Chocolate Cheesecake

2012-07-28T07:44:00.002-07:00

Chocolate Cheesecake

Occasionally we have spontaneous feasts when we decide to invite friends around to a meal that same night. Usually we use one tried and tested recipe/technique in our repertoire for the main, a salad, a side dish (usually a new recipe), and a quick(er) dessert. Most of the time when I bake, I bake in advance. I bake in the afternoon or the weekend and we eat that cake for the rest of the week. But when spontaneous festing happens, a dessert ought to be nice and easy and doable. We often do crumbles or I do cookies but this time, I decided cheesecake. It doesn't feel like summer here but boy, have I hankered after some cheesecake!

And listen, it's only proper to include the guests in the food prep. B painstakingly crushed all the ginger nut biscuits to make this crust. I don't remember why we didn't just use the food processor but the thickness of the crust is definitely a testament to B's patience. And since I believe in making the crust as thick as possible, hooray!

for the crust

you need: ginger nut biscuits (or gingerbread) and melted butter

-Crush the biscuits.

-Mix with enough melted butter to moisten the crumbs.

-Press into a greased cake pan.

for the cake

you need: chocolate (we used all milk), a couple packs of soft cheese/cream cheese, sugar, sour cream, 3 eggs

-Melt the chocolate via a bowl over a boiling pot of water method.

-Cream cheese and sugar together. (I added the sugar slowly until it tasted sweet enough.)

-Add the sour cream and combine.

-Add the eggs, one at a time, and beat to combine.

-Add in the chocolate. It will be a very liquidy mixture.

-Pour over the crust and bake at 350F/180C until the top browns a little and the center only slightly jiggles when you lightly shake it.

-Let it cool!

Cooking Without Measure

Chocolate Cheesecake