Cheesecake Saturday-Triple Chocolate Cheesecake

Happy Saturday!

I am up late and I will pay for it in the morning but the cheesecake needed to be made.

Again I changed it.  I know you are shocked.  I always follow the recipe, keep traditions, and never break the rules.

That was a nice break but back to reality……

I didn’t like the chocolate fudge mirror in the original Junior’s Triple Chocolate Cheesecake.  It was too acidic for me, too sugary.  So I tried a chocolate glaze from another recipe and it was more like someone put a candy bar on top.  Good but it doesn’t go on creamy perfect chocolate cheesecake.

So in the interest of keeping the title I wanted 3 different types of chocolate.

Again with the brownie crust, it is easy and I like it.  I use a box version usually whatever is on sale.  I do have limits and prefer Ghirardelli (summer in CA and one cute boy got me hooked) but Betty Crocker will do too.  I just pour a small layer in the pan and bake for 25 minutes.

So the same basic cheesecake recipe used with the original New York (I memorized it therefore I will use it forever) split in half in two different bowls.  Then I added melted (in the microwave) Ghirardelli milk chocolate (5 oz) in one bowl and Ghirardelli semisweet chocolate (5 oz) in the other after they had cooled a bit.  Stirred gently until incorporated thoroughly.  Next I poured the semisweet batter into the springform pan leaving about a cup in the bowl.  Then I gently in small dollops placed the milk chocolate batter on top of the semisweet layer (leaving 1 cup in the bowl), careful not to mix the layers.

I was also trying out new 4 inch springform pans so I took the remaining one cup of each batter and did the same with them as with the 9 inch.  As I discovered last week, the smaller cheesecakes will cook the same amount of time as the larger so I put them in the same pan to cook.

Aren’t they cute all wrapped up ready for their warm bath?

They are baking now while I type.  After a rest and some cooling off time they will be dressed up for presentation tomorrow.  The little ones will go to work with my husband and the larger one will go next door for a big Sunday dinner.

I promise to take pictures before they leave.  Aaahhhhh, they grow up so fast don’t they?

Now for cleanup….

On a brighter note, I just came into a lot of Pampered Chef products.  It was an exchange of sorts so it is guilt free Pampered Chef.  The best kind.  I will definitely be telling you about all of it because I love love love kitchen tools that work and make life easier.  That is definitely these!

UPDATED: Pic of finished cheesecake. L.O.V.E. It was so so good.

Cheesecake Saturday–Caramel Pecan Cheesecake Updated

Well, this seems to be a favorite with almost everyone who tries it.  This updated version was even better but I still have one idea left.  I was also trying out the Pampered Chef springform pan for the first time, a 9 inch.

But here is where I started, the crust.  I was not completely pleased with it last time.  I thought it needed more pecan flavor.  This time I used Pecan Sandies with a lighter shortbread flavor and added 6 tablespoons of butter to get the texture just right.

Next I used chopped pecans and pressed them into the bottom of the uncooked crust and baked for 10 minutes at 350.  I had a little left over and wanted to try this 5 inch cheesecake pan I bought a few weeks ago.  I did the exact same bake time with this pan.

After whipping up the batter, same recipe as last time, I melted about 25 caramels in a glass mixing bowl for approximately 2 minutes (1 minute then stir, then 30 seconds after that until just right).  I will say that I was actually counting caramels when my son interrupted with a question about his math lesson I completely lost count.  After it cooled I added 3/4 cups of batter to the mixing bowl and stirred until combined.  Then I took 1/4 cup of that caramel mix and added back into the batter.  I wanted a light caramel flavor throughout without stirring in actual caramel.

Then I poured the rest of the caramel mix into the bottom of the crust.  On top of that I slowly poured the cheesecake batter, careful not to mix them.  Then bake at 350 for 1 hour and 15 minutes.  The 5 inch required the same amount of bake time.

So being a new blogger I forgot to take a picture of the large cheesecake before it was eaten.  But here is the 5 inch.  Isn’t it cute?  It is sitting on a Corelle dessert plate to give you an idea of it’s size.

It turned out fantastically.  It is also the perfect size for a nice dessert for a family of 4 or 5. 

Also the Pampered Chef springform pan was perfect.  It has handles for easy removal from the water bath.  The glass tempered bottom worked very well.  It has no ridge which makes removal of the cheesecake to a serving dish very simple.  After using the small plastic tool that comes with it to loosen it from the bottom it slid right off.  I usually put parchment paper in the bottom to make this easier but I wanted to really test the pan.  So I only put butter on the bottom to see what it would do.  It was amazing.

My next alteration, more caramel.  I wanted each bite to have a nice caramel layer oozing just ever so slightly from the bottom.  However, I was very pleased with the pecan flavor that infused throughout with just the simple addition of pecans at the bottom.  It is almost exactly what I want.

I also made the triple chocolate fudge this week but again forgot to take pictures.  My husband’s solution?  Make another one.  He is so helpful.

Caramel Pecan Cheesecake

 

Since we have been sick I thought I would go back and post a recipe of an earlier post.

This is one I “altered” to get this delectable Caramel Pecan Cheesecake.  It was amazing.

I love the Original New York Cheesecake from Junior’s Cheesecake Cookbook (available on Amazon).  I used this as the starting point.  However, I do not like their sponge cake crust.  For this one I used pecan shortbread cookies.

Crust:

• 1 box Pecan Shortbread Cookies
• 1/2 to 1 cup of Graham Cracker crumbs

Preheat oven to 350.  Grease sides and bottom of 9 in. springform pan with butter. Pulse cookies in the food processor until fine (they will be mushy). Next add graham cracker crumbs until you have a wet but loose consistency (i.e. one that will stick together when smooshed into the pan).  Press into bottom and up the sides of the 9 in. springform pan. 

Bake at 350 degrees for 10 minutes.  Remove from oven and set aside to cool.  Leave oven on 350.

Caramel Filling:

• 1/2 package (unwrapped) Kraft Caramels
• 1/2 cup heavy cream

Place caramels in a microwave safe bowl and heat for 1 minute.  Stir and continue to microwave in 30 second intervals until completely melted.  Stir in heavy cream until it is easy to stir. (I totally made this up as I went and didn’t want to add sweetness to the caramels)  Set aside to pour into batter next.  If it hardens too much by the end of making the batter stick in the microwave for 30 seconds to warm it up.

Filling:

• 4-8oz packages of cream cheese (use only full fat), at room temperature
• 1 2/3 cups of sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract (pictured is my favorite vanilla)
• 2 extra large eggs
• 3/4 cup heavy or whipping cream

1. Mix together one package of cream cheese, 1/3 cup of sugar, and cornstarch on low speed, until creamy.  Do this for 3 minutes, scraping the bowl down several times (yes 3 minutes is important).  Now blend in the remaining cream cheese, one block at a time, scraping down the bowl after each one.

2. Now increase your mixer speed to medium and beat in the rest of the sugar (1 1/3 cups), then the vanilla.  Next beat in the eggs one at a time, mixing well after each one.  Now slowly blend in the heavy cream.  BE CAREFUL NOT TO OVERMIX.  I usually switch to a spatula at this point and stir it in until thoroughly mixed.

3. Put Heavy Duty Aluminum Foil (I use 3 sheets) around the springform pan so it comes up the sides but does not hang over where the filling will go.  Place the springform pan encased in foil into a large roasting pan.  Now pour your batter in carefully, leaving 1/4 of it in the bowl.  The foil only serves to keep water from leaking into the bottom of the springform pan, ruining the crust and cake.

4. Now carefully spoon your caramel filling in even glops around the batter.  Gently push them down (not too far or you will hit the crust) and swirl.  Over swirling will change the batter so you just want to swirl a little.  Now gently pour the remaining batter over the top.

5. The water bath: finally pour room temperature water into the roasting pan until at least half way up the sides of the pan.  Do not let any water get into the cheesecake.  This will cause cracking and ruin the top your cheesecake.  Place carefully in the oven.  Tip: If you have a pitcher of water it is easier to put the roasting pan on the oven rack and carefully pour water in the pan this way.  It is very heavy once the water is in there and difficult to lift without sloshing the water.

