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Get Ready To Eat The Best Chocolate Cheesecake Ever. I’m Serious. Ever.

04 Wednesday Mar 2015

Posted by Mwhite in Food, Must Try

≈ 2 Comments

Tags

bailey's, baking, callebaut, cheesecake, chocolate, ghirardelli, www.monicaskitchen.com

I’m not sure where to begin. I was looking for a really good cheesecake recipe to since I was entertaining guests and I stumbled upon this recipe. I of course made tweaks here and there and everywhere and the end results was O.M.G. I had people eating this cheesecake that “hate cheesecake”.

IMG_4921

The keys to this dessert is to use quality ingredients, a food processor and bake it in a water bath.

Ingredients

Crust:

2 cups Oreo cookies smashed
5 tablespoons unsalted butter, melted

Cheesecake filling:

3 (8 ounce) packages softened cream cheese
1 cup white sugar
1/4 cup unsweetened cocoa powder
3 Tbsp. all-purpose flour
3 eggs
1/2 cup sour cream
1/2 cup Bailey’s (or other Irish cream liqueuor)
1 tsp vanilla extract

Chocolate Ganache:

1/2 cup heavy cream
4 ounces dark chocolate (Ghirardelli or Callebaut)

Instructions:

Preheat oven to 350 degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process. Combine smashed Oreo cookies and butter together in a bowl. Press into the bottom of the prepared spring form pan. Bake for 10 minutes. Remove from oven and cool.

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While the crust is cooling, use a food processor* and cream together soft cream cheese and sugar. Add in the eggs one at a time, being sure to scrape down the sides after adding each egg. Add in flour and cocoa powder. Add in the Bailey’s, sour cream and vanilla extract. Continue mixing until smooth and silky. Pour over cooled crust.

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* So some of you maybe asking why a food processor? The why is because you do not want to add any air bubbles into your cheesecake. In order to get a smooth and silky cheesecake you need to keep the air out of the cheesecake mixture.

Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 45 – 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time. This will also stop your cheesecake from cracking.

Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in.

IMG_4870

Chill cheesecake in the refrigerator overnight. The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan.

To prepare the ganache, place the chocolate in a bowl. Then heat the cream in a small saucepan over medium-low heat until it is almost boiling. Remove from heat, and pour over the chocolate chips and let sit for 30 seconds. (same way you make truffles) Then stir until the chocolate chips have melted and are mixed in well. Pour over the top of the cheesecake. Put back in the fridge and in 30 mins it is ready to serve!

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Get ready to eat the best cheesecake ever!

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I am a girl who loves food. I grew up with a Mom who was an excellent cook. She wrote a cookbook when I was a child, and as they say, the rest is history. Started a catering business in 2005 and haven’t looked back. I am a mom to 2 beautiful girls and I want them to love food as much as I do. In the meantime, I love life and love my job @ http://www.monicaskitchen.com

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Shut the front door. Poutine Poppers

03 Tuesday Mar 2015

Posted by Mwhite in Food, Must Try

≈ Leave a comment

Tags

cheese curds, deep fried, food porn, gluten free, poutine, snacks, tater-tots, www.monicaskitchen.com

Just a warning, for those who love cheese… this article is NSFW. It is food porn at its best.

These delicious little cheesy balls were originally posted on MTL blog, but 1/2 way through reading it I started drooling so I knew I needed to repost!

Poutine Poppers 

Mmm cheese

Mmm cheese

Bake a couple of potatoes, scoop out the insides into a bowl, mix in salt, pepper and flour and shape the potatoes into little balls. Grab your cheese curds and push them inside the potato balls while making sure the cheese curds are completely enveloped by the potato.

poppers1

 

poppers 2

Once you’re done, get your deep fryer ready or start boiling oil in a pot. Now you can start working on your gravy. If you don’t want to make your own, you can always use store bought gravy, I wont judge you.

Drop the poppers into the oil and fry them up until they’re golden brown. Make sure they don’t cook too long or they will burst and the cheese will start pouring out. Now just place them on a platter with the gravy on the side and voila, you have all the classic ingredients of a poutine, deconstructed and reassembled into bite sized tater-tots.

These tasty deep-fried babies even work for those who are gluten free! Minus the gravy of course.

food porn

 

Make these today! Need I say more?


 

I am a girl who loves food. I grew up with a Mom who was an excellent cook. She wrote a cookbook when I was a child, and as they say, the rest is history. Started a catering business in 2005 and haven’t looked back. I am a mom to 2 beautiful girls and I want them to love food as much as I do. In the meantime, I love life and love my job @ http://www.monicaskitchen.com

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