Triple Chocolate Cheesecake
Although you can buy a crumb crust, this recipe from the Hershey's Chocolate Lover's Cookbook calls for a crust made with vanilla crumbs and cocoa. I take the Chocolate Festival Cheesecake, use chocolate crumbs, and call it a Triple Chocolate Cheesecake.
Chocolate Crumb Crust
1 ¼ cups (about 40 wafers)
¼ cup (1/2 stick)
vanilla wafer crumbs*
powdered sugar, sifted
butter or margarine, melted
In a small bowl, stir together vanilla* wafer crumbs, powdered sugar and cocoa. I used chocolate crumbs and 2 tbsps of cocoa.
Triple Chocolate Cheesecake
3 packages (8 oz each)
1 1/4 cups
cream cheese, softened (I used 2 regular & 1 Light)
Continue baking 30 minutes. (Don't open door, but if your oven has a light and you can see it, the cheesecake may not appear set in middle.)
Turn off oven. Leave cheesecake in oven 30 minutes without opening door. Remove from oven.
With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
Garnish* with chocolate curls or sliced fruit and whipped cream, if desired.
Once they are all melted, pour the milk chocolate into a 6" Wilton bottle made for this purpose, and squirt the chocolate in whatever design you wish. Sometimes I make flower or lattice designs.
This year, I had one bowl of milk chocolate wafers melting beside a bowl of white chocolate wafers. I was trying to start with a milk chocolate free-hand and then have it end and the white begin in one continuous stream, like varigated yarn. It didn't work.
I then added more white chocolate to the bottle, squirted into the chocolate bowl until only white came out, then made my white chocolate butterflies on a sheet of parchment. As the butterflies harden, the parchment should be tucked into the middle groove of a cardboard egg carton*, but the dessert auction was quickly approaching and I ran to get dressed. By the time I got back to the kitchen, only the thickest butterfly was bendable. Usually I'd use only the best ones, but this time, they were all iffy. Still, I took the best and left the rest.
* Let me know if you want photos of this design idea.
Yield 10 to 12 servings.
Because I was taking this to sell, I slid the cheesecake off the pan bottom and onto this glass cake stand (the parchment sticks to the bottom of the cake). In other years, I found that if I sell the stand with the cheesecake, I can put a minimum starting bid and sell it for more. This Anchor glass cake/trifle stand/punch bowl combo usually sells at Walmart for $10, but this year, they had them on sale for $5. That's a small price when my cheesecakes usually go for $40 to $100 at the dessert auction. (Last year I brought 3 different cheesecakes and since there were more to go around, one sold for only $40. This year, I'm only bringing this one.)
The chocolate dries fast. Within 15 minutes of adding the white chocolate butterflies, I was able to cover the cheesecake with a layer of Saran plastic wrap ending on the glass edge. This served 2 purposes... it stopped the glass lid from rattling as well as sliding into the cheesecake as we have a 30 min drive on gravel roads to the church.
They saved my Triple Chocolate Cheesecake for the end, asking if the cake stand when with it. I said, yes, with a minimum bid of $50. It sold for $75.
Photos taken at the Dessert Auction Fundraiser can be found at the News From the Pews blog.