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Chocolate cheesecake question
Well, actually, a *mocha* cheesecake question for everyone.
I'm planning on making a chocolate/coffee cheesecake. It'll involve melted chocolate, instant espresso, and maybe some liqueur (Kahlua or Godiva Cappuccino). I'll probably use the standard Philadelphia New York cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some sour cream along with the aforementioned ingredients (unless someone else has a tried and true fabulous recipe). I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate taste. Should I use a good amount (12 ounces or so) of milk chocolate, a smaller amount of bittersweet/semisweet chocolate, or a combination to do this (if it were for me, I'd say the darker the better, but it's for a milk chocolate lover)? Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the cake? I wouldn't mind a subtle flavor but I don't want it to taste alcoholic (once again, if it were for me...). And, the last question--most recipes I've seen call for a chocolate crumb crust. Sounds great and works for me, but are there any other complementary flavors/kinds of crusts that would be almost as good? I'm afraid of sending my mom into chocolate shock! Thanks in advance, Alison |
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Our pal Alison L Miles > wrote:
> Well, actually, a *mocha* cheesecake question for everyone. > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > sour cream along with the aforementioned ingredients (unless someone else > has a tried and true fabulous recipe). <snip> With the exception of adding some mini morsels, I don't care for chocolate cheesecake myself, so I'm afraid I can't help with the addition of chocolate and/or coffee. But I do have a recipe that gets great reviews whenever I make it -- I just did a cherry one last weekend and it was smooth, creamy, and so darned good; I'll bet it would work well with whatever chocolate items you decide to add: Very Best Cheesecake CRUST 1½ C. Graham Cracker crumbs (about 18 crackers) ¼ C. sugar 5 T. melted butter or margarine FILLING (See "Variations", below) 2 (8 oz.) packages cream cheese, room temperature 2 eggs ½ C. sugar 1 tsp. vanilla TOPPING 1 C. sour cream ¼ C. sugar 1 tsp. vanilla Preheat oven to 375° F. Mix crust ingredients well with fork; using a cold metal spoon, pat firmly into bottom and 1/3 of the way up the sides of an 8" springform pan. Set aside. Beat filling ingredients with rotary beater or electric mixer until satiny and pour into crust. Bake for 20 minutes, remove from oven and let cool for 15 minutes. Meanwhile, raise oven to 475° F. Blend topping ingredients and spread gently over cheese filling. Return cake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover tightly with foil and chill 10-12 hours before serving. Variations: Big Cheesecake: add one 8. oz brick of cream cheese, one egg, and ¼ C. sugar to filling; increase first baking time to 25-30 minutes. Fruity Cheesecake: top cooled cheesecake with canned pie filling or sliced fresh fruit. Chocolate Chip Cheesecake: add one bag of mini chocolate chips to filling before baking. -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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Our pal Alison L Miles > wrote:
> Well, actually, a *mocha* cheesecake question for everyone. > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > sour cream along with the aforementioned ingredients (unless someone else > has a tried and true fabulous recipe). <snip> With the exception of adding some mini morsels, I don't care for chocolate cheesecake myself, so I'm afraid I can't help with the addition of chocolate and/or coffee. But I do have a recipe that gets great reviews whenever I make it -- I just did a cherry one last weekend and it was smooth, creamy, and so darned good; I'll bet it would work well with whatever chocolate items you decide to add: Very Best Cheesecake CRUST 1½ C. Graham Cracker crumbs (about 18 crackers) ¼ C. sugar 5 T. melted butter or margarine FILLING (See "Variations", below) 2 (8 oz.) packages cream cheese, room temperature 2 eggs ½ C. sugar 1 tsp. vanilla TOPPING 1 C. sour cream ¼ C. sugar 1 tsp. vanilla Preheat oven to 375° F. Mix crust ingredients well with fork; using a cold metal spoon, pat firmly into bottom and 1/3 of the way up the sides of an 8" springform pan. Set aside. Beat filling