Chocolate Cheesecake

I make a pretty decent cheesecake. Or at least, people tell me I do.


I usually make it plain, with a few different fruit syrups and chocolate to put on top. One time I tried to be a bit different, and made the crust out of crushed Oreos. The end result was okay, but the process involved setting off both the fire and intruder alarms at my parents' house. At ten o'clock at night. That's a story for another time.

For some reason, I just can't help but play around with this recipe. Cheesecake is like a blank canvas - you can add pretty much anything to it, and it'll still be delicious. The cheesecake, not the canvas.

So I decide to alter the filling part and make a chocolate cheesecake. It actually wasn't that hard. I replaced some of the cream cheese with good quality chocolate and added a bit of cocoa powder. The result wasn't too strong, and it maintained the wonderful consistency of the original recipe. I'll provide both below, with the chocolate addition/substitution in parentheses.

New York Cheesecake recipe adapted from JoyOfBaking.

Ingredients:
- Crust

• 2 cups graham cracker crumbs
• 1/4 cup granulated white sugar
• 1/2 cup unsalted butter, melted

- Filling

• Four 8 oz. packages cream cheese, room temperature (3.5 packages)
• 1 cup granulated white sugar
• 3 tbsp. all-purpose flour
• 5 large eggs, room temperature
• 1/3 cup heavy whipping cream
• 1 tsp. pure vanilla extract
• (4 oz. semisweet chocolate, melted)
• (1 tbsp. cocoa powder)

- Topping

• 1 cup sour cream
• 2 tbsp. granulated white sugar
• 1/2 tsp. pure vanilla extract

Recipe:

1. Grease or spray with Pam a 9 inch springform pan. Preheat your oven to 350 degrees.
   
2. In a bowl, combine the crust ingredients, stirring well with a fork. Press the crust firmly into the springform pan, going up the sides about an inch. Cover and refrigerate until later.
3. For the filling, put cream cheese, sugar, and flour into a large mixing bowl. Beat on medium speed until smooth (about 2 minutes).
4. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each one.
5. Add the vanilla and whipping cream (and chocolate and cocoa powder if making chocolate cheesecake) and beat until just incorporated. Take care not to overbeat, as that will put too much air into the batter, which can cause the cheesecake to crack while baking.
6. Pour the filling into the springform pan. Place that pan on a larger baking pan with a rim, and bake in the oven for 15 minutes.
7. Lower the temperature to 250 degrees and bake for another hour and a half. The center should look a little wet and the whole thing should still be a bit wobbly.
8. Remove and place on a wire rack to cool.
9. Combine topping ingredients in a small bowl and mix together with a fork. Spread the topping on the cheesecake evenly.
10. Return the cheesecake to the oven to bake for another 15 minutes.
11. Remove and run a knife around the inside of the pan to loosen the cheesecake and help prevent cracking. Let cool, then cover with foil or plastic wrap and refrigerate overnight.
12. Top with fresh fruit or fruit and/or chocolate syrup.
    

The experiment turned out well. The chocolate flavor was pretty subtle, and it tasted sort of like chocolate ice cream. If I were to make it again, I might add more melted chocolate to the filling and see if it tastes a bit stronger.

Oreo Truffles

So I've made these a few times now, and they are delicious. Seriously, I think these things have utterly ruined plain Oreo cookies for me. I will forever be disappointed by the cookie itself, and it's all thanks to this quick (and fun) little recipe.

Oreo Truffles Recipe adapted from Bakerella.

Ingredients:

• 1 whole package of regular Oreo cookies
• 8oz. cream cheese, room temperature
  
• 1 package white chocolate or vanilla bark/candy coating

Recipe:

1. Split the cookies and, using a butter knife, scrape the filling off. Place the cookies and filling in separate bowls.
2. Using a food processor (or a more manual method if you're patient - I wasn't, ha) crush the cookies into a relatively fine dust.
3. Mix together the cookie crumbs and cream cheese, using a large spoon to mash it all together. Make sure it's combined well.
4. Using your own judgment, add filling until there are hardly any loose crumbs left. I usually used between one-quarter and one-third of the filling. You could use all of it if you wanted to though.
5. Form the mixture into balls and place on wax paper in preparation for the next step.
6. Melt the bark or coating as directed on the package.
7. Using a pair of spoons, roll the balls around in the melted bark until covered, then place back on the wax paper.
8. Let the coating harden, then refrigerate for about an hour (not necessary, but they taste better).

These guys will keep easily for a few days in the fridge (remember, there's cream cheese in there). Also, be careful who you share these with; they'll likely keep bugging you to make more!

Peanut Butter Corn Flake Balls

She was right; holy crap, these are amazing cookies. It's a much more fitting name.

These little guys are really easy to make (no baking!) and taste awesome. Not that I don't like to bake or anything (I love baking) but sometimes you just don't want to mess with the oven, you know? All these cookies require from you though is a little bit of boiling, some mixing, and that you get creative (re: messy) with some melted chocolate. I melted it in the microwave. How easy is that?!

Ingredients:

• 1c. granulated sugar
• 1c. corn syrup (I used light, not dark)
• 1 18oz. jar of peanut butter (creamy)
• 6 cups corn flakes
• chocolate to drizzle on top (I used about 4 oz.)

Recipe:

1. Combine sugar and corn syrup in a medium saucepan. Heat over medium-high heat, stirring regularly, until it comes to a full boil.
2. Remove from heat and stir in the entire jar of peanut butter. Yes, the whole jar. I love peanut butter. Mix until the consistency is uniform.
3. Put the corn flakes in a large bowl (make sure you have enough room to stir it all around). Pour the peanut butter mixture over the corn flakes and mix well. Be sure to stir up the bottom of the bowl; I had a lot of peanut butter settle which led to a few cookies being more peanut butter than corn flakes (not that I minded).
4. Using a pair of tablespoons, scoop out the mixture, pack it a bit, and place on wax paper.
5. Melt the chocolate, either in the microwave or in a pot over a larger pot full of boiling water.
6. Drizzle the chocolate over the cookies (I dipped a spoon in the chocolate and used a whipping motion over the cookies. Looks great, but makes for a dirty countertop).
7. Allow time to cool.
   
8. Eat them!

I didn't take too much care to make sure they were completely sealed (or even covered properly) and they were good for a few days. Of course, they were gone before I could test exactly how long they'll keep for.