HOMEMADE CHOCOLATE CHEESECAKE RECIPEYour friends and family will "flip" to get their hands on both of these homemade chocolate cheesecake recipes. (Just a fair warning.) I love Dorie Greenspan and these recipes are from her cookbook, Baking (on the right). Pick up a copy - you will love her as much as I do.
CHOCOLATE CHEESECAKE RECIPE Crust: 2 cups chocolate graham cracker crumbs 1/2 cup homemade unsalted butter, softened 3 TBS white sugar 1/4 tsp cinnamon Cheesecake: 3 (8oz) pkgs cream cheese, softened 1 cup white sugar 3 eggs 8 squares (1oz) semi-sweet chocolate 2 TBS whipping cream 1 cup homemade sour cream 1/4 tsp salt 4 tsp instant coffee granules 1/4 cup hot water 1/4 cup homemade Kahlua coffee liqueur 2 tsp pure vanilla extract Topping: 2 cups heavy whipping cream 3 TBS powdered sugar, sifted 1/4 cup brewed strong coffee or espresso 1 square of semi-sweet chocolate, melted (garnish) PREHEAT oven to 350 degrees. Butter one 9 or 10 inch spring-form pan. Combine the chocolate graham cracker crumbs, softened butter, 3 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the bottom and up the sides in the prepared spring-form pan; set aside. In a medium bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time and beat after each addition and then mixing on low speed until very smooth. Melt the 8 ounces semi-sweet chocolate in the microwave. Add the 2 tablespoons whipping cream to the sour cream and stir well. Add chocolate to the cream cheese mixture and blend well. Stir in sour cream mixture, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. Fill a oven proof pan with boiling water and place in the bottom of the oven; this is a water bath. Bake the cheesecake in the center of oven for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream. After the cake has been in the refrigerator overnight, beat the first three topping ingredients together and chill. Melt the chocolate and drizzle over all. Chill well before serving and watch them smile (and beg for this chocolate cheesecake recipe).
This chocolate cheesecake tastes like a slice of heaven. It has a creamy texture with undertones of white chocolate and raspberry, and tastes like it was professionally made. This chocolate cheesecake recipe is legendary and one of the recipes that made me famous.
In a blender, puree the raspberries with the sugar. Push to a fine mesh sieve to remove seeds and add the cornstarch and water. Bring to a boil and stir sauce until thick. Remove from heat and when cooled down, chill it before you serve it. You may use 5 tablespoons of this sauce in the filling before baking.
Pour 1/2 of the batter into the crust and add 1/4 cup of the cooled raspberry sauce evenly over the filling. Pour in the remaining filling and top with 1/4 cup of the raspberry sauce. Use a knife and swirl the batter with the tip to create a marbled effect. Bake the cheesecake in a water bath for 55 to 60 minutes, or until filling is set. Remove from the water bath, carefully loosen the sides of the cake with an offset cake knife. Cool, and immediately refrigerate - uncovered - until morning. No cracks. To remove the cake from the pan, heat water to almost boiling and gently dip the pan in (about 1") for 10 seconds. Turn the pan over on a large flat plate, tap the bottom and lift the pan away from the cake. Invert cake onto serving plate. If cake stays in pan, repeat the process. The cheesecake will not fall. Serve with remaining chilled raspberry sauce. |
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Dorie Greenspan
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FEATURED RECIPE:
RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe