It seems a drought is always followed by a flood when it comes to writing blog posts. This time I’ve got too many things I want to say.
Another weekend has flitted by, and has once again left me with a feeling that life is good, despite its inherent flaws. Well, maybe I call them “flaws”, but didn’t I say that flaws give things character? Yes, where would we be if we all led perfect lives? Happy? I doubt it. More like bored. So here’s to flaws. And cracks on the surfaces of otherwise perfectly-smooth chocolate cheesecakes…
I was reeeally close to the cheesecake when I took this picture. I pictured a tiny, tiny version of me standing at the edge of one side of this little canyon (well, big to me if I were that tiny), wondering how I’d get to the other side. Then I would realize that the terrain I’m standing on is edible, so I would just eat my way to the other side. How’s that for my crazy imagination?
This would be an “aerial” view of the chocolate canyon. Clearly, the “crack-proof” technique described in the recipe I followed failed. It’s either that or I opened the oven door when I shouldn’t have. Might be the latter. But cracks are the hallmark of homemade cheesecakes, so that’s just fine with me.
The texture of the cheesecake was very satiny, soft and mousse-like. The consistency was the unmistakeably dense consistency that characterizes all cheesecakes. The flavor was very rich, very chocolatey with punctuations of Kahlua and coffee. One of my friends called it the best chocolate cheesecake she’s ever had.
The recipe I followed came from a post on MyBakingAddiction.com
. The picture looked so appealing I had to try it. Here it is, no substitutions, no tweaking, just simple following of directions…Oh wait, I lied — one teensy substitution — I used 2 teaspoons vanilla bean paste instead of vanilla extract. Also, I think it should be called a “Chocolate-Kahlua” cheesecake because the chocolate played as much part in making it absolutely wonderful as the Kahlua and coffee.
- 1 cup chocolate cookie crumbs
- 1/4 cup butter, softened
- 2 tablespoons white sugar
- 1/4 teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 8 (1 ounce) squares semisweet chocolate
- 2 tablespoons whipping cream
- 1 cup sour cream
- 1/4 teaspoon salt
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- 1/4 cup coffee flavored liqueur
- 2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter one 9 or 10 inch springform pan.
3. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
4. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
5. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
6. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.
7. Pour mixture into prepared pan.
8. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.
A friend is going to Hawaii to get married, and I served this cheesecake for dessert during her mini bridal shower/going away get-together at my apartment. I brought the cheesecake into the roomful of laughing and chatting girls and a hush fell upon everyone present. It was that good-looking. Kind of like me, when I walk into a room…Oh wait, that only happens when I’m carrying a cheesecake (ha-ha!).
The cheesecake was so good that I don’t want to taint this post with mention of other subject matters even though they also pertain to food. I planned on writing about the savory parts of the meal too (I served quiche with chicken, sun-dried tomatoes, onions and mushrooms for the main entrée, butternut squash soup for the starter, along with zucchini fritters), but I think this cheesecake deserves a post of its own and so I will leave it that way.
And besides, I’m sleepy. I can no longer resist the call of sleep. Till tomorrow, when I post about everything else I had been wanting to talk about tonight but couldn’t!