Sunday, October 27, 2013 10:45am Cookbooks tell us a lot about the life and times of the period in which they were written. From rendering lard in the 1800s, to the Jello and canned soup recipes of the 50s, to today's localvore, Candace Page gives us a history lesson in cookbooks.
Candace writes for the Savorvore Section of the Burlington Free Press
The VPR Cafe is produced in collaboration with the Free Press and made possible on VPR by the J.K. Adams Company in Dorset, Vermont and TheKitchenStoreOnline.com
Bakery Lane Soup Bowl Chocolate Cheesecake*
Makes one 10-inch cake. A very rich and VERY chocolate dessert.
Ingredients:
1¼ cups zwieback crumbs (Candace Page note: Can substitute graham cracker crumbs)
1 tablespoon sugar
¼ cup melted butter
12 ounces (12 squares) semi-sweet chocolate
½ cup hot coffee
2 eight-ounce packages of cream cheese
1 cup sugar
4 eggs
2 teaspoons vanilla
¼ teaspoon salt
whipped cream
shaved chocolate
Diretions:
Preheat oven to 325 degrees.
Combine zwieback crumbs and 1 tablespoon sugar. Butter sides of a 10-inch springform pan. Shake some of the crumbs around the pan to coat sides. Add melted butter to the rest of the crumbs. Blend well. Press over bottom of pan.
Meanwhile, melt chocolate with coffee over hot, not boiling, water. Beat cream cheese until light and fluffy. Gradually add sugar, beating constantly. Scrape down sides of bowl and beat again. Add eggs, one at a time, beating well after each. Stir in vanilla and salt. Beat in melted chocolate until blended. Pour into prepared pan.
Bake in preheated oven for 55 minutes. Turn off heat, set oven door ajar and let cool 2 to 3 hours. Before serving, spread with whipped cream and sprinkle with shaved chocolate. Cake is best served at room temperature. Refrigerate for prolonged storage.
*From
by Marge Mitchell ad Joan Sedgwick, Random House, New York, 1976
