Ingredients
PATTI VDRJ67A
CRUST
1 1/2 cup chocolate cookie crumbs
2 tsp sugar
3 tbsp butter, melted
FILLING
5 oz semi sweet chocolate
16 oz cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
4 eggs
3 tbsp bourbon
1 1/2 tsp creme de menthe, clear
1 marascnio cherries, garnish
1 mint leaves, garnish
Directions
For crust, combine the crumbs, sugar and melted butter. Press firmly
and evenly into 9" springform pan. Place in refrigerator while making
filling. Melt chocolate in heavy saucepan. Beat cream cheese and
sugar until smooth. Add sour cream. Blend well. Beat in eggs, one at
a time, beating at low speed. Blend in bourbon and creme de menthe.
Pour 1-1/4 cups batter into another bowl. Mix remaining batter with
the melted chocolate. Fill crust with the chocolate batter, then
slowly pour on the plain batter, making a swirling patern is desired.
Bake at 350~ for 45-50 minutes. The sides will be puffed and the
center will be soft (it will firm when cooled). Chill at least 6
hours before serving. NOTE: An extra dash of creme de menthe added to
the plain batter
Servings: 10 servings
Chocolate Julep Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is actually possible to trace the history of recipes way back into history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some tablets in the Sumerian language which recount 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 `wonderful`. As we move on, there were some interesting books published in the 14th Century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that is popular today, but rather recipes for the types of food eaten by the upper classes of that period. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created an explosion in publications on food, many of which still exist in private libraries. For the next few years, the families of Europe competed to lay on the most extravagent meals, and consequentially cooks and their recipes could command a high salary. Even so, it was during the 19th century that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chocolate Julep Cheesecake recipe.
