My Courtship with Cheesecake

Do any of you remember that quaint little cheesecake place on Granville near Broadway?

When I was a student, my friends and I would frequent Cheesecake Etc. twice/month at least.  We couldn’t get enough – the coffee was good, too, and the ambience was intimate.  It was a great little mom n pop hangout after a night at the movies, a play, a place to have intelligent conversation with a like-mind, or a place to have coffee during study break.  OK, it was a great place for a date – nice jazz music, dim lights or was it candlelight?  Small tables and super cozy.

I have to say that cheesecake was an acquired taste.  The first time I tried it was at a fancy restaurant, and it was New York style – very dense ….. I did not like it.  The cheesecake at Cheesecake Etc. was light and fluffy, and they had a version of New York style – it took me a while to come around to it and eventually, I did give it a try.  I liked it, not loved, just liked.  I still only just like it – a couple bites, and I am done.  I believe it’s the sour cream topping that I had to get used to.

At Christmas time, I remember receiving in the mail “Recipes Only” (which started coming around after “Homemakers”) and within those magazines came inserts from Philadelphia Cream Cheese.  Do you remember these?  Wow, the photos of all their creations.  Irresistible!  I wanted bragging rights – that I could make a wicked (baked) cheesecake.  I have made Pumpkin, Cranberry, Chocolate, Pina Colada …. to name a few.

I am writing about cheesecake because I just finished making one!  I have a lot of patience, ok, some of you may not agree with me, but I have been told I DO!  I was teaching my daughter how to make one.

I am having some good friends over for dinner tomorrow.  We are having Filet Mignon with Blue Cheese (served with some red wine); Scalloped Potatoes; two sides of vegetables; salad; two different appies; and to finish the evening nicely, coffee and/or Persecco with Chocolate Kahlua Cheesecake.  My daughter is making a Choco-Cherry Log as well.

OK, I am going to share the recipe with you all.  This recipe is courtesy of a company cookbook fundraiser.  That’s all the info I have.

Chocolate Kahlua Cheesecake

Crust:

2 c. chocolate wafer crumbs (I used Oreo cookies, disposing of the filling)
2 T. sugar (I did not use any)
1/4 c. butter, melted

Mix together all ingredients and press into a 9″ springform pan.  Bake at 350F for 5 minutes.  Allow to cool.

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Before

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After

Filling:
1-1/2 lb. cream cheese, softened
3/4 c. sugar
3 eggs
1/4 c. Kahlua
1/8 c. very strong coffee (I used espresso)
5 oz. semi-sweet chocolate, melted (I used 72% dark chocolate)

Beat cream cheese and sugar together until well-blended.  Beat in eggs, one at a time, until mixture is light and fluffy.  Add Kahlua, coffee and melted chocolate – beat until smooth.  Pour into prepared crust and bake at 350F for 35-45 minutes or until firm to touch.

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Before

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After

Topping:
1 c. sour cream
2 T. sugar
1 t. Kahlua

While cake is baking, mix together topping ingredients.  When cake is done, remove from oven and spoon on topping.  Bake an additional 5-10 minutes.  Remove from oven and garnish with shaved chocolate (if desired).  Let stand until fully cooled.  Refrigerate eight hours or leave in refrigerator (covered) overnight.

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Before

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After

I am going to serve this with freshly whipped whipping cream.  I will add a little sugar and vanilla or Kahlua, whip it up, and place a dollop on a slice set upon a white square dish.  Raspberry coulis comes to mind, may have to run out to get some raspberries, and garnish with mint sprigs.

This recipe serves 8-10

What is your favourite cheesecake, and how do you like it served?

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This entry was posted by Lillian on Sunday, November 10th, 2013 at 5:46 am and is filed under Baking, Courting Cheesecake, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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