ingredients with rotary beater or electric mixer until satiny and pour into crust. Bake for 20 minutes, remove from oven and let cool for 15 minutes. Meanwhile, raise oven to 475° F. Blend topping ingredients and spread gently over cheese filling. Return cake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover tightly with foil and chill 10-12 hours before serving. Variations: Big Cheesecake: add one 8. oz brick of cream cheese, one egg, and ¼ C. sugar to filling; increase first baking time to 25-30 minutes. Fruity Cheesecake: top cooled cheesecake with canned pie filling or sliced fresh fruit. Chocolate Chip Cheesecake: add one bag of mini chocolate chips to filling before baking. -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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"Alison L Miles" > wrote in message ... > Well, actually, a *mocha* cheesecake question for everyone. > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > sour cream along with the aforementioned ingredients (unless someone else > has a tried and true fabulous recipe). > > I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate > taste. Should I use a good amount (12 ounces or so) of milk chocolate, a > smaller amount of bittersweet/semisweet chocolate, or a combination to do > this (if it were for me, I'd say the darker the better, but it's for a > milk chocolate lover)? > > Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the > cake? I wouldn't mind a subtle flavor but I don't want it to taste > alcoholic (once again, if it were for me...). > > And, the last question--most recipes I've seen call for a chocolate crumb > crust. Sounds great and works for me, but are there any other > complementary flavors/kinds of crusts that would be almost as good? I'm > afraid of sending my mom into chocolate shock! > > Thanks in advance, > Alison > 1. ignore the previous response. Why post a non-chocolate recipe in response to a request for a chocolate one? Are we all insane??? 2. Use good quality bittersweet chocolate, not milk, as you are putting it into an intensely milk-rich mixture and the added milk solids do not help you in the least. Lindt 85%, Scharffenberger, whatever... 3. The liqueur will alter the flavor in a good manner, use Kahlua or Tia Maria or (surprisingly good) Irish Mist...taste the batter if you can overcome the "raw egg" syndrome, add enough to get the taste you want. 4. Another good crust comes from the Swedish Ginger Crackers, whatever their name...Ginger snaps. goes great with Chocolates. pavane |
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"Alison L Miles" > wrote in message ... > Well, actually, a *mocha* cheesecake question for everyone. > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > sour cream along with the aforementioned ingredients (unless someone else > has a tried and true fabulous recipe). > > I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate > taste. Should I use a good amount (12 ounces or so) of milk chocolate, a > smaller amount of bittersweet/semisweet chocolate, or a combination to do > this (if it were for me, I'd say the darker the better, but it's for a > milk chocolate lover)? > > Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the > cake? I wouldn't mind a subtle flavor but I don't want it to taste > alcoholic (once again, if it were for me...). > > And, the last question--most recipes I've seen call for a chocolate crumb > crust. Sounds great and works for me, but are there any other > complementary flavors/kinds of crusts that would be almost as good? I'm > afraid of sending my mom into chocolate shock! > > Thanks in advance, > Alison > 1. ignore the previous response. Why post a non-chocolate recipe in response to a request for a chocolate one? Are we all insane??? 2. Use good quality bittersweet chocolate, not milk, as you are putting it into an intensely milk-rich mixture and the added milk solids do not help you in the least. Lindt 85%, Scharffenberger, whatever... 3. The liqueur will alter the flavor in a good manner, use Kahlua or Tia Maria or (surprisingly good) Irish Mist...taste the batter if you can overcome the "raw egg" syndrome, add enough to get the taste you want. 4. Another good crust comes from the Swedish Ginger Crackers, whatever their name...Ginger snaps. goes great with Chocolates. pavane |
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It sounds divine...
