Ingredients
1/4 cup butter
1 1/4 cup chocolate wafer crumbs or:
1 chocolate graham wafer crumb
2 tbsp sugar, granulated
2 oz chocolate, semisweet
12 oz cream cheese, softened
1/2 cup sugar, granulated
3 eggs
1 cup sour cream
1 tsp vanilla
Directions
In 9" microwavable quiche dish, round baking dish or deep pie plate,
melt butter on high for 1 to 1 1/2 minutes. Stir in crumbs and 2 Tbsp
sugar till evenly coated with butter. Press onto bottom and sides of
pan. Microwave at High for 2-3 minutes or till firm. Rotate dish if
necessary. In small dish, melt chocolate at Medium (50%) for 2-3
minutes, stirring to help chocolate melt. Set aside. In large bowl,
beat cream cheese and sugar till light. Beat in eggs, one at a time,
then add sour cream and vanilla and beat till smooth. Pour into baked
crust. Drizzle chocolate over mixture in attractive pattern.
Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or till
cheesecake is almost set in the centre. Rotate dish during cooking,
if necessary. Cool on countertop to room temperature, then
refrigerate till serving.
Source: _Microwave Cooking with Style_
Servings: 8 servings
Chocolate Swirl Cheesecake Mw Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can follow the history of `recipes` back into antiquity, in truth as far as the ancient Egyptians, and maybe further still. However, sadly, these old recipes were just simple pictorial recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of clay 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 making people feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later on, there are two interesting cookery books dating from the 14th Century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that is served today, but instead accounts of the types of meals eaten by the rich and wealthy people of that period. Later on in the 1400s, the Crusaders brought back many new spices and herbs from Arab cooking, including parsley and basil. These new herbs and spices led to an eruption in recipe publications, the majority of which are now in private cookery archives. For the centuries that followed, the wealthy families of the West tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking books were increasing in popularity mostly due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Swirl Cheesecake Mw recipe.
