Ceri S Chocolate Cheesecake Recipe
This is a very interesting and good recipe of ceri s chocolate cheesecake. This compelling ceri s chocolate cheesecake is the dessert of choice for a winning meal. Please try out this ceri s chocolate cheesecake recipe. I am waiting to know how it worked for you.
Ingredients
Crust
1 1/2 cups crushed chocolate cookie crumbs
1/2 cup ground almonds
1/2 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
Filling
3/4 cup sugar
3 packages (8 ounces each) cream cheese, softened
3 eggs
1 package (8 ounces) semisweet chocolate squares, melted
2 tablespoons cocoa powder (not amix)
1 teaspoon vanilla
2 tablespoons apricot brandy
1 container (16 ounces) sour cream
1/4 cup all purpose flour
Glaze
1/2 cup apricot preserves
1/4 cup apricot brandy
Whole apricots, canned or fresh
Directions
1. Make crust: Combine chocolate crumbs, ground almonds, butter or margarine and cinnamon until well blended in a medium-size bowl. Press into side and bottom of a well buttered 9-inch springform pan. Chill.
2. Make filling: Beat sugar and cream cheese until fluffy in large bowl of electric mixer at high speed. Gradually blend! in eggs, one at a time. Stir in melted1 chocolate, cocoa, vanilla and brandy. Beat in sour cream; fold in flour; pour into prepared pan.
3. Bake in moderate oven (325°) 1 hour, or until cake is set at edge but still soft in center. Turn off oven and keep cake in oven, with door closed, 1 hour. Cool in pan on wire rack until at room temperature, then chill overnight, or until firm. Carefully remove side of pan; place cake on wire rack over a sheet of wax paper.
4. Make glaze: Heat apricot preserves in a small saucepan; press through sieve; return to pan and add 1/4 cup brandy. Brush onto top of cake. Garnish with whole apricots and rosettes of whipped cream, if you wish. To make rosettes, whip 1/2 cup heavy cream in tall narrow bowl with electric mixer at high speed until almost stiff; add 2 tablespoons apricot brandy and finish whipping; pipe onto cake with pastry bag fitted with #20 star tip.
2. Make filling: Beat sugar and cream cheese until fluffy in large bowl of electric mixer at high speed. Gradually blend! in eggs, one at a time. Stir in melted1 chocolate, cocoa, vanilla and brandy. Beat in sour cream; fold in flour; pour into prepared pan.
3. Bake in moderate oven (325°) 1 hour, or until cake is set at edge but still soft in center. Turn off oven and keep cake in oven, with door closed, 1 hour. Cool in pan on wire rack until at room temperature, then chill overnight, or until firm. Carefully remove side of pan; place cake on wire rack over a sheet of wax paper.
4. Make glaze: Heat apricot preserves in a small saucepan; press through sieve; return to pan and add 1/4 cup brandy. Brush onto top of cake. Garnish with whole apricots and rosettes of whipped cream, if you wish. To make rosettes, whip 1/2 cup heavy cream in tall narrow bowl with electric mixer at high speed until almost stiff; add 2 tablespoons apricot brandy and finish whipping; pipe onto cake with pastry bag fitted with #20 star tip.
