The last time we reviewed something cheese related, we disgusted the masses (ourselves included). We were so offended by “that thing” that this will be the last time we ever link back to that post.
To make everything better, Nicky suggested we review a cheesecake. The question of going with store bought or homemade was moot. I know Nicky’s cooking/baking skills, and hell yeah, it was going to be homemade.
Dinner was meatloaf, which was awesome on its own, but with the promise of cheesecake, we all pretty much inhaled the main course in one breath. Finally. It was time for…
…The Killer Chocolate Cappuccino Cheesecake:
Doesn’t it make you want to forgo the knives and just grab a fistful of creamy chocolate cheese and just cram it in your mouth like a freaking glutton? I came close, but Nicky was the one with the knife.
I should mention that Nicky used allrecipes.com for the template. Of all the recipe websites, allrecipes.com is my favorite. Mostly I love their search-by-ingredient feature. which was always super helpful when I never had anything in my fridge but needed a recipe in a pinch. Like, say I only had mustard, tomatoes, and cucumbers, allrecipes.com could put something together for me. Which is exactly how I came up with Cucumatotard(tm).
Right, so the template. I say that Nicky used allrecipes.com for the template because she can’t follow instructions. More like she won’t, and not just because she’s creative, but because she has a problem with authority. It’s a pride thing. I’ll let her tell you in her own words how she concocted this masterpiece of cheese heaven. If you’d like, you can compare with the original recipe.
Ok, so because I can’t really follow instructions (ha! She admits it! ed.), I don’t measure everything. I shook the cinnamon shaker 4 times, which is probably more than 1/4 teaspoon. I like cinnamon. Also, I don’t have the patience to melt the chocolate over boiling water, so I nuked it. You need to put in the warning that if they nuke it, NOT to nuke it with the cream, because it will seize. Basically, nuke the chocolate until smooth then pour it and the cream, separately, into the mix. I used more than 2 tsps coffee in 1/4 cup hot water, more like 3, ’cause I like mocha. I also used 1/3 cup liqueur ’cause I’m a lush. I thought the flavoured whipping cream would be better with chocolate, ’cause everything is, so I added chocolate syrup. I don’t know how much, at least 2 squirts. There’s also no fucking way I was painting leaves with chocolate, so I dipped some strawberries in chocolate instead.
I think that’s it. Oh no way, there is one more thing. The recipe doesn’t mention putting the cake form into a shallow pan of water, then into the oven. I’ve made enough cheesecakes to know that this is a way to avoid huge cracks from forming in the cheesecake while it cooks. I didn’t do it this time, because I thought the cooking method (leaving the door ajar) might make a difference, but it didn’t. There was a huge crack right in the middle, but I hid it with the whip cream. -N.
Wow. I didn’t even notice that huge crack, good job Nicky! I do wonder now if people will find WWFC when they search for huge cracks and whipped cream. Oh, the internet…
One last thing. Me and the boys had two pieces each while I think Nicky had one. I considered a third piece but it was insanely filling. This is one deceiving cake. It slices almost like a thick mousse, and it seems almost as light, until it gently expands in your belly, filling up the empty spaces. It was sweet too, but not overpowering, and it had just enough cheesy goodness to satisfy. The cappuccino/chocolate combo was fragrant, yet not in your face. It was a cheesecake in perfect balance. The strawberries were the ideal topping. The boys felt it all went down perfectly with a glass of cold milk.
They also thought that the partially eaten cake made a pretty good Pac-Man: