Santa Cruz, California, October 28th, 2014

Santa Cruz, California, October 28th, 2014

Friday, November 30, 2012

Cheesecake for Lindsay!! Complete with pictures!

Alrighty class, get your aprons and let's shake this joint!
It's time to make Jennifer's Triple Chocolate Cheesecake.



First, take 15 shortbread cookies and grind them to crumbs.


Then mix with 4 Tablespoons of melted butter.
Press into the bottom of a well greased 9 or 10 inch springform pan and bake on the centre rack at 350F for 6 minutes.






Once this is done, put a pyrex pie pan 2/3's full of water on the *bottom rack*, in the centre, of your oven. Trust me. 










Take 3 blocks of cream cheese (NOT the spreadable kind!!!!) and mix with one cup of white sugar.
I prefer Lactantia, but any kind will do.




Whip until smooth, then add 3 eggs, 1/2 cup sour cream (not lite, really, what is the point?) and 1 Tablespoon of vanilla. Sorry about the yellowish hue there.







Next, you're going to add the chocolate chips.
I use 1 cup each of milk, dark and white chocolate. You can vary the ratios depending on your taste preferences. Mix well, because the chocolate chips like to sink.





Pour the batter into the pan and it should look like this. Only, again, not so yellow. Imagine it's white. Thanks.




Now, put the springform pan on the centre rack, right over the pan of water. Loosely cover the springform pan with a sheet of foil.
Bake for one hour. If the centre of the cake is not set, but is a bit jiggley, you're doing fine. If not, leave if for another 10 minutes. Once the centre is almost set, turn off oven and do not open the door again.

Cheesecakes are not cakes, but custards. Therefore, they don't need to feel or look cooked, but simply "set".
Humidity is a huge factor in cheesecakes, and since we're not adding all kinds of stabilizers and goop, cracks are probable.
Once the oven has cooled, put the cake in the fridge , either for a few hours or overnight.




The ganache!
Ganache is a fancy word for glaze. It is just cream and chocolate, and it's totally up to you if you want to add it.



On LOW, or in a double boiler (ask a grown-up) warm 1/2 cup of whipping cream. Add 2 cups of chocolate chips and let everything melt. 
You must not try to rush this, because if the chocolate scorches, you can't melt it.
Mix until smooth and pour over the cheesecake.



Mmmmmmmmm.


I need a knife!



To serve, run a warm, sharp knife around the rim and unlock the pan. 

Please, cut the cheesecake and put it on a plate.
And at least use a spoon.

ENJOY!!!



14 comments:

  1. Mmm. I had a massive breakfast this morning and I'm still so incredibly full. However, if someone put that cheesecake in front of me, I'd eat half of it, no holds barred. :)

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    1. Hi Melissa, my husband isn't a fan of sweets, but he'd eat this right out of the pan.

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  2. IF I could eat a piece of this cheesecake, I could curl up and die in peace. Grin.

    Beautiful instructions. Going on my Pinterest board!

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    1. Oh! Thank you!!
      I'm sorry I can't feed you this.

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  3. Yum yum!!! Thanks for these yummy directions. Maybe I'll attempt this for Christmas...

    And Mel, what, no instant oatmeal today? ;)

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  4. Yummy!!!!!!!! That looks so good! I've never made a cheesecake all by myself, but now I'm inspired :)

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    Replies
    1. It's not hard to make at all. Give it a try!

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  5. You know I'm crying now, right?

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  6. Mmmm...it looks way too easy (and dangerous) to make! Thank you for the instructions and pictures - I'm also putting it on my Pinterest board. I imagine you don't have to have a special occasion to make this, right? Making it is a special occasion! :)

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    1. Hey Gabe! No, you do not NEED a special occasion to make this, but it sure helps justify maing it. It's also a good, kid friendly thing to make. Smashing cookies and measuring chocolate chips is definitely up my kids' alley. Even where one of them is 6'2.

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