On Sat, 11 Feb 2006 13:09:55 -0500, Dave Smith
> wrote:

>Michael wrote:
>
>> Hmm... I've been wanting to try a liqueur flavored cheesecake. I
>> usually start with the New York cheesecake recipe on the Philly
>> cream cheese box and vary from it. If I want a chocolate cheesecake,
>> I just cut back a little on all the other ingredients except eggs and
>> pour in some melted chocolate.
>>
>> If I want a raspberry chocolate cheesecake, how much raspberry
>> liqueur can I pour into the mix? The regular recipe calls for only a
>> tablespoon of vanilla, and I don't think just a tablespoon will do the
>> trick.
>
>One of the tastiest desserts I have every had was a very chocolate and
>orange cheesecake. It had had bits of candied peel in it that left me
>tasting orange for the rest of the evening.
>


Is this the one? Has rind, but no candied peel..
http://www.kraftfoods.com/main.aspx?...ecipe_id=62255

http://tinyurl.com/dvush
Chuck (in SC)