Page 55 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

the bottom and up the sides of a 9 inch springform pan. Bake in
preheated oven for 15 minutes. Allow to cool.

Step 3

Raise oven temperature to 350 degrees F (175 degrees C).

Step 4

In a large bowl, beat the cream cheese until fluffy. Gradually add 1
cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur.
Mix until well blended. Coarsely chop 1 cup of the semisweet
chocolate chips, and stir the chocolate into the cream cheese

mixture. Pour batter into the cooled crust.

Step 5

Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour.
Let cake cool in oven for 1 hour. Remove outer ring from pan; allow
cake to cool completely.

Step 6

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water.
Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-
half of each nut. Shake off the excess chocolate. Place on a waxed-
paper lined plate and chill until set.

Step 7

Stir the sour cream into the remaining melted chocolate and mix

well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled
cheesecake. Garnish with chocolate-dipped hazelnuts.

Nutrition Facts

Per Serving:

638 calories; protein 9.5g 19% DV; carbohydrates 58g 19% DV; fat
43g 66% DV; cholesterol 117.8mg 39% DV; sodium 278.5mg 11%

DV.