April 2008

April is a celebration of chocolate and tea- the Madison Herb Society's annual tea event this year is "Herbal Symphony - Floral High Notes to Chocolate Finale Tea Event." Speakers: Bonnie Kulke of Onondaga Herbs and Lauri Lee of Herbal Concepts. A planned menu tea event starring an herbal symphony of flavors, and featuring TerraSource Gourmet Chocolates. Contact Joan Lawrence to RSVP and select a recipe. Sign-up begins at the MHS March membership meeting. Serving details will be provided. Event will be held in Olbrich's Commons Room. Click on the above links for additional details.

Chocolate Cheesecake

Crust
2 c. chocolate wafer crumbs
5 T. melted butter

Filling
3 pkgs. (8 oz. each) cream cheese, room temperature
1 T. fresh mint, finely chopped
1 c. sugar
5 large eggs
2 oz. mint chocolate chips, melted

Frosting
6 oz. mint chocolate chips, melted
1 /2 c. sour cream, room temperature
Fresh mint leaves for garnish

Prepare filling in a large bowl by beating cream cheese, mint, sugar, and eggs until smooth and fluffy. Refrigerate for at least 1 hour, or overnight.

Bring cream cheese mixture to room temperature and stir melted chocolate into cream cheese mixture.

Prepare crust and press into 9-inch springform pan..

Preheat oven to 300 degrees F.

Spoon cheese mixture into crust. Bake cheesecake for 50-60 minutes, until set in the middle.

Transfer pan to wire rack and cool completely.

Transfer cheesecake to serving plate, cover with plastic wrap and chill for at least 2 hours.

Uncover cheesecake and remove side of pan.

Prepare frosting in a small bowl and immediately spread over cheesecake. Chill until frosting is set. Garnish with fresh mint leaves.

Note: Cheesecake can be made 2-3 days in advance and kept covered with plastic wrap in refrigerator. Can also be frozen up to 3 weeks, but defrost before serving.