Friday, November 5, 2010


.cheesecake.  My husband works for Quad Graphics, a printing company.  They print a whole slew of magazines.  One of the perks of him working there is the fact that he randomly brings home magazines.  This month I have received a handful of cooking ones.  The Cheesecakes & More edition from Taste of Home is hands down my favorite magazine he has brought home so far.  It is amazing to look through, AMAZING!!! I mean every single cheesecake looks so good, so good.
Because I had all these new recipes, and because they all look delicious, I decided to make a cheesecake.  I have never made one before and I was not exactly sure how hard or easy it would be to make.  After making one, I think I might be a bit addicted.  It was easier then I thought and I will definitely be making more in the future. 
I followed the recipe for Chocolate-Covered Cheesecake Squares.  Which is basically an original cheesecake cut up and covered in chocolate.  The recipe is simple enough and I am sure that variations of this scrumptious dessert will be made in the future. 
I thought that the hardest part of this recipe was cutting the cheesecake into 49 little squares.  At first I didn't exactly know how I was going to do that to a frozen cheesecake.  And I thought it would all fall apart.  Thankfully it did not.
I modified the recipe slightly.  For the crust I did not add the chopped pecans because I forgot to buy them.  I also did not cover each piece completely with chocolate.  I did not have enough patience to sit and dip each square in the chocolate & nether did Miss. L who was helping me. 
Instead, I lined up each square on the waxed paper and I poured the chocolate over them. This made the final step much faster. And I am pretty sure they taste the same, they just look a little funky with chocolate streaks. Thank you Esther Neustaeter from Alberta!  I will be making these again for sure.  .cheesecake.

*note: I did not take a picture of the final product.
Yield: 49 squares
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted

2 packages (8 oz) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly eaten
1/2 teaspoon vanilla extract

24 ounces semisweet chocolate
3 tablespoons shortening

1.Line a 9 inch square baking pan with foil and grease the foil.  In a small bowl combine the graham cracker crumbs, pecans and butter.  Press into prepared pan; set aside.

2. In a large bowl, beat the cream cheese, sugar and sour cream until smooth.  Add eggs; beat on low speed just until combined.  Stir in vanilla.  Pour over crust.

3. Bake at 325 degrees for 35-40 minutes or until center is almost set.  Cool on a wire rack.  Refrigerate until chilled.  Freeze overnight.

4. In a microwave, melt the chocolate and the shortening; stir until smooth.  Cool slightly. *I melted mine on the stove, as I have had horrible past experiences melting chocolate in the microwave.

5. Using foil, lift cheesecake out of pan.  Gently peel off foil; cut into 49 squares.  Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.

6. Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off.  Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each.  (Reheat chocolate if needed to finish dipping.)  Let stand for 20 minutes or until set.  Store in an airtight container in the refrigerator or freezer.

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