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| 1 1/2 Tasse | Chocolate wafer cookie crumbs |
| 5 Esslöffel | Butter melted |
| 8 x ca. 30 g | white chocolate |
| 1/2 Tasse | heavy cream |
| 2 x ca. 450 g | cream cheese |
| 1 1/2 Tasse | sugar |
| 4 | eggs |
| 1/3 Tasse | lemon juice freshly squeezed |
| 1 Esslöffel | lemon peel grated |
| 1/2 Teelöffel | lemon extract |
| 6 x ca. 30 g | chocolate bittersweet, chopped |
| 1 x ca. 30 g | chocolate unsweetened, chopped |
| 2 Esslöffel | corn syrup light |
| 3 Esslöffel | butter |
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James Prince (VRVF28A)
Crust: Combine cookies and butter and press into a lightly buttered 10-inch springform pan.
Filling: Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time; beating well. Beat in the lemon juice, zest an extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool an then refrigerate.
Glaze: Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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