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You will need a 9 inch springform pan (that’s one that the outside ring comes off) you can get it at Bed Bath and Beyond or at William Sonoma. It can be a gift to mom when you are done baking.
Crust One 9 ounce package chocolate wafers or use graham cracker crumbs 6 T. unsalted butter, melted
Pulse the chocolate wafers in a food processor until finely ground or place in a bag a crush with the back of a pot. If using graham cracker crumbs just pour them into a bowl. Drizzle in the butter. Mix and press into the bottom of the springform pan. Bake the crust for 8-10 minutes them cool on a rack.
Filling 1 lb. bittersweet or semi sweet chocolate chopped ¼ c. unsalted butter 2 T. unsweetened cocoa powder Three 8 oz. packages cream cheese at room temperature 1 c. sugar 4 large eggs Pinch of salt 1 ½ c. sour cream at room temperature 2 t. vanilla extract
Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1 ½ inches of simmering water. Whisk until smooth and melted. Whisk in the cocoa powder. Remove the bowl from the heat and let the mixture cool to room temperature.
Beat the cream cheese and sugar with an electric mixer, beg inning on low speed and increasing to medium-high, in a medium deep bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the salt. Beat in the chocolate mixture just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Add the sour cream and vanilla and beat until smooth, scraping down the sides of the bowl again. Transfer the filling to the springform pan set in the bigger pan. Now fill the bigger pan with hot water to come up the sides of the springform about halfway. Bake for 45 minutes or until the center is almost set but still slightly jiggly. Do not over bake. The cheesecake will firm up more as it cools.
(continued below)
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15 South Orange Avenue South Orange, NJ 07079 (973) 762-7077 www.gaslightbrewery.com
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Don’t be afraid - you are now going to make a Killer Chocolate Cheesecake for your mom. You can do this if you read the recipe twice and go slow. Remember to get all your ingredients together before you start.
Killer Chocolate Cheesecake serves 12
Set your oven at 350 degrees. Butter the sides of the springform pan. Lay one sheet of aluminum foil on the counter and place on layer of plastic wrap on top of the foil-then place the springform pan on top and bring up the sides pressing them in to secure. This will stop any water from the bottom pan of water from entering the pan with the cake in it.
You will need a pan that the springform will fit into with some space around the sides and the pan should be about 2 inch tall. Place the springform pan inside the pan. When you fill the spring form pan and bring it to the oven you will then fill the outside pan with hot water so it comes up the springform pan by about 1 inch. The moisture that evaporates from the water will help the cheesecake to cook with out cracking.
(continued top of next column)
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Cool the cheesecake in the bigger pan in the water for 15 minutes. Remove the springform pan from the water and let cool completely on a wire rack them remove the foil and refrigerate the cheesecake, loosely covered overnight. To serve let the cheesecake stand at room temperature for 20 minutes. Remove the pan sides, smooth the sides of the cheesecake with a knife and cut into wedges. You did it.
Remember life is short but it can be sweet----With Cheesecake.
My best wishes to all the mothers and if your mother is no longer with you my prayers of the day are for her. God Bless.
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and as always,......remember you can do it! Just read the recipe twice and go slow.
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