For all of us with a sweet tooth a chocolate cheesecake is something which defies explanation or definition. But look for it on the net and you will come across a variety of definitions. But basically all of them say the same thing. A cheesecake is made from cream cheese, ricotta cheese, cottage cheese or sometimes Swiss or cheddar cheese. It may or may not have a crust, which can be a light dusting of bread crumbs, a cookie crust or a pastry crust. The filling is made by mixing the cheese with eggs, sugar and whatever flavoring you are going to use such as, chocolate. After baking, the cheesecake is chilled and topped with whipped cream, fruit or chocolate shavings.

The most common problem associated with baking cheesecakes is its tendency to “crack” when cooled. This is due to the coagulation of the beaten eggs in its batter but there are various methods to prevent this. One method is to bake the cake in a hot water bath to ensure even heating or alternatively, a little cornstarch blended into the batter prevents the coagulation of eggs. Some cheesecake manufacturers use novel methods like a blowtorch to crystallize the tops and the sides. Different countries have their own different style of cheesecake. Below is a recipe for a chocolate cheesecake.

Ingredients:

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1 pkg. Duncan Hines deep chocolate cake mix
1 tbsp. cooking oil
2 (8 oz.) cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
1 tsp. vanilla
2 to 2 1/2 c. Cool Whip

Directions:
Take 1 cup cake mix and set aside. In a large bowl, combine the remaining cake mix, one egg and 1 tablespoon oil. Press into bottom of a greased 9×13x2 inch pan evenly and 3/4 inch up side. In same bowl, mix the cream cheese and sugar until fluffy. Add remaining eggs and the cupcake mix that was set aside. Beat 1 minute at medium speed. Add milk and vanilla, beating on low speed until smooth. Pour into crust and bake at 300 degrees for 55 to 60 minutes.
When cool, garnish with shaved and chopped cherries.


tags: chocolate, chocolate cheesecake, cherries, chocolate cake mix

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