Cyrano's: Kahlua Chocolate Chip Cheesecake Cyrano's was founded in 1960 in the basement of the Hi-Fi Showroom at 6383 Clayton Road. As St. Louis’ first and only European-style coffeehouse, the menu included a few simply prepared sandwiches, 16 types of coffee, a variety of teas and cocoas, and an extensive collection of pastries and ice cream desserts. After a fire extensively damaged the restaurant in 1979, Cryano's reopened at 1059 South Big Bend Boulevard. Kahlua chocolate chip cheesecake was added to the menu at this location in the mid 1980s.
Kahlua Chocolate Chip Cheesecake Source: St. Louis Post-Dispatch, April 10, 1988 Yield: 10 to 12 servings Ingredients
Preparation For crust, melt butter in small saucepan; remove from heat. Pour into bowl containing graham cracker crumbs. Mix well with hands until mixture is moist. Press mixture into bottom and up sides of 10-by-10-by-4-inch springform pan. Bake in preheated 300-degree oven for 25 to 30 minutes. Let cool while preparing filling. For filling, place cream cheese in large mixing bowl. Add eggs, one at a time, beating on medium speed of electric mixer for 30 seconds after each addition. Add sugar gradually while mixing on medium speed. Add Kahlua in two additions, beating for 30 seconds after each addition. Add cream; beat 30 seconds on medium speed. Pour batter into cooled graham cracker crust. Sprinkle chocolate morsels on top. Cover bottom of pan with a sheet of heavy foil to prevent leakage. Place pan in center of jelly-roll pan. Fill jelly-roll pan with about 1/2 inch water. Bake in preheated 300-degree oven 1 hour and 20 minutes. Let cake cool in oven, with door closed, for 40 minutes before removing it to wire rack. Let cool on rack for 1 hour. Refrigerate cheesecake for 2 hours before serving. Copyright © 2018 LostDishes.com |
