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FareShare Gazette Recipes -- April 2002 - D's


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David's Chocolate Cheesecake
Double Pineapple Cheesecake

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                       * Exported from MasterCook *

                       David's Chocolate Cheesecake

Recipe By     :David Holt
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  Philadelphia Cream Cheese
     1/2         pound  melted butter -- not margarine
  3               cups  graham cracker crumbs -- very fine
  12            ounces  semi-sweet chocolate bits
  2               cups  sugar
  5                     extra large   eggs
  1         tablespoon  cocoa
  2          teaspoons  pure vanilla extract
  2               cups  sour cream
     1/2      teaspoon  cinnamon
  2        tablespoons  sugar
     1/4           cup  sugar
                        whipped cream
                        pecans -- chopped
                        maraschino cherries

Let cream cheese soften about 2 hours (or put in microwave for
approximately 1 1/2 to 2 minutes).

Meanwhile, mix graham cracker crumbs, butter, 2 tablespoons sugar, and 
cinnamon together. Blend into smooth mixture. Coat evenly the bottom 
and sides of a 10-inch springform pan (with 3 inch sides) with crumbs.
Use a round glass or jar to pack crust evenly on both bottoms and sides.
Add more butter if necessary to get crumbs to hold together for crust.
Put crust in freezer to chill while preparing the cake batter.

Place softened cream cheese into large mixing bowl and beat until fluffy 
and smooth using an electric mixer at medium speeds.  Gradually add the 2 
cups of sugar and continue beating.

Separate the yolk from the white on the other 3 eggs. Add the vanilla and 
beat into the mixture. Beat egg whites while gradually adding the 1/4 cup 
sugar. Beat until the whites are stiff. Fold the egg whites into the mixture.

Melt the chocolate chips in a double boiler over water just hot enough to 
melt the chocolate (or melt in a glass bowl in the microwave).  Mix the melted 
chocolate into the cheese mixture, making sure it is mixed well. Add the cocoa 
and mix into the batter thoroughly. Now stir in the sour cream and mix well.
Pour this mixture into the chilled crust.

Set the pan on a cookie sheet, or in a larger pan to catch any melted butter 
that might drip into the oven. Bake for 1 hour and 15 minutes in a preheated 
325 degree F. oven.  Then set on cooling rack for 2 hours.

The cake may seem runny at first, but will become firm as it cools. Now chill 
for at least 5 hours - or - overnight - in the refrigerator.
When ready to serve, unmold and slice. Top each slice with a dollop of whipped 
cream, a sprinkling of pecans, and a maraschino cherry.

The cake is equally good without a topping.

The cheesecake is easier to cut with a very thin bladed sharp knife. Also it 
slices easier if you run hot water over the knife after slicing each piece.

Contributed to the FareShare Gazette by Dorothy; 10 April 2002.

                        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 346 Calories; 19g Fat (48.7% calories 
from fat); 2g Protein; 43g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 
228mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 
2 Other Carbohydrates.

                      * Exported from MasterCook *

                       Double Pineapple Cheesecake

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  Pineapple supreme cake mix
  16            ounces  Cream cheese -- softened
  3        tablespoons  Lemon juice
     1/2      teaspoon  Cinnamon
  1 1/2           cups  Milk
     1/3           cup  Brown sugar
  4                     Eggs
  3        tablespoons  Oil
     1/2           cup  Sugar
  20            ounces  Crushed pineapple -- (1 can)

Preheat oven to 300 degrees.  Reserve 1 cup cake mix.  Ina large bowl, 
combine cake mix, 1 egg, oil, brown sugar, and cinnamon; mixture will be 
crumbly.  Press this crust mixture evenly into bottom and 3/4 way up the 
sides of a greased 9x13x2 inch pan.  In same bowl, blend cream cheese and 
sugar.  Add 3 eggs and the reserved cake mix; beat 1 minute at medium 
speed.  At low speed slowly add milk and lemon juice.  Mix until smooth.  
Pour this mixture into crust.  Bake for 40 to 50 minutes at 300 degrees 
until center is firm.  When cool, top with drained fruit; chill before 
serving.  Store in refrigerator or freeze covered with foil. 
Recipe by: Shared for the swap by Robert

Converted by MM_Buster v2.0n.

Contributed to the FareShare Gazette by Robert; 15 April 2002.

                        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 140 Calories; 10g Fat (60.1% calories 
from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 
74mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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