Wednesday, December 5, 2007

Well, well a recipe finally!

This blog is really becoming a very unflattering portrait of my ability to complete a task, or lack there off. In my defense I did apply to Law School in the gap between posts and my Internet service has been spotty at home.
So German Chocolate cheesecake people! This recipe was developed for my dear friend Ken who loves German chocolate anything and was, let just say, "unhappy" at work. Nothing cheers a person up like baked sweetened dairy fats...yum. If you are looking for a low calorie anything, please move on. I am a woman who loves cheese (my present quarrel with lactose can not squash this love)!
The base for this recipe was pulled from it is the Deep Dark Chocolate Cheesecake recipe from Bon Appetite. I have made a few adjustments and of course additions of ingredients. I top the cake with traditional coconut pecan frosting that I found at, like everything I used the recipe as a base and went from there. The recipe is as follows:


Chocolate graham crackers - (1 package out of the box)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted


1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped (I use Scharffen Berger but any good quality chocolate will do).
4 (8-ounce) packages cream cheese, room temperature (or fromage blanc if you are feeling fancy, cow girl creamery makes a lovely framoge blanc and if I am feeling decandent I go halvies with the fb and cream cheese)
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
1/2 cup sweetened coconut flakes
1/2 cup chopped pecans
1/4 cup butterscotch chips
1/4 cup chocolate chips (I like the dark chocolate chips from ghiraradelli)


1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 cup sweetened coconut flakes
1/2 cup chopped pecans
1/4 cup butterscotch chips
1/4 cup chocolate chips

For the cake you will need a nine inch spring form and a mixing device. I use the paddle on my kitchen aid, but if you want to use your arm and a wooden spoon that will due also. Pre heat your oven to 350 and butter your spring form (you know the drill). In a food processor or with your hands break the graham crackers up till they are dust...chocolate cookie dust...yum! Mix in the sugar and then the melted butter. All of this can be done with a spoon or in your food processor (I like to use my hands during this process). Press the mixture into the bottom of the pan. Bake for 5 minutes till sets, remove and cool while making filling. Keep the oven on.

Now it is filling time, first melt the chocolate using a double boiler or two sauce pans resting inside each other, or a metal bowl resting in the sauce pan. Whatever you can make work, do it. I have this really old double boiler that my parents (or my mother more accurately received as a wedding gift in the early 70's) and it is not fancy but does the trick. Be careful not to burn the chocolate. Cool chocolate till look warm and still pourable (it should be ready to go when you are ready for it). In the bowl of your standing mixture, or just a bowl if you are using a spoon, add the cream cheese, sugar and cocoa. Mix until smooth and then add eggs one at a time. Mix in chocolate.

Pour half of the batter into the cooled shell. Sprinkle a layer of coconut, then a layer of chocolate chips and butterscotch chips mixed togther and finally a layer of pecans. If you really love coconut, or butterscotch or nuts add more, the quanities are approximations. The only real important thing is putting the chips in the middle. If they are on the bottom or evenly mixed in or on top they will melt into the batter and will not create a striping effect in the center. This little bit of informations was gained not from commom since like many would expect, but from trial and error. The cheesecake will have all the yummy german chocolate goodness no matter how you add the bits to the batter, I just like the layer myself. Pour the remaining batter on top. Bake for about an hour, until the cake has just set and appears dry. Let cool for 5 minutes, then run a knife along the edges and chill while making the frosting.

Okay it is frosting time: On medium heat mix 1 cup evaporated milk, 1 cup sugar, 3 beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla for 12 minutes. Remove from heat and pour off half of the mixture and set aside to cool. Add 1/2 cup coconut and pecans to remaining frosting, stir in completely and let cool. Once cooled, but still spreadable, mix in chips. Be careful to not mix them in too soon or they will melt. See below picture (I got antsy that day). Set frosting aside and pull cheesecake out of frig. Remove spring form sides and spread frosting with coconut on top. Take the plain frosting you have set aside and spread a thin layer around the edges. Press remaining coconut into the sides. Put back in the frig to chill overnight. (sometimes I can not wait overnight and must serve it the same day, if you too have a problem delayed gratification make sure you let it chill for a couple of hours and the frosting is set).


1 comment:

Teresa said...

well - look at you! good job. i remmeber the deliciousness. can't wait for the next...