Updated Monday, March 24th, 2003
Yield: 12 servings
In a large mixer bowl, beat the cream cheese, sugar, melted chocolate, flour, and vanilla until well mixed. Add the eggs all at once, then beat with an electric mixer on low speed just until mixed. Do not overbeat. Stir in the milk and amaretto. Pour into the crust and bake for about 45 minutes, or until the center appears nearly set when gently shaken. Cool on a wire rack for 5 to 10 minutes. Loosen the sides of the cheesecake from the pan. Cool for 30 minutes more before removing the sides of the pan. Cover and chill overnight. Before serving, garnish with chocolate curls.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111