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1. Mendocino Streusel Coffeecake

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3. Italian Swirl Cheesecake

Book Description

For hundreds of years people have flocked to California in search of fame and fortune. From the gold rush trails to the Hollywood Walk of Fame, farms and vineyards to Silicon Valley, California cooking is truly a melting pot of flavors. Best of the Best from California preserves the unique taste of California’s food heritage with over 500 favorite recipes from more than 100 of the Golden State’s most outstanding cookbooks. There are many recipes that originated in California

... (more)

Best of the Best from California: Selected Recipes from California's Favorite Cookbooks

Authors:

Date: July 2000

ISBN: 1893062023

Publisher: Quail Ridge Press

Paperback

ORDER/INFO

This cheesecake keeps well in refrigerator and also freezes well.

• CHOCOLATE NUT CRUST:

• 3/4 cup chocolate wafer crumbs (10 wafers)

• 3/4 cup almonds, finely chopped

• 2 tablespoons sugar

• 3 tablespoons melted butter

• CHEESECAKE:

• 2 (8 ounce) packages cream cheese

• 1 cup sugar, divided

• 2 tablespoons flour

• 2 tablespoons vanilla

• 6 eggs, separated

• 1 cup sour cream

• 3 ounces semisweet chocolate

• 2 tablespoons Amaretto liqueur

1. CHOCOLATE NUT CRUST: Preheat oven to 350 degrees F. Mix chocolate wafer crumbs, nuts and sugar together. Put in bottom of 9-inch springform pan. Pour melted butter over top and use a fork to blend mixture and press into bottom of pan. Cook 15-20 minutes until lightly browned. Remove and cool slightly. Reduce oven to 325 degrees F.

2. CHEESECAKE: In food processor or with electric mixer, beat cream cheese until soft. Beat in 3/4 cup of sugar, flour and vanilla. Mix until well blended. Beat in egg yolks and sour cream. In a separate bowl, beat egg whites and 1/4 cup sugar until soft peaks form. Fold egg whites into cream cheese mixture. Pour 2/3 of batter into baked crust. Melt chocolate with amaretto in top of double boiler. Add to remaining batter. Gently blend. Starting at outside edge, pour chocolate batter onto white batter in a swirl pattern, ending up in middle of pan.

3. Place in 325 degree F oven for 50 minutes. Turn the oven off. Prop door open 2 - 3 inches and let cheesecake sit for 2 hours. Remove to rack to cool. Chill before serving. I usually serve this with chocolate sauce.

More From This Book:

1. Mendocino Streusel Coffeecake

2. Glen Ellen Fire and Ice Salad with Fresh Fruit Salsa

3. Italian Swirl Cheesecake

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