My Chocolate Fantasy

Practically everyone loves a delicious slice of cheesecake, but how many people know the history of it? Historical documents indicate that cheesecake was created during the seventh or eighth centuries B.C. on the island of Samos in Greece. Historians believe that cheesecake was even served to athletes during the first Olympic Games to supply them with the energy needed for competitions. The Greeks made their cheesecakes by mixing together flour, honey and cheese and then pounding it into a paste. The mixture was formed into cakes that were baked and then cooled. The Romans later spread cheesecake from Greece to across Europe. Cheesecake quickly became a popular Greek delicacy and was even the predecessor to Western culture’s traditional wedding cake. It became customary for Greek brides to bake and serve up cheesecakes to their husband’s friends as a hospitable gesture. Although the original cheesecake recipe did come from Greece, it was quickly adapted by various cultures as it made its way to other countries. The basic ingredients of cheese, flour and some sort of sweetener have stayed the same, but the cheesecake we enjoy today is not much like the cheesecake of Greece. Even the method of baking has evolved. In ancient Greece, all ingredients were mixed together before baking, but the cheesecakes of today are made by layering before baking, starting with the crust, the filling, and finally a topping, if desired.In Australia, cheesecakes are now usually made with a first layer of crushed biscuits and butter, and the most common filling consists of a mix of cream cheese, sugar, and cream, but it is not baked. Australian cheesecakes are also sometimes topped with fruit coulis, in flavours such as raspberry or strawberry. Gelatine is also typically used to maintain the firmness of the filling. These days one can also find cheesecakes made with coffee, Irish cream, chocolate, or marshmallow.My top ten cheesecake recipes include Country Caramel Oat-Crusted Cheesecake, Mixed Berry Baked Cheesecake, Passionfruit, Toblerone, Strawberry and Baked Nougat Cheesecakes – the Nougat one is amazing with a Toblerone Ganache. The Bistro Cheesecake with Warm Rhubarb is a winner; while Strawberry White Chocolate and Vanilla Cheesecake, Turkish Delight, and Chocolate Blueberry Cheesecakes are also delicious.Some cooks feel too intimidated to try their hand at creating a cheesecake. However, they are relatively simple to make, so to inspire you I have provided a recipe below for a particularly delicious cheesecake – the Country Caramel Oat-Crusted Cheesecake mentioned above. The following mouth-watering recipe should make any cook proud of her creation, and it should satisfy any sweet tooth! (You’ll be sure to impress your friends and family with this one.) –Country Caramel, Oat-Crusted Cheesecake–Ingredients:1 and 1/2 cups rolled oats1 cup biscuits1 teaspoon vanilla essence1/2 cup caster sugar1/2 cup desiccated coconut1/3 cup golden syrup1/4 cup boiling water125g butter, melted2 cups cream, whipped2 teaspoons grated orange rind3 teaspoons gelatine dissolved in4 tablespoons hot caramel fudge sauce500g block cream cheese, softenedMethod:Combine the crushed biscuits, rolled oats, coconut, butter and golden syrup. Press firmly, using the back of a spoon, into the base and sides of a 22cm lined springform tin. Bake at 180°C for 10 minutes, and allow to cool.Beat the cream cheese, sugar, orange rind, and vanilla until smooth, and then fold in gelatine mixture and whipped cream.Pour into prepared crust and refrigerate until firm. Drizzle with caramel sauce and refrigerate until serving. (Time-saver’s Note: caramel fudge sauce can be purchased in a jar.)

Just like the traditional New York cheesecake, the chocolate chip cheesecake recipe is ripe for modification. It basically involves just one modification to the traditional recipe: adding chocolate chips.

Once you’ve broken that “addition barrier,” the dam can break.

Think about the first time you added applesauce to pancakes (or even the aforementioned chocolate chips). It was as if you’d been standing in front of a white canvas and suddenly gotten the courage to pick up a paint brush full of red paint and make a few bold strokes, marring the previously pristine surface but at the same time making it something infinitely more interesting. Suddenly, you had the refrigerator open, pondering.

How about pecan pancakes? They eat those down South, right? Maybe some savory pancakes! I could add some ham and cheese or maybe some jalapenos or habanero peppers! Do you remember the rush of creativity? Do you remember how you made pancakes for dinner on a weeknight just so you could test out eight or nine different flavors?

Well, you likely won’t be making eight or nine chocolate chip cheesecakes on a weeknight, but once you start experimenting you might find yourself buying a spare spring form pan to allow for double batches.

If, by chance, you’re stuck for ideas, head back to basics. What do you know that goes with chocolate? I seem to recall a certain oft-parodied commercial from years ago, wherein one person eating a chocolate bar slammed into another person eating peanut butter. (Did people always walk around eating peanut butter out of the jar?) The result of the collision was the confection now known as the Reese’s Cup.

What else goes with chocolate? Mint chocolate chip is traditionally one of the more popular ice cream flavors. Snickers bars have chocolate and caramel matched together. Are you getting any ideas? You should be!

Now, go cook!

Here is the cheesecake recipe for chocolate lovers and cappuccino addicts.  This cheesecake is not hard to make but is impressive. The chocolate cookie crust filled with cream cheese, chocolate, espresso, cinnamon, etc. is then topped with an espresso cream.  This cake is perfect for entertaining guests, especially your friends who are cappuccino aficionados.CAPPUCCINO CHEESECAKE1 1/2 cups chocolate cookie crumbs6 tbsp butter, melted1 1/4 cups mini milk chocolate chips, divided4 pkgs (8-oz each) cream cheese, softened2/3 cup sugar3 eggs1/3 cup milk1 tbsp instant espresso powder1/4 tsp ground cinnamonPreheat oven to 350 degrees. Combine the cookie crumbs and butter. Press the mixture into bottom and 1-inch up the side of a 9-inch spring form pan; set aside.In a small saucepan, melt one cup of the mini chips over low heat, stirring constantly. In a large mixing bowl, beat the cream cheese and sugar together until well blended using medium speed of an electric mixer. Add eggs, milk, espresso powder, and cinnamon; beat on low speed until well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into the crust. Bake 55 minutes. Remove from oven and set on a wire rack to cool. Cool for 15 minutes then using a knife, loosen cake from the sides of the pan. Cool completely then remove the side of the pan. Cover cake and refrigerate at least 4 hours before serving. Before serving, garnish with the Espresso Cream, recipe follows, and the remaining mini chips.Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar, and 1 teaspoon instant espresso powder until stiff. Enjoy!

The brownie-lover’s bible.

Discover how to make the perfect classic brownie that tastes just the way you always wanted: moist and rich with an unforgettable chocolate glaze.

Brownie Points, the brownie-lover’s bible, features tested and proven, easy-to-make recipes for every imaginable kind of those deep, dark delicacies. Lisa Slater clearly and concisely explains everything about brownie baking methods including choosing the right chocolate, other ingredients and the equipment needed.

Brownie Points includes proven techniques and recipes for: – Brownie muffins and cupcakes – Tarts and mousse – Brownie cheesecake – Sugar-free date brownies – Brownie molasses cookies – Gluten-free brownies and more.

Bakers of all levels will welcome the interesting variations on each recipe and the fool-proof methods to ensure the perfect brownies every time.

About the Author
Lisa Slater has owned and operated a variety of eateries in New York City. She teaches cooking, caters and writes cookbooks.