Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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|# of Servings:
- 1 1/2 cups chocolate wafer cookie crumbs (about 6 ounces Nabisco Famous
- 3 teaspoons instant coffee powder
- 3 tablespoons unsalted butter, melted
- 3 eight-ounce packages cream cheese
- I cup sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 8 ounces bittersweet or semisweet chocolate, melted and cooled slightly
- Whipped cream and little chocolate bunnies, if desired
- Preheat oven to 325 degrees.
- In a small bowl, mix together the cookie crumbs, one teaspoon of the coffee
powder and the melted butter.
- Press the crumbs into the bottom of a nine-inch springform pan.
- Bake until fragrant, eight to ten minutes. Let cool.
- In a mixer, beat the cream cheese with the sugar, vanilla and remaining
coffee powder until well blended.
- With the mixer at low speed, add the eggs one at a time, beating briefly
until each egg is blended in. (Do not overbeat or the cheesecake will be likely
to crack during baking.)
- Blend in the melted chocolate. Pour the filling over the cooled crust.
- Bake until the center is nearly set, about one hour.
- Remove from the oven and let cool on a rack for ten minutes. Then gently
run a knife around the center of the pan to loosen the edges.
- Refrigerate the cheesecake for at least six hours, or up to twenty-four
hours. Or cover tightly and freeze in the pan for up to two weeks.
- To slice cheesecake, use a knife warmed in hot water, then dried, to cut
- For a buffet, slice the cheesecake ahead of time but leave whole for presentation.
- If desired, garnish each slice with a dollop of whipped cream and a tiny