So now here we are centuries later, celebrating love by passing out notes, hanging up hearts, and handing out chocolates. Which brings me to my deep dark chocolate cheesecake.
Whether you are trying to snag a Valentine, keep the one you got, or just simply let your friends know how much they mean to you, this cheesecake is a great way to go. It is very rich. I chose to bake mine as little tiny cheesecakes in jumbo muffin tins but you can also make just one cheesecake in a 9-inch-diameter springform pan. If you choose the mini cheesecake options it will make about 24 cheesecakes. Speaking of love, don't you just love having options.
Lets choose a crust...
12 chocolate graham crackers or 12 plain graham crackers or 24 chocolate chip cookies ground into crumbs in the food processor
1/4 cup melted butter
Mix the melted butter into the crumbs and then press the crumbs into your springform pan or your muffin tins. If you are using the muffin tins you want to use about a tablespoon of crumbs in each one.
Okay, that was easy. Now lets make the cheesecake filling
(courtesy of Bon Appetit)
9.7 oz melted bittersweet chocolate - 70% or higher
4 8-oz packages of cream cheese
1/ 1/4 c. sugar
1/4 c. cocoa powder
4 eggs
Melt the chocolate. It is important to do this first because you need to let the chocolate cool while you are mixing the rest of the ingredients. Click here if you need to see my directions on melting chocolate. Blend together the cream cheese, sugar, and eggs until smooth. You can do this in your food processor or with an electric mixer. Blend in the eggs 1 at a time. Mix in the chocolate. Pour the filling over the crust. Bake at 350 for about 1 hour. Let cheesecake cool completely and then...
Lets garnish
12 oz bag of semi-sweet or bittersweet chocolate chips
1/3 c. sugar
1/4 c. cream (or milk)
1/2 c. butter or margarine
Dissolve the sugar in the cream over low heat on the stove. When the sugar dissolves add the butter or margarine. When this has melted add the chocolate chips, remove from the direct heat and stir until melted. When the chocolate has melted spread over the top of the cheesecake and let this cool.
1/2 c. melted white chocolate chips
1/4 c. melted dark chocolate chips
Spread the melted white chocolate over the top of the cheesecake. Use the dark chocolate to decorate. I used a paintbrush to paint hearts on the top but you can also use a pastry bag fitted with a small circular tip. If you don't like hearts then don't do 'em. Do something else like swirls. Or get super fancy and write your valentine's name. Another option is to just sprinkle the top of the cake(s) with the chocolate chips rather than melting them down. It is entirely up to you how you want to make them look pretty. Maybe you don't want to make them look pretty at all. That's fine too. These taste awesome enough that nobody is really going to care what they look like.
Those are so amazing! I really enjoyed reading all about st. valentine....you bake and you are smart, what a mix! I can't wait for your next blog...they tickle my funny bone. I guess that's it in a comment!
ReplyDeleteRachel, what a great blog! I'll have to check out the archives when I have more time.
ReplyDeleteCan I comment on my own blog? Just for all of you inquiring minds that are wanting to know, I did not wear all black this year. In fact, I wore pink. It was a big step for me.
ReplyDelete