Milk Chocolate Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Oreo cookie crumbs
1 cup	198g / 7oz	Butter cookie crumbs
1/2 cup	99g / 3.5oz	Melted unsalted butter
3 lbs	1362g / 48oz	Cream cheese - softened
2 cups	396g / 13oz	Sugar - divided
6		Eggs
1 cup	237ml	Heavy cream
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Vanilla
1 cup	237ml	Melted milk chocolate
2 cups	474ml	Fresh raspberries
		Juice of one lemon
1/4 cup	59ml	Grand Marnier
		Whipped cream - in a pastry bag
		With star tip
		Fresh mint sprigs
		Chocolate curls
		Powdered sugar - in shaker
		Cocoa powder - in shaker

Recipe Instructions

Preheat the oven to 350 degrees.

Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate.

Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.

For the sauce: In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours. Place a piece of the cake on the plate. Spoon the raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

This recipe yields 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2337 broadcast 06-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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