Chocolate Meringue Cheesecake
Source of Recipe
DJ (Diane)
List of Ingredients
CHOCOLATE MERINGUE TOPPING:
3 egg whites
2/3 cup sugar
2 tablespoon unsweetened cocoa powder
CRUST:
1/3 cup melted butter
1¾ cup crushed gingersnaps
FILLING:
3 (8-oz.) packages cream cheese, softened
¼ cup packed brown sugar
3 eggs
finely grated rind of 1 orange
juice of 1 orange
½ teaspoon vanilla extract
2/3 cup whipping cream, whipped
7 oz semisweet chocolate, broken in pieces
GARNISH:
2/3 cup whipping cream
powdered sugar
Recipe
Preheat oven to 300°. Line 2 baking sheets with parchment paper.
To prepare meringue topping, beat egg whites with 2 tablespoons of sugar until stiff. Gradually add remaining sugar, beating until glossy. Sift cocoa over egg whites; fold in. Pipe (with a pastry bag fitted with a 1/2-inch nozzle) meringue in lengthwise strips on baking sheets. Bake with oven door slightly ajar 1-1/2 to 2 hours. Adjust oven to 375°.
Crust:
Melt butter over low heat. Stir in gingersnaps. Press mixture in bottom of a greased 9-inch spring form pan.
Filling:
Beat cream cheese, brown sugar, eggs, orange rind and juice and vanilla until smooth. Bring whipping cream to a boil; remove from heat. Stir in chocolate until melted; blend into cheese mixture. Spoon filling into crust. Bake 50 minutes or until set. Cool.
To garnish:
Cover cheesecake with a thin layer of whipped cream. Break meringue in 1-1/2-inch pieces; place on cheesecake. Dust with icing sugar.
Makes 8 servings.
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