White chocolate and lemon cheesecake #1

8 Servings

Ingredients

Quantity Ingredient
1½ cup Chocolate wafer cookie crumbs
5 tablespoons Butter; melted
8 ounces White chocolate
½ cup Heavy cream
2 pounds Cream cheese
1½ cup Sugar
4 Eggs
⅓ cup Freshly squeezed lemon juice
1 tablespoon Grated lemon zest
½ teaspoon Lemon extract
6 ounces Bittersweet chocolate; chopped
1 ounce Unsweetened chocolate; chopped
2 tablespoons Light corn syrup
3 tablespoons Butter

Directions

CRUST

FILLING

GLAZE

From: mark@...

Date: Sun, 25 Feb 1996 00:00:24 GMT JAMES PRINCE (VRVF28A)

CRUST: Combine cookies and butter and press into a lightly buttered 10-inch springform pan.

FILLING: Melt the chocolate with the cream until mixture is smooth. Cool.

Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time; beating well. Beat in the lemon juice, zest an extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool an then refrigerate.

GLAZE: Combine chocolates and syrup and heat until melted and smooth.

Remove from heat and add butter. Spread warm glaze over the cake and smooth.

MM-RECIPES@...

MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes