More Chocolate Recipes November 6, 2009

Volume 1, Issue 35

Publisher: Anthony Herrod

Editor: Anthony Herrod

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In This Issue:

Recipe: Chocolate Velvet Cheesecake

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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat

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Chocolate Velvet Cheesecake

From Anthony (Admin)

Ingredients:
1 c vanilla wafer crumbs
1/2 c chopped pecans
3 tbsp sugar
1/4 c butter, melted
16 oz cream cheese, softened
1/2 c brown sugar, packed
2 large eggs
6 oz semi-sweet chocolate, melted
3 tbsp milk
2 c sour cream
2 tbsp sugar

Directions:
Heat oven to 325F.
Combine crumbs, pecans, sugar and butter; press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and milk;
pour over crust.
Bake for 35 minutes.
Increase temperature to 425F. Combine sour cream and sugar; carefully spread over
cheesecake.
Bake for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
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Members of this list join by completing the subscription
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