Monday, December 27, 2010

Semi-sweet Chocolate Cheesecake



My family loves cheesecake. This recipe is based on a white chocolate cheesecake recipe from The Cooking Club magazine. Instead of using the graham cracker base, I prefer mine with yellow cake as the base. This is a tried and true recipe. Always satisfying. However, since I only have semi-sweet chocolate baking bar in my pantry, I tweaked the recipe a bit and it is just as good.

Cheesecake base:-
1/2 box (about 8 ounces) of yellow cake mix
2 eggs
3/4 cup of water
1/4 cup of softened butter

Cheesecake filling:-
2 packages (8 ounces each) cream cheese, at room temperature
1 cup of sour cream
1 cup of granulated sugar
2 tbsp of all purpose flour
1 tsp of vanilla essence
3 medium sized eggs
2 ounces of semi sweet baking chocolate bar

1. To prepare the cheesecake base, bake the yellow cake mix according to the package's instructions in a 9- inch round springfoam cake pan. Let cool then using a serrated knife, even out the top part of the cake and set aside.
2. Preheat oven to 325 degrees Fahrenheit and prepare some boiling water for a water bath to bake the cheesecake in. In a mixing bowl, cream the cream cheese and sugar at medium speed until combined. Add sour cream, vanilla and flour then mix at medium speed for 1 to 2 minutes until smooth. Finally, add in the eggs one by one. Each time beating the cheese mixture at medium speed for 1 to 2 minutes only. Do not overbeat. Pour the cheese mixture onto the cake base and set aside.
3. Meanwhile, melt chocolate bar in a water bath (boil 1 cup of water in a small saucepan on the stovetop, chop up chocolate into 1 inch pieces and place in a mixing bowl that fits over the saucepan, melt chocolate over simmering water, stirring occasionally).  Set melted chocolate aside and let cool slightly before adding to the cheesecake mixture. One may stir the melted chocolate into the cheesecake mixture to get a marbled look, or pour the chocolate on top of the cheesecake and using a chopstick, swirl whatever pattern that one desires. The later method gives a chocolate candy texture to the cheesecake topping.
4. Wrap the springfoam cake pan completely around the bottom and sides in 2 layers of aluminum foil to prevent water from sipping into the cheesecake during baking. Place cheesecake in a broiler pan and fill broiler pan with boiling water halfway up the sides of the springfoam pan. Bake undisturbed for 50 minutes. Turn off oven and leave cheesecake in the oven for 1 hour. Refrigerate cheesecake for at least 4 hours or overnight before serving.







No comments:

Post a Comment