Sometimes it is just the look of desserts that make you think of an expensive, lavish place where reservations are made six months in advance in anticipation of being at the same place as the famous and well to do.
At this place there are no pretzels or gatorade, just a fountain of champagne and the best caviar that money can buy. Also, the desserts are just heavenly concoctions of cream, chocolate and butter. All to be eaten in moderation. Even though there are wonderful entrees, we reserve a good amount space from our daily intake requirements in order to experience the last course-dessert.
So in order to be a part of all the above and have this wonderful cheesecake, follow the recipe below and click your heels together twice and say there is no place like an expensive sioree!
Chocolate Cherry Cheesecake
adapted from Cakes
1/4 cup butter (melted)
1 1/2 cups graham cracker crumbs
1/2 tsp gnd nutmeg
2 tbs brown sugar
2 eggs
2-8 oz packages of cream cheese
4 oz chocolate
3/4 cup sugar
1/4 tsp vanilla extract
1 cup heavy cream
2 tbs confectioners sugar
1 1/2 cups cherry pie filling
Start by preheating the oven to 350 degrees. In a medium sized bowl, stir together melted butter, graham cracker crumbs, nutmeg and sugar. Butter the interior of a 9 inch springform pan and press the mixture of the graham cracker crumbs into the bottom and halfway up the sides of the pan.
Place the pan in the oven and bake for 8-10 minutes. Crust should be lightly browned when done. Remove pan and place over cooling rack.
To create the filling, set up a double boiler and place the chocolate in the top pot. Let the chocolate melt while the water is simmering. Once melted, remove top pot and let cool.
Fill the bowl of a stand mixer with sugar, cream cheese and vanilla. Beat for about 3 minutes on medium speed, stopping occasionally to scrape down the sides of the bowl. Mixture should end up smooth and creamy. Add one egg and beat for 30 seconds. Continue to add the eggs, one at a time, beating after each addition. Keep the mixer running and switch to low speed and stream in the chocolate until evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top. Place pan in the oven and bake for about 35-45 minutes. Cheesecake is done when surface is no longer shiny and center is no longer jiggly. Remove pan and let cool completely on a rack.Then transfer to refrigerator to cool until set, this should take about 6 hours.
Once the cooling interval is over, start on the topping. Place cream, vanilla and confectioner's sugar in a medium bowl and beat until thick and fluffy. Remove the cheesecake from the refrigerator and take off the outer ring of the spring form pan. Using a spatula or knife cover with the cherry pie filling. Then pipe on the whipped cream topping as desired.
**LAST YEAR:Chestnut Cake**
