For a dinner party that I was hosting I really wanted to make a desert with dark chocolate and orange flavor combined. I had never made cheese cake before as cheese cake not something everyone appreciates. For this evening I just decided to go for it but I used all fat free ingredients in order to make a little less sinful.
Ingredients
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened (I got low fat cream cheese)
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 and 1/2 teaspoon orange extract
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, orange extract and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream or drizzle chocolate sauce on top. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
Tips
Always bake cheesecake with water bath. To bake the cheese cake with water bath cover the bottom of the springform pan with foil so that there is no water soaking the inside of the cake. Never bake cheesecake for too long otherwise the texture is lost.
Ingredients
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened (I got low fat cream cheese)
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 and 1/2 teaspoon orange extract
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, orange extract and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream or drizzle chocolate sauce on top. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
Tips
Always bake cheesecake with water bath. To bake the cheese cake with water bath cover the bottom of the springform pan with foil so that there is no water soaking the inside of the cake. Never bake cheesecake for too long otherwise the texture is lost.
Babe, love all your posts, super pics and easy to follow recipes :-)) If possible, can you please list the Indian version of certain ingredients like cream cheese, sour cream, whipping cream etc? Also, if you can suggest certain substitutes for items like Liquor it would be great! Love you
ReplyDeleteRequest - Can you please share the recipe of Carrot cake? Thanks in advance :-)
ReplyDeleteHi Shilpi,
ReplyDeleteSour Cream belongs to the same family as Yogurd / curd. Only difference is it's thicker in texture. So to substitute sour cream you can use same proportion of yogurt. But you need to drain out the water from the yougurt before using it. Use a linen cloth or cheesecloth to hang the yogurt and drain water.
You can also use these as substitute for sour cream:
7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
1 cup yogurt plus 1 teaspoon baking soda.
Cream Cheese Substitute:
It is an american version of spredeable cheese. You ususally do find cream cheese in India. But incase you don't then you can use hung yougurt and heavy cream and blend that into a smooth mixture of cheese cake. The ratio is usually 1:1.
Whipping Cream: You find heavy cream in every regular store in India. Just ask for liquid cream or Amul cream (tetra pack) that you can use to make fruit salad.
Hope this helps! I shall post a recipe for carrot cake as well sometime soon :) Till then Njoy!!!!
Oh and Liquor is not always necessary in the recipes. If you get artifical flavours use them or totally skip them. Artifical flavours are usually the extracts like vanilla, rum et cetra.
ReplyDelete