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    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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