Triple Chocolate Cheese Cake

Friday was my last day as research assistant at University of Southern Denmark. I was employed at the university during my Master studies in public health and stayed as research assistant after I graduated in April 2012. It was three great years where I developed many skills – both professionally and personally, but now it is time to move on and try something new 🙂

During the three year I have put my colleagues through at least 50-75 different cake recipes (especially in the months before our wedding) so of cause it was expected of me to bring a cake on my last day. A favorite of my own is a traditional cheese cake, but I have always (since I learned to eat cheese cake) wanted to bake a chocolate cheese cake and now I wonder why I did not do that earlier in my baking career. It was nothing less than WONDERFUL!

I found the recipe in an old Taste of Home Magazine, and made a few changes to fit what I had in the pantry that day. In the recipe I have written ‘quality chocolate’, and definitely believe that you should go and buy the best chocolate that you can find when making this cake, as the taste of chocolate is as intense as it is. Personally I always use chocolate from Amedei due to the fabulous taste and the fact the it is both gluten free and without any additives. It might seem expensive, but I promise you that you will get what you pay for – the best chocolate in the world (several of the products has won the Golden Bean Award, so I am not kidding when I promise you the best chocolate in the world).

As a new service to our European/Danish readers, I have converted all measures to the metric system. This can be found in the bottom of the post.

 

Ingredients (16 servings)

2 cups graham cracker crumbs

1 tbsp. baking cocoa

2 tbsp. sugar

1/2 cup butter, melted

Filling

32 oz. cream cheese, room temperature

1 1/3 cups sugar

10 oz. dark quality chocolate (70%), melted and cooled

1/4 cup baking cocoa

4 eggs (lightly beaten), room temperature

 

Ganache

3.5 oz. dark quality chocolate (63%)

1/3 cup cream

1 tbsp. butter

Berries for decoration

 

Cover the outside of an 9-inch springform pan in a double layer tin foil.

In a small mixing bowl, combine graham crumbs, cocoa powder and 2 tbsp. sugar. Stir in the melted butter. Press onto bottom of prepared springform pan and bake for at 350F for 10 minutes. Let cool on a wire rack.

Chocolate Cheese Cake 1_Fotor_Collage

In a bowl, beat cream cheese and the remaining sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs and beat until combined. Pour over the cooled crust.

Place springform pan in a large baking pan and add 1 inch of boiling water to larger pan.

Bake at 350F for 60 minutes or until center is just set and the top appears dull. Remove springform pan from water bath and remove the tin foil. Cool the cake on a wire rack for 10 minutes before you loosen the edges from pan with a knife. Let cool on the wire rack for one more hour. Refrigerate overnight.

Chocolate Cheese Cake 2_Fotor_Collage

Take the cake out of the fridge 2-3 hours before serving to make sure that it reaches room temperature (if the cake is served cooled it feels heavier and the taste of chocolate is not as intense as you want it to be).

For ganache, place chocolate in a small bowl together with cream and butter. Place over a saucepan with simmering water and let melt slowly. Stir occasionally until smooth. Cool to reach a spreading consistency.

Remove the cake from the springform pan and place on an appropriate cake stand. Spread ganache over cake just before serving.

Decorate with berries and serve with a good quality vanilla ice cream and a good glass of bubbles 🙂

IMG_1075

On the picture below I have replaced the ganache with whipped cream which works just as well as the ganache 🙂

Chocolate Cheese Cake 3_Fotor_Collage

Bon Appétit!

Ingredients (16 servings):

5 dl graham cracker crumbs

1 tbsp. baking cocoa

2 tbsp. sugar

1 1/4 dl butter, melted

Filling

900 g cream cheese, room temperature

3.2 dl sugar

300 g dark quality chocolate (70%), melted and cooled

0.6 dl baking cocoa

4 eggs (lightly beaten), room temperature

Ganache

100 g dark quality chocolate (63%)

75 g cream

1 tbsp. butter

Berries for decoration

Delicious Cheese Cake

My husband and I met back in 2009 and after only a few weeks he asked me to come visit Atlanta where he grew up. I immediately panicked as I hate to fly, but I also knew that he was the one – my soulmate and I therefore decided to go.

Even thought we had only known each other for a few weeks we had both discovered a common passion: food! Another thing we had already discovered was our disagreements on the concept of cheese cake – he loved it, I hated it. He therefore invited me to The Cheesecake Factory on our first day in Atlanta. This day I realized the true potential of a great and delicious cheese cake. For those of you who don’t know, there two kinds of cheese cake: the baked one and the unbaked one with gelatin – in Denmark we most often get the unbaked one, so I really didn’t had anything to compare with.

