This week Mom was having company for dinner and asked if I would make her a cheesecake. Her only request was that it be a chocolate base and after that I had free range of flavours.
I knew for sure that I would be using my go to base cheesecake recipe Abby’s Infamous Cheesecake, a recipe I used in a Daring Baker’s Challenge.
Chocolate Cookie Crumb Crust
2 1/2 cups Chocolate Cookie Crumbs
1/2 cup butter, melted
Combine crumbs and melted butter and press into a spring-form pan, I like to bring it up the sides a ways. If you only like crust on the bottom of our Cheesecake only use 1 1/4 cup of crumbs and 1/4 cup of butter
Bake the crust at 350 degrees for approx 10 minutes. Cool.
*** Now is a good time to waterproof your springfrom pan for the water bath.
I have found that just because foil is just not wide enough and I can’t seem to fold 2 pieces well enough to make it seal, I like to put a layer of parchment paper on first. Then the foil. This keeps the water out every time!
I added a few pecan pieces on the bottom
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice (When using chocolate I omit)
1 tbsp. vanilla extract (or the innards of a vanilla bean)
8 oz of Semi sweet Chocolate
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Using a double boiler melt the chocolate and set aside to cool.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.
4. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
5. Add heavy cream and vanilla, blend until smooth and creamy.
6. Add the cooled chocolate and stir
7. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
8. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Final touches were Chocolate butter cream rosettes, a caramel drizzle and a rim of pecan pieces.
Another Cheesecake success. A lot of people don’t make cheesecake because they thing it’s too difficult. They could not be more wrong. Cheesecake is a simple dessert give it a try. But when people tell you how good it is that is when you can tell them how you slaved over it in the kitchen ALL DAY! lol