6. Close the oven and bake for 1 hour 15 minutes.  Do not open the oven.  Those slight changes in temperature will cause cracking.  Once done (will still look jiggly) pull it out carefully and remove from the water bath.  Place on countertop and don’t touch it until completely cool (at least 2 hours).  After cool, place in the refrigerator overnight, or at least 4-6 hours.  You can freeze this one up to one month if tightly wrapped in plastic wrap.

I promise to get better pictures of the process next time.  I am new to the blogging world and have not yet learned to photograph everything all the time.

Enjoying Feasting in Fellowship Fridays over at the Comfy Kitchen!

Works For Me Wednesday–Canisters

 

Like any newlywed I had registered for all the same kitchen things.  I was so excited to get my own set of canisters in Cobalt Blue.  Little did I know they didn’t work.

My hand and the measuring cup didn’t fit in the top.  By the time I got both out half the sugar had fallen out and my measurement was wrong.  Plus some sugar had fallen on the countertop which meant cleaning it up.  I started leaving the sugar and flour in big plastic containers in the pantry, never using the pretty ones on the counter.

If you know me you know I like things to work.  I want to use them and if I don’t and it just takes up space then out it goes.  Beauty is just a bonus when something needs to get done. And sometimes the cookies just need to get done!  So I tossed them.

After I got over the guilt I finally figured out what I really wanted.  THESE!

I love them.  They work great.  They are huge and easy to use.  I can leave a 2 cup measuring scoop in each one.  I can open the latch with one hand, scoop without spilling, and close it again.  I know immediately when I am running low and each one holds at least a 4-5 lb bag or more of each item.  They even look nice on the countertop.

Check out more WFMW info over here:

Valentine’s Day–A Cookie Party

 

180 heart shaped sugar cookies +

8 batches of icing +

Sprinkles, sprinkles, & sprinkles +

18 boys and girls from 3 weeks old to 10 years old (and 5 moms)

= a fun & delicious afternoon

and a little clean up…

Happy Valentine’s Day!

Tackle It Tuesday–Organizing the Kitchen

 

On Tuesdays I am going to begin posting about a weekly organizing project.

This week it was a major rearrange of a shelf to provide more storage in my cozy kitchen.

The first step was to get the shelf out of the office.  After I determined that I didn’t actually need the shelf and could simply declutter it I started unloading.  Then DH helped me carry it into the kitchen.

(the metal shelf in the left corner – great one to pick huh? see Where is Your Office for the lowdown on my crazy office space)

Now it does block a window but the view isn’t great.  We live in a rental property that has too many trees.  In fact so many trees grass cannot grow.  Trust me.  I tried.  I counted the trees. 32 in the backyard alone, 52 total on the property.  That is a lot to this Texas girl from the land where you can see for 100 miles.  I supplement Vitamin D now.

Anyway, because of the trees we don’t get a lot of light on a sunny day.  Moving the shelf there wasn’t going to change much and would solve a ton of problems.

I have recently started baking 3 to 4 times a week, some times more (see Cheesecake Saturday).  My baking supplies were not easily accessible for that amount of baking.  I have this huge mixer that I LOVE and it was too big for the counter where it was.  My pans were down low where every dust ball & bunny, dying insect, dog hair, and leaves would accumulate.  Not what you want in your baking pans.  I washed them before and after I used them.  Who has that kind of time?

(Please ignore the awful paint job and butcher block laminate counter top. It is a rent house. There is nothing I can do.)

So now they are up, out of danger.  I moved the microwave because my kids are finally old enough not to use it to microwave their action figures. 

That also opened up space to move my beloved mixer within arms reach.  This opened up the other side of the counter which meant I could get the cabinet cleared above by moving some canisters out of there.  So now I have organized, viewable, baking supplies with more counter and cabinet space. 

I then moved the bins from the pantry/shelf to the rolling cart shelf where the baking pans used to be.  I also pulled out a punch bowl that didn’t fit in a cabinet above the refrigerator and put it on the large shelf. 

It was my husband’s grandmother’s punch bowl she had forever.  I love to keep those things out and hopefully use.  They make me feel connected and fuzzy inside.  Besides if you aren’t going to use it why do you have it? (not always true with antique items but most things)

You might wonder why many of my pantry items are in plastic containers with lids?  Well that story is for another post.  It involves a large rodent with opposable thumbs or at least it seemed like he had some.

Happy Organizing!