After the Oreo Cheesecake and the Strawberry Swirl Cheesecake earlier this year, you might think that i am done with cheesecake for now. After all, it’s only the beginning of March.
But nope, i went ahead and baked two more cheesecake. Even though it’s only the beginning of March.
So that makes it four cheesecakes in less than three months.
I am such an over-achiever sometimes.
So, let’s review my achievements shall we?
First up,
The good old plain cheesecake with fruit toppings.
Oh, so you noticed the “Happy Birthday” sign!;)
Yup, this cake is made for my dearest, dearest friend, Jeffy.
She was my bridesmaid the day i got married.
She woke up at the ungodly hour of 3.30 A.M that day.
She broke her back picking after my crazy train of a wedding gown.
She held my bouquet, wiped my sweat, fetched me water and food.
Yes, i owed this cake to her.
So, Happy Birthday Jeff!
xoxo.
Okayyyss. so there goes one, let’s move on to the other.
The Coffee Chocolate Cheesecake
uh-huh, uh-huh. It’s cheesecake again, with coffee and chocolate this time.
\And topped with chocolate rubbles.
“Why did you make another cheesecake?” you ask?
Well, no particular reason.
I just wanted a coffee cheesecake with chocolate rubbles on it.
Geez. what a cheesy post. Sorry guys, you see It’s 5.47am, and i just fed my daughter. I am going back to bed now (PS: no judging. it’s Saturday!!). nite nite peeps!
Recipe taken from Use Real Butter
Abbey’s Infamous Cheesecake
crust
2 cups / 180g plain cookies
4 oz butter, melted
2 tbsp / 24g sugar
1 tsp vanilla extract
plain cheesecake
24 oz cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp lemon juice
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
chocolate espresso cheesecake
24 oz. cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz. heavy cream
4.5 oz. semi-sweet chocolate, melted
1 tbsp espresso powder
1 tbsp boiling water
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp Kahlua or coffee liqueur
Preheat oven to 350°F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your preferred pan.
Set crust aside. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.[For chocolate-espresso: combine boiling water with espresso powder. Add cream, chocolate, espresso, vanilla, and Kahlua to the cream cheese batter and mix until smooth and creamy.]
Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface
Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. Bake 45 to 55 minuteuntil it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, unmold and serve.
