Samoas Cheesecake Bites

People tend to have very strong opinions about which Girl Scout cookie variety is the best. I've heard that Thin Mints are the best selling variety year after year. I can certainly see why. It's chocolate. It's peppermint. It's delicious. It's very refreshing. Kudos to those that get the Seinfeld Junior Mint reference; those that don't, well thanks for making me feel old. Anyway, Thin Mints are definitely one of my favorites, but they don't hold the top spot on my list. No, that spot is reserved for Samoas (or Caramel Delites, depending on your geographic location).

Samoas represent everything that is good in the world: chocolate, caramel, and toasted coconut all nestled together on a shortbread cookie. I'm pretty sure I could easily polish off an entire box (or maybe three) in one sitting. This year I exercised a little self-restraint and didn't immediately inhale the two boxes I ordered from a friend's daughter. Instead, I used about half of a box to make these cheesecake bites. Because, apparently, I like to turn things into cheesecake (exhibits A, B, C, D, and E). I'm actually kind of obsessed with creating new cheesecake flavors, or at least tweaking old ones. I hope you don't mind.

When I was initially struck with the idea of making Samoas cheesecake bites, I knew I didn't want to just make a plain cheesecake with some Samoas thrown in and call it a day. No way. I wanted to make mini cheesecakes that actually looked like Samoas. I started by making a shortbread cookie crumb crust, then I topped that with a Samoas laced cheesecake filling. Once the filling was baked and cooled, I spread a mixture of caramel and toasted coconut on top, then I dipped the bases in melted dark chocolate, and finally drizzled melted chocolate over the top. The results absolutely exceeded my wildest expectations. These were amazing. I would venture to say these are my favorite cheesecake creation ever (so far, at least). Coming from me, that is saying a lot. Seriously, if you still have a box of Samoas at your house, make these. You can thank me later.

Samoas Cheesecake Bites
yield: 9 mini cheesecakes

Crust
4 ounces shortbread cookies, finely crushed (I used these; feel free to use Trefoils or other purchased shortbreads)
1 tablespoon sugar
2 tablespoons unsalted butter, melted

1. Pre-heat oven to 350 degrees. Spray the wells of a mini-cheesecake pan with non-stick spray.
2. Toss together cookie crumbs and sugar. Stir in melted butter. Press approximately one tablespoon of crumbs into nine of the wells in the cheesecake pan.
3. Bake crust for approximately 10 minutes, or just until it begins to brown.
4. Remove from oven and allow to cool completely.

Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
6 Samoas cookies, roughly chopped

1. Lower oven temperature to 300 degrees. Beat cream cheese and sugar together on medium until smooth, scraping the sides of the bowl and beater blades periodically.
2. Lower mixer speed to low and mix egg, egg yolk, and vanilla. Continue to mix until smooth. (Helpful hint: if your cheesecake batter is lumpy, your ingredients were probably too cold. To remedy this, I use my immersion blender to smooth out the batter).
3. Stir in the chopped cookies. Pour batter over crust, filling to within a 1/2 inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until just set. Turn oven off and slightly crack door. Allow cheesecakes to cool in the oven for 15 minutes. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.

Topping (and Bottom) - adapted from Baking Bites
1 cup shredded coconut
4 ounces chewy caramels
1 tablespoon milk or cream
Pinch of salt
3 ounces bittersweet or semi-sweet chocolate chips

1. Spread coconut over a parchment-lined baking sheet. Bake at 300 degrees, stirring every 5 minutes, until toasted. Keep a very close watch when the coconut begins to brown, as it can go from nicely toasted to burned very quickly.
2. Melt together caramels, milk, and salt either over a double boiler or in the microwave on high for 3-4 minutes. Stir periodically while heating. (I used some leftover homemade salted caramel sauce that I had in the fridge in place of the caramels and milk.) Once the mixture is smooth, stir in toasted coconut.
3. Spread about 2 teaspoons of the coconut-caramel topping over each cheesecake, and allow to set for a few minutes.
4. In the meantime, melt chocolate in 30 second intervals in the microwave on medium heat, stirring after each interval. Carefully dip the bottom of each cheesecake into the chocolate and transfer to a parchment-lined baking sheet.
5. Once all cheesecake bottoms have been dipped, transfer remaining chocolate to a zip-lock bag with a very small corner snipped off. Drizzle chocolate over coconut-caramel topping. Place cookies in the refrigerator until chocolate covered bottoms have set. Enjoy.

