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Chocolate cheesecake w/ pralines and butterscotch pictorial

 
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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Mar 05 2007    Post subject: Chocolate cheesecake w/ pralines and butterscotch pictorial Reply with quote

Well, another Sunday without any BBQ so I though I would redo this recipe, this time with some pix so ya can see what I do at the various stages of preperation. I had an email from a forum member who tried to make a cheesecake and it didnt turn out so well for him. I hope these photos help any one wanting to try this recipe.

I like to whip the cream cheese until it is very soft and smooth. At this point I add the sugar and again beat until it is incorporated.



I tried a different way of melting the chocolate, I used the microwave this time with excellent results. I used some dark belgian chocolate for this cake.


I like to add half the chocolate at a time and beat it into the cream cheese before adding the second half. Oh man that chocolate looks good and it tasted even better.. Wink




Time to add the eggs to the batter, I add one at a time and beat incorporate them well before adding the next one.



I like to add a Tbsp of flour to the batter as I feel/think this helps the batter to set up properly and add some body to the cake.



I am now adding a Tbsp of some european cocoa powder for some extra flavour.



This cake does not have a graham cracker bottom so I like to butter and flour the spring form pan before adding the batter as this helps the cake to not stick. Notice the consistancy of the batter, nice and thick but yet very smooth.



The batter has been smoothed and evened out and is ready for the oven.



I add a pan of boiling water to the oven to provide enough moisture to prevent the cake from cracking. This also helps to even out the temps in the oven so the cake cooks evenly.



I cooked this cake for 1 hour and 10 minutes, checking it every 30 minutes or so. I also turned it once so it browned evenly. Just look at that height, too bad it does not stay up there...



When the cake is ready I turn off the heat and crack the oven door open and leave the cake this way for at least half an hour before I remove it from the oven. As you can see the cake falls a great deal from its former volume. I allow the cake to cool for 2 hours on the counter before I place it in the fridge to chill.



I took a short cut this time and used store bought pralines as I was inspired but not very motivated today. I place the pralines in a plastic bag and give em a few thumps till they are nicely broken.



I used a cup and a half pralines to attain this coverage on the cheesecake.



I used just over 1 cup of store bought butterscotch to top the cheesecake. I reserved some of the pralines with which I used to rim the cake so it looks all fancy.



I hope this pictorial helps you to make a better cheesecake. Nothing like a great dessert to show your family and friends just how much you care.

Serves 2 to 10.
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skybob
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PostPosted: Mar 05 2007    Post subject: Reply with quote

Damn Roxy, I can just feel my arteries clogging up. That's an outstanding looking cheesecake. I haven't done many of them before and never without a shell, how'd it hold up, can you take it out of the form without it just slumping all over??
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roxy
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PostPosted: Mar 05 2007    Post subject: Reply with quote

Bob, I think you get the idea..


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Last edited by roxy on Mar 06 2007; edited 2 times in total
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allsmokenofire
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Joined: 26 Apr 2005
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PostPosted: Mar 05 2007    Post subject: Reply with quote

That looks mighty good!

I'd be tempted to add the pralines and the butterscotch directly to the batter, grab a big ol' spoon and get to eatin' before that thing ever got near the oven. Wink
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Mike
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Last edited by allsmokenofire on Mar 05 2007; edited 1 time in total
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roxy
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Location: Wasaga beach, Ontario

PostPosted: Mar 05 2007    Post subject: Reply with quote

You might have an idea the Mike. The batter was darn good. I think I might have me a wee sliver as a midnight snack... Wink
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MRS BBQMAN
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Joined: 12 Feb 2007
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PostPosted: Mar 07 2007    Post subject: Reply with quote

OMG Roxy That looks awesome. Do you have a good recipe for naner puddin'? It may be something that I want to put on the menu... Thanks Wink
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roxy
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Joined: 29 May 2005
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Location: Wasaga beach, Ontario

PostPosted: Mar 07 2007    Post subject: Reply with quote

No I do not have a recipe for that one. Not to big on Banangies myself.

Glad you liked the pix, it sure does taste better than it looks.. Wink
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allsmokenofire
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PostPosted: Mar 07 2007    Post subject: Reply with quote

roxy wrote:
Glad you liked the pix, it sure does taste better than it looks.. Wink


I, for one, find that hard to believe. I could eat that off the monitor. Wink
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aminata
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PostPosted: Mar 27 2008    Post subject: Reply with quote

Am with you Mick. The pix look just so great that its painful looking at them and not being able to taste it right now..

allsmokenofire wrote:
roxy wrote:
Glad you liked the pix, it sure does taste better than it looks.. Wink


I, for one, find that hard to believe. I could eat that off the monitor. Wink

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sr106
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PostPosted: Mar 28 2008    Post subject: Reply with quote

i love to eat chocolates...
nice, looks awesome...
thanks for sharing...
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sr106
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PostPosted: Mar 28 2008    Post subject: Reply with quote

i love to eat chocolates...
nice, looks awesome...
thanks for sharing...
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roxy
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PostPosted: Apr 02 2008    Post subject: Reply with quote

allsmokenofire wrote:
roxy wrote:
Glad you liked the pix, it sure does taste better than it looks.. Wink


I, for one, find that hard to believe. I could eat that off the monitor. Wink


I am sure you got to try some last fall Mike.. So does it taste better than it looks..??
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Damar12
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PostPosted: Apr 04 2008    Post subject: Reply with quote

Banana Cream Pudding

14 oz. can eagle brand milk
8 oz cream cheese, softened
2 1/2 to 3 cups milk
1 large box instant vanilla pudding and pie filling (5.1 oz)
8 oz. cool whip
1 box vanilla wafers
3 or 4 bananas

In large bowl whip cream cheese and Eagle Brand milk until smooth. Add milk and pudding. Stir or beat. Chill 5 minutes. Add cool whip and beat.

In bowl of your choice, 2 1/2 quart. Layer of Cookies, layer of Bananas, and layer of Pudding, repeat ending with last layer of Cookies.

Note: May use instant banana cream pudding and pie filling instead of vanilla pudding. May also use 2 cups whipping cream, whipped, in place of cool whip.
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BigOrson
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Joined: 02 Dec 2006
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PostPosted: Apr 04 2008    Post subject: Reply with quote

Roxy, it looks really good. I really prefer a crust underneath it, though. For a cheesecake like that, I'd use some pecan meal (nuts that have been very finely chopped), a little sugar and a bit of butter to bind it together. Unlike a graham crust, it doesn't need to be pre-baked. Pour the mixture in the pan and use a Manhattan glass to tamp it down on the bottom and the sides. Then add your batter and bake normally.

Man, that recipe makes my blood sugar spike just looking at it.
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roxy
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PostPosted: Apr 04 2008    Post subject: Reply with quote

BigOrson wrote:
Roxy, it looks really good. I really prefer a crust underneath it, though. For a cheesecake like that, I'd use some pecan meal (nuts that have been very finely chopped), a little sugar and a bit of butter to bind it together. Unlike a graham crust, it doesn't need to be pre-baked. Pour the mixture in the pan and use a Manhattan glass to tamp it down on the bottom and the sides. Then add your batter and bake normally.

Man, that recipe makes my blood sugar spike just looking at it.


I made this cheesecake for my dessert entry at the Jack last fall and I added a crust of Oreo crumbs and pecan meal and it turned out very good.

Funny how great minds think alike eh.. Cool
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Bunqui
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PostPosted: May 23 2009    Post subject: Reply with quote

Serves 2-10 huh? I would think it would serve only 1 if I was there.

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roxy
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PostPosted: Oct 30 2021    Post subject: Reply with quote

Just looking back, it hard for me to remember that guy.😒😥 I did have a pallet.

Don't cook, eat, drink nor think about food like I did back then. I guess maybe I am one of the few lucky ones.
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wyrman
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PostPosted: Nov 02 2021    Post subject: Reply with quote

roxy wrote:
Just looking back, it hard for me to remember that guy.😒😥 I did have a pallet.

Don't cook, eat, drink nor think about food like I did back then. I guess maybe I am one of the few lucky ones.


That's too bad Roxy. I have several of your recipes printed and in my files. They're some of the best ones I have.
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