Tuesday, July 5, 2011

Chocolate Cheesecake

I started with a friend's recipe for chocolate cheesecake and, of course, my alterations began almost immediately.  When the batter was ready, I found that she had failed to say it would be enough for two 8" cheesecakes!  I was not disappointed.  One for now and one for the freezer.  And you can do the same with the basic recipe (make two crusts instead of one).  Or, you can end up doing what I did and take the second half of the batter, add 3/4 cup of pureed strawberries and two 9" regular pie shells and you'll end up with two strawberry-chocolate cheesecake pies.  Lovin' it!

Here is the basic recipe:

Crust (to make one):
1 package graham crackers
4 tbsps sugar
4 tbsps melted butter or margarine

In medium bowl, break crackers into small pieces and crush into fine crumbs.  Add sugar and stir well.  Add butter and make sure all crumbs are moistened.  Spread onto the bottom and sides of a springform cheesecake pan.

Filling (enough for two):
3 8-ounce packages of cream cheese, softened
3/4 cup milk (whole)
3 eggs
2 cups sugar
2 tsps vanilla flavoring
4 tbsps cocoa powder

Preheat oven to 400 degrees. 

Place softened cream cheese in a large mixing bowl.  Add sugar and cream together.  Add eggs one at a time, stirring between.  Add milk and vanilla flavoring and stir.  Add cocoa and stir after each two tablespoons.  Use electric mixer on low to medium speed to completely smooth out the batter.  Pour one half of batter into each prepared cracker-crumb crust.  Bake at 400 degrees for 10 minutes.  Reduce heat to 300 degrees and continue baking another 45 minutes or until firmly set, but not overdone.

If making strawberry-chocolate cheesecake pies with second half of batter, add 3/4 cup strawberries to batter and smooth out with electric mixer.  Pour half of batter into each of two 9" pie crusts.  Bake at 350 degrees for 35 minutes or until set firmly, but not overdone.

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