That taco was a winner
Does anyone have the recipe for the Sacramento State Fair’s soft taco? It was in The Bee some time ago. Thank you.
Joan Sawamura, Sacramento
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Kahlua fantasy chocolate cheesecake
Prep time: 35 minutes
Cook time: 40 minutes
Sauce makes about 1¼ cups
Lucinda Wolinski of Sacramento was looking for a chocolate fantasy cheesecake recipe that was in The Bee in the 1980s.
Marj Dickinson of Sacramento was thrilled to be able to share this recipe that she cut out of The Bee Jan. 12, 1983. She says it’s very rich and thinks it could easily serve 16. She also says the Kahlua chocolate sauce is super easy to make, delicious and tastes great on coffee ice cream.
Note: The prep time does not include the 1 hour standing time or the several hours chill time after cheesecake is baked.
Chocolate crumb crust:
1 1/3 cups chocolate wafer crumbs
1 tablespoon sugar
¼ cup butter, softened
¼ cup (2 ounce) Kahlua
1 ½ cups semisweet chocolate pieces
2 tablespoons butter
2 large eggs
1/3 cup sugar
¼ teaspoon salt
1 cup sour cream
Two 8-ounce packages cream cheese, softened
Sour cream, optional topping
Kahlua chocolate sauce :
1 cup semisweet chocolate pieces
1/3 cup Kahlua
1/3 cup light corn syrup
For the crust: Combine chocolate crumb crust ingredients, mixing well. Pat in an even layer over bottom of a 9-inch springform pan.
For the filling: Measure Kahlua, chocolate pieces and 2 tablespoons butter into a small saucepan. Place over low heat and stir constantly until chocolate melts and mixture is smooth. Set aside to cool slightly
Beat eggs in a small bowl. Beat in sugar and salt, then add 1 cup sour cream. Drop softened cream cheese in small pieces into egg mixture, continuing to beat until smooth. Gradually beat in the chocolate mixture. Turn into pan over crust. Bake at 325 degrees for 40 minutes or until filling is just barely set in center. Remove from oven and let stand at room temperature 1 hour. Then refrigerate several hours.
If desired, spread sour cream on top of cheesecake before refrigerating.
For sauce: Combine sauce ingredients in a small saucepan. Cook, stirring constantly, until chocolate melts and mixture is smooth.
After cheesecake is thoroughly chilled, cut in small slices with a thin sharp knife dipped in cold water. Serve with Kahlua chocolate sauce.