| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 32 x ca. 30 g | Cream cheese, remove from wrappers and soften in microwave 2 minutes. |
| 1 1/4 Tasse | sugar |
| 1 1/4 Tasse | chocolate chips melted |
| 1/4 Tasse | cornstarch |
| 1/2 Tasse | heavy cream |
| 5 | Jumbo eggs, shelled and warmed in micro 25 secs. |
| 2 Teelöffel | Vanilla or |
| 1/3 Tasse | Amaretto topping |
| 2 Tasse | sour cream |
| 1 1/2 Teelöffel | vanilla |
| 1/4 Tasse | sugar |
|
If using amaretto you may want to add 1/2 cup chopped almonds to crust or cake as well).
Heat oven to 300 with pan of water on bottom shelf.
Cream cheese until light. Add sugar, chocolate and beat again. Add eggs one at a time, beating after each. Mix in cream, cornstarch and vanilla.
Pour into crust and bake for 65-75 minutes until firm around edges and stiff somewhat soft in middle. Run a knife around the edge.
Topping: Mix and pour over hot cheesecake. Put cake back in oven for 5 minutes. Cool cake completely. Drizzle with melted chocolate (and almonds if you opted for the amaretto).
|
|
Anmerkungen zum Rezept:
keine |
