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Chocolate Royale Cheesecake

Chocolate Royale Cheesecake recipe
photo by:kraft
This chocolate cheesecake gets "royale" status because it's unbelievably rich and incredibly impressive. Think of those berries on top as an edible tiara.
time
prep:
30 min
total:
6 hr 30 min
servings
total:
16 servings
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posted:
12/8/2004
Laura9312, A cheesecake can be a simple thing, well as simple as one can get anyways. First things first take your time. A cheesecake is a labor of love and the reward at the end is a taste of something that can be called sinful. When you are looking at a recipe look at what it says, Beat, Blend, Mix or Combine. Always use an electric mixer when you see beat or blend but when I see something that says mix or combine I will always use a good spoon. As far as baking goes here is a little tip that I find works very well. Ever notice in the dog days of summer when you see the ground split and crack? Well that is do-to the moisture being pulled out to rapidly. A cheesecake works the same way. I will always use water when I make a cheesecake. When you make the cake make sure you have a second pan that is larger than the one you are using and that the sides come up more than halfway up the cake pan. Before you place the springform pan in warp fail around the bottom of it. This will help keep
posted:
12/8/2004
I have been making this recipe for a couple of years now and it is the family favorite. It is absolutely wonderful! Instead of berries, I put chocolate whipped cream on top- good stuff.
posted:
12/8/2004
Great for chocolate lovers and a favorite among kids!
posted:
12/7/2004
This recipe was sinfully ..... (DELECTABLE) Everyone loved it. I'll make it again and again....... !
posted:
12/7/2004
I have never tasted anything so light and fluffy.It is very heavenly.
posted:
12/7/2004
To Laura 9312 - I have made and cracked many a cheese cake. Don't give up. When I crack a cake, I cut it into one or two inch (depending on the thickness) square pieces avoiding the crack. I then freeze them and, depending on the cake flavor, I dip them in white, milk or dark choclate as if they were truffles. Once they have all been frozen a second time, I decorate the top with a small icing flower. These "mini cakes" are quite impressive on a buffet table and no one knows it was a fix. I can then try the recipe again on another occasion.
posted:
12/3/2004
Excellent!
posted:
11/24/2004
TRY USING GERMAN CHOCOLATE NEXT TIME - THATS GOOD TOO
posted:
10/29/2004
A very impressive dessert. Everyone couldn't believe that I made it. Thanks Kraft for your great recipes.
posted:
10/18/2004
This recipe is delicious! I used kahlua instead of hazelnut, and topped it with a raspberry sauce.
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