Chef Time!

Chef Time!

Saturday, July 4, 2015

It's National Cheesecake Everyday In My Kitchen

I get more requests to make a cheesecake than anything else. 

I'm trained as a culinary chef, not a pastry chef. But that doesn't mean I can't bake a cake or pie or even a dessert or two. My Nonna taught me that baking is simple and doesn't take a lot of skill (It still doesn't). 
I've never could bring myself to understand, how anyone would spend hours and hours baking a simple cheesecake. So I've made it my mission, to make a cheesecake (any cheesecake) as simple and quickly as I can. For when it comes to a dessert, I want to eat it the same day that I make it (this may be the reason for my having to buy new pants every so often).
With this in mind, I have decided to post two of my cheesecakes that are simple and quick (just the way I like them), plus you can make them during the summer without using the hot old oven!



S'mores No Bake Cheesecake

This cheesecake has so many things I love. First of all, even though there is a lot of steps it is a recipe anyone can make. Then, there’s all of the chocolate. It’s creamy with a delicious graham cracker crust and the toasted marshmallows really top it all off!

Graham Cracker Crust: 
2 c. graham cracker crumbs (about 2 sleeves) 
¼ c. sugar 
½ c. butter, melted

No Bake Chocolate Cheesecake: 
16 oz. cream cheese, softened 
1 c. semi sweet chocolate chips 
½ c. cocoa powder 
2 c. powdered sugar 
16 oz. containers whipped topping (Cool Whip) 
2 c. mini marshmallows

Chocolate Ganache: 
1 c. semi sweet chocolate chips 
½ c. heavy whipping cream

Graham Cracker Crust: 

Mix together graham cracker crumbs, sugar and melted butter. Press on the bottom of a 9 inch springform pan and up the sides. Chill in the freezer for at least 10 minutes OR Bake at 325 for 10 minutes.

No Bake Chocolate Cheesecake: 
Heat the semi-sweet chocolate chips in the microwave for 45 seconds. Stir and continue heating for 15 second intervals, stirring in between, until smooth. Set aside to cool. Beat softened cream cheese. Add the melted semi-sweet chocolate, cocoa powder, powdered sugar and whipped topping. Beat until smooth. Place in the fridge for at least 1 hour to set.

Chocolate Ganache: 
Heat heavy whipping cream in the microwave until it starts to boil. Pour over semi-sweet chocolate chips. Let them sit for 3 minutes and then stir until smooth. Place in the fridge and allow it to cool for about 30 minutes. Spread over the chocolate cheesecake and return it to the fridge to set.

Toasted Marshmallow Topping: 
Top the cheesecake with mini marshmallows. Turn the broiler on high and toast the marshmallows for 30-60 seconds. Watch carefully because they toast REALLY fast! If you prefer not to use your oven, toast the marshmallows with a kitchen torch used to make creme brulee.




Cookies and Cream Cheesecake

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 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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