Can we have the full recipe? "pavane" > wrote in message .. . > > "Alison L Miles" > wrote in message > ... > > Well, actually, a *mocha* cheesecake question for everyone. > > > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > > sour cream along with the aforementioned ingredients (unless someone else > > has a tried and true fabulous recipe). > > > > I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate > > taste. Should I use a good amount (12 ounces or so) of milk chocolate, a > > smaller amount of bittersweet/semisweet chocolate, or a combination to do > > this (if it were for me, I'd say the darker the better, but it's for a > > milk chocolate lover)? > > > > Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the > > cake? I wouldn't mind a subtle flavor but I don't want it to taste > > alcoholic (once again, if it were for me...). > > > > And, the last question--most recipes I've seen call for a chocolate crumb > > crust. Sounds great and works for me, but are there any other > > complementary flavors/kinds of crusts that would be almost as good? I'm > > afraid of sending my mom into chocolate shock! > > > > Thanks in advance, > > Alison > > > > 1. ignore the previous response. Why post a non-chocolate recipe in > response to a request for a chocolate one? Are we all insane??? > 2. Use good quality bittersweet chocolate, not milk, as you are putting > it into an intensely milk-rich mixture and the added milk solids do not > help you in the least. Lindt 85%, Scharffenberger, whatever... > 3. The liqueur will alter the flavor in a good manner, use Kahlua or > Tia Maria or (surprisingly good) Irish Mist...taste the batter if you can > overcome the "raw egg" syndrome, add enough to get the taste you > want. > 4. Another good crust comes from the Swedish Ginger Crackers, > whatever their name...Ginger snaps. goes great with Chocolates. > > pavane > > |
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It sounds divine...
Can we have the full recipe? "pavane" > wrote in message .. . > > "Alison L Miles" > wrote in message > ... > > Well, actually, a *mocha* cheesecake question for everyone. > > > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > > sour cream along with the aforementioned ingredients (unless someone else > > has a tried and true fabulous recipe). > > > > I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate > > taste. Should I use a good amount (12 ounces or so) of milk chocolate, a > > smaller amount of bittersweet/semisweet chocolate, or a combination to do > > this (if it were for me, I'd say the darker the better, but it's for a > > milk chocolate lover)? > > > > Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the > > cake? I wouldn't mind a subtle flavor but I don't want it to taste > > alcoholic (once again, if it were for me...). > > > > And, the last question--most recipes I've seen call for a chocolate crumb > > crust. Sounds great and works for me, but are there any other > > complementary flavors/kinds of crusts that would be almost as good? I'm > > afraid of sending my mom into chocolate shock! > > > > Thanks in advance, > > Alison > > > > 1. ignore the previous response. Why post a non-chocolate recipe in > response to a request for a chocolate one? Are we all insane??? > 2. Use good quality bittersweet chocolate, not milk, as you are putting > it into an intensely milk-rich mixture and the added milk solids do not > help you in the least. Lindt 85%, Scharffenberger, whatever... > 3. The liqueur will alter the flavor in a good manner, use Kahlua or > Tia Maria or (surprisingly good) Irish Mist...taste the batter if you can > overcome the "raw egg" syndrome, add enough to get the taste you > want. > 4. Another good crust comes from the Swedish Ginger Crackers, > whatever their name...Ginger snaps. goes great with Chocolates. > > pavane > > |
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Our pal "pavane" > wrote:
> "Alison L Miles" > wrote in message > ... <snip> > 1. ignore the previous response. Why post a non-chocolate recipe in > response to a request for a chocolate one? Are we all insane??? Maybe you are, but I'm not -- the OP said: "I'll probably use the standard Philadelphia New York cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some sour cream along with the aforementioned ingredients (unless someone else has a tried and true fabulous recipe)." She asked, I answered, end of story... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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Our pal "pavane" > wrote:
> "Alison L Miles" > wrote in message > ... <snip> > 1. ignore the previous response. Why post a non-chocolate recipe in > response to a request for a chocolate one? Are we all insane??? Maybe you are, but I'm not -- the OP said: "I'll probably use the standard Philadelphia New York cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some sour cream along with the aforementioned ingredients (unless someone else has a tried and true fabulous recipe)." She asked, I answered, end of story... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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"ypauls" > wrote in message ... > It sounds divine... > Can we have the full recipe? > Sure. It is my basic mix inspired by "Mother Wonderful's Cheesecake Recipes" (Myra Chanin), an old classic... Oven at 350 Crust: 1/4 lb butter melted, 2C fine Goteborg Ginger Snaps, 2T sugar mixed and lining a 10" cheesecake pan, chill while: 2 lb cream cheese, 1.25 C sugar, blend until soft, add 4 oz melted chocolate (Lindt, ScharffenBerger, Valrhona...70 to 75 % creates a good flavor), 2 T of the flavoring (Kahlua or Irish Mist or Tia Maria or even freshly made and cooled espresso), a pinch of salt, beat lightly, beat in 4 lg eggs at low speed until just incorporated. Into the pan, bake for 40 min or until just jiggly on top. Let sit 10 min then either put into fridge or top: Mother Wonderful tops her cheesecakes: 2 C sour cream, 1/4 C sugar, 1 t flavor used in the cake or rum perhaps, mix, spread evenly over hot cake, put back in oven for 10 min, then immediately into fridge to cool. I don't bother with the topping, unless it is for show. pavane |
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"ypauls" > wrote in message ... > It sounds divine... > Can we have the full recipe? > Sure. It is my basic mix inspired by "Mother Wonderful's Cheesecake Recipes" (Myra Chanin), an old classic... Oven at 350 Crust: 1/4 lb butter melted, 2C fine Goteborg Ginger Snaps, 2T sugar mixed and lining a 10" cheesecake pan, chill while: 2 lb cream cheese, 1.25 C sugar, blend until soft, add 4 oz melted chocolate (Lindt, ScharffenBerger, Valrhona...70 to 75 % creates a good flavor), 2 T of the flavoring (Kahlua or Irish Mist or Tia Maria or even freshly made and cooled espresso), a pinch of salt, beat lightly, beat in 4 lg eggs at low speed until just incorporated. Into the pan, bake for 40 min or until just jiggly on top. Let sit 10 min then either put into fridge or top: Mother Wonderful tops her cheesecakes: 2 C sour cream, 1/4 C sugar, 1 t flavor used in the cake or rum perhaps, mix, spread evenly over hot cake, put back in oven for 10 min, then immediately into fridge to cool. I don't bother with the topping, unless it is for show. pavane |
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pavane > wrote:
<my request for chocolate and liqueur recommendations snipped> > 2. Use good quality bittersweet chocolate, not milk, as you are putting > it into an intensely milk-rich mixture and the added milk solids do not > help you in the least. Lindt 85%, Scharffenberger, whatever... I picked up a bit of Callebaut milk chocolate and Callebaut semisweet last night (before I read this post), but I think I will take your suggestion on the Scharffen Berger, which is one of my favorite dark eating chocolates. The Callebaut milk beat the pants off of both Valrhona and El Rey milks but it'll be too weak to stand up to the cheese. (Speaking of milk products--does anyone know the effects of sour cream or heavy cream in cheesecakes? My standby Philadelphia recipe uses sour cream. I've seen recipes using heavy cream. I've also seen recipes with neither. I've only made the sour cream variety so I really don't know what happens to taste, texture, or density if it's not there). > 3. The liqueur will alter the flavor in a good manner, use Kahlua or > Tia Maria or (surprisingly good) Irish Mist...taste the batter if you can > overcome the "raw egg" syndrome, add enough to get the taste you > want. Tia Maria--now that's a good idea! I'm less concerned with raw eggs than I should be so I'll taste the batter. Several times. > 4. Another good crust comes from the Swedish Ginger Crackers, > whatever their name...Ginger snaps. goes great with Chocolates. OK, I think I know which ones to look for. I'll of course have to taste several of those too, just to make sure.. Thanks for all of the good suggestions--I'm looking foward to trying them out! -Alison |
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pavane > wrote:
