Super Easy Decadent Triple Chocolate Cheesecake

May 4, 2010

I have decided to take a break from the heavy emotional issues that I have been dealing with recently.  I am telling people how to make cheesecake, not just any cheesecake but triple chocolate cheesecake.  Men, if you want your woman to be in the mood and receptive, make her this cheesecake.  Her brain will be swimming in endorphins  and more open to your romantic overtures.

Women, most of you have never attempted cheesecake.  You perceive that it is too difiicult for your level of cooking skills.  Try my instructions for fool proof super easy cheesecake. When you serve it to friends or family, they will be impressed.  Make it as a surprise for hubby.  Take the initiative tonight and seduce him and be completely in charge.  He will love it.  Be sure to wear some frilly lacy little thing at dinner and even more so at bedtime.

Too many women are demanding their rights to say no to their husbands and not take care of his needs.  I am here to tell you he had dreams of happily ever after too and did not count on his wife demaning him and defending her right to tell him no.  You demolish his dreams of happily ever after with these attitudes.  Who wants to live with broken dreams?

Decadent Triple Chocolate Cheesecake

For Crust

21/2 cups slivered almonds

1/2 stick butter melted

For Cheesecake

4- 8 oz packages non fat cream cheese room temp

6 ozs or ¾ cup non fat sour cream or Yoplait Boston Crème Pie
   Yogurt

½ cup granulated sugar

½ cup Splenda

4 eggs at room temp

½ tsp almond extract

1 tsp vanilla extract

About 24 Hershey’s Almond Kisses or half bag approx  enough to cover bottom of crust completely

1/3 approx of Hershey’s Chocolate Syrup from a squeeze bottle

Container pre made chocolate frosting

About 12 maraschino cherries.

Place spring-form pan in the freezer for at least 30 minutes prior to forming crust in pan

For crust, pulse blend the almonds until ground into a fine meal.  Melt the butter and combine with ground almonds thoroughly and set in the fridge for about 5 minutes.

Remove pan from freezer and take crust mixture from fridge and with a large tablespoon start pressing crumb mixture against the sides of the pan.  Finish up with the remainder pressed into the bottom of the pan. You want to have the crust at least 1/8 inch thickness on the sides of the pan.  Place pan back into the freezer while preparing batter for cheesecake.

For Cheesecake, cream together the non fat cream cheese and the yogurt or non fat sour cream, then cream together the sugar and Splenda.

Add eggs one at a time until thoroughly mixed.  Then add the extracts and thoroughly mix

Remove wrappers from kisses and place in the bottom of the pan until the whole bottom of the pan is covered.  Pour batter over the kisses.  Take the squeeze bottle of Hershey’s Syrup and place the nozzle down in the batter and begin squeezing out the syrup moving it around until you have squeezed about 1/3 of the bottle into the batter.  You can swirl a knife around to create a marbled effect if you like.

 Place a sheet pan in the bottom rack of oven and fill with water and place the spring-form pan in the oven on the middle rack for one hour at 300 degrees.  This will catch butter dripping from the springform pan that will make your smoke detector go off.  The other advantage of a sheet pan underneath is that it moderates hot spots in ovens.  The key to good cheesecake is even temperatures.

 After the hour is up, leave cheesecake in the oven until cool for another hour with the oven off.  Remove from oven and chill for at least 4 hours before decorating.

Decorate the cheesecake with chocolate icing placed in a piping bag with a medium or large star tip and pipe stars of  premade chocolate frosting alternating with the maraschino cherries.

Serves 10-12 depending upon how you slice the cake


Easy Pro Secrets to Making Cheesecake

February 20, 2010

Most home cooks have never attempted to make cheesecake. Many people perceive that it is difficult and intimidating to make. Be assured, cheesecake is actually easier and faster to make than regular cake!

Cheesecake does present some unique problems. These problems are easily solved. Unfortunately, you won’t find the solutions in any cookbooks. : The surface of cheesecake tends to crack leaving an unsightly finish that makes for a poor presentation. No one seems to know how to make a crust stick to the sides of the pan so they just instruct you to form the crust in the bottom of the pan. The last thing that they don’t tell you is that the butter in the crust tends to melt and leak out of the bottom of the special ring-form pan. This melting butter then causes your oven to smoke and most likely will cause your smoke alarm to go off.

     
     
     

Butter leaking out of the spring form pan is actually a good thing. This helps to reduce the calories in the cheesecake. It also helps to make the crust crisper. To solve the problem of the butter leaking into the hot oven and causing it to smoke is super easy to solve. You simply place a pan under the spring form pan on the bottom rack filled with water. This will catch the butter drips and there will be no smoking. This also helps to moderate hot spots in your oven which are all too common in the non-convection oven.

Speaking of crusts, all of the cookbooks tend to offer the same tired graham cracker crust. This is problematic for several reasons. A graham cracker crust tends to get soggy in the refrigerator. Because it is a bready product, it can also pick up smells from the refrigerator. From a nutritional standpoint, it is empty carb calories. Instead of graham cracker crumbs, substitute ground almonds on an equal basis. Almonds are highly nutritional with vitamins and antioxidants. In fact, according to the California Almond Board, almonds are the most nutritionally dense nut in existence. They also make a great snack instead of other things like chips. Because of the oils in the almonds, it prevents the crust from picking up smells from the refrigerator. Because it is a nut, the crust stays crunchy in refrigerator. Chefs are always looking for a good “mouth feel”. The crunchiness of the crust juxtaposed against the creaminess of the cheesecake gives that great mouth feel and texture.

Having a crust that runs up the side of the pan is a perfect framing of your cheesecake. Because you are working with warm melted butter in the crust, it prevents the crust from adhering to the pan. The cookbooks all tell you to just make a bottom crust instead of attempting to make the side crust as well. This problem is also very easy to solve. You simply place your ring form pan in the freezer at least 30 minutes prior to attempting to make the crust. You also put your crust mixture in the refrigerator for about 5 minutes before attempting to bond it to the pan. What happens is that the very cold temperature of the pan out of the freezer instantly cools the warm melted butter and causes it to congeal. This then makes forming the crust up the side of the pan virtually child’s play. When you have the crust up the sides, it makes for a much prettier cheesecake for presentation.

Finally, cracks in the cheesecake surface are very easy to solve. The cracks in the surface result from steam building up in the batter. It then explodes through the surface to crack the cheesecake as it is setting. This can happen in double crust pies as well. This is why you cut slits in the top crust of the pie so as to allow the steam to escape. Obviously you can’t cut slits in a cheesecake. There is a delightful trade secret to that eliminates the problem. Use chocolate syrup swirled through the batter before you place the cheesecake in the oven. You simply take ordinary chocolate syrup in a squeeze bottle like Hershey’s and use approximately 1/3 to the bottle. You do this by inverting the bottle and sticking the mouth of the bottle right into the batter and squeezing while moving the bottle around in the batter. You then can also take a butter knife and further swirl it by running the blade through the batter. This is fun and allows defying mother’s instruction not to play with your food. What this does is to give you a beautiful marbled effect in your cheesecake in addition to adding wonderful flavor. Because the chocolate syrup is a different viscosity than your cheesecake batter, it creates multiple escape paths for the steam to escape without disrupting the surface of the cheesecake. In effect, you are creating slits in the cheesecake to allow the steam to escape. Another way to prevent cracking in the surface is to cook at a lower temp of about 300 degrees. You then turn the oven off and let the cheesecake cool in the oven without removing it.

You can serve cheesecake for drop in guests by having a cheesecake in reserve in the freezer and simply popping it out when people drop in unannounced. You could have a basic cheesecake that you top at the last minute with canned cherry pie filling for a spectacular quick dessert. You only have to thaw the cheesecake for about an hour before service. Add this wonderful dessert to your repertoire and you will be admired by friends, family and guests


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