The cheesecake upgrade of every chocolate lover has to try it out
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Why does it work
- Before baking the Graham Cracker crust, it helps to set them and keep them crispy.
- The sweetness of White Chocolate complements the speed of cream cheese and acidic cream.
- Baking the cheese cake in a water bath cooks it gently and evenly and prevents it from cooking and cracking.
When I was in my early twenties, weekend nights turned with my friends of my hometown around blurry Navels, white Russians and blew up sweet movements in a club called Let’s Dance in Poughkeepsia, New York. After hours of drinking and sweating, there was always a serious fuel at night. We had one of the few local spots that still serve. Sometimes we landed at Denny’s, where I swallowed a greasy Grand slam breakfast and burned Bunn-O-Matic coffee from thick ceramic cups.
If the line were too long, we went to the 84 -diner, directly from the highway and popular with truckers. I only had eyes on the menu for one thing: the bright red cherry cheesecake that turned in the revolving pastry shop. This massive slice of sweet cream cheese, contemed cherry, Graham Cracker-Crousted quality, hit the spot and sent me straight to bed. To date, I still have a weakness for the cheesecake.
Although I usually don’t do whole cheesecake when I’m alone, I had company this weekend – so I had the perfect excuse to bake one of these beauties. In order to put the spin of my own chocolate lover on it, I folded a spacious dose of melted white chocolate in the dough. The sweetness of the chocolate compensates for the spicy value Cream cheesePresent sour creamAnd hint from lemon. Bake the cheesecake gently in a water bath, set the filling and keep it smooth, creamy and lightly to cut. As for topping? Say what you want, but for me there is nothing to say about eating cake in the can cherry cake. I am still enthusiastic after all these years.
Serious food / Lorena Masso
February 2012
The cheesecake upgrade of every chocolate lover has to try it out
Cooking mode
(Keep your screen awake)
Back spray with not layer
15 Graham Crackers ((8 Ounce; 226 G), finely crushed (see notes)
98 G unsalted butter (to 3 1/2 Ounce; 7 tablespoon), melted
340 G ((12 Ounce))) white chocolatefinely chopped (2 cups)
1 pound Cream cheese ((16 Ounce; 454 G) at room temperature
100 G granulated sugar ((3 1/2 Ounce; 1/2 cup)))
3 large Egg
567 G sour cream ((20 Ounce; 2 1/2 Cup) at room temperature
2 tablespoon ((30 ML))) Fresh lemon juice
1 teaspoon Vanilla extract
1 (15 ounces) can Cherry cake filling (See notes)
Set the oven rod to the medium position and preheat the oven to 180 ° C to 350 ° F. Grease a 9-inch spring form pan with a cooking spray with a non-layer cook spray. Use aluminum foil to wrap the lower half of the pan to create a waterproof seal.
Serious food / Lorena Masso
In a medium -sized bowl Graham Cracker Crumbs coating evenly with butter. Skate the crumbs into the bottom of the prepared pan and work together with a flat drinking glass or measuring cup until the crumbs are located in a compact layer over the bottom of the pan. Bake until the edges are just brown and the crust is fragrant for about 15 minutes. Take the pan out of the oven. Reduce the oven temperature to 160 ° C to 325 ° F.
Serious food / Lorena Masso
In a heat -resistant bowl, which is nested over a saucepan of hardly boiling water, heat white chocolate and occasionally stir for about 2 minutes until they have only melted. Take off the stove and let it cool slightly.
Serious food / Lorena Masso
In a stand mixer with the paddle attachment or with a large bowl with an electric hand mixer, beat cream cheese and sugar at medium speed until they are smooth to scrape off the sides and the bottom of the bowl as required, about 2 minutes. Add the eggs individually with the running of the mixer and have them completely included before adding the next and pause a break if necessary to scratch as required. Add sour cream, lemon juice and vanilla extract and hit them. Add melted chocolate and mix it up until about 30 seconds.
Serious food / Lorena Masso
Pour the dough into the prepared springform pan; Set the springform pan in a frying pan. Place the roast pan in the oven and fill it with about 2 inches of hot water and bake until the edges are adjusted and the mid -60 to 75 minutes is hooked slightly. Switch off the oven and leave the door slightly; Let the cake cool in the oven for 30 minutes. Remove the cake from the oven and carefully push a staggered spatula around the edges of the cake tub and then remove the sides of the pan. Let the cake completely cool on a rust for about 1 1/2 hours.
Serious food / Lorena Masso
Cooling up to cold and firm, at least 8 hours and up to 5 days.
Serious food / Lorena Masso
If you are ready to serve, spoon cherry over cheesecake. Cut and serve. (Use a clean kitchen towel with a clean kitchen towel and dry knife before you portion each slice.)
Serious food / Lorena Masso
Special equipment
9 inches
Notes
Graham Crackers can be finely ground in a food processor. Alternatively, Graham crackers can be placed in a large zipper bag and crushed with a rolling needle or a wine bottle until they are finely ground.
Doses can be replaced by other fruits such as raspberries, blackberries or blueberries.
