Grasshopper cheese cake
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Grasshopper cheese cake
  Cheese    Liquor    Cakes  
Last updated 6/12/2012 12:54:05 AM. Recipe ID 15972. Report a problem with this recipe.
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      Title: Grasshopper cheese cake
 Categories: Desserts, Liquor, Personal
      Yield: 8 Servings
 
      1    9-in springform pan

MMMMM----------------CHOCOLATE COOKIE CRUMB CRUST---------------------
  1 1/2 c  Chocolate cookie crumbs
    1/4 c  Melted butter
    1/4 ts Cinnamon

MMMMM-----------------------CHEESE FILLING----------------------------
      1 lb Cream cheese
           -at room temperature
      1 c  Sugar
    1/3 c  Green creme de menthe
      3 tb Creme de cacao
      2 tb Flour
    1/2 ts Salt
      6    Eggs; separated
      1 c  Sour cream
      2 oz Semisweet chocolate
           - grated to garnish
           -  the top of the cake
 
  CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with
  melted butter and cinnamon. Toss and mix well. Press into the bottom
  and partially up the sides of the springform pan. Refrigerate and,
  while making the filling, preheat the oven to 325F.
  
  CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until
  light and soft. Add 3/4 cup of the sugar and mix well. Stir in the
  creme de menthe and the creme de cacao, flour and salt. Beat until
  the mixture is blended well. Add the egg yolks and sour cream, and
  beat until the batter is smooth and blended. Combine the egg whites
  and 1/4 cup remaining sugar and beat until the whites stand in soft
  peaks. Fold the beaten whites into the cream-cheese mixture. Pour the
  batter into the crust and bake for about 1 hour, or until the cake
  has puffed and trembles just slightly when shaken. A wooden skewer
  inserted in the cake should come out almost clean, with just a trace
  of batter or moist crumbs on it. Don't overbake; it will settle and
  firm somewhat as it cools. Don't worry if the cake cracks as it
  bakes. Remove and cool. Refrigerate if standing more than 4 hours.
  Garnish the top with grated chocolate.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 15972 (Apr 03, 2005)

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