Anne-Marie Merle (amm)

amm sent this recipe to me in an email. I will write it out word for word.

From: Merle

Sent: Thursday, February 17, 2005 7:53 PM

To: kirsten at work; kirsten

Subject: cheesecake

I forgot to take the recipe to work to fax to you so will just type it out.

Crust – 1/3 cup margarine, 1 cup graham wafer crumbs, 1/4 cup sugar, 1/4 cup cocoa (melt marg, stir in remaining ingredients; I have also used the chocolate wafer crumbs in place of graham wafer crumbs and cocoa). [kk Note - Spread crust into bottom of round 9" spring-form pan. Grease if the pan is not a non-stick pan.]

Filling – 1 250 g cream cheese, 300 ml sweetened condensed milk, 150 ml chocolate syrup, 15 ml instant coffee granules, 5 ml hot water, and 1 cup of whipping cream or 1 envelope of Dream Whip or about 500 ml/2 cups Cool Whip.

1. let cheese soften and beat till smooth
2. beat in milk and chocolate syrup
3. dissolve coffee in hot water and add to cheese mixture
4. beat cream till stiff or make up Dream Whip if using that, or allow Cool Whip to soften some; fold or stir this cream into cheese mixture
5. pour over crust; recipe says to scatter some crumbs over top but I have usually made chocolate curls to sprinkle on top
6. freeze

-what kind of pan will you use if you don’t have a spring form pan – maybe a square cake pan?

Love xxoo

(there is cat hair all over my keyboard and desk; I assume Chas was cuddling the cat)

[kk Notes - I always use the chocolate wafer crumbs, I normally used light cream cheese and low-fat sweetened condensed milk (but I can tell the difference compared to the normal recipe), I also usually use Dream Whip, but Cool Whip is less work!, I leave out step #3, I also make the chocolate curls with baking chocolate and a vegetable peeler, and you need the cheesecake to freeze, preferably in a deep freeze, over night.]