Tuesday, June 2, 2009

Cheesecake Rules

Chocolate Swirl Cheesecake

I used this scrumptous recipe to snag my husband twenty years
ago...this, lasagna and fried chicken. That's all you need girls...
learn to make these three things and you can have any man
you want begging to marry you in no time. It's true! Well, almost.


OK, well, even if the doorknob doesn't propose after the first
bite...hey, you have 10 more pieces of chocolate swirl cheesecake
to console yourself with!!!

Note: the chocolate shavings should be put on when the
cheesecake has cooled. I did it when it was warm. Mistake.

...but still wonderful....delightful....delicious...
Just ask Andrew. He eats a cheesecake a week these days.
Trying to "bulk up." Yeah.....I know....despicable. He gave
this recipe a thumbs up. In fact, I believe his words were,
"You can make this? Really?"
You see, I haven't made this in many a year... because I have
no longer been trying to get a husband. But now I can at least
impress my son....who is distracting me right now by giving me
his birthday wish list (he turns 16 on Thursday)> He either wants
a car (no), a jet ski (not happening)....or a slinky. I guess he's getting
a slinky!
Anyway, here's the recipe which is sure to win you rave reviews:
Chocolate Crumb Crust:
1 Cup Vanilla wafer crumbs (30 cookies crushed)
1/4 Cup confectioner's sugar
1/4 cup cocoa
1/4 Cup melted butter
Combine ingredients. Press into bottom and 1/2 inch up side of 9-inch springform pan.
Bake 8 minutes at 350 degrees. Cool.
3 packages (8oz. each) cream cheese, softened
1 Cup sugar, divided
1 Cup sour cream
2 1/2 tsp. vanilla, divided
3 Tablespoons flour
3 eggs
1/4 Cup cocoa
1 Tablespoon oil
1 jar of hot fudge topping (optional)
Chocolate bar for shaving chocolate curls (optional)
Make crust. Set aside. Preheat oven to 450 degrees. In large mixer bowl, combine cheese, 3/4 cup of the sugar, sour cream and 2 tsp. of the vanilla; beat until smooth. Slowly add flour. Add eggs one at a time, beating well after each.
In a small bowl combine coca and remaining 1/4 cup of the sugar. Add oil and remaining 1/2 teaspoon of vanilla and 1 1/2 Cups of the cream cheese mixture, and blend well. Spoon plain and chocolate batters alternately over crust, ending with dollops of chocolate on top. Swirl with butter knife for marbled effect.
Bake 10 minutes. Leave oven door shut and reduce temp. to 250 degrees. Bake 30 minutes. Then turn oven off and leave in oven 30 minutes more still leaving the door shut!
Loosen cake from rim. Cool. Chill.
If desired, warm hot fudge slightly and spread over top of cake. With a carrot peeler, peel chocolate curls off of candy bar and place on top.
This cheesecake is just as good the next day, or even the next, so you can make this ahead if you like! If you are a cheesecake lover, you have to try this one!

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