Cheesecake Germania Recipe - Cooking Index
Cheesecake Germania Recipe - Cooking Index
| Base | ||
| 1 cup | 146g / 5.1oz | Chocolate wafer crumbs |
| 2 tablespoons | 30ml | Sugar |
| 3 tablespoons | 45ml | Margarine - melted |
| Body | ||
| 3 | Cream cheese - softened | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 cup | 27g / 1oz | Cocoa |
| 2 teaspoons | 10ml | Vanilla |
| 3 | Eggs | |
| Topping | ||
| 1/3 cup | 78ml | Evaporated milk |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1/4 cup | 49g / 1.7oz | Margarine |
| 1 | Egg - beaten | |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 1/2 cup | 73g / 2.6oz | Pecans - chopped |
| 1/2 cup | 46g / 1.6oz | Coconut - flaked |
BASE: Combine crumbs, sugar and margarine; press onto bottom of 9-inch Springform pan.
Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust.
Bake at 350, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
TOPPING: In small saucepan, combine milk, sugar, margarine, egg and vanilla; cook, stirring constantly, until thickened. Stir in pecans and coconut; cool. Spread on cheesecake.
Source:
Cooking Live Show #8973
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