Since that day I have loved all sorts of cheese cake and will try to upload as many different recipes as possible.

This recipe I got from my mother-in-law who baked it for the boys (my husband and his two younger brothers) when they were kids – and I must admit, it is delicious!

Trafitional Cheese Cake 16

Ingredients (12 large servings)

6 oz. crackers, crushed

1/4 cup granulated sugar

1/2 tsp. cinnamon

1 stick butter

4 eggs, separated

2 cups sour cream

1 tsp. vanilla extract

1 cup granulated sugar

2 tbsp. flour

1/4 tsp. salt

1 pound cream cheese, room temperature (don’t use low-fat)

 

Combine the first four ingredients (crushed crackers, 1/4 cup sugar, cinnamon and melted butter). Press into a 9-inch springform pan and bake at 350 degrees fahrenheit for 10 minutes and let cool.

Beat egg whites and 1/4 cup sugar until stiff with soft peaks and set aside. Without washing the beater, beat egg yolks until light and thick and add sour cream and vanilla extract. When combined, beat in rest of the sugar, flour, salt and cream cheese. Mix well and make sure that the texture is smooth and fluffy. When the right texture is reached, fold in egg whites until just combined. Be careful that you only fold – not whisk, as whisking will ruin the fluffiness of the cake.

Traditional Cheese Cake 1_Fotor_Collage

Traditional Cheese Cake 2_Fotor_CollagePour the texture into the springform pan and bake at 350 degrees fahrenheit for 55-60 minutes or until a toothpick comes out clean. Cool down and refrigerate for at least 12 hours  before serving.

Traditional Cheese Cake 17

This cake was made for a 25th surprise birthday party. It it covered with whipped cream and jelly covered berries 🙂

 Bon Appétit!

Ingredients (12 large servings)

170 g crackers, crushed

0.6 dl granulated sugar

1/2 tsp. cinnamon

113 g butter

4 eggs, separated

5 dl sour cream

1 tsp. vanilla extract

2.5 dl granulated sugar

2 tbsp. flour

1/4 tsp. salt

450 g cream cheese, room temperature (don’t use low-fat)

Spongy Carrot Cake with Cream Cheese Frosting

A friend of mine asked if I wanted to help her bake and decorate a carrot cake for her sisters 9th birthday this weekend. I actually don’t know why she asked, as I know that she is a fabulous cake baker herself. But of cause I want to help a friend and together we made this delicious carrot cake with cream cheese frosting.

We discussed a while before choosing the heart-shaped design with the orange/yellow flowers made in fondant. We chose not to cover the whole cake in fondant as it wound ruin the lovely taste of carrot cake combined with the fluffy cream cheese frosting.

Image

Ingredients (20 servings)

1 1/2 cup sugar

1 1/4 cup canola olie

4 eggs

2 1/3 cup all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 1/2 cups shredded carrots

 

Cream Cheese Frosting

2 cups cream cheese (room temperature)

1 1/2 cup confectioners sugar

1 tbsp. vanilla extract

 

Whisk sugar and olie together in a mixing bowl. When combined add one egg at a time and whisk thoroughly between each egg.

I another bowl combine flour, cinnamon, salt, baking soda and baking powder. When combined shift the dry ingredients into to bowl with dry ingredients and fold them together until just combined. Now add the shredded carrots and fold carefully until the dough reaches a soft and smooth texture. It is important that you fold and not whisk as whisking might ruin the fluffiness in the dough and thereby the final texture of the cake.

Pour the dough into two 8 inch greased springforms (or as I have done this time, in my favorite heart-shaped baking pan i two different sizes). and bake for 45-55 minutes at 350 degrees fahrenheit or till a toothpick comes out clean. Leave to rest in a wire reck for 10 minutes before removing it from the baking form.

 

Cream Cheese Frosting:

Whisk together all ingredients until smooth and fluffy. Decorate the cake when it has reached room temperature, if the cake is to warm the frosting will melt.

Image

Bon Appétit!

Ingredients (20 servings)

375 g sugar

3.1 dl canola olie

4 eggs

300 g all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

3.75 dl shredded carrots

 

Cream Cheese Frosting

500 g cream cheese (room temperature)

3.75 dl confectioners sugar

1 tbsp. vanilla extract