This
is one of my favorite stories. Long ago my college roommate,
Alana, and I decided to try out Weight Watchers. Everything was going
well until the day we decided to try baking a non-fat cheesecake. We
were pretty excited because the entire cheesecake would have only come out with 4
points which of course meant that we could eat the whole thing. We used I-Can't-Believe-It's-Not-Butter Spray to hold together
the crust, fat free cream cheese, splenda and any other fat-free ingredient we could find. Once we were done we were
so anxious to try it -- could barely wait for it to cool down -- we both took a big bite...and spit it out
immediately! It was SO GROSS. This time we decided to go for a full fat cheesecake and have one slice. I believe we
redeemed our cheesecake karma! This was so incredibly delicious!
Enjoy!
*Note: You will need a springform pan.
Yields: 10 - 12 servings
Yields: 10 - 12 servings
Ingredients
Cheesecake base:
Cheesecake base:
- 1 1/3 cups graham cracker crumbs (or pre-crumbled graham crackers)
- 1/2 stick butter, melted
- 1 tablespoon cocoa
- 6 ounces semisweet chocolate, chopped small
- 2 1/2 cups cream cheese
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 tsp vanilla extract
- 3 large eggs
- 3 large egg yolks
- 2/3 cup sour cream
- 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
- 3 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon dark corn syrup
Directions
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Melt the chocolate in the microwave, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar, corn starch and vanilla extract, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform pan out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Melt the chocolate in the microwave, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar, corn starch and vanilla extract, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform pan out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Bring a pot of water to a boil.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with the just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with the just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate
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