
firm somewhat as it cools. Don’t worry if the cake cracks as it
bakes. Remove and cool. Refrigerate if standing more than 4 hours.
Garnish the top with grated chocolate.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
Yields
8 servings