Chocolate Chip: Acapulco Restaurant's Chocolate Chip Cheesecake
Source of Recipe
L.A. Times 1990
List of Ingredients
32 ounces cream cheese
1 cup sugar
2 eggs
1/4 teaspoon lime juice
1/4 teaspoon vanilla
8 ounces semisweet chocolate chips
CRUST:
10 tablespoons butter
2 cups graham cracker crumbs
3 tablespoons sugar
TOPPING:
4 ounces sour cream
4 ounces imitation sour cream
1/2 cup sugar
8 ounces chocolate syrup
Recipe
Blend cream cheese and sugar 5 minutes at medium speed in electric mixer. Beat in eggs, lime juice and vanilla and mix 5 minutes longer. Add chocolate pieces and mix well. Pour into Graham Cracker Crust just to top of crust. Bake at 375�F 30 minutes. Refrigerate 12 hours. Spread Sour Cream Topping over top of cheesecake. Bake at 350�F 35 minutes or until chocolate is set. Refrigerate 48 hours before serving. Makes 12 servings.
GRAHAM CRUST: Heat butter and add to graham cracker crumbs with sugar. Mix well. Press mixture in 9-inch springform pan to 1/8 to 1/4-inch thick on side and bottom of pan and to within 1 inch of top edge. Bake at 350�F 10 minutes. Cool. TOPPING: Blend sour cream, imitation sour cream and sugar 5 minutes at medium speed of electric mixer. Add chocolate syrup and mix well 3 minutes. Spread over top of cake. Bake at 350�F 25 minutes. Refrigerate 48 hours before serving. Makes 12 servings.
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