<my request for chocolate and liqueur recommendations snipped> > 2. Use good quality bittersweet chocolate, not milk, as you are putting > it into an intensely milk-rich mixture and the added milk solids do not > help you in the least. Lindt 85%, Scharffenberger, whatever... I picked up a bit of Callebaut milk chocolate and Callebaut semisweet last night (before I read this post), but I think I will take your suggestion on the Scharffen Berger, which is one of my favorite dark eating chocolates. The Callebaut milk beat the pants off of both Valrhona and El Rey milks but it'll be too weak to stand up to the cheese. (Speaking of milk products--does anyone know the effects of sour cream or heavy cream in cheesecakes? My standby Philadelphia recipe uses sour cream. I've seen recipes using heavy cream. I've also seen recipes with neither. I've only made the sour cream variety so I really don't know what happens to taste, texture, or density if it's not there). > 3. The liqueur will alter the flavor in a good manner, use Kahlua or > Tia Maria or (surprisingly good) Irish Mist...taste the batter if you can > overcome the "raw egg" syndrome, add enough to get the taste you > want. Tia Maria--now that's a good idea! I'm less concerned with raw eggs than I should be so I'll taste the batter. Several times. > 4. Another good crust comes from the Swedish Ginger Crackers, > whatever their name...Ginger snaps. goes great with Chocolates. OK, I think I know which ones to look for. I'll of course have to taste several of those too, just to make sure.. Thanks for all of the good suggestions--I'm looking foward to trying them out! -Alison |
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"Alison L Miles" > wrote in message ... > Well, actually, a *mocha* cheesecake question for everyone. > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > sour cream along with the aforementioned ingredients (unless someone else > has a tried and true fabulous recipe). > > I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate > taste. Should I use a good amount (12 ounces or so) of milk chocolate, a > smaller amount of bittersweet/semisweet chocolate, or a combination to do > this (if it were for me, I'd say the darker the better, but it's for a > milk chocolate lover)? > > Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the > cake? I wouldn't mind a subtle flavor but I don't want it to taste > alcoholic (once again, if it were for me...). I have used up to one cup of Bailey's in my basic cheesecake recipe along with a about the same amount of mini chocolate morsels. You might also consider just swirling in some hot fudge ice-cream topping. If the topping is too thick to pour, just warm it a bit in the microwave and then pour it over the batter (in the pan) in a spiral. |
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"Alison L Miles" > wrote in message ... > Well, actually, a *mocha* cheesecake question for everyone. > > I'm planning on making a chocolate/coffee cheesecake. It'll involve > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or > Godiva Cappuccino). I'll probably use the standard Philadelphia New York > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and some > sour cream along with the aforementioned ingredients (unless someone else > has a tried and true fabulous recipe). > > I'd like to achieve a chocolatey flavor, but not a heavy dark chocolate > taste. Should I use a good amount (12 ounces or so) of milk chocolate, a > smaller amount of bittersweet/semisweet chocolate, or a combination to do > this (if it were for me, I'd say the darker the better, but it's for a > milk chocolate lover)? > > Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to the > cake? I wouldn't mind a subtle flavor but I don't want it to taste > alcoholic (once again, if it were for me...). I have used up to one cup of Bailey's in my basic cheesecake recipe along with a about the same amount of mini chocolate morsels. You might also consider just swirling in some hot fudge ice-cream topping. If the topping is too thick to pour, just warm it a bit in the microwave and then pour it over the batter (in the pan) in a spiral. |
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Our pal "Vox Humana" > wrote:
<snip> > I have used up to one cup of Bailey's in my basic cheesecake recipe along > with a about the same amount of mini chocolate morsels. Hmmm, interesting. > You might also > consider just swirling in some hot fudge ice-cream topping. If the topping > is too thick to pour, just warm it a bit in the microwave and then pour it > over the batter (in the pan) in a spiral. Now *that* sounds yummy! I've only tried to make a chocolate cheese cake once, by adding cocoa powder to the batter. I didn't care for it, but your idea is a keeper... :-) -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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Our pal "Vox Humana" > wrote:
<snip> > I have used up to one cup of Bailey's in my basic cheesecake recipe along > with a about the same amount of mini chocolate morsels. Hmmm, interesting. > You might also > consider just swirling in some hot fudge ice-cream topping. If the topping > is too thick to pour, just warm it a bit in the microwave and then pour it > over the batter (in the pan) in a spiral. Now *that* sounds yummy! I've only tried to make a chocolate cheese cake once, by adding cocoa powder to the batter. I didn't care for it, but your idea is a keeper... :-) -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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Liquore used in moderation can only enhance the flavor of your cake...if
