Last week, I had an assignment for Spirituality class. So I made cheesecake. We don’t have grades, but the prof liked it. Here’s how:
INGREDIENTS
1 1/2 cups chocolate cookie crumbs (about 1 package of double stuffed chocolate creme cookies)- 2 tablespoons white sugar
- 1/4 cup butter, melted
- 1/4 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 (8 ounce) packages (fat-free or low-fat) cream cheese, softened
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
- 1 1/2 cups semisweet chocolate chips
- 1/8 cup heavy whipping cream (low-fat)
- 1 teaspoon vanilla extract
- 2 tablespoons semisweet chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
- In a small bowl, mix together cookie crumbs and 2 tablespoons sugar. Mix in butter until the crumb mixture shines (don’t add too much or it becomes soupy). Press onto the bottom of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 5-10 minutes (if it cooks too long, it begins to rise and look like brownies — don’t let it cook this long!). Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
- To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
- In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Then add 1/4 cup mini semisweet chocolate chips and stir under spread evenly throughout mixture. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set (don’t let it cook too long or edges will become hard and will crack).
- To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and top with 2 tablespoons of chocolate chips.
- Refrigerate overnight.