Chocolate Caramel Cheesecake

The white chocolate chips are really nice as polka dots on this cake.Chocolate Caramel Cheesecake

Serves 8 to 10

1 crumb crust (recipe below)

1 cup sugar

3/4 cup heavy cream

8 oz fine-quality bittersweet chocolate (not unsweetened), chopped

1/2 cup sour cream

3 (8 ounce) packages cream cheese, softened

4 large eggs1 teaspoon vanilla

Source: chocolate caramel cheesecake | smitten kitchen

Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache

Looking at recipes. Had a plan for a chocolate cheesecake in the turtles style (pecans and caramel) but need to change it. My brother is coming and can’t have nuts.
cakeSource: Becky Bakes: Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache

Dulce de Leche Cheesecake with Chili Chocolate Ganache
Adapted from Taste of Home

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted

Cheesecake:
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 can (13.4 ounces) dulce de leche*

Chili Chocolate Ganache:
1 bag (12 ounces) semisweet chocolate chips
1-1/2 teaspoons chili powder
1/4 cup heavy cream
1 tbsp unsalted butter

A Cake for Canada Day

red-velvet-white-chocolate-cheesecake-crop-slAlthough this comes from a US magazine, I’ve seen the idea on other websites. This one has more layers and does not use a cake mix. The photo (from Southern Living) also makes this cake look really good. I made one very much like it, with 3 layers.
CHEESECAKE LAYERS:
2 (8-in.) round disposable aluminum foil cake pans
1 (12-oz.) package white chocolate morsels
5 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
RED VELVET LAYERS:
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
2 (1-oz.) bottles red liquid food coloring
3 (8-in.) round disposable aluminum foil cake pans
WHITE CHOCOLATE FROSTING:
2 (4-oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32-oz.) package powdered sugar, sifted
1/8 teaspoon table salt

Preparation

1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

Source: Red Velvet-White Chocolate Cheesecake Recipe | MyRecipes.com

The Torture and Temptation of the Lust for Really Good Chocolate

I’m having a small problem with chocolate… I want it! I want it often and I want it served warm and tasting like real chocolate with cream to smooth it out. I want it every day, more than once.

But, I’m trying to ignore chocolate and cheesecake and ice cream and all those soft, warm or chilled, yummy things. I lost almost 20 pounds but last month I put back two of them.

I blame chocolate, whether the chocolate truly deserves the blame or not.

I Know it will be Warm, Rich and Creamy – Everything I Lust for in Chocolate

Did you know how nice and easy it is to order chocolate to be delivered to your door? I ordered a box of chocolates from a Canadian chocolate company out on the west coast, Vancouver, British Columbia. To get to my house that chocolate had to travel across thousands of kilometres, several provinces and it made the trip a day early. I opened the box, reverently. I tried to be mindful and enjoy every moment and each nuance of chocolate. But, I had eaten three of the milk chocolate bars before I could make myself put the box away.

So, ordering chocolate is not the best way to deal with a craving for chocolate.

I’m still looking for alternative ideas. Today I noticed this Bialetti hot chocolate pot, mostly for the photo. I can taste that chocolate. I know it will be warm and rich and creamy… Everything I lust for in chocolate. I haven’t decided whether or not to order the machine. It’s a risk. What if I like it too much?!

Then I started looking at other well known (to me) chocolate companies who will send packages of chocolate to your door, via Amazon. Oh, the torture, the temptation… I can taste it and it tastes GOOD!

The best I can do is give in to the craving for chocolate but moderate it. This means letting myself have the chocolate but only once a month and then making sure the chocolate I have at that time is the best possible chocolate on the planet at that particular place and time. No supermarket chocolate bars. No packaged hot chocolate mixes. Only the best, real chocolate and I want it smooth, rich and creamy. A chocolate pudding, but not something out of a cardboard box.

I’m adding the hot chocolate maker to my list of things to buy, along with a bathroom scale. Next month there will be chocolate! Better chocolate.

Red Velvet Cheesecake Cake

red velvet cheesecakeRed Velvet Cheesecake Cake
Yields: 1 3-layer cake
Original recipe here.
 
For the cheesecake:
2 oz. white chocolate, chopped
16 oz. cream cheese, room temperature (2 packages)
1/2 cup + 2 tbsn. sugar
1 tbsn. flour
2 eggs, room temperature
1 tsp. vanilla
1 tbsn. heavy cream
 
For the cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tbsn. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsn./ 1 oz. red food coloring
1 tsp. vanilla
1 tsp. white distilled vinegar
 
For the cream cheese frosting:
16 oz. cream cheese/ 2 blocks, room temperature
8 tbsn./ 1 stick unsalted butter, room temperature
1 tsp. vanilla
2 1/2 – 3 cups powdered sugar
pinch of salt
 
Preheat the oven to 350 F. To make the cheesecake, melt the white chocolate, set aside to cool slightly. In a large bowl using an electronic mixer, mix the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time, mixing well after each addition, scraping the sides of the bowl. Mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated. Pour the batter into a parchment paper lined 9-inch spring form pan. Bake for about 30 minutes or until the center is set when you slightly shake the pan. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling the cake.
 
