I've been too busy to blog lately. I have another 3 weeks of Intersession at college before I'm free for the summer...just can't wait.
I did manage to whip together this amazing cheesecake when we were entertaining a group of appreciative ladies last week. This is one of the best cheesecakes I have ever had. See if you agree. ;)
Grease bottom but not sides of a 9 or 10 inch springform pan.
Mix together and press into pan :
1 ½ cups Oreo Cookie Crumbs
1/3 cup melted butter
3 tbsp sugar
Mix together and press into pan :
1 ½ cups Oreo Cookie Crumbs
1/3 cup melted butter
3 tbsp sugar
Cream together:
1 ½ pounds cream cheese
1 ¼ cups sugar
Add, one at a time:
3 eggs
Then add
2 tsp vanilla extract
¾ cup whipping cream
Blend until smooth and divide mixture into 2 equal portions.
To the first half of the mixture, stir in:
1 ½ squares unsweetened baking chocolate, melted
(In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
Pour into bottom of prepared springform pan.
To the second half of the mixture, stir in
1 ½ tbsp espresso powder, dissolved in
½ cup heated whipping cream
Carefully spoon this mixture over the top of the chocolate mixture already in the pan
Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with Ganache glaze.
Ganache glaze:
In a heavy bottomed pot, scald but do not boil
¼ cup whipping cream. Then melt on low heat, ¾ cup semisweet chocolate chips. Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with ½ cup toasted slivered almonds.
1 ½ pounds cream cheese
1 ¼ cups sugar
Add, one at a time:
3 eggs
Then add
2 tsp vanilla extract
¾ cup whipping cream
Blend until smooth and divide mixture into 2 equal portions.
To the first half of the mixture, stir in:
1 ½ squares unsweetened baking chocolate, melted
(In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
Pour into bottom of prepared springform pan.
To the second half of the mixture, stir in
1 ½ tbsp espresso powder, dissolved in
½ cup heated whipping cream
Carefully spoon this mixture over the top of the chocolate mixture already in the pan
Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with Ganache glaze.
Ganache glaze:
In a heavy bottomed pot, scald but do not boil
¼ cup whipping cream. Then melt on low heat, ¾ cup semisweet chocolate chips. Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with ½ cup toasted slivered almonds.
