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Grasshopper Cheesecake Recipe
|Chocolate wafer crumbs||1 1⁄2 Cup (24 tbs) (About 26 Wafers)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||24 Ounce, softened (3 Packages Of 8 Ounce Each)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Creme de menthe||10 Tablespoon (White / Green, 1/2 Cup Plus 2 Tablespoons)|
|White creme de cacao||3 Tablespoon|
|Semi-sweet chocolate square||4 Ounce (4 Squares, 1 Ounce Each)|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
Calories 689 Calories from Fat 371
% Daily Value*
Total Fat 42 g64.9%
Saturated Fat 23.1 g115.6%
Trans Fat 0 g
Cholesterol 246 mg
Sodium 393.7 mg16.4%
Total Carbohydrates 60 g20%
Dietary Fiber 0.32 g1.3%
Sugars 54.6 g
Protein 9 g19%
Vitamin A 29.7% Vitamin C 0.22%
Calcium 11.7% Iron 6.7%
*Based on a 2000 Calorie diet
1)In a bowl, mix chocolate wafer crumbs and butter.
2)Take a 9 inch springform pan and line the pan with above mixture.
3)In a deep bowl, blend cream cheese at medium speed of electrci mixer to attain a smooth, fluffy consistency.
4)Add sugar gradually, followed by eggs. Beating and blending should be continued after each addition step.
5)Now, stir in creme de cacao and creme de menthe into the cheese mixture.
6)Using a spoon, transfer the cheese mixture into the crusted pan.
7)Bake for 55 to 60 minutes at 350 degrees F.
8)Let the cake cool.
9)Using a double boiler, melt chocolate.
10)Once the chocolate cools, stir in sour cream.
11)Using a flat spatula, spread the chocolate mixture over cheesecake.
13)Serve as dessert after a sit down dinner or for tea.