Path: utzoo!news-server.csri.toronto.edu!cs.utexas.edu!asuvax!ncar!news.miami.edu!mthvax!recipes
From: fac6@Dayton.SAIC.COM (Pat Lefeld)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Chocolate Cheesecake
Summary: original subject was RE: cheesecake recipes
Keywords: recipe ovo-lacto
Message-ID: <1991Mar05.191437.5460@mthvax.cs.miami.edu>
Date: 4 Mar 91 17:29:39 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 50
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

CHOCOLATE CHEESECAKE
====================
12 servings

1 1/2 cups chocolate wafer, crushed
2 tablespoons sugar
3 1/2 tablespoons butter, melted

1lb. 3oz. cream cheese, softened
1 cup sugar
1/3 cup cocoa
2 teaspoons vanilla
3 eggs

topping (see below) (optional)

Preheat oven to 350 degrees. Mix wafers, sugar, and butter; and press
in the bottom of an ungreased 9-inch springform pan.  Bake for 10
minutes and cool.

Reduce oven temp. to 300 degrees.  Beat cream cheese; gradually beat in
sugar and cocoa until fluffy.  Add vanilla.  Add eggs, one at a time;
beating after each addition.  Pour over crust.  Bake until center is
firm, about 1 hour.  Cover and refrigerate for 3 hours or more; but no
longer than 48 hours.

Prepare one of the toppings and spread over the cheese cake. Remove
from pan, serve, and refrigerate any leftovers immediately.

	Topping #1
        ----------
	1/3 cup evaporated milk
	2 1/2 tablespoons butter
	2 1/2 tablespoons brown sugar
	1 egg
	2/3 cups pecans, chopped
	2/3 cups flaked coconut
	1/2 teaspoon vanilla

	Heat milk, butter, sugar, and egg in a saucepan over low heat,
	stirring constantly, until thick.  Remove from heat.  Stir in
	pecans, coconut, and vanilla.  Cool.


	Topping #2
  	----------
	Beat 1 cup sour cream, 2 tablespoons sugar, and 2 teaspoons vanilla.


PAT