1 1/2 c Chocolate wafer cookie
-crumbs
5 tb Butter, melted
CRUST Combine cookies and butter and press into a lightly buttered
10-inch springform pan.
FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream
cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice
1 Tablespoon grated lemon zest 1/2 tsp. lemon extract
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 and extract. Pour into crust. Bake at 350 degrees for 45 to 50
minutes. Cool and then refrigerate.
GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened
chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter
Combine chocolates and syrup and heat until melted and smooth. Remove
from heat and add butter. Spread warm glaze over the cake and smooth.
Yields
6 Servings
