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| coffee: it's going to be a late night |
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| the ingredients are assembled |
The last time he made this delicious dessert was a few weeks ago when our son Charlie had a birthday. Maybe it was the hour of day (my Mister is a night owl and enjoys baking late). Or maybe it was my mood, but he was seriously cracking me up. Here are a few quotes from that auspicious evening...
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| the countdown begins |
"that chocolate behaved better than ghirardelli's"
"where is my metal pan for water?"
"does the oven need to be on broil or convection?" {my favorite!}
"can you get the dog out of the kitchen? i need to open the oven."
"call the kids down to show them the ruined chocolate."
In the end, his umptenth cheesecake turned out delicious. The crust is always a little different. This one was a delicious ginger. Here's to husbands who bake-even if it's only 1 recipe/5 times a year! If you would like the recipe, kindly scroll down...
Crust:
1 1/4 c. chocolate wafer cookie crumbs {can be substituted with lemon wafer cookies or even ginger wafer cookies-or gingersnaps. It works to put the whole cookie/wafer in a blender to get the crumb consistency. The Vitamix is boss!}
1/4 cup sugar
1/4 cup melted butter
Mix crust ingredients and pat into a 9 or 10 inch spring-form pan.
{You may need to put a jelly roll pan underneath the pan as the butter might spill from the springform pan and cause horrible smoke in your tiny kitchen. Or maybe that just happens to us.}
Bake 10 minutes at 350.
Filling:
24 oz. cream cheese, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
12 oz. melted chocolate
1 tsp. vanilla
Mix cream cheese and sugar together, blending well. Add eggs one at a time. Add sour cream, vanilla, then add melted chocolate.
Heat oven and add 8 cups of boiling water to a pan and place on bottom oven shelf.
Bake at 400 for 15 minutes. Turn oven down to 225 and bake another 50 minutes or until set in the center.
Turn oven off and let cheesecake set with oven door cracked for 1 hour.
Chill.
In the end, his umptenth cheesecake turned out delicious. The crust is always a little different. This one was a delicious ginger. Here's to husbands who bake-even if it's only 1 recipe/5 times a year! If you would like the recipe, kindly scroll down...
The Mister's Chocolate Cheesecake
1 1/4 c. chocolate wafer cookie crumbs {can be substituted with lemon wafer cookies or even ginger wafer cookies-or gingersnaps. It works to put the whole cookie/wafer in a blender to get the crumb consistency. The Vitamix is boss!}
1/4 cup sugar
1/4 cup melted butter
Mix crust ingredients and pat into a 9 or 10 inch spring-form pan.
{You may need to put a jelly roll pan underneath the pan as the butter might spill from the springform pan and cause horrible smoke in your tiny kitchen. Or maybe that just happens to us.}
Bake 10 minutes at 350.
Filling:
24 oz. cream cheese, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
12 oz. melted chocolate
1 tsp. vanilla
Mix cream cheese and sugar together, blending well. Add eggs one at a time. Add sour cream, vanilla, then add melted chocolate.
Heat oven and add 8 cups of boiling water to a pan and place on bottom oven shelf.
Bake at 400 for 15 minutes. Turn oven down to 225 and bake another 50 minutes or until set in the center.
Turn oven off and let cheesecake set with oven door cracked for 1 hour.
Chill.
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