Post by Admin on Jul 15, 2005 1:00:22 GMT 10
GERMAN CHOCOLATE CHEESECAKE WITH CUSTARD TOPPING
2 cups graham crackers
1/4 cup melted butter
1/2 teaspoon cinnamon
3 8-ounce packages cream cheese
1 cup granulated sugar
3 eggs
2 tablespoons cocoa
2 cups milk
4 egg yolks, beaten
1/3 cup brown sugar
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
2 tablespoons butter
1/2 cup coconut
1/2 cup chopped pecans
For crust, combine graham cracker crumbs, sugar, melted butter and
cinnamon.
Press into bottom and sides of springform pan
* For filling
Cream together cheese and sugar.
Blend well.
Add the 3 eggs, one at a time, beating well after each addition.
Then add the cocoa.
Scrape sides of bowl and mix all ingredients well.
Pour filling into crust and bake at 350°F for about 1 hour or until top feels firm.
Cool, then chill.
For custard topping, scald 2 cups of milk in a double boiler.
Add 4 beaten egg yolks and brown sugar.
Stir constantly.
Add dissolved cornstarch.
Cook about 20 minutes, stirring occasionally.
Add 2 tablespoons of butter.
Stir until melted.
Stir in coconut and pecans.
Allow mixture to cool and thicken.
Pour over chilled cheesecake.
Refrigerate overnight.
Remove from pan to serve
2 cups graham crackers
1/4 cup melted butter
1/2 teaspoon cinnamon
3 8-ounce packages cream cheese
1 cup granulated sugar
3 eggs
2 tablespoons cocoa
2 cups milk
4 egg yolks, beaten
1/3 cup brown sugar
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
2 tablespoons butter
1/2 cup coconut
1/2 cup chopped pecans
For crust, combine graham cracker crumbs, sugar, melted butter and
cinnamon.
Press into bottom and sides of springform pan
* For filling
Cream together cheese and sugar.
Blend well.
Add the 3 eggs, one at a time, beating well after each addition.
Then add the cocoa.
Scrape sides of bowl and mix all ingredients well.
Pour filling into crust and bake at 350°F for about 1 hour or until top feels firm.
Cool, then chill.
For custard topping, scald 2 cups of milk in a double boiler.
Add 4 beaten egg yolks and brown sugar.
Stir constantly.
Add dissolved cornstarch.
Cook about 20 minutes, stirring occasionally.
Add 2 tablespoons of butter.
Stir until melted.
Stir in coconut and pecans.
Allow mixture to cool and thicken.
Pour over chilled cheesecake.
Refrigerate overnight.
Remove from pan to serve