you are making it for a milk choc. lover, then by all means use milk choc. as for a crust that is diff...chop green pistacio nuts and mix with softened butter and coat the spring form pan with it. Pecans finely ground w/butter are my personal favorite... I have several of my Mom's cheesecake recipes , both creme cheese and ricotta style which were always the crowning touch to our holiday feasts....let me know if you would like one or two. |
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Liquore used in moderation can only enhance the flavor of your cake...if
you are making it for a milk choc. lover, then by all means use milk choc. as for a crust that is diff...chop green pistacio nuts and mix with softened butter and coat the spring form pan with it. Pecans finely ground w/butter are my personal favorite... I have several of my Mom's cheesecake recipes , both creme cheese and ricotta style which were always the crowning touch to our holiday feasts....let me know if you would like one or two. |
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"J.J." > wrote in message ... > Our pal "Vox Humana" > wrote: > > <snip> > > > I have used up to one cup of Bailey's in my basic cheesecake recipe along > > with a about the same amount of mini chocolate morsels. > > Hmmm, interesting. > > > You might also > > consider just swirling in some hot fudge ice-cream topping. If the topping > > is too thick to pour, just warm it a bit in the microwave and then pour it > > over the batter (in the pan) in a spiral. > > Now *that* sounds yummy! I've only tried to make a chocolate cheese > cake once, by adding cocoa powder to the batter. I didn't care for it, > but your idea is a keeper... :-) > I should have noted that my recipe calls for 3/4 cup of heavy cream. When I use the Bailey's, I am replacing that cream with the Bailey's and adding an extra 1/4 cup. The idea about using the hot fudge topping came from Junior's cookbook. I made a cheesecake yesterday for a birthday using that recipe and I think it is the best balance between dense and creamy that I have made. The cake never cracks or sinks, which is also a plus. |
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"J.J." > wrote in message ... > Our pal "Vox Humana" > wrote: > > <snip> > > > I have used up to one cup of Bailey's in my basic cheesecake recipe along > > with a about the same amount of mini chocolate morsels. > > Hmmm, interesting. > > > You might also > > consider just swirling in some hot fudge ice-cream topping. If the topping > > is too thick to pour, just warm it a bit in the microwave and then pour it > > over the batter (in the pan) in a spiral. > > Now *that* sounds yummy! I've only tried to make a chocolate cheese > cake once, by adding cocoa powder to the batter. I didn't care for it, > but your idea is a keeper... :-) > I should have noted that my recipe calls for 3/4 cup of heavy cream. When I use the Bailey's, I am replacing that cream with the Bailey's and adding an extra 1/4 cup. The idea about using the hot fudge topping came from Junior's cookbook. I made a cheesecake yesterday for a birthday using that recipe and I think it is the best balance between dense and creamy that I have made. The cake never cracks or sinks, which is also a plus. |
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"J.J." > wrote in message ... > Our pal "Vox Humana" > wrote: > > <snip> > > > I have used up to one cup of Bailey's in my basic cheesecake recipe along > > with a about the same amount of mini chocolate morsels. > > Hmmm, interesting. > > > You might also > > consider just swirling in some hot fudge ice-cream topping. If the topping > > is too thick to pour, just warm it a bit in the microwave and then pour it > > over the batter (in the pan) in a spiral. > > Now *that* sounds yummy! I've only tried to make a chocolate cheese > cake once, by adding cocoa powder to the batter. I didn't care for it, > but your idea is a keeper... :-) > I should have noted that my recipe calls for 3/4 cup of heavy cream. When I use the Bailey's, I am replacing that cream with the Bailey's and adding an extra 1/4 cup. The idea about using the hot fudge topping came from Junior's cookbook. I made a cheesecake yesterday for a birthday using that recipe and I think it is the best balance between dense and creamy that I have made. The cake never cracks or sinks, which is also a plus. |
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