Friday, March 30, 2012
Easy Chocolate Cheesecake
I've been making a simple cheesecake recipe on and off for the past few months, and last week I decided to try a new twist on it. It turned out amazing! Though my husband loves the plain-old cheesecake recipe, I could probably take it or leave it, but I absolutely loved this!
Here's roughly what I did:
3-8oz packages of cream cheese
1/2-1 cup sugar (depending on how sweet you like it)
3/4-1 cup milk
2 tsp vanilla
3 eggs (beaten)
dark chocolate cocoa powder
cinnamon graham crackers
1 stick of butter (melted)
For the crust, crush 6-8 graham crackers (depending on how thick you want your crust) and mix it with the butter. Press into the bottom of a 9 inch spring-form cake pan and set it aside.
For the filling, blend the cream cheese, sugar, milk, and vanilla until smooth. Add 4 (more or less) heaping tablespoons of cocoa powder and mix in. Then gently mix in the eggs, trying not to beat them too vigorously or too long.
Pour the filling into the pan, then place the cheesecake on top of a cookie sheet (preferably with sides, to catch drippings) and bake at 350 degrees for about 50 minutes. When it's done it will stop jiggling in the middle and you can insert a knife halfway between the middle and outside and have it come out clean.When it's finished baking, let it cool on the stovetop for a while, and then chill it in the refrigerator for an hour or two until it's nice and cold and solidified. And really--I know you're anxious to try it, but be sure to be patient until it's chilled. Lukewarm cheesecake is disappointing experience...trust me.