Chocoholics Quick Fix Cheesecake Food

CHOCOHOLIC'S QUICK-FIX CHEESECAKE

Steps:

• Preheat oven to 325 F. Mix wafers and butter together. Press into bottom of springform pan. Bake for 10 minutes.
• Mix softened cream cheese, 1/4 cup of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture.
• Pour over crumb crush and freeze. Decorate with additional whipped cream, if desired.

CHOCOHOLIC'S CHEESECAKE #RSC

Steps:

• Set the oven rack in the middle position, and preheat the oven to 300º.
• Using Reynolds Wrap® Foil, line a 9-inch cake pan with a 20-inch strip of aluminum foil, then using Reynolds Parchment Paper®, cut a circular piece to fit over the aluminum foil. The aluminum foil is used as handles to lift the cheesecake from the cake pan.
• Place the almonds in a blender and process until you have almond flour.
• Place the Honey Grahams in a 1 quart zip-loc bag. Remove the air from the bag and seal it. Breakup the grahams by hand, and then using a rolling pin, roll over the bag crushing the grahams into fine crumbs. Place the cracker crumbs, almond flour and sugar in a large jar and shake to combine. Sprinkle the cracker crumbs evenly, into the bottom of the cake pan.
• Place the cream cheese in an electric stand mixer bowl. Attach the flat beater, and at speed 6 beat until fluffy. Add the cocoa and flour, and mix at speed 2 until incorporated. Add the remaining ingredients, and mix at speed 4 for 2 minutes.
• Pour the batter slowly into the cake pan. Lightly smooth and level the batter with an angled spatula.
• Using Reynolds Wrap® Foil, place a 20-inch strip of aluminum foil across a large cake pan. Boil 1-1/2 cups of water, and pour into the large cake pan. Then place the 9-inch cake pan in the larger pan. The aluminum foil is used as handles to lift the cheesecake from the hot water.
• Place the pan in the middle of the oven, and bake for 50 minutes.
• Remove the pan from the oven, and carefully remove the 9-inch cake pan from the hot water. Place the 9-inch cake pan back into the oven for 10 minutes, or until the center of the cheesecake is set.
• Cool the cheesecake on a wire rack for 1 hour, and then place in the refrigerator for 2 hours to cool before starting with the topping.
• In a Double Boiler, add approximately 1-inch of water to the lower pot. You do not want the water to touch the upper pot when it is in position. Then place the lower pot over medium heat. When the water starts to bubble, turn down the heat just a little to maintain the temperature.
• Place in the upper pot, the chocolates, milk, vanilla and butter. Place the upper pot atop the lower pot.
• Use a spoon to stir the chocolate until it is melted and creamy looking. Keep stirring until the chocolate looks like it is of a pouring consistency, adding more milk if needed.
• Pour the chocolate over the cheesecake, and use a spatula to smooth the chocolate to the outer edge.
• Sprinkle the Sea Salt evenly over the topping.
• Cool for 1 hour or more in the refrigerator.
• Remove the cheesecake from the cake pan and place on a cake stand.

CHOCOHOLIC'S NIGHTCAP

Steps:

• In a small saucepan, heat milk until simmering. While milk is heating, combine cocoa powder and sugar in a mug. Stir in hot water to form a paste. Stir in the hot milk. Add the Irish Cream, stir and serve.

CHOCOHOLIC'S CUPCAKES

Steps:

• Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper baking cases.
• Combine cocoa powder, flours and brown sugar in a bowl; make a well in the centre, add the eggs and butter and gently stir until all the ingredients are well-combined; stir in the white chocolate.
• Using half the mixture, one third fill each paper baking case, place one Lindt chocolate ball in the centre of each cake and then spoon the remaining mixture to completely cover each of the Lindt balls.
• Bake for 20 to 25 minutes or until the tops of the cakes are firm to touch. Cool for 15 minutes in the pan.
• Dust with icing sugar and serve warm or at room temperature.
• Note: You can use Lindt chocolate balls of any flavour or even a mixture of flavours. That way there will be an element of surprise when each Chocoholic's Cupcake is eaten!