Ingredients
1 cup chocolate wafer cookie
1 crumbs
2 tbsp melted salted butter
1 filling:
3 package soft cream cheese -- (8
1 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cup semisweet chocolate chips --
1 melted
1/2 cup espresso coffee
1 tsp vanilla extract
1 tsp almond extract
1 glaze:
6 oz semisweet chocolate chips
1/4 cup unsalted butter -- room
1 temperature
1/4 cup chopped pecans
Directions
Crust: Preheat oven to 350 degrees. In food processor, add cookie
crumbs and grind into fine crumbs. Add butter and blend until smooth.
Press crust into bottom of 9-inch springform pan. Chill while
preparing filling. Filling: In large bowl with electric mixer, beat
cream cheese until smooth. Add white and brown sugars and mix well.
Add sour cream and ricotta and blend well. Add eggs and beat until
mixture is smooth. Add melted chocolate, espresso, vanilla, and
almond extract. Blend until mixture is very smooth. Pour mixture into
springform pan. Bake approximately 1 hour. Turn off oven and crack
door about 1 inch. Leave cake in oven for 1 hour then remove and cool
to room temperature. Glaze: In small saucepan, melt chocolate and
butter over low heat and stir until smooth. Add pecans and stir until
coated. Pour glaze over top of cheesecake and smooth to edges. Let
some run over edges if you like. Chill until firm and cut into wedges
to serve. Recipe By : DESSERT SHOW #DS3002 Crust:
Date: 09/26/96
Servings: 4 servings
Chocolate Espresso Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is possible to follow the history of meal recipes way back into the far past, certainly as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times made use of many aromatic flavours, including a few you will know for example basil, mint and asafoetida. Later, we have a couple of recipe books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that appears on menues today, but rather recipes for the types of food served to the rich and wealthy people of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes created an outbreak in manuscripts on cooking, some of which still exist in private collections. By the time we get to the 20th century, cooking books are highly popular mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. The arrival of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Espresso Cheesecake recipe.