For the cake, preheat the oven to 350 F. Sift together the flour, sugar, baking soda, cocoa and salt into a medium bowl. Beat the eggs, oil, buttermilk, food coloring, vanilla and vinegar in a large bowl with an electric mixer until well combined. Add the dry ingredients and beat until smooth, about 2 minutes. Divide the batter evenly between 2 greased and floured 9-inch round cake pans and bake for 25 – 30 minutes, rotating halfway through, until an inserted toothpick in the center of the cake comes out clean. Let cakes cool for 10 minutes, then invert each onto a plate, then invert again onto a cooling rack and let them cool completely, then level.


To make the cream cheese frosting, cream together the cream cheese and butter in a stand mixer until creamy and smooth. Turn the mixer on low and add the vanilla and salt. Then add the powdered sugar slowly. Once mostly incorporated, turn back to medium-high and beat until light and fluffy. To assemble the cake, place your bottom layer of cake on the dish/ plate you will be serving it on with the leveled side facing up. Spread a thin layer of cream cheese frosting on top – it doesn’t matter how messy it looks since it will be covered. Transfer the cheesecake to the top of the cake, then spread another thin layer of cream cheese frosting on top of the cheesecake. Top with the remaining layer of cake – leveled side down so that you have a clean surface. Use the rest of the cream cheese frosting to frost the entire cake. Enjoy!

Turtle Pecan Cheesecake Recipe

turtlecheesecakeVanilla Cheesecake topped with a layer of Chocolate Ganache, chewy Caramel and Toasted Pecan with a Chocolate Cookie Crust
Ingredients
Chocolate Crust:
1/2 Cup Butter — small dice
1/2 Cup brown sugar
1/2 Cup pecans
1/2 Cup flour
1 pinch of salt
2 1/2 Tablespoon cocoa powder
Cheesecake filling:
3 8 ounce packages cream cheese, room temperature
1 cup + 2 tablespoons sugar
5 Tablespoon cornstarch
1 cup + 3 tablespoons sour cream
3 eggs
1 Tablespoon vanilla extract
Chewy Turtle Caramel:
1/2 Cup sugar
1/2 Cup Light corn syrup
1/8 Cup water
1/2 Cup cream
1/4 Teaspoon salt
2 Tablespoon butter
1/4 Cup cream
Chocolate Ganache:
1/2 Cup cream
1 Tablespoon sugar
1 Tablespoon Light corn syrup
1/2 Cup Dark Chocolate, chopped
1 Tablespoon room temperature butter
Preparation
Chocolate Crust:
Combine together the flour, sugar, almond flour, salt and cocoa powder. Add diced butter to dry mix and rub with fingers until mixture becomes crumbly. Crumble dough evenly into a 9 inch spring form pan. Bake crust for 10 minutes at 325F. Let cool before filling with cheesecake batter.
Cheesecake filling:
Mix sugar and corn starch together. In a mixing bowl with the paddle attachment on medium speed mix the cream cheese, sugar and corn starch until smooth. Add vanilla extract and an egg, mix until incorporated. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add remaining eggs slowly, one at a time. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add sour cream and mix until smooth. Fill prepared cheesecake pan. Bake at 200F for 1 1/2 hours. Shut off oven and crack open door, let cheesecake cool in oven for an hour. Refrigerate overnight before decorating.
Chewy Turtle Caramel:
In a bowl combine sugar, corn syrup, and water. Pour sugar mixture into pot, being careful to keep it off the sides. Cook on high heat until it reaches 250F. Carefully stir in cream, salt and then butter. Continue to cook until golden brown. Stir regularly to avoid bottom from burning. Mixture should be very thick and caramel color, then add 1/4 cup of cream and cook to 225F. Transfer caramel to hotel pan and allow to cool undisturbed.
Chocolate Ganache:
Combine cream, sugar, and corn syrup and bring to simmer over medium heat. Pour hot cream over chopped chocolate and let sit for 3 minutes before stirring. Stir chocolate mixture with a spatula until mixture is super smooth and shiny. Add butter and continue to mix until incorporated. Wrap with plastic film and leave in a cool place for 6 hours to thicken.
To decorate:
Spread chocolate ganache on top of cheesecake, then layer on ¾ cup toasted pecans followed by a drizzle of caramel. Cut in 8-12 slices and enjoy.

via Turtle Pecan Cheesecake | Recipe | Fox News.