Recipe

Chocolate Cream Cheese Pie Recipe

	Borinda / All my dishes 10 months, 3 weeks ago Chocolate cookie crust, chocolate cheesecake, and top with chocolate curls. Another Maida Heatter's Book of Great Desserts divine creation. I love this because everyone will think you knocked yourself out but we'll know better! (FYI - only the cru... More Prep:40m Servings:8	Borinda
	crispcrust cheese chocolate easy

Does this look good? Yeah! / Nope

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Ingredients

Crust:

6 ounces chocolate wafers

1 tsp. instant coffee

1/3 cup melted butter

Filling:

6 ounces semisweet chocolate

8 ounces cream cheese at room temperature

1 tsp. pure vanilla extract

1/2 cup sugar

2 eggs, separated

1/8 tsp salt

1 cup heavy cream

Topping:

1 cup heavy cream

1 tsp. pure vanilla extract

1/4 cup confectioners sugar

Extra semisweet chocolate for curls

Directions

Crust:

Generously grease a 9" pie plate with butter. Preheat oven to 375.

Crush the chocolate wafers either in a blender OR iin a bag roll them with a rolling pin to crumbs

Mix the crumbs and instant coffee with a rubber spatula and then add the melted butter.

Once the mixture is combined turn it into the pie dish and evenly distribute the crumbs with your fingertips. Once distributed press them evenly up the sides and across the bottom.

Bake for 8 minutes. Remove from the oven and let cool a while and then freeze at least one hour before adding the filling.

Filling:

In the top of a double boiler over hot water on a moderate stove melt the chocolate. Once melted remove from the stove and set aside.

In the small mixer bowl beat the cream cheese until smooth.

Beat in the vanilla and 1/4 cup of the sugar.

Beat in the yolks one at a time, scrape the batter back down in the bowl with a rubber spatula as needed.

Beat in the chocolate even if still warm.

Beat the egg whites with a pinch of salt until they increase in volume and start to hold peaks.

Gradually beat in the other 1/4 cup of sugar and beat until this holds peaks but is not stiff and dry.

Gently fold the cream cheese mixture into the egg whites.

Turn this into the prepared crust, mound the center highest.

Chill several hours or overnight.

Topping:

In a bowl which has been in the refrigerator or freezer, with the beaters, whip the heavy cream, vanilla, and confectioners sugar until it holds a shape.

Place one rounded teaspoon at a time around the pie's perimeter, one touching the next to form a ring. Repeat this design with one or two rings more inside, allowing the chocolate to be seen between the topping rows.

With a vegetable peeler create some chocolate curls and cover the center with them.

Chill until ready to serve.

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Comments

krumkake 10 months, 3 weeks ago said:
You're appealing to all my weaknesses today, aren't you? Glad I decided to browse some recipes while I eat lunch at my desk today - what a way to make my stomach growl as I eat my cheese sandwich! I love "no-bake" desserts for the hot summer (though it was 37 degrees in Bayfield when we left yesterday morning - heaven!)...thanks, Borinda.

lor 10 months, 3 weeks ago said:
This "5" fork recipe is looking amazingly delicious! I'll be making it very soon and thanks for sharing it!

greekgirrrl 10 months, 3 weeks ago said:
Omg times a thousand!!

elgab89 10 months, 3 weeks ago said:
I think I am adding pounds just looking at this! DELICIOUS!

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