A Sweet Treat for my Sweetheart

Like I mentioned yesterday Reggie and I had plans to have a quiet night in for Valentine's Day, and that is exactly what we did. We made yummy tacos together and then I had a delicious dessert planned. Reggie loves cheesecake, and I had been wanting to try making one for a while. Most people assume that it is really tricky, but it is actually quite simple (although some of the steps can be time consuming). I found what appeared to be a simple recipe, in my favourite cookbook: Cook Step by Step, Lucy Bannell 2012, and my choice was made.

Marbled Chocolate Cheesecake

Ingredients:
Crust:
5 tbsp unsalted butter, and a little extra for the pan
12 whole graham crackers, or this amount in graham crumbs
Cheesecake Filling:
5 1/2oz semi-sweet chocolate
1lb 2oz (two packages) plain cream cheese, softened
3/4 cup sugar
1 tsp vanilla
2 eggs

The How-to:
- Brush the inside of a 8in springform pan with melted butter, and chill. Crush the graham crackers with a rolling pin (or use graham crumbs); transfer to a bowl. Melt the butter in a small saucepan, and add to the crumbs. Stir until all crumbs are evenly moistened. Press the crumb mixture evenly over the bottom and up the sides of of the prepared pan. Chill for 30-60 minutes, until firm.

- Preheat the oven to 350˚F. Cut the chocolate into large chunks with a sharp knife. Melt chocolate in a bowl suspended over (but not touching) of a pan of simmering water, stirring as little as possible until smooth, then allow to cool.

- Beat the cream cheese with an electric mixer for 2-3 minutes, until smooth. Add the sugar and vanilla, and beat just until smooth once more. Add the eggs one by one, beating very well after each addition.

- Pour half of the filling into the crust, it will not be full, but you still have the chocolate to comes.

- Mix the cooled chocolate into the remaining filling. It should have waited long enough to cool, or the eggs in the cream mixture might scramble.

- Slowly spoon a ring of chocolate over the plain filling. Don't worry about presentation yet.

- Using a table knife, swirl the fillings together to make a marbled pattern. Be careful not to overmix! Bake in the oven for 50-60 minutes, until the sides are set, but the centre remains soft. (this next part is important!) Turn the oven off and leave the cheesecake there until completely cool (or it might crack). Refrigerate for at least 4 hours. Run a knife around the side to loosen it, remove pan and transfer to a plate.

- Enjoy with a warm cup of tea! Or as a part of your breakfast :)

I used a 10" pan, and it was too big, so my cheese cake is quite thin and it cooked a little too much and cracked a little. But it sure does taste good! You can try to many variations with this recipe if you just omit the chocolate part and serve with fruit, etc. If you try it out comment with the link, I'd love to see what you come up with.

Happy Wednesday! The week is almost halfway through :)

xox