Adapted from here
This might be one of the easier cheesecakes that I have made. It was so easy in fact, that I sorta lost my cheesecake religion for a moment. In the past, I had remember putting in 2T of flour. The eggs are added one at time, beaten after each egg just enough and not too much. There are a lot of cheesecake making rituals and I make a lot of cheesecake, more than any other cake. My favorite is when you bake the cake for just so long at 300F then turn off the oven, open the door a crack and let it sit for 4 hours. Serious.
I made this cheesecake with the intention of turning it into cheesecake pops so I didn't make a crust. I'm ok with that since a good crust is a heart attack waiting to happen and a healthy crust is a heart breaker. If you want a crust, you should refer to the original or just make any old crumbled cookie crust. My husband's favorite crust was made with these. That was a fine, fine crust. I mean really good.
The original recipe called for coffee. I don't understand this coffee and chocolate connection. I found these suggestions online for substitutions. I used Blue Curacao mostly because I was feeling risky.
This might be one of the easier cheesecakes that I have made. It was so easy in fact, that I sorta lost my cheesecake religion for a moment. In the past, I had remember putting in 2T of flour. The eggs are added one at time, beaten after each egg just enough and not too much. There are a lot of cheesecake making rituals and I make a lot of cheesecake, more than any other cake. My favorite is when you bake the cake for just so long at 300F then turn off the oven, open the door a crack and let it sit for 4 hours. Serious.
I made this cheesecake with the intention of turning it into cheesecake pops so I didn't make a crust. I'm ok with that since a good crust is a heart attack waiting to happen and a healthy crust is a heart breaker. If you want a crust, you should refer to the original or just make any old crumbled cookie crust. My husband's favorite crust was made with these. That was a fine, fine crust. I mean really good.
The original recipe called for coffee. I don't understand this coffee and chocolate connection. I found these suggestions online for substitutions. I used Blue Curacao mostly because I was feeling risky.
CHEESECAKE
- 12 oz (1 1/2 cup) dark chocolate chips (70%)
- 1/4 cup blue curacao
- 1/4 cup milk
- 1 lb cream cheese, room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 4 eggs at room temperature
- Heat oven to 300F. Melt the chocolate. You can do this however you think you should. The original recipe called for it to be melted over a double boiler. My lovely microwave, has a melt chocolate button, so I used that. Then slowly stir in the milk and blue curacao.
- Using a hand mixer or your kitchen aid mixer, cream together the sugar, vanilla, salt, and cream cheese on medium speed until light and fluffy (2 minutes). Stop and scrape the bowl twice.
- Add the eggs and beat on medium-high speed for about 30 seconds. Scrape the bowl and beat for 30 seconds more. Add the chocolate mixture and beat on medium speed for 15 seconds until the batter is evenly dark brown.
- Pour the filling into a cake pan, bake for about one and a half hours (or until a tester inserted into the center comes out clean). Cool the cheesecake on a rack, then refrigerate overnight for best results.
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