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Home for the Holidays

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This beautiful, full-colour cookbook comes complete with recipes from simple muffins to sensational cheesecakes. Each section features a different baking style that can fit easily into anyone's casual or formal dining experience.
Home for the Holidays
Chilled Chocolate Cheesecake

Chilled Chocolate Cheesecake      "Chilled Chocolate Cheesecake" is available in PDF format print friendly version
A good no-bake, make-ahead dessert.
 
VANILLA WAFER CRUST
Hard margarine (or butter)6 tbsp.100 mL
Vanilla wafer crumbs1 1/2 cups375 mL
Cocoa, sifted if lumpy1 tbsp.15 mL
 
FILLING
Envelopes of unflavoured gelatin22
(1/4 oz., 7 g, each)
Cold water2 cups500 mL
 
Semi-sweet chocolate chips1 cup250 mL
 
Block of light cream cheese, 12 oz.375 g
softened
Granulated sugar1/2 cup125 mL
Vanilla1 tsp.5 mL
 
Envelope of dessert topping (not11
prepared)
Milk1/2 cup125 mL
 
Chocolate ice cream topping1/2 cup125 mL
 
Vanilla Wafer Crust: Melt margarine in medium saucepan. Add wafer crumbs and cocoa. Stir until well mixed. Firmly press into bottom of ungreased 10 inch (25 cm) springform pan. Chill.

Filling: Sprinkle gelatin over cold water in separate medium saucepan. Let stand for 1 minute until softened. Heat and stir until gelatin is dissolved. Remove from heat.

Add chocolate chips. Stir until melted. Cool.

Beat cream cheese, sugar and vanilla together in large bowl until smooth. Beat in chocolate mixture. Chill for about 1 hour until beginning to thicken.

Beat dessert topping and milk together in medium bowl until stiff peaks form. Fold into chocolate mixture. Turn into crust. Chill for at least 6 hours or overnight.

Drizzle 2 tsp. (10 mL) ice cream topping over individual wedges. Cuts into 12 wedges.
 
1 wedge: 350 Calories; 20.9 g Total Fat; 332 mg Sodium; 6 g Protein; 38 g Carbohydrate; 1 g Dietary Fibre
 
 
Reprinted from Home for the Holidays © Company's Coming Publishing Limited

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