Ingredients
1 liz jones (vxrf36b)
CRUMB CRUST
2 1/2 cup wafer crumbs, chocolate
1/3 cup butter or margarine, melted
1/2 cup sugar
FILLING
8 oz chocolate squares, semisweet
1 cut into 1/2 cubes
1/4 cup coffee, hot & strong
8 oz cream cheese, cut 1 cubes
8 oz sour cream
1 cup sugar
2 eggs
2 tbsp cream, whipping
1 tsp vanilla
1/4 cup chambray/ raspberry liqueur
1 raspberry sauce *
1 cream, whipped & mint sprigs
Directions
Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend
well. Press om bottom and 1 1/2 inches up sides of a 9-inch
springform pan. Set aside.
Filling: Position knife blade in food precessor bowl; add chocolate
cubes, and process until finely ground. With food processor running,
pour hot coffee through food chute. Process until chocolate is melted
and smooth. Add cream cheese cubes and next 6 ingredients, and
process until mixture is smooth, stopping once to scrape down sides
of processor bowl. Pour mixture into prepared crust, and bake at
350-degrees for 55 minutes. (Center will still be soft.) Let
cheesecake cool to room temperature on a wire rack. Cover and chill
at least 8 hours. Carefully remove sides of pan. Place each serving
on a pool of Raspberry Sauce. Garnish if desired. Yield: 10 to 12
servings. * Raspberry Sauce recipe follows separately.
Southern Living 1991 Annual Recipes by Carol Y. Chastain, San Antonio,
Texas. Formatted by Liz Jones (vxrf36b)...
Servings: 12 servings
Chocolate-Raspberry Truffle Cheesecake Recipe brought to you by Recipe Ideas
Categories: Candy; Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be found back into ancient history, in truth as far back as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these early records were just basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian which show the baking 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 `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of scripts describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. He also describes how the cooks of Roman times used a wide range of herbs, including a few you will know like basil, rue and asafoetida. Later, there are a couple of interesting recipe books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are not about the indian food that appears on menues today, but instead accounts of the types of food eaten by the rich and wealthy people of the time. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, such as basil and coriander. These new spices and herbs led to an increase in publications on food, some of which are kept safe in private cookery archives. For the decades that followed, the powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and because of this cooks and their recipe collections were at a premium. Even so, it was during the nineteenth century that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe publications were in high demand, due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chocolate Raspberry Truffle Cheesecake recipe.
