Last night I was a Ninja.
What better to accompany a Ninja than a German Chocolate Cheesecake?
Unfortunately, this ninja failed to take a picture of the whole cheesecake.... and all of it's glory. In fact, that is what remains of the entire thing. I'm lucky to have this.... scratch that. It's being eaten by a family member as I type.
In addition to the cheesecake, I baked some carrot cake cookies, slapped some cream cheese frosting on the bottom and sandwiched another against it.
They were the first to go.
Anyhow, the cheesecake was fairly simple. I never put my cheesecakes in a water bath, however, every cheesecake I have ever baked has had a crack in them. So... lesson to this story... always put your cheesecakes in a water bath if you want them sans crack.
I need to post this recipe for all the world to see, for all the world to bake, for all the world.... to eat.
German Chocolate Cheesecake
recipe adapted from Food Editorials
Crust:
1 1/2 cups chocolate sandwich cookies (crushed)
5 tbsp butter (melted)
Preheat oven to 350. Mix crushed cookies with melted butter in a bowl. Spray the bottom of a 9 in. spring-form pan with Pam (or something like it) and press cookie mixture into the bottom. Bake for 10 minutes. Cool on wire rack.
Cheesecake:
24oz cream cheese
1/2 cup sugar
1/4 cup flour
1 - 4oz package of German Baking Chocolate (melted)
2 tsp vanilla
3 eggs
1. With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar and the flour in large bowl, until well blended. Add chocolate and 2 tsp. of the vanilla; mix well.
2. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight to allow the cake to completely cool and set up.
2. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight to allow the cake to completely cool and set up.
Pecan-Coconut Topping:
1/3 cup canned evaporated milk
1/2 cup sugar
1/4 cup butter or margarine
1/4 cup butter or margarine
1 tsp vanilla
1 egg
3/4 cup coconut flakes
3/4 cup pecans, chopped (toasted)
3/4 cup coconut flakes
3/4 cup pecans, chopped (toasted)
Combine milk, sugar, butter, egg and vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Remember to store any leftover cheesecake in refrigerator.
It says spread the filling on right before you're going to serve but I put the topping on about 6 hours before serving and just kept it sealed and in the fridge. This way, everything was set in and.. and stuff.
I also melted some chocolate chips and whizzed (word?) it over the top and put it in the fridge to get hard. Twas......perfect.
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