Linked to: Make it Cute, Creative Me, Tempt My Tummy Tuesday, Tea Party Tuesday, Trick or Treat Tuesday, Midweek Fiesta, Mrs. Fox's Sweet Party, What I Whipped Up Wednesday, It's A Keeper Thursday, Ingredient Spotlight

Triple the Irish, Triple the Fun: St. Patty's Day Cheesecake Bites

If you've been reading food blogs for more than a year or so, you've probably seen some iteration of a cupcake incorporating Irish stout, Irish cream, and Irish whiskey (commonly known as the Irish Car Bomb Cupcake, after the popular cocktail). They were all the rage a few years ago when introduced by Smitten Kitchen. I've made them a couple of times, and they really are quite tasty. I mean, it's hard to go wrong with chocolate cake and Irish cream frosting, right?

This year I thought I would try out a new adults-only treat for St. Patty's Day, using the same flavor components of Smitten Kitchen's cupcakes. Since cheesecake is the medium I feel most comfortable working with, that seemed like a good place to start. After a bit of deliberation, I settled on a chocolate stout brownie topped with Irish cream cheesecake and finished off with a dark chocolate Irish whiskey glaze.

These turned out great. You can definitely detect the alcohol in the cheesecake and whiskey glaze, so they aren't a great choice for children or those that don't like the taste of alcohol. For everyone else, these are pretty amazing. They're perfect for  St. Patty's Day. Or any day, really.

Triple Irish Cheesecake Bites (aka Irish Car Bomb Cheesecake Bites)
Yield: 24 mini cheesecakes or 1 6-inch cheesecake

Irish Stout Brownies - adapted from: We're Not Martha
1/2 Cup Irish Stout
2.5 ounces bittersweet chocolate
6 tablespoons butter
1/2 cup brown sugar
1 egg
1/3 cup flour
1/4 cup cocoa powder

1. Preheat oven to 350 degrees. Spray a mini cheesecake pan with non-stick spray. Alternatively, you can line a mini muffin tin with papers.
2. Melt chocolate and butter together in either a double boiler or in 30 second intervals in the microwave on medium heat, stirring after each interval. Continue to stir until completely melted.
3.  Allow chocolate to cool slightly, then whisk in brown sugar until very smooth. Add egg and beat until very smooth. Once eggs are incorporated, stir in Irish Stout.
4. Sift together flour and cocoa powder, then fold dry ingredient into chocolate mixture until incorporated without over mixing.
5. Fill each well 1/3 full with brownie batter. Bake in the pre-heated oven until just set, approximately 12-15 minutes.
6. Remove pan from oven and allow to cool to room temperature.

Irish Cream Cheesecake
1 lb (2-8 ounce packages) cream cheese
1/2 cup sugar
1/4 Irish cream (Bailey's is most popular; I really like Coole Swan brand)
3 eggs

1. Pre-heat oven to 300 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.


2. With your mixer still on low, add sugar to cream cheese.
 Beat at low speed for 1 minute. Scrape down beater blade and bowl. Add Irish cream and beat until well incorporated.

4. With mixer on low, add eggs. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 1 minute. 

5. Pour batter over crust, filling to within a 1/2 inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.

Irish Whiskey Chocolate Glaze

3 ounces bittersweet chocolate

1/4 cup heavy whipping cream

2 teaspoons Irish whiskey

Melt chocolate and heavy cream together in either a double boiler or in 30 second intervals in the microwave on medium heat, stirring after each interval. Once chocolate is melted, whisk in Irish whiskey. Allow glaze to cool and thicken slightly before drizzling over cheesecakes.

Linked to: Trick or Treat Tuesday, Tasty Tuesday, Tea Party Tuesday, Midweek Fiesta, Mrs. Fox's Sweet Party, Made Famous By, Junk in their Trunk, Sweet Treats Thursday, Tastetastic Thursday, Sweet Temptations, It's a Keeper Thursday, Foodie Friday, Fusion Friday, Flaunt it Friday, Sweet Tooth Friday, Hodgepodge Friday, What I Whipped Up, Tastetastic Thursday, Sweet Temptations

Mini Twix Cheesecake Bites

Ok, so these don't actually contain any Twix® candy bars, but "milk chocolate glazed mini dulce de leche cheesecakes on a shortbread cookie crust" is a bit of a mouthful. So, for now we'll just call them Twix® cheesecake bites, since they have all of the same flavor components. If someone has a better suggestion, I'm all ears.

I made these for a friend's Superbowl party a couple of weeks ago. When the Evite showed up in my mailbox, I immediately asked what I could bring. I believe the response was something along the lines of "Dessert ;)", with another friend quickly commenting "well, duh." It seems I have a bit of a reputation among my friends as the designated dessert maker.

These little beauties came together very quickly, especially since I already had a half a batch of leftover shortbread cookie dough hanging out in my freezer. The cheesecake base is quite possibly the easiest cheesecake I've ever made: it's just three ingredients. And the milk chocolate ganache really pushes them over the edge. I'm sure dark or semi-sweet would be just as good, but I wanted to stick with the Twix® theme. If you're a fan of Twix® bars, you're sure to love these.

Milk Chocolate Glazed Dulce de Leche Cheesecakes on a Shortbread Cookie Crust (aka Twix® Cheesecake Bites)
Yield - 18 if using a mini-cheesecake pan, approximately 30 if using a mini-muffin tin
Source: crust adapted from allrecipes.com; cheesecake adapted from recipe on Nestle Dulce de Leche label

1/2 recipe of All-Butter Shortbread dough (feel free to use your favorite shortbread recipe)
16 ounces cream cheese, softened
1 13.4 oz can dulce de leche
2 eggs
6 ounces milk chocolate chips
1/3 cup heavy whipping cream

1. Preheat oven to 350 degrees. Spray a mini cheesecake pan with non-stick spray. Alternatively, you can line a mini muffin tin with papers.
2. Press about one rounded teaspoon of shortbread dough into each well of your prepared pan. The dough should completely cover the bottom.
3. Bake for approximately 10-12 minutes, until cookies just start to brown. Remove from the oven and allow to cool completely. Reduce oven temperature to 300 degrees.
4. While the crusts are cooling, beat together cream cheese and dulce de leche on medium-low until very smooth. Thoroughly scrape bowl and beater blade. Add eggs one at a time, again beating on medium-low until smooth.
5. Pour batter over crust, filling to within an inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.
6. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 20 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL.
7. Dip the top half of each cheesecake into the melted chocolate. Return to the refrigerator for at least 30 minutes to allow the chocolate to set. 

Linked to: Comfy in the Kitchen, Foodie Friday, Fusion Fridays, Flaunt if Friday, Sweet Tooth Friday, Hodgepodge Friday, Sweets for a Saturday, Market Yourself Monday, Just Something I Whipped Up, Melt In Your Mouth Monday, Make it Cute, Creative Me, Tempt My Tummy Tuesday, Tea Party Tuesday, Trick or Treat Tuesday, Midweek Fiesta, Show and Tell Wednesday, Will Craft For...

Mini Nutella-Frangelico Cheesecake Bites

As I'm sure most of you know, Sunday is a big day. A day that many of us have been anxiously awaiting since last year. No, I'm not talking about the Super Bowl. This is much bigger and more important than some football game. I'm talking about World Nutella Day. The one day of the year dedicated to celebrating that wonderful chocolate-hazelnut concoction that so many around the globe love.

So, how will you be celebrating this year? Perhaps you'll start the day off with Nutella waffles? How about a Nutella latte as an afternoon pick-me-up? Or maybe you're the type to just eat it straight out of the jar, on a spoon (or your fingers). Not that I would ever do such a thing. Of course not. I am a sophisticated Southern lady, after all. (Alright, those that know me can stop laughing now).

We at the Sweet Natured Treats household will celebrate World Nutella Day as we celebrate most special occasions: with cheesecake. Mini Nutella-Frangelico Cheesecake Bites, actually. These tiny bites of cheesecake heaven combine a chocolate wafer crust made with a touch of Frangelico (hazelnut liquer), swirled Frangelico and Nutella cheesecake, and a dollop of Frangelico infused ganache. They're everything a Nutella lover could want. If you're feeling generous, you could even share them with friends at a Super Bowl party. Or keep them all for yourself. Totally up to you.

Mini Nutella-Frangelico Cheesecake Bites
Yield: 8 mini cheesecakes (12 if using a mini-muffin tin)
source: an Angie original

Crust
3 ounces chocolate wafer cookies (I used these; Oreos with the centers removed will work fine)
1 tablespoon butter, melted
1 tablespoon Frangelico (or other hazelnut liquer)

1. Preheat oven to 350 degrees. Spray a mini cheesecake pan with non-stick spray. Alternatively, you can line a mini muffin tin with papers.
2. Finely crush the cookies. Combine with the melted butter and Frangelico. Stir to thoroughly combine. If using a mini cheesecake pan, firmly press the mixture into eight of the wells; fill twelve wells if using a mini muffin tin.
3. Bake for 10-12 minutes, keeping a close watch to ensure crust does not burn. Remove from oven and allow to thoroughly cool.

Cheesecake Filling
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon Frangelico (or other hazelnut liquer)
2 tablespoons Nutella

1. Preheat oven to 300 degrees. Beat cream cheese with an electric mixer on medium-low for one minute. Add sugar and beat on low until smooth. Scrape sides of bowl and beater blade. Add egg and continue beating until combined. Scrape sides of bowl again, add Frangelico, and beat until incorporated.
2. Transfer approximately half of filling to another small bowl. Stir the Nutella into half of the filling. Drop spoonfuls of each batter over the prepared crust, and lightly swirl.
3. Bake for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.

Frangelico Ganache
3 ounces bittersweet chocolate
1/4 cup heavy whipping cream
1 tablespoon butter, unsalted, room temperature
1 tablespoon Frangelico

1. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Allow chocolate to cool slightly, and them whisk in butter and Frangelico until incorporated.
2. Allow mixture to thicken to piping consistency. This may take several minutes. You may wish to place the ganache in the refrigerator or freezer to speed cooling, but be sure to whisk the mixture and check consistency at least every 10 minutes.
3. Transfer thickened ganache into a piping bag fitted with either a large open or closed star tip, depending on the pattern that you desire. Pipe ganache on top of cakes in desired pattern.

Linked to: Foodie Friday, Comfy in the Kitchen, Fusion Fridays, Flaunt it Friday, Sweet Tooth Friday, It's a Hodgepodge Friday, Shine On Fridays, Sweets for a Saturday, Mouth Watering Monday, Market Yourself Monday, Just Something I Whipped Up, Melt in Your Mouth Monday, Making the World Cuter, Creative Me Monday, Show Me How, Tempt My Tummy, Tea Party Tuesday, Trick or Treat Tuesday, Tasty Tuesdays, Mrs Fox's Sweet Party, Midweek Fiesta, Sweet Treats Thursday, Famous Linkz, Tastetastic Thursday, Sweet Temptations, One Stop Shoppe, Kitchen Fun and Crafty Friday, Ingredient Spotlight

Red Velvet White Chocolate Cheesecake (for two)

Valentine's Day is just around the corner, and if you're anything like me, the last thing you want to do is fight the crowd at a restaurant on what is one of its busiest nights of the year. Don't get me wrong, I enjoy having someone else do the cooking on a regular basis. Just not on Valentine's Day. Instead, David and I usually stay in and celebrate with dinner that's a little fancier than usual and a nice bottle of wine. And of course the night wouldn't be complete without a killer dessert.

Speaking of killer desserts, this one is pretty high on the list. By now, most everyone has seen some iteration of the red velvet cheesecake, whether it's similar to this one over at Erin's Food Files, or this one at Culinary Concoctions by Peabody. While both of these look and sound fantastic, the last thing I need in my house is a full-size cheesecake. I have no self control when there is cheesecake around. For that reason, I usually only make them when feeding a crowd. Fortunately, these mini cheesecakes offer the perfect solution.

Of course me being me, I couldn't just make a mini version of one of the many recipes for red velvet cheesecakes that are available. Nope. I had to add chocolate. Well, white chocolate. The cheesecake and the cream cheese frosting both have a healthy dose of melted white chocolate mixed in. I think this extra step really takes this already spectacular dessert over the top. Seriously, white chocolate cream cheese frosting may just be my new favorite thing. If you're looking for a special dessert for Valentine's Day, or any day for that matter, here's a portion controlled one that's sure to please.

Mini Red Velvet White Chocolate Cheesecakes (for two)

White Chocolate Cheesecake Layer
1 ounce white chocolate
1 ounce heavy cream
4 ounces cream cheese, softened
2 tablespoons sugar
1 egg
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract

1. Pre-heat oven to 300 degrees. Butter two wells of a small cheesecake pan. (I recommend this one).
2. Melt white chocolate with heavy cream either in a double boiler or in the microwave in 15 second intervals, stirring until smooth. Set aside to cool.
3. Beat together cream cheese and sugar on medium speed until smooth. Add egg, lemon juice, and vanilla, mixing on medium-low speed until well blended. Finally, add melted white chocolate and mix on low until incorporated.
4. Divide batter between the two cheesecake wells. Bake until set, approximately 15 minutes.
5. Allow cheesecake to cool to room temperature, then refrigerate at least two hours.

Red Velvet Cake adapted from: Dessert For Two and The Pastry Queen via Confections of a Food Bride
1/4 cup unsalted butter, softened
1/4 cup sugar
1 egg white
1 teaspoon red food coloring
2 teaspoons unsweetened cocoa powder
1/3 cup plus 2 tablespoons cake flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
2 tablespoons buttermilk
2 tablespoons sour cream
1/8 teaspoon white vinegar

1. Pre-heat oven to 350 degrees. Butter two wells of a mini cheesecake pan.
2. Cream together butter and sugar on medium-high until light and fluffy. Add egg white and continue beating until thoroughly combined.
3. With mixer off, add food coloring and cocoa powder. Mix on low until incorporated, then beat on medium-high for two minutes.
4. Sift together flour, salt, and baking soda. Mix together vanilla extract and buttermilk. Alternate adding half of dry ingredients with half of buttermilk/vanilla mixture to the butter mixture, beating on medium until combined after each addition. Mix in sour cream and vinegar on low speed until combined.
5. Divide batter between the two prepared wells. Bake until cakes test done with a toothpick, 20-25 minutes. Allow cakes to cool for about five minutes in the pan, then transfer to a cooling rack to complete cooling.

White Chocolate Cream Cheese Frosting
1 ounce white chocolate
1 tablespoon heavy cream
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar

1. Melt white chocolate together with heavy cream in either a double boiler or in the microwave in 15 second increments. Set aside to cool.
2. Beat together cream cheese and butter until thoroughly combined. Beat in melted white chocolate. Add powdered sugar in batches, beating with each addition. If a stiffer frosting is desired, add additional powdered sugar.

Assembly
white chocolate shavings
powdered red food coloring (optional)
cocoa powder (optional)

1. If necessary, level mini-red velvet cakes, then cut each cake into two halves using a serrated knife.
2. Place one chilled cheesecake layer between two layers of cake.
3. Cover each cake with a thin crumb coat of frosting to lock in any loose crumbs, then chill for at least 30 minutes. Apply a final coat of frosting and garnish with white chocolate shavings. If desired, sprinkle with powdered red food coloring or cocoa powder.
4. Refrigerate until ready to serve.

Linked to: What's Cooking Wednesday, What I Whipped Up Wednesday, Mrs. Fox's Sweet Party,  These Chicks Cooked, Strut Your Stuff, Sweet Treats Thursday, Famous Linkz Party, It's a Keeper Thursday, Sweet Temptations, Tastetastic Thursday, One Stop Shoppe, Foodie Friday, Creative Me, Making the World Cuter, Melt in Your Mouth Monday, Just Something I Whipped Up, Market Yourself Monday, Mouthwatering Monday, Trick of Treat Tuesday, Make It Yourself Monday, Kitchen Fun and Crafty Friday  

Chocolate Covered Brownie Bottom Cheesecake

If your New Years Resolution involved cutting back on calories and losing a few pounds, I recommend clicking away from this page. Immediately. If, however, you are like me and realize that committing to never eating chocolate again would be an exercise in futility, by all means, continue reading.

This, my friends, is a serious dessert. It is the definition of decadence. My initial inspiration for this cheesecake was this Chocolate Raspberry Truffle Layer Cake over at Annie's Eats. My thought process went something like this: "Wow, that's such a beautiful cake. But I don't really like raspberries. Oh, but you know what I do like? Cheesecake. How about if I cover a cheesecake with chocolate glaze. Oh, oh, and what if I bake said cheesecake on top of a rich and fudgy brownie, instead of your typical graham cracker crust?" And thus, the idea for this cheesecake was born.

To date I have made this cheesecake three times, and each time it has disappeared within a mater of minutes. In fact, I got only the tiniest of slivers when I took it to a family reunion a few months ago. So, if you're like me, and you haven't sworn off sweets for the New Year, please try this cheesecake. You can thank me later.

Chocolate Covered Brownie Bottom Cheesecake
brownie adapted from: Baking Illustrated; cheesecake adapted from: America's Test Kitchen; chocolate glaze adapted from: The Pastry Queen via Annie's Eats

Brownies
5 ounces bittersweet chocolate, chopped
3 tablespoons butter, unsalted
2 tablespoons teaspoon vegetable oil
2 tablespoons cocoa powder
1 teaspoon instant espresso powder
2 large eggs
5 3/4 ounces sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
3 1/4 ounces all-purpose flour

1. Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9 x 3-inch cheesecake pan. I have this one in several sizes, and love them, but feel free to use a springform pan if that's what you have. Line the bottom of the pan with a round of parchment paper.
2. Combine bittersweet chocolate, butter, and vegetable oil in a microwave safe bowl. Microwave on medium-low power in 30 second intervals, stirring with each interval, until chocolate is melted and mixture is smooth. Whisk in cocoa powder and instant espresso powder until thoroughly dissolved. Set aside to cool briefly.
3. In a medium sized bowl, whisk together eggs, sugar, vanilla extract, and salt. Add the chocolate mixture and whisk to combine. Finally, gently whisk in flour until thoroughly incorporated.
4. Spread batter even into the prepared pan and bake for approximately 25 minutes. Brownies should be set, but still slightly undercooked when removed from the oven. Allow to cool thoroughly, at least one hour, before proceeding.

Cheesecake

2 1/2 pounds (5-8 ounce packages) cream cheese, room temperature
10 1/2 ounces granulated sugar
1/8 teaspoon salt
2 ounces sour cream or plain Greek yogurt, room temperature
2 teaspoons lemon juice
1 tablespoon vanilla extract
6 large eggs, room temperature
2 large egg yolks, room temperature

1. Move one oven rack to the middle position and pre-heat oven to 450 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.


2. Whisk together sugar and salt. With your mixer still on low, add sugar to cream cheese in thirds, scraping down the bowl and beating for 30 second - 1 minute with each addition.


3. Add sour cream or yogurt, lemon juice, and vanilla. Beat at low speed for 1 minute. Scrape down beater blade and bowl.

4. With mixer on low, add eggs two at a time, then add egg yolks, to the cream cheese mixture. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 1 minute.
 5. Slowly pour cheesecake mixture over cooled brownies. Depending on the size of your pan, you may not be able to fit all cheesecake mixture, but you can fill the pan up nearly to the top. Allow batter to settle for a couple minutes before placing the pan in the oven. I like to gently tap or agitate the pan to encourage any air bubbles to rise to the top and escape.
 6. Place the cheesecake pan on a rimmed cookie sheet and place on the middle rack of your pre-heated oven. Bake at 450 degrees for 15 minutes, then reduce temperature to 250 degrees without opening the oven door. Continue to bake until the cake is set, but the middle still wobbles when gently shaken, approximately 1 hour. (Please note that ovens vary, and thus this step may take more or less time. I recommend that you check for doneness at 45 minutes, but do not be surprised if it takes up to 1 hour 15 minutes for your cake to set.)
7. Once the cake is set, turn off the oven and crack the door slightly. Allow the cake to cool for an hour inside the oven, then remove to a wire rack to finish cooling. Run a very thin knife around the edge of the cake when it is cool enough to handle. Once the cake has cooled to room temperature, transfer to the refrigerator and allow to chill, uncovered, for at least six hours, preferably overnight.

Chocolate Glaze
4 ounces bittersweet chocolate, chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 teaspoons vanilla extract

1. Combine chocolate and whipping cream in a microwave safe bowl. I like to use a glass Pyrex measuring cup, as it has a spout that will facilitate pouring. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Whisk in the corn syrup and vanilla extract until thoroughly incorporated.
2. Unmold the chilled cheesecake and slowly pour on the glaze, completely covering the top and slightly tilting cake to allow chocolate to drip down the sides. Allow glaze to set up, at least 15 minutes.

Whipped Ganache
3 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1 tablespoon butter, unsalted, room temperature

1. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Allow chocolate to cool slightly, and them whisk in butter until incorporated.
2. Allow mixture to thicken to piping consistency. This may take several minutes. You may wish to place the ganache in the refrigerator or freezer to speed cooling, but be sure to whisk the mixture and check consistency at least every 10 minutes.
3. Transfer thickened ganache into a piping bag fitted with either a large open or closed star tip, depending on the pattern that you desire. Pipe ganache on top of cake in desired pattern.
4. Optional: For additional decoration, place fresh berries (strawberries, raspberries, or blackberries) atop each ganache peak.

Linked to: Crazy Sweet Tuesday, Tasty Tuesdays, Trick or Treat Tuesdays, What I Whipped Up Wednesday, What I Whipped Up Wednesday; What I Whipped Up Wednesday, Fusion Friday

Tiramisu Cheesecake

I first made a version of this cheesecake a couple of years ago for a surprise birthday party held in honor of my sister-in-law. She is a long-time fan of The Cheesecake Factory's version, which is described as "a delicate Coffee-flavored Cheesecake with Italian Ladyfingers dipped in Marsala Wine, Coffee Liqueur, and Espresso, topped with a layer of light, fluffy Mascarpone Cream and topped with Chocolate Whipped Cream." At that point in my burgeoning baking career, I had only made plain cheesecakes. This seemed like the perfect opportunity to expand my cheesecake repertoire.

When my search for a copycat recipe yielded no suitable results, I set out to develop my own. I started with a base of ladyfingers soaked in Kahlua, simple enough. For the cheesecake layer, I added Kahlua and instant espresso powder to my old faithful plain New York cheesecake recipe. Once the cheesecake was baked and cooled, I topped it with a layer of mascarpone cheese whipped with Kahlua and  folded with sweetened whipped cream. For the final layer, I piped on some chocolate whipped cream and topped it off with chocolate covered espresso beans.

The resulting cheesecake received rave reviews at my sister-in-law's party. This cake was so popular, in fact, that I have been asked to make it over and over again for various functions. It is always a big hit. If you're looking for a show-stopper dessert for the coffee lovers in your life, I urge you to give this one a try.

Tiramisu Cheesecake

Base

1 package ladyfingers

1/3 cup Kahlua

1 teaspoon instant espresso powder

1. Butter the bottoms and side of an 8 x 3-inch cheesecake pan. I have this one in several sizes, and love them, but feel free to use a springform pan if that's what you have. Line the bottom of the pan with a round of parchment paper.
2. Arrange the ladyfingers so that they completely cover the bottom of the pan. You may need to break some of them in to smaller pieces to accomplish this.
3. Mix together the Kahlua and instant espresso powder until the powder is dissolved. Drizzle this mixture over the ladyfingers until they are fairly saturated, but there is no standing liquid in the bottom of the pan.

Cheesecake
2 pounds cream cheese (4 - 8 ounce packages), room temperature
1 1/4 cup granulated sugar
1/2 teaspoon salt
4 large eggs, room temperature
2 large egg yolks, room temperature
1/4 cup sour cream or Greek yogurt (not non-fat), room temperature
1/4 cup Kahlua
2 teaspoons instant espresso powder

1. Move one oven rack to the middle position and pre-heat oven to 450 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.
2. Whisk together sugar and salt. With your mixer still on low, add sugar to cream cheese in thirds, scraping down the bowl and beating for 30 second - 1 minute with each addition.
3. Add eggs two at a time, then add egg yolks, to the cream cheese mixture. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 30 seconds.
4. Gently mix together sour cream (or Greek yogurt), Kahlua, and espresso powder until espresso powder is thoroughly dissolved. Add this mixture to the cream cheese and beat at low speed until thoroughly mixed, about 1 minute.
5. Slowly pour cheesecake batter over ladyfingers. Allow batter to settle for a couple minutes before placing the pan in the oven. I like to gently tap or agitate the pan to encourage any air bubbles to rise to the top.
6. Place the cheesecake pan on a rimmed cookie sheet and place on the middle rack of your pre-heated oven. Bake at 450 degrees for 15 minutes, then reduce temperature to 250 degrees without opening the oven door. Continue to bake until the cake is set, but the middle still wobbles when gently shaken, approximately 1 hour. (Please note that ovens vary, and thus this step may take more or less time. I recommend that you check for doneness at 45 minutes, but do not be surprised if it takes up to 1 hour 15 minutes for your cake to set.)
7. Once the cake is set, turn off the oven and crack the door slightly. Allow the cake to cool for an hour inside the oven, then remove to a wire rack to finish cooling. Run a very thin knife around the edge of the cake when it is cool enough to handle. Once the cake has cooled to room temperature, transfer to the refrigerator and allow to chill, uncovered, for at least six hours, preferably overnight.

Mascarpone Cream
4 ounces mascarpone cheese, slightly softened
2 tablespoons Kahlua
4 ounces heavy cream
1 tablespoon powdered sugar

1. Beat together mascarpone cheese and Kahlua at medium speed until well mixed and slightly fluffy. Set aside.
2. Beat heavy cream on medium until foamy; add powdered sugar and beat at medium-high until stiff peaks are formed.
3. Gently fold whipped cream into mascarpone mixture, and spread over cheesecake (do not unmold yet). Place cake back in the refrigerator to chill for at least another hour.

Chocolate Whipped Cream
4 ounces heavy cream
1 tablespoon powdered sugar
2 teaspoons cocoa powder

1. Beat heavy cream on medium until foamy. Add powdered sugar and cocoa powder; beat at medium-high until stiff peaks are formed.
2. Unmold cheesecake and transfer to serving platter, if desired. Pipe whipped cream over chilled cake. Garnish with chocolate covered espresso beans.

Linked to: Sweets for a Saturday, Fusion Fridays, Ingredient Spotlight