Happy Valentine's Day! Today I'll be flying the friendly skies with the hubby to go see Rachael perform in the National Cheerleading Competition in Atlanta this weekend. I didn't want to leave you all empty handed so I have entrusted my foodie friend Liz Berg from That Skinny Chick Bake to help me out today and boy, let me tell you she never disappoints. In her blog she not only shares delectable desserts, but mouth watering savory meals as well and I'm honored to have her here with us today.
Without further ado, I give you Liz from That Skinny Chick Can Bake!
It’s my honor to be guest posting for my foodie friend, Carrie, today. She and I met on Foodbuzz and continue to keep in touch via Google+. When she asked me to share something on Valentine’s Day, I immediately decided it MUST be chocolate. Triple chocolate, in fact. I belong to a volunteer organization that raises funds for our county hospital...and we do this by putting on an annual Decorators' Show House. Local interior decorators and landscapers work their magic on a stately home, and then it is open to the public for two weeks in the spring. In late January, our members spend an evening touring the undecorated house while enjoying nibbles for dinner.
Directions:
4. Using stand mixer with
paddle attachment, mix cream cheese and sugar till blended. Add cornstarch and
mix. Beat in sour cream and vanilla. Add eggs one at a time, mixing till just
blended.
Without further ado, I give you Liz from That Skinny Chick Can Bake!
It’s my honor to be guest posting for my foodie friend, Carrie, today. She and I met on Foodbuzz and continue to keep in touch via Google+. When she asked me to share something on Valentine’s Day, I immediately decided it MUST be chocolate. Triple chocolate, in fact. I belong to a volunteer organization that raises funds for our county hospital...and we do this by putting on an annual Decorators' Show House. Local interior decorators and landscapers work their magic on a stately home, and then it is open to the public for two weeks in the spring. In late January, our members spend an evening touring the undecorated house while enjoying nibbles for dinner.
Crazy
me volunteered to bring in something chocolate to serve 75! This cheesecake was
one of 3 desserts I made. Thank goodness hubby Bill was invited to this party...I would be in
deep trouble taking all this chocolate goodness out of the house without
letting him have a taste.
Since the desserts were supposed to be finger food, I cut the
cheesecake into squares and placed them into paper cupcake liners with a
fork…and it was the first of all the donated desserts to disappear. More than
one guest came up to me, swooning…such a boost to the ego when one of your
baked goods garners such rave reviews. And an excellent endorsement of this
recipe! This dessert starts with a thick chocolate cookie crust,
followed by a chocolate cheesecake using both cream cheese and sour cream, and
finally a rich chocolate ganache topping.
Here are a few tips I’ve learned from making
cheesecakes
over the years:
1. Have your cream cheese, sour cream, and eggs at room
temperature. This will allow for a smoother cheesecake and easier blending.
2. Do not overmix your cheesecake batter. Using a paddle attachment
will prevent unwanted air from being whipped into batter. Mix in eggs till just
incorporated.
3. Bake your cheesecake in a water bath or bain marie. This keeps
an even baking temperature and minimizes cracking.
4. Make sure to wrap your springform pan with a double layer of
foil to prevent any water seepage from the bain marie.
5. Do not open the door of the oven till near the end of the baking
time.
6. Cool the cheesecake slowly.
7. Take the cheesecake out of the fridge about ½ hour before
serving to take the chill off.
Triple Chocolate Cheesecake
Adapted from Bon Appetit
To make crust:
1 9-ounce box chocolate
wafer cookies (I used Nabisco Famous Wafers), crushed
6 tablespoons (3/4 stick)
butter, melted
2 tablespoons sugar
For filling:
1 1/2 cups whipping cream
1 teaspoon instant coffee
powder
12 ounces semisweet
chocolate, chopped
2 8-ounce packages cream
cheese, at room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream, at room
temperature
2 teaspoons vanilla
3 large eggs, at room
temperature
For ganache:
1/2 cup whipping cream
4 ounces semisweet
chocolate, chopped
1. Preheat oven to 350°. Wrap
a 9-inch springform pan with a double layer of aluminum foil. Spray bottom of
pan with non-stick cooking spray. Set aside.
2. Mix cookie crumbs, sugar
and melted butter till combined. Pat into bottom of prepared pan and
refrigerate while preparing filling.
3. Combine cream and coffee
powder in microwave safe bowl or large Pyrex measuring cup. Microwave cream
till just shy of boiling. Stir to mix in coffee, and then add the 12 ounces of
chopped chocolate. Let sit a few minutes till chocolate melts. Whisk till
smooth. Set aside for about 10 minutes to cool.
5. Whisk about 1 cup of the
cream cheese mixture into chocolate, then add chocolate back into the remaining
cream cheese mixture. Mix until just combined, stopping and scraping bowl a
couple times to ensure chocolate is well incorporated.
6. Pour mixture into crust.
Place the pan into a large roaster and add enough hot water to come halfway up the
sides of the springform pan. Bake till cheesecake is slightly set and puffed
around the perimeter. Turn off oven and do not remove cheesecake for 45
minutes. After that resting time, remove pan to cooling rack…remove foil when
cool enough to handle. Let cool to room temperature, then cover and chill
overnight.
7. To make ganache,
microwave cream till it almost boils. Add chopped chocolate and let rest a
couple minutes. Whisk till smooth. Pour over top of chilled cheesecake and
spread evenly with off –set spatula. Chill at least 2 hours before serving.
8. To serve, remove sides of
springform pan and place cheesecake on serving plate. If you have a large
spatula, you may want to remove cake from bottom of springform pan.
Serve with berries and
whipped cream if desired. Serves 12-16.
Thanks so much, Carrie!
And Happy Valentine’s Day, everyone!
Thank you once again Liz for being a guest today and for sharing this delicious recipe and those wonderful tips! You can find Liz on her site That Skinny Chick Can Bake, Facebook, Twitter, Pinterest, and Google+.
Have a Happy Valentine's Day!
Have a Happy Valentine's Day!
I have to try this cheesecake, I though I will never get as beautiful raspberries to decorate as you Liz. This is a fantastic recipe and I´m such a cheesecake lover! I bet this freezes well too. Wonderful guest post.
ReplyDeleteThanks so much, Carrie!!! And good luck to Rachael!!! xo
ReplyDeleteThanks, Paula :)
Thank you Liz, this is gorgeous! xo
DeleteLiz and Carrie, this looks so amazing. Thank you both! Good luck in the competition!
ReplyDeleteAs I read Triple Chocolate cheesecake I knew I had to see this recipe:) Looks divine.
ReplyDeleteThanks for stopping by Kirsten and Ella!
ReplyDeleteThis cheesecake recipe looks wonderful.
ReplyDeleteFaye
It certainly does! Thanks for stopping by Faye!
Delete