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Submitted by Judy Duffy, Charlottetown

11/4 cup graham cracker crumbs
1/4 cup sugar
1 tsp. vanilla
4 Tbsp. butter
11/2 lb. cream cheese
1 cup white sugar
1 tsp. vanilla
2 Tbsp. rum or 2 Tbsp. orange juice and 1 tsp. rum extract 1/2 tsp. nutmeg
5 eggs
2 oz. semisweet chocolate

Combine the 1st 4 ingredients and then press into a well­greased 9­inch springform pan. Chill in the freezer for 30 minutes. Beat the cheese, sugar and 1 egg until smooth. Then add remaining eggs one at a time until smooth. Add vanilla, rum and nutmeg and continue to beat until very smooth and creamy. Pour over the crust. Bake in preheated 375 F oven for 45 minutes, then turn off the oven and allow the cake to sit in the oven for 2 hours. Transfer to cake wire rack for cooling. Melt chocolate and let cool slightly. Roll between wax paper to 1/8 inch thickness and place on baking sheet. Refrigerate until firm. Cut out holly leaf shapes and place on cheesecake. Remelt the remaining chocolate and pipe onto cheesecake to form leaf stems.