Milk Chocolate Cheesecake |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 12 |
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If you are a lover of milk chocolate, this is for you. With all of the different types of chocolate, this is a nice rest from them. I, for one, like the comforting taste of the milk chocolate. This is a beautiful and elegant dessert when topped with the raspberries, whipped cream, and more. You can also put some sour cream and melted chocolate mixed together to go on the top. It's up to you how dressed up you want to go. Strawberries would also work here, as well as white chocolate curls. Tip: I bought some nice shakers (the silver ones with the handle, usually for powdered sugar) at the dollar store. I put the following in the shakers, for the times when you just want a little extra on your desserts; cocoa powder, cinnamon, hot chocolate mix (milk cocolate), powdered sugar,granulated sugar, and even some colored sugar. These are all easy to have on hand and they bring just the right touch you your desserts. Ingredients:
1 cup oreo cookie crumbs |
1 cup butter cookie crumbs |
1/2 cup melted unsalted butter |
3 lbs cream cheese, softened |
2 cups sugar, divided |
6 eggs |
1 cup heavy cream |
1/2 cup flour |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup milk chocolate, melted |
2 cups fresh raspberries |
1 lemon, juice of |
1/4 cup grand marnier |
whipped cream (in a pastry bag with star tip) |
fresh mint sprig |
chocolate curls |
powdered sugar, in shaker |
cocoa powder, in shaker |
Directions:
1. Preheat oven to 350°.
2. Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs, one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate.
3. Pour in the prepared pan. Bake for one hour and fifteen minutes, or until the cake is set; The cake is ready when it's just jiggly in the center, don't over-bake. Remove from the oven and with a knife and loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
4. For the sauce:.
5. In a mixing bowl, combine all of the ingredients together and allow to sit 2 to 3 hours. Place a piece of the cake on a plate. Spoon ther raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.
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