1 no ingredients
Directions
1 1/4 c chocolate wafers -- Cappuccino Chocolate Cheesecake Recipe brought to you by Recipe
Ideas
: crushed*
1/8 ts ground cinnamon
1 pk light cream cheese -- (8
: ounces)
1 c sugar
1 c unsweetened cocoa powder
1/2 c nonfat egg substitute** (=3D
: to 2 eggs)
2 1/2 c nonfat sour cream
: substitute
2 TB coffee liqueur
1 ts vanilla
: Garnish--
: Cocoa powder for dusting
Preheat oven to 325=B0 F.
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 substitute. Stir in 2 cups sour
cream substitute, coffee liqueur and vanilla. Turn into prepared pan.
Bake for about 30 minutes, or until set..
Spread remaining 1/2 cup sour cream substitute 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 in decorative pattern, if desired.
Yield:12-16 servings
~ - - - - - - - - - - - - - - - - -
NOTES : * Approximately 20 wafers. **Thawed or frozen
Recipe By : COOKING RIGHT SHOW #CR9711
From: Bill Spalding
Servings: 12 servings
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Recipes as an idea can be traced way back into the distant past, at least as far back into history as the Egyptians, and maybe further still. In practice though, in the main part, these ancient records were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which show the preparation 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 `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius assembled a collection of scripts describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example basil, fennel and dill. Moving our culinary historical trip onwards, there are a couple of interesting books from the 14th Century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that is served today, but rather accounts of the types of meals prepared by the cooks of the rich and powerful. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes created an increase in recipe publications, the majority of which are now in private cookery archives. When we get to the 20th century, recipe books are in great demand, due to higher levels of literacy, more leisure time and being a little richer. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Cappuccino Chocolate Cheesecake recipe.
