Wednesday, June 8, 2016

Brownie Bottom Black Forest Cheesecake



I've always loved the looks of rich, decadent Black Forest desserts but my husband and I don't enjoy canned cherries that are typically used for them. So for this one I used Red Raspberries for a perfectly delicious flavor combination and we enjoyed a few pieces with plenty left to share with friends 

Crust:
Prepare 2 (8 inch) Springform Pans
1 box milk chocolate brownies, divided
Mix and bake according to package directions. Don't over bake but don't be afraid to bake completely.
Cool slightly.

White Chocolate layer:
16 oz. cream cheese, room temp
1/3 cup white sugar
6 oz. white chocolate chips, melted
2 eggs, beaten
2 teaspoons vanilla


Milk Chocolate layer:
16 oz. cream cheese, room temp
1/3 c. white sugar
1/2 cup Hershey's chocolate syrup, more or less according to your taste
2 eggs, beaten
2 teaspoons flour


Pour separately over baked brownie crusts and bake till sides are puffy and have a dry look but the center is still a little jiggly when pan is shook slightly. Approx. 40-45 min? Turn heat off and prop door open with wooden spoon to allow for a slow cool down for another 30ish minutes. Remove and run a sharp knife around the edge and cool completely. Refrigerate overnight. Remove from Springform pan and stack in layers. Top with Red Raspberry Pie filling and Fresh Raspberries.

Whip for Garnish:
Cream cheese
Powdered sugar
Cool Whip
Mix and apply with a cake decorator bag and tip



                                                                              Be Blessed!

Creamy Coconut Cheesecake

Hello out there!

I've been MIA for a long time but I promise I've not been sitting idle! :)

If you enjoy coconut this one is for YOU!!

Preheat oven to 300°.


Crust:
1½ cups Almond Meal
1 cup All-Purpose flour
¾ cup pecan pieces, toasted and chopped fine
¼ cup brown sugar
½ teaspoon salt
7 Tablespoons cold butter
Place all dry ingredients into food processor and give it a whirl. Add cold butter (cut into slices) and mix till crumbs form. Press into bottom and up sides of a prepared 10 inch Springform pan. Bake at 300° for 8 minutes. Remove from heat and cool a bit.

Place a small dish of HOT water into oven on the bottom rack.

Meanwhile as your crust is baking--

48 oz. cream cheese, room temp.
1 can sweetened condensed milk
½ cup white sugar
1 cup sweetened coconut flakes
1 teaspoon coconut extract
6 eggs, beaten

In Bosch mixer bowl combine the cream cheese, sweetened condensed milk, and sugar. Beat until smooth and somewhat fluffy. In a separate bowl combine the eggs and extract and beat well. Add to the cream cheese mixture and beat just until combined. Fold in coconut flakes.

Pour into prepared crust and bake for 50-60 minutes. Center should wobble a little if shaken and the sides should be puffed up and look dry-ish Turn heat off and prop oven door open and allow to cool slowly for another 30-45 minutes. Generally what happens in this part of the process is that the center of the cheesecake will rise up and the top will be nice and flat.

Remove from the oven and run a sharp knife around the edge. Allow to cool completely. Refrigerate overnight before removing from the pan onto a serving dish.

Garnish as desired.

*I've been learning that higher altitude (we are almost 9,000 ft. here) gives food that once acted normal a totally different attitude. Cool Whip for instance doesn't stay nice and smooth so for garnishing purposes like this I fortify it with a bit of cream cheese and powdered sugar so it stays nice and firm. Also baking times vary more for the cheesecakes. So I would suggest if you are 5,000 or higher to watch your cheesecakes closely and go more by how the edges and the center look and act rather than the minutes shown in the recipe.





Be Blessed!