nathab@antares.concordia.ca (NATHALIE BELANGER) (03/03/91)
In article <1991Feb28.182514.21172@mthvax.cs.miami.edu> bryant@ced.utah.edu (Bryant Eastham) writes: > Does anyone have a recipe for chocolate cheesecake? Here's a FANTASTIC chocolate cheesecake recipe - I usually top it with white chocolate mousse (recipe also included). The last time I made it I tried a different white chocolate mouse - whipped cream based, this one is more buttery. The chocolate cheesecake is great without either though. One of my friends likes adding peaches to it - I guess he's not a true chocoholic ;-> CHOCOLATE CHEESECAKE Crust: 1 1/4 cup Oreo cookie crumbs (or other chocolate cookie crumbs) 2 tblsp sugar 1/4 cup melted butter Filling: 1 lb cream cheese [I only use Philadelphia anything else tastes dreadful] (2 - 250g packages) 1/2 cup fine sugar 2 large eggs 6 oz bittersweet chocolate melted and cooled 1/2 teasp almond extract 1 teasp vanilla extract 2/3 cup sour cream 1/3 cup amaretto [optional] COOK'S NOTE: I used a springform pan for the cheesecake, its easier to take the pieces out when you're ready to serve it. Alright, here's what you do: Mix crumbs, sugar, and melted butter. Grease a round cake pan (7 to 8 in) [mine had 10in]. Transfer the crumb stuff to the cake pan. Using your fingertips or a spoon, press the crumbs evenly and firmly on the bottom and halfway up the sides of the pan. Refrigerate while you prepare the filling. Turn the oven on to 350 F. Beat the cream cheese until smooth and, while beating slowly, gradually add sugar and then the eggs, one at a time. Add the cooled chocolate, the vanilla and almond extracts, the amaretto [this is where I went "uh oh, that's what I forgot to get"], and the sour cream. Beat at minimum speed until the batter is totally homogeneous. Pour filling into the crust. Put the cake into the oven and cook for 1 hour. Turn the oven off and leave the cake in the oven for another hour. Take cake out and let cool at room temperature. COOK'S NOTE: After hunting Montreal for white chocolate for baking, I finally found some at Scoops. The one they have is in wafers - kinda looks like really flat hershey's kisses. White stuff: 8 oz white chocolate 3/4 cup unsalted butter, softened 1/2 cup fine sugar 3 large eggs, separated, at room temp 1/2 teasp vanilla extract 1 dash salt Alright here's what you do: Melt the chocolate. Stir to smooth then set aside to cool slightly. In a mixing bowl, with electric beaters, beat together the butter and the sugar until light. Beat in the egg yolks, one at a time, beating well after each addition; then continue beating just until the mixture is creamy. Add the melted chocolate and vanilla, beating just long enuf to blend in. Beat the egg whites until foamy. [Make sure there's no egg yolk's in them and make sure your egg beater is perfectly clean The egg whites usually beat better in a metal or glass bowl, avoid plastic] Add the salt. Continue to beat until stiff but not dry. Take about 1 tablespoon of the egg whites and fold it into the chocolate mixture. Then gradually fold the rest of the egg whites into the chocolate. When the cheesecake is cool, scoop the white chocolate mixture onto it. Keep cake covered and in the refrigerator for about 24 hours [less is OK] [Oh make sure you but a big sign on it that says "PAWS OFF OR DIE" it has a funny habit of disappearing in my house, maybe it will in yours too.] COOKS NOTE: The microwave oven is really useful to melt the chocolates. I use it at half-power until the chocolate is melted, you've got to poke at the chocolate because it keeps it's shape in the microwave and you can't really tell if it's melted thru the door. If you don't have you'll need a double boiler. Put water in the bottom part. Put the chocolate in the top part. Make sure the bottom and top part don't touch. Melt chocolate.
fac6@Dayton.SAIC.COM (Pat Lefeld) (03/05/91)
CHOCOLATE CHEESECAKE
====================
12 servings
1 1/2 cups chocolate wafer, crushed
2 tablespoons sugar
3 1/2 tablespoons butter, melted
1lb. 3oz. cream cheese, softened
1 cup sugar
1/3 cup cocoa
2 teaspoons vanilla
3 eggs
topping (see below) (optional)
Preheat oven to 350 degrees. Mix wafers, sugar, and butter; and press
in the bottom of an ungreased 9-inch springform pan. Bake for 10
minutes and cool.
Reduce oven temp. to 300 degrees. Beat cream cheese; gradually beat in
sugar and cocoa until fluffy. Add vanilla. Add eggs, one at a time;
beating after each addition. Pour over crust. Bake until center is
firm, about 1 hour. Cover and refrigerate for 3 hours or more; but no
longer than 48 hours.
Prepare one of the toppings and spread over the cheese cake. Remove
from pan, serve, and refrigerate any leftovers immediately.
Topping #1
----------
1/3 cup evaporated milk
2 1/2 tablespoons butter
2 1/2 tablespoons brown sugar
1 egg
2/3 cups pecans, chopped
2/3 cups flaked coconut
1/2 teaspoon vanilla
Heat milk, butter, sugar, and egg in a saucepan over low heat,
stirring constantly, until thick. Remove from heat. Stir in
pecans, coconut, and vanilla. Cool.
Topping #2
----------
Beat 1 cup sour cream, 2 tablespoons sugar, and 2 teaspoons vanilla.
PATlmfortin@watyew.uwaterloo.ca (Lise M. Fortin) (05/11/91)
The following is my tried and true chocolate cheesecake recipe. It can
be used for other flavors, just omit the appropriate ingredients and
add others. It takes some time to make, but is well worth it.
CHOCOLATE CHEESECAKE
Crust:
1 cup Graham wafer crumbs
1/4 cup cocoa powder
2 tbsp granulated sugar
1/3 cup butter, melted.
In a bowl combine crumbs, powder, and sugar. Stir in butter. Press
into a buttered 8-9" springform pan. Chill in fridge while making
filling.
Filling:
750g Drained Yogurt (see below)
1/2 cup granulated sugar
2 eggs, large
1 tsp vanilla flavoring
1/2 tsp almond flavoring
6 oz semi-sweet chocolate, melted
In a bowl mix yogurt and sugar, until smooth. Beat in eggs one at a
time, on low speed. Add chocolate and flavorings. Mix well.
Pour filling into crust. Bake at 350F for 1 hour. Turn off oven and
leave cake in oven for an extra hour. Remove and let cool to room
temperature. Refrigerate for 12-24 hrs.
This cheesecake freezes well.
DRAINED YOGURT
Take a 1kg container of yogurt. With a knife, make several cuts in the
yogurt, approximately 1" apart. Turn the container 90 degrees and
repeat. (You're trying to create 1" cubes of yogurt) Dump the yogurt
Into a coffee filter (or strainer lined with paper towel, or some other
type of filtering set up) Put this in the fridge, and let the whey
drain off overnight. The result is approximately 500g of drained
yogurt. It looks like a very soft cream cheese and can be used as a
low fat substitute in many recipes.
Hints: the lower the fat content of the yogurt, the more whey will
drain off.
Enjoy!
Lise M. Fortin