Ingredients
1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tbsp granulated sugar
1/4 cup margarine, melted
16 oz cream cheese, softened
1/2 cup brown sugar, packed
2 each large eggs
6 oz semi-sweet chips, melted
3 tbsp almond flavored liqueur
2 cup sour cream
2 tbsp granulated sugar
Directions
Combine crumbs, pecans, granulated sugar and margarine; press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature
to 425 degrees F. Combine sour cream and granulated sugar; carefully
spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond flavored liqueur.
Servings: 10 servings
Chocolate Velvet Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We are able to track the history of written recipes way back into distant history, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. However, in the main part, these old recipes were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians is a series of clay tablets in 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 making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient cooks made use of many different spices and herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new herbs and spices caused a torrent in recipe manuscripts, some of which still exist in private collections. During the following few hundred years, the upper-class families of the West strove to serve the most exotic banquets, and as a result chefs and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery publications were greatly in demand mostly due to increased literacy, leisure time and having more money to spend. The revolution that is television brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Chocolate Velvet Cheesecake recipe.
