Ingredients
1/2 8 1/2-oz package chocolate wafers
1 tbsp butter, softened
4 8-oz packages cream cheese, softene, d
1/2 cup sugar
2 tbsp cornstarch
4 large eggs
1 tbsp vanilla
3 1-oz squares semisweet chocolate, m, elted & coole
1 8-oz container sour cream
Directions
1. Heat oven to 300'F. Crush chocolate wafers in food processor or in
plastic bag with rolling pin. Add butter and process or knead into
crumbs. Pat into bottom of an oiled 9-inch spring-form pan. Bake 10
minutes.
2. In the large bowl of an electric mixer, beat cream cheese until
fluffy. Stir together sugar and cornstarch. Beat into cream cheese
mixture.
3. Add eggs to mixture one at a time, beating after each addition.
Fold in vanilla, chocolate, and sour cream until uniformly combined.
4. Turn cheesecake mixture into hot, crumb-lined pan. Carefully
return to oven. Bake until center of cake seems to be almost set when
the pan is gently tapped-about 1 hour. Turn off oven and allow cake
to sit in oven 1 hour longer.
5. Remove pan from oven; cool to room temperature. Cover without
touching surface of cake. Place in refrigerator overnight.
6. To serve, loosen cake from side of pan with a spatula. Remove side
of pan. Place cake on serving platter. Decorate with whipped cream,
if de- sired.
Country Living Holidays/92 Scanned & fixed by Di Pahl &
Servings: 12 servings
Chocolate Cheesecake - Country Living Holiday Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert; Holiday
The History of Recipes
It is possible to read the history of written recipes way back into distant history, at least as far back as ancient Egypt, and possibly even further. Having said that, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Much later, in Roman times a man called Apicius compiled a collection of scripts which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius describes how the early Romans used a good variety of aromatic flavours, including some familiar names like thyme, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to a torrent in manuscripts on cooking, some of which are now in private cookery archives. Over the succeeding few hundred years, the wealthy families of the West tried to serve up the most extravagent meals, and consequentially cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cooking books were starting to become popular mostly as a result of better eduction, people having more spare time and having more disposable income. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Cheesecake Country Living Holiday recipe.
