Chocolate Chip Cheesecake

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Cheesecake, how I love thee.  I think cheesecake has become my new favourite thing to make, it’s so easy (though a bit time-consuming) and so delicious!  For our Christmas dessert I made yet another cheesecake.  This year I wanted to do something a little different, despite 3 request for the Turtle Cheesecake, I went with Chocolate Chip Cheesecake.

I have made some small changes (not noted, somethings just have to be a secret) over the years to make it just right for me, but I still basically follow the recipe I got way back when I started with the Daring Bakers.

Chocolate Chip Cheesecake

I did not take pictures of the process (I know! Crazy isn’t it?) it was late and I was rushing.  I remembered just as I was adding the Chocolate chips!  Sorry!!

Abbey’s Infamous Cheesecake:

Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

Cheesecake:
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. vanilla extract (or the innards of a vanilla bean)
2 cups chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F . Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

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. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Add chocolate chips and stir

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5. Pour batter into prepared crust.

It was at this point I knew my vision of a beautiful chocolate chip cheesecake went completely out the window!!! The batter is so thin and runny every single chocolate chip disappeared – I envisioned them sitting on the Graham crust.  I carry on with hope, that they were just below the surface.

6. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

7. 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.

The next day, cooled and ready to finish.  I remove it from the spring form pan – not one chocolate chip to in sight.  Now I know they are all sitting on the crust.  Perhaps I change the name to a Chocolate Chip Layer Cheesecake?

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Chocolate Ganache

4 oz semi sweet chocolate
1 tbsp corn syrup
1/4 cup cream

Directions:

1. In a double boiler melt chocolate and corn syrup

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2. Stir until combine – I missed the photo of this step because I got MAD.  I thought the chocolate had seized on me and I did not have any extra!  I thought I was in for another melting the Easter Lindt bunnies as I did for my Turtle Tuxedo Cheesecake.

3. Add cream and stir – at this point I had nothing to lose so I just went with it.

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The chocolate Gods were with me, it survived!

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4. Spread on cheesecake and chill in the fridge

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Beautiful!

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And now we wait until Christmas Dinner Dessert….

Beautiful table setting at Mom and Dad’s

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Everyone enjoying the feast! It was delicious – Roast pork, roasted potatoes, veggie casserole, turnip puff, dressing, baked beans, coleslaw, apple sauce, gravy and rolls.

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Finally time for dessert!

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As suspected, all the chocolate chips sank to the bottom.  It was not how I envisioned it to look but, WOW was it tasty!  It was referred to as ‘sinfully delicious’.  It really didn’t taste sweet, even with 2 cups of chocolate chips.  It was a huge hit and I will be making this version again!

Boston Cream Pie

After watching Bobby Flay’s Boston Cream Pie through down Mike decided that was the cake he wanted for his birthday.  Stupid me, I thought Boston Cream Pie was a pie. Nope!  it’s a cake.   Two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze. We were rather impressed with the presentation that Eunice, from the Through down, had with her Cake so I thought I would make it. It was a disaster from the word go!

First off I burnt the first round of cream and had to do it all over again. Then the cake we picked ended up being dry and tough. Then total disaster it fell apart before our eyes…..

Pastry Cream:

1/4 cup (50 grams) granulated white sugar

3 large egg yolks

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch

1 1/4 cups (300 ml) milk

1 teaspoon vanilla

Directions

1. In a medium-sized heatproof bowl, mix the sugar and egg yolks.

2. In another bowl, sift or whisk the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.

3. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat.

4. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (Strain if necessary.)

Forgot to take pictures of the next few steps

5. Then place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another minute or so until it becomes thick.

6. Remove from heat and whisk in the vanilla extract.

7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Cake I picked was try, crumbly and tough!  Sadly with time we had to resort to a box cake 😦

Chocolate Ganache

8 oz. Semi Sweet Chocolate

2 T corn syrup

2 cups whipping cream

1.  Over a double boiler melt chocolate and syrup

2. Remove from heat and stir in cream, it takes a bit but comes together nicely.

3. Allow to cool slightly

Assembly

1. Level out the bottom layer of cake

2. Cut centre out of second layer

3. Fill center with Pastry Cream

At the bottom of this picture you can see the disaster starting

4. Cube remaining centre cake and pile on top

The dam is breaking!!!

Oh No!!

Had to quickly wrap it in plastic wrap until it was time to eat

When it was time I quickly poured the chocolate on top, ran out side to sing Happy Birthday

By the time we finished singing this is what it looked like

We literally watched it in slow motion fall apart the ream oozed out and the cake slowly fell down.  I was so angry!! But in the end it was delicious! Everyone loved it.  I now see why they had a dry, tough cake, it holds things together!!  Even though it looked horrible it was great!