THE MOST DECADENT CHEESECAKE EVER

facebook share image   twitter share image   pinterest share image   E-Mail share image



The Most Decadent Cheesecake Ever image

White chocolate frosting, New York style cheesecake (low fat) over chocolate fudge & shortbread crust ... yam!!!

Provided by ryeaxl

Categories     Cheesecake

Time 3h

Yield 1 cake, 16 serving(s)

Number Of Ingredients 20

1 egg
45 g butter
40 g sugar
120 g flour
1 egg
100 g butter
150 g sugar
55 g dark chocolate
80 g dark chocolate, chopped
25 g flour
2 eggs
300 g yogurt cheese
200 g cottage cheese
2 tablespoons cornstarch
150 g sugar (divided 50g+100g)
1/2 teaspoon lemon rind
1 teaspoon vanilla
100 white chocolate
40 g whipping cream
1 teaspoon vanilla

Steps:

  • Have all your ingredients at a cool room temperature.
  • Get a couple quarts of water boiling on the stove.
  • Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
  • Have a clean 10x14x2-inch (give or take) roasting pan ready.
  • Preheat oven to 400F=205°C.
  • Grease 10 inch spring form pan.
  • 1oz.= 28 grams.
  • Game Plan-.
  • Prepare crust, while it bakes make fudge layer.
  • While fudge bakes make filling.
  • While cake cools make frosting.
  • # Crust-------.
  • Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
  • Spread to the edges of the pan.
  • Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
  • Reduce heat to 325F=160C.
  • # Fudge ----.
  • Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
  • Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  • Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
  • Bake at 325F for 15 minutes, Remove from oven;
  • # Filling -----.
  • Separate eggs.
  • With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
  • Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
  • Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
  • Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
  • Turn oven off, but leave cake in for another hour.
  • It may appear a little jiggly in the center and will have a golden appearance around the edges.
  • # Glaze-----.
  • Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
  • Spread top of each cooled cheesecake with Chocolate Glaze;.
  • Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
  • The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.

Nutrition Facts : Calories 275.8, Fat 15.3, SaturatedFat 9.2, Cholesterol 77.8, Sodium 130.2, Carbohydrate 32.6, Fiber 1.9, Sugar 21.6, Protein 5.7

There are no comments yet!