by Mickey Kline

1-1/2 C Graham Cracker Crumbs (1/3 lb)
6 T Melted Butter, Melted
1 C Granulated Sugar

Place the crumbs in a mixing bowl; add butter and sugar. Blend
well. Press the mixture into the bottom and part way up the sides
of a greased 9" spring form pan. Chill in the freezer for 5-10 minutes
before filling.

3 oz Semisweet Mint Chocolate Chips
1 t Vegetable Shortening
1-1/2 lb Cream Cheese
2 t Vanilla Extract
4 lg Eggs, lightly beaten
1 C Granulated Sugar
1-1/2 C Light Cream or 1 C Heavy Cream and 1 C Milk

Preheat the oven to 450*. Melt the chocolate chips and shortening
in a double boiler. Beat the cream cheese and vanilla in a large mixing
bowl until light and fluffy; slowly add sugar, then eggs; beat just well
enough to blend. Stir in cream.

Pour all but 3 cups into the prepared crust. Add the melted chocolate
to the remainder; blend. Add the chocolate mixture by dabbing
spoonfuls into about 3 different spots, then swirl with a knife or spatula
for marble effect.

Bake for 15 minutes at 450*, then reduce oven to 300* and bake an
additional hour, or until the sides are raised and just beginning to brown.
Allow the cake to cool 30 minutes in the oven with the door slightly
open, cool to room temperature. Chill.
Background image © 2000 by Replica Food.
Mickey Kline is a land surveyor living in the MD suburbs of Washington, DC, who believes Bill Clinton didn't inhale, and that the way to a woman's ... uh ... heart is through her stomach. His work has previously appeared in Gent magazine, but he consistently finishes last in all ENE contests (he mentions with equal measures of pride and chagrin).
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