Thursday, July 30, 2009
National Cheesecake Day: July 30
Today is National Cheesecake Day. I've always loved cheesecake, and they're relatively easy to make if you have the right 'tools'. YumSugar tells you what you'll need and how to do it. Great tips.
Two styles of cheesecake: New York Style or Philadelphia? I'm from Philadelphia, and for some reason I've always preferred New York style. Guess I didn't know the differences when I lived there. New York style cheesecake is heavy and rich and features cream cheese, heavy cream, and other fattening ingredients. Philadelphia style is generally considered to be creamier and lighter than New York style cheesecake, but also has lots of fattening ingredients. So if you're thinking of celebrating today, you're warned that it's not on anyone's diet.
No time to cook? Junior's sends its famous New York cheesecakes in a 'stay-fresh container'.
Being that this is a chocolate blog, I have a recipe for Chocolate Chip Cheesecake that you'll love. It's from Diana Rattray at About.com.
Here's a delicious easy chocolate chip cheesecake with a chocolate wafer cookie crumb crust.
1 1/4 cups chocolate wafer cookie crumbs
1/3 cup melted butter
24 ounces cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla extract
1 1/3 cups miniature semisweet chocolate chips, divided
1/2 cup whipping cream
Combine chocolate cookie crumbs and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan. Bake at 350° for 5 minutes.
Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla and 2/3 cup chocolate chips. Pour mixture into crust. Bake at 350° for 40 minutes; turn oven off and leave oven door ajar.
Leave cheesecake in the oven for 30 minutes. Remove from oven and let cool a on a wire rack. Cover cheesecake, refrigerate, and chill 8 hours.
If you want for topping: Melt remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Chill thoroughly.
Want a variation? Make an oreo cookie pie crust.