.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.
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TO MAKE:
Yield: 49 squares
CRUST:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
FILLING:
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
COATING:
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.