Tuesday, November 29, 2011

Milk Chocolate Cheesecake

I added chocolate turkeys I made with a mold I have to make it a little more festive for Thanksgiving.
  • 1 3/4 cups crushed shortbread cookies
  • 1/4 cup chopped almonds
  • 1 tbsp sugar
  • 1/4 cup melted butter
  • 3 oz grated milk chocolate
  • 4 oz chopped milk chocolate
  • 3 - 8 oz packages of cream cheese
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 tsp vanilla
  • 3 tbsp flour
  • 3 eggs
  • 4 oz chopped bittersweet chocolate
  • 2 tbsp milk
  1. Preheat the oven to 350
  2. For crust put cookies, almonds and 1 tbsp sugar in food processor till finely chopped, add melted butter
  3. Press crumb mixture onto bottom and up 1 1/2" on the sides of a springform pan
  4. Sprinkle crust with grated milk chocolate and set aside
  5. For filling, in a small saucepan heat and stir chopped milk chocolate on low heat until melted and smooth. Take off heat and let cool.
  6. In a large mixing bowl beat cream cheese, 3/4 cup sugar, 1/2 cup milk and vanilla until well combined. Beat in flour, beat in cooled chocolate.
  7. Add eggs, beat on low speed just till combined. Set aside 1/2 cup of the filling. Pour remaining filling over crust.
  8. In a small saucepan heat chopped bittersweet chocolate over low until melted and smooth. Cool slightly. Combine with reserved 1/2 cup filling and 2 tbsp milk.
  9. Dot bittersweet chocolate over filling and use a knife to swirl into filling.
  10. Place the springform pan in a water bath and bake 50-55 minutes.
  11. Cool in pan on wire rack for 15 minutes. Lossen the crust from the sides of the pan with a sharp knife. Let cool another 30 minutes and remove the sides of the pan.
  12. Cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

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