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Dot's Spumoni Cheesecake

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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1-1/2 packages graham crackers, crushed
6 tablespoons butter, melted
1/3 cup sugar
3 pkgs. (8 oz. each) cream cheese, softened
5 jumbo eggs, separated
1-1/2 cups sugar
2 packages unflavored gelatin
3 tablespoons cocoa
1/2 cup melted or softened spumoni
1 pint whipping cream
Chocolate Glaze:
1/2 cup whipping cream,
9 ounces semisweet chocolate, chopped
1 chocolate curl, optional
Chocolate Sauce (optional):
4 ounces unsweetened chocolate, chopped
1 tablespoon butter, melted
1-1/2 cups superfine sugar
1 cup heavy cream
1 pinch salt
1/4 cup dry sherry
1 teaspoon vanilla extract


Crust: Mix crust ingredients and pat into bottom of a springform pan. Bake at 350ºF for 10 minutes.

Filling: Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over medium heat. Stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add the spumoni and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. Cool cake in pan on rack 10 min. Run sharp knife around pan sides to loosen cake. Cool. Chill overnight.

Glaze: Bring cream to simmer in heavy med. saucepan. Reduce heat to low. Add chopped chocolate and stir until melted and smooth. Cool glaze to lukewarm. Release pan sides from cheesecake. Place cheesecake on rack set over baking sheet. Pour glaze over cheesecake, spreading with spatula to cover top and sides and allowing excess to drip onto sheet. Refrigerate until glaze sets, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Transfer cheesecake to platter. Garnish w/ chocolate curls

if desired. Serve with chocolate sauce, if desired.

Chocolate Sauce: In a double boiler, melt the chocolate with the butter. Transfer to a heavy saucepan and combine with the sugar, cream and salt. Over medium-low heat, stirring constantly, bring the mixture to a boil. Allow it to boil slowly, without stirring, for 7 minutes. Remove the sauce from the heat and stir in the sherry and vanilla. Serve warm. Store in the refrigerator. Yield: 2-3/4 cups

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