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Name: Chocolate Chip Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 ts Grated lemon zest; 1/3 c Fresh Lemon Juice; 2 1/2 lb Cream cheese softened; 3 oz Bittersweet chocolate;; 1/2 ts Ground cinnamon; 1 1/8 c Sugar; 3 Eggs; 1/2 c Sliced almonds; toasted; 1 1/2 ts Vanilla extract; 1 1/2 c Coarsely-chopped semisweet

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INGREDIENTS

1 1/2 ts Grated lemon zest
1/3 c Fresh Lemon Juice
2 1/2 lb Cream cheese ; softened
3 oz Bittersweet chocolate;
1/2 ts Ground cinnamon
1 1/8 c Sugar
3 Eggs
1/2 c Sliced almonds; toasted
1 1/2 ts Vanilla extract
1 1/2 c Coarsely-chopped semisweet

INSTRUCTIONS

Preheat the oven to 325 degrees. Butter a 9-inch round cake pan and line the bottom and sides with almonds. With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly. Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed. Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time. This recipe yields 8 to 10 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6175 broadcast 03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Chocolate Chip Cheesecake

1 1/2 ts Grated lemon zest
1/3 c Fresh Lemon Juice
2 1/2 lb Cream cheese softened
3 oz Bittersweet chocolate;
1/2 ts Ground cinnamon
1 1/8 c Sugar
3 Eggs
1/2 c Sliced almonds; toasted
1 1/2 ts Vanilla extract
1 1/2 c Coarsely-chopped semisweet

Preheat the oven to 325 degrees. Butter a 9-inch round cake pan and  line the bottom and sides with almonds. With an electric mixer at low  speed, beat cream cheese until soft and smooth. With machine running,  add sugar, cinnamon, lemon zest, and juice, beating well between  additions. Add eggs, one at a time, beating well after each addition.  Beat in vanilla. To ensure even mixing, be sure to scrape down the  bowl between additions. Fold in the chopped chocolate evenly. Pour  batter into lined cake pan. Tap it 3 or 4 times on the counter to  eliminate air pockets. Place inside a larger pan and pour in boiling  water until it rises halfway up the sides of the cake pan. Bake about  45 minutes, until center feels firm when pressed. Set aside to cool  on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a  low burner about 2 minutes. Invert onto a platter, then invert again  (the nuts should be on the bottom). The cake can be kept in the  refrigerator up to 2 days. At least two or up to eight hours before  serving, top with the melted chocolate: Dip your fingers or a fork  into the melted chocolate and drizzle over the center in a freeform  pattern. Refrigerate until serving time. This recipe yields 8 to 10  servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6175 broadcast  03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-10-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (776g)
Recipe Makes: 8 servings

Calories: 2475
Calories from Fat: 1860 (75%)

Amt Per Serving		% DV

	Total Fat 206.7g	276 %
	Saturated Fat 114.2g	571 %
	Monounsaturated Fat 53.5g
	Polyunsanturated Fat 9.5g
Cholesterol 1020.3mg		314 %
Sodium 1952.7mg		67 %
Potassium 968.9mg		25 %
Total Carbohydrate 121.1g		36 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 120.3g
Protein 45.9g		66 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2475

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