Squirrel X's Culinary Miscellany!
chocolate cappucino cheesecake
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
This is a swell cake for special occasions,
or for cheerin' up a chocolate lover who's down in the dumps.
Chocolate Cappuccino Cheesecake
Ingredients:
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 [8 ounce size] packages cream cheese, softened
1 cup white sugar
3 eggs
8 [1 ounce size] squares semisweet chocolate
2 tablespoons whippin' cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
Instructions:
1) Preheat oven to 350�. Butter one 9 or 10" springform pan.
2) Combine the chocolate wafer crumbs, softened butter,
2 tablespoons white sugar, and the cinnamon.
3) Mix well and press mixture into the buttered springform pan,
set aside.
4) In a medium sized bowl, beat the softened cream cheese 'til smooth.
5) Gradually add 1 cup white sugar mixin' 'til well blended.
6) Add eggs, one at a time, beatin' til very smooth.
7) Melt the 8 ounces semisweet chocolate with 2 tablespoons whippin' cream in a pan or bowl set over boilin' water, then stir 'til smooth.
8) Add chocolate mixture to cream cheese mixture and blend well.
9) Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla, then beat 'til smooth.
10) Pour mixture into prepared pan.
11) Bake in the center of oven for forty-five minutes.
Center will be soft but will firm up when chilled. Don't overbake!
11) Leave cake in oven with the heat turned off and the door ajar
for an additional forty five minutes.
12) Remove cake from oven and chill for twelve hours.
13) Just before servin' top cake with dollops of whipped cream.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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