Creamy Cheesecake Recipe
Ingredients
| Chocolate | 3/4 Cup (16 tbs), crushed | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Soft butter | 1/4 Cup (16 tbs) | |
| Cream cheese | 2 8 Ounce | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Orange liqueur | 3 Tablespoon | |
| Lemon, rind | 1 Tablespoon, grated | |
| Orange rind | 1 Tablespoon, grated | |
| Cornstarch | 1 Tablespoon | |
| Eggs | 3 Large | |
| Heavy cream | 1/2 Cup (16 tbs), Whipped | |
| 1 egg white, beaten stiff | ||
Directions
First, prepare crust by combining wafers, 1/4 cup (50 ml) sugar and butter until thoroughly blended.
Press into pie plate and microwave 3/4 minute uncovered.
Set aside to cool while filling is being prepared.
Place cheese and second measure of sugar in bowl of mixer; blend until smooth.
Add liqueur, rinds and cornstarch; mix to incorporate.
Add eggs one at a time, mixing well between additions.
Fold in whipped cream and egg white with spatula.
Pour filling into cooled crust and smooth with spatula.
Microwave 8 minutes uncovered.
Rotate every 2 minutes.
Remove from microwave and set aside to cool.
Refrigerate 2 hours before serving.
Press into pie plate and microwave 3/4 minute uncovered.
Set aside to cool while filling is being prepared.
Place cheese and second measure of sugar in bowl of mixer; blend until smooth.
Add liqueur, rinds and cornstarch; mix to incorporate.
Add eggs one at a time, mixing well between additions.
Fold in whipped cream and egg white with spatula.
Pour filling into cooled crust and smooth with spatula.
Microwave 8 minutes uncovered.
Rotate every 2 minutes.
Remove from microwave and set aside to cool.
Refrigerate 2 hours before serving.
Chef
