Wayne Kitchens with Kitchen’s Kitchen shares his cheesecake recipe

Chocolate Cheesecake:

Crust Ingredients:
One box of chocolate Teddy Grahams
One stick of unsalted butter
Sugar, about an 1/8 of a cup (Optional, and a little more or less doesn’t matter)

Crust Directions:
Crush the cookies in a food processor. (If you don’t have one, put the cookies in a sealable bag and crush with a rolling pin.) Melt the butter in a microwave safe bowl, add the cookies and sugar and stir until mixed. Clamp a sheet of parchment paper between the bottom and the ring of a spring form pan. (it eases getting the cake out of the pan) Then spray the pan with a non stick spray (like Pam) and then using the back of a standard serving spoon, press the cookie mixture into the pan, first about two or so inches up the side and then on the bottom.

Batter Ingredients:
3 eight ounce packages cream cheese, at room temperature (at least three hours)
1 1/2 cups sugar
6 tablespoons cocoa (I use Hershey’s Special Dark)
1 tablespoon vanilla extract or more to taste
4 eggs, room temperature
1 cup sour cream, room temperature

Batter Directions:
Preheat the oven to 350 degrees. Fit a stand mixer with the paddle beater. Add the cream cheese to the bowl and beat on low to medium speed until smooth, then add the sugar and beat until creamed. Then while the mixer is running, add the vanilla, the cocoa (best one tablespoon at a time), then the eggs one at a time, and then the sour cream, mixing thoroughly after each ingredient. Scrape down the bowl with a spatula and then beat for another 30 seconds or so. Pour the batter in to the crust and bake for about an hour, until the top is firm but will still shake a little. I always put a sheet of aluminum foil underneath the pan because sometimes the butter leaks a little. After removing the cake, let cool on a rack, then cover and refrigerate over night.

Whipped Cream:
2 cups heavy whipping cream, cold
1 cup powdered sugar
1 teaspoon extract, or more to taste

Whipped Cream Directions:
Pour the HWC into the chilled bowl of the stand mixer using the whip attachment, and a splash guard if you have one. Turn the mixer on high and let whip until the cream is stiff. Add the powered sugar. If you have a splash guard it can be added while the mixer is running, if not turn it off to add the sugar or you will have have sugar everywhere. Then add the vanilla.

To serve. Remove the ring from the pan, if done carefully if should release, if not run a standard kitchen knife around the edge. If you are serving individual pieces you can simply cut it, the parchment will help protect the bottom of the pan. If you want to display the entire cake, first remove the ring, then place another piece of parchment on top of the cake and them a light weight plate bigger than the cake. Carefully flip the cake, then remove the bottom of the pan and the parchment used for baking, then place the serving platter on the the bottom of the cake and flip again and then remove the platter and parchment on top. Cover with the whipped cream and to add to the appeal, shave chocolate from a bar onto the cream using a vegetable peeler.

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