Difference between revisions of "Chocolate Cheese Cake"

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'''Chocolate cheesecake''', rich in both chocolate and cheese.  It is noticeably less sweet than many other American desserts, and somewhat more complicated.
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'''Chocolate cheesecake'''<ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Chocolate-Cheesecake |title=Taste of Home|year= 2001|pages=31|publisher=Taste of Home|work=}}</ref, decadent in both chocolate and cheese.   
  
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==Helpful equipment==
 
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*[[Cookbook:Mixer|Electric mixer]]
 
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*[[Cookbook:Springform Pan|Springform pan]]
 
  
 
==Ingredients==
 
==Ingredients==
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==Procedure==
 
==Procedure==
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#Place rack in center of the oven. Preheat oven to 150 °C (300 °F).
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Preheat oven to 150°C (300°F).
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#If starting with whole cookies, crackers, or wafers, place them in a sturdy plastic bag a few at a time and crush using a [[Cookbook:Rolling Pin|rolling pin]], or grind using a [[Cookbook:Food Processor|food processor]].
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Crush whole cookies, crackers, or wafers by placing them in a sturdy plastic bag and crush using a [[Cookbook:Rolling Pin|rolling pin]], or use a [[Cookbook:Food Processor|food processor]].
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#Mix together chocolate crumbs and melted butter.
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Combine chocolate crumbs and melted butter.
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#Press crumb mixture into bottom and sides of 9-inch springform pan.  
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Press crumb mixture into bottom and sides of 9-inch springform/baking pie pan.  
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#In a large bowl, beat together sugar and eggs at medium speed, slowly adding cream cheese, until smooth and fluffy.  
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Beat together sugar and eggs at medium speed, slowly add cream cheese. You are finished when the consistency is smooth and fluffy.  
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#Spoon half of cream cheese mixture into crust.
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Using a [[Cookbook:Double Boiler|double boiler]] melt 4 ounces of chocolate.
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#Melt 4 ounces of chocolate using a [[Cookbook:Double Boiler|double boiler]] or, with care, a [[Cookbook:Microwave Oven|microwave]]. Stir into remaining cream cheese mixture until well blended.  
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Add the melted chocolate to the cream cheese mixture, blending it well.  
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#Drizzle over batter in crust.  Draw a spoon or other implement through the batter a few times to make swirls. Spread evenly.
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Scoop the mixture into the crust, spread it evenly.
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#Bake cheesecake for 50 minutes.  After the first 30 minutes has gone by, place aluminum foil on top to prevent cracking and scorching.   
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Bake cheesecake for ~40-45 minutes, until the center looks set.   
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#Cool completely.
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Let this cool completely.
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#Cover with plastic wrap, and chill for about 2 hours, up to several days.
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Chill for an hour.
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#Transfer cheesecake to a serving plate.
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#Uncover cheesecake; carefully remove side of pan.
 
 
=== Frosting ===
 
=== Frosting ===
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#Melt remaining chocolate.
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Melt remaining chocolate, again mix with sour cream, then spread over the chocolate cheese cake, chill to set the icing.
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#Mix with sour cream.
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#Spread over cake, and chill to set.
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==References==
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<References/>
  
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==Notes, tips, and variations==
 
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*Brown sugar is not absolutely necessary (can substitute granulated), but it provides better flavor.
 
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*If no electric mixer is available, the cream cheese can be mixed with egg yolks one-at-a-time before the whites are added.  Unless you find separating eggs extremely difficult, this will be worthwhile for the effort saved in mixing.
 
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*Without a springform pan, a cake this stiff will require that at least the first piece be broken up in the process of serving.  Fortunately, it's often easy to find someone who [[Cookbook:Aesthetics|doesn't care]].
 
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*Without aluminum foil, the top of the cake will crack and brown somewhat, but frosting covers it effectively, making it practically unnoticeable.
 
  
 
[[Category:Vegetarian recipes]]
 
[[Category:Vegetarian recipes]]

Revision as of 15:22, 26 March 2012

| Cuisine of the USA
Chocolate Cheese Cake
Chocolate cheesecake with decoration.jpg
Category: Cheesecake recipes
Servings: 10
Energy: 807 Cal
Time: 40 min
Difficulty: Medium

Chocolate cheesecake<ref> Taste of Home. Taste of Home. 2001. pp. 31. http://www.tasteofhome.com/recipes/Chocolate-Cheesecake. </ref, decadent in both chocolate and cheese.


Ingredients

Crust

Filling

Frosting

  • 6 ounces (6 squares) semisweet chocolate, melted
  • ½ cup sour cream

Procedure

Preheat oven to 150°C (300°F). Crush whole cookies, crackers, or wafers by placing them in a sturdy plastic bag and crush using a rolling pin, or use a food processor. Combine chocolate crumbs and melted butter. Press crumb mixture into bottom and sides of 9-inch springform/baking pie pan. Beat together sugar and eggs at medium speed, slowly add cream cheese. You are finished when the consistency is smooth and fluffy. Using a double boiler melt 4 ounces of chocolate. Add the melted chocolate to the cream cheese mixture, blending it well. Scoop the mixture into the crust, spread it evenly. Bake cheesecake for ~40-45 minutes, until the center looks set. Let this cool completely. Chill for an hour.

Frosting

Melt remaining chocolate, again mix with sour cream, then spread over the chocolate cheese cake, chill to set the icing.

References

Retrieved from "http://recidemia.com/index.php?title=Chocolate_Cheese_Cake&oldid=94976"