Though I have made a large variety of cakes for simchahs over the years, I’ve received by far the most recipe requests for this one. It’s a cake worth every calorie!
Parve Cheesecake
Recipe By Esther Ottensoser
- Cooking and Prep: 15 h
- Serves: 18
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Contains:
Ingredients (10)
Crust
Cake
Topping
Start Cooking
Prepare Cheesecake
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Combine crushed sandwich cookies and melted margarine and press into a 10-inch (25-centimeter) round disposable pan. Set aside.
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Place the cream cheese, eggs, sugar, and vanilla sugar in the bowl of a mixer and mix until smooth.
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Divide the cheese mixture into three parts, two cups each. Add the melted Rosemarie chocolate to one part and mix well. Add the ground nuts to another part and mix well. The last part will remain plain.
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Pour the chocolate mixture over the cookie crust and freeze for a couple of hours until solid. Place the other two mixtures in the fridge. Once the chocolate mixture is frozen, pour the nut mixture on top of it and freeze until solid. Pour the last cheese mixture over the frozen nut layer and freeze until solid.
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Fill a 9x13-inch (23x33-centimeter) baking pan halfway with water. Place the cheesecake in the pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for two hours. Remove the cheesecake from the oven and allow to cool in the water.
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Combine your topping ingredients and pour over the cheesecake. Decorate with chocolate curls.
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Freeze the baked cheesecake again till solid. Using your kitchen shears, snip the top of the pan every inch and then pull down to remove cake.
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Replies:
It could be chocolate was too hot and the whip was straight out of the fridge- the combination of very hot and cold can sometimes make the chocolate curdle. -
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