Chef Time!

Chef Time!

Tuesday, June 5, 2012

Two New Cheesecakes To Share

You can get these recipes and other cheesecake recipes my ordering at your favorite online bookstore, "The Sinful World of Cheesecakes" or download "Cheesecake Galore" at www.smashwords.com. Both contain over a hundred different cheesecake recipes. 
A chocolate malt cheesecake with chocolate, cream cheese, and malted milk powder.
Have you ever had a mocha frappuccino with malt powder from Starbucks? If you haven’t, I suggest you get one. Immediately. It will change your life. This cheesecake is like that delicious drink only in cake form.
I’ve made one cheesecake previously and that one turned out so pretty that I was feeling pretty cocky about this one. I thought about using a water bath even though the original recipe didn’t call for it but decided not to worry about it. And what happened? HUGE crack down the middle that a water bath would have prevented. So please, always use a water bath so you have pretty cheesecakes.
The cheesecake was pretty amazing despite the crack. The malt flavor became more apparent as the cheesecake sat in the fridge and was super malt-y after a couple days. Yum!

chocolate malt cheesecake

Chocolate Malt Cheesecake
Crust:
1 c. graham cracker crumbs
1/3 c. butter, melted
¼ c. sugar
.
Filling:
24 oz. cream cheese
1 can sweetened condensed milk, 14 oz.
1 c. semisweet chocolate chips
¾ c. malted milk powder, chocolate
4 eggs
1 tsp. vanilla
Preheat oven to 300.
Combine crust ingredients; pat firmly in bottom and about ½ inch up the side of an ungreased 9-inch springform pan; chill. Combine chocolate and sweetened condensed milk in top of a double boiler over boiling water. Stir occasionally until melted. Let cool.
To make filling, beat cheese until fluffy; add eggs and malted milk powder and blend well. Blend in melted chocolate mixture and the vanilla. Pour into prepared crust. Bake  for about 65 minutes or until filling shakes only slightly near center when moved. Cool; chill thoroughly.
Garnish with chocolate curls or drizzle with melted chocolate or almond bark, if desired.



Cookies and Cream Cheesecake

CookiesCreamCheesecake

This is a super easy no-bake cheesecake to prepare with unflavored gelatin, cream cheese, and crumbled chocolate sandwich cookies.
2 c. Cream-filled Cookies *
6 tbsp. Margarine, Softened
1 Envelop Unflavored Gelatin
¼ c. Cold Water
8 oz. Cream Cheese Softened
½ c. Sugar
¾ c. Milk
1 c. Whipping Cream, Whipped
1 ¼ c. Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 ½ cups cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

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