1 1/4 cup chocolate wafers, crushed
1/8 tsp cinnamon
1 package light cream cheese (8 oz)
1 cup sugar
1 cup unsweetened cocoa powder
1 tsp cocoa powder for garnish
2 1/2 cup sour cream
2 eggs
2 tbsp coffee liqueur
1 tsp vanilla
Directions
Preheat oven to 350F. Stir together wafer crumbs and cinnamon. Pat
into bottom of 9-inch springform pan.
Beat cream cheese until light and fluffy. Beat in sugar and cocoa
powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and
vanilla. Turn into prepared pan. Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top. Return to oven 1 minute
to glaze top. Cool to room temperature, then chill thoroughly,
covered. Remove from springform pan. Just before serving, dust top
with cocoa powder.
Servings: 16 servings
Cappucino Chocolate Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into distant history, in truth as far back as the early Egyptians, and quite possibly further than that. In practice though, sadly, these old cookbooks were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the cooks of his times used many herbs, including some that we all recognise for example basil, mint and dill. Moving on, there are two books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals on the menues of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new tastes prompted an eruption in publications on food, some of which are kept safe in academic collections. During the next few hundred years, the wealthy families of Europe tried to offer the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes common in their social group. By the time we get to the twentieth century, recipe publications are starting to become popular due to higher levels of literacy, more leisure time and disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cappucino Chocolate Cheesecake recipe.
