Thursday, January 26, 2017

this is a defunct blog left up to preserve links. Expect no more updates.

Saturday, July 28, 2012

Chocolate Cheesecake

Chocolate Cheesecake

thanks to Naomi at Baker's Royale

Occasionally we have spontaneous feasts when we decide to invite friends around to a meal that same night. Usually we use one tried and tested recipe/technique in our repertoire for the main, a salad, a side dish (usually a new recipe), and a quick(er) dessert. Most of the time when I bake, I bake in advance. I bake in the afternoon or the weekend and we eat that cake for the rest of the week. But when spontaneous festing happens, a dessert ought to be nice and easy and doable. We often do crumbles or I do cookies but this time, I decided cheesecake. It doesn't feel like summer here but boy, have I hankered after some cheesecake!

And listen, it's only proper to include the guests in the food prep. B painstakingly crushed all the ginger nut biscuits to make this crust. I don't remember why we didn't just use the food processor but the thickness of the crust is definitely a testament to B's patience. And since I believe in making the crust as thick as possible, hooray!

for the crust
you need: ginger nut biscuits (or gingerbread) and melted butter

-Crush the biscuits.
-Mix with enough melted butter to moisten the crumbs.
-Press into a greased cake pan.

for the cake
you need: chocolate (we used all milk), a couple packs of soft cheese/cream cheese, sugar, sour cream, 3 eggs

-Melt the chocolate via a bowl over a boiling pot of water method.
-Cream cheese and sugar together. (I added the sugar slowly until it tasted sweet enough.)
-Add the sour cream and combine.
-Add the eggs, one at a time, and beat to combine. 
-Add in the chocolate. It will be a very liquidy mixture.
-Pour over the crust and bake at 350F/180C until the top browns a little and the center only slightly jiggles when you lightly shake it.
-Let it cool!