Milk Chocolate Cheesecake

Ahh, cheesecake. One of those desserts I never cared for, and now I have made it multiple times with multiple recipes, and even turned it into ice cream. Did you enjoy cheesecake as a kid? The first time I ever liked it in the slightest was with another dessert I never liked much, carrot cake. At a wedding I attended, they had a combination carrot cake/cheesecake as their dessert and somehow the two together made me like each more. That was dipping my toe in, I suppose.

Today I bring a chocolate cheesecake. Supposedly, according to America’s Test Kitchen, you don’t want to use a dark chocolate with this recipe because milk chocolate helps you still taste the tangy cheesecake flavor. I haven’t tested it myself, but I will say that I enjoyed this cheesecake. Creamy and chocolatey but it left you thinking of “chocolate cheesecake” versus just chocolate or just cheesecake. So, maybe I agree?

Hop on board the cheesecake train with me?

Directions for Milk Chocolate Cheesecake

Slightly adapted from America’s Test Kitchen

  • 16 Oreo cookies, broken into thirds/quarters
  • 1 Tablespoon granulated sugar, plus 1/2 cup
  • 2 Tablespoons butter, melted
  • 8 ounces chopped milk chocolate (divided)
  • 1/3 cup heavy cream
  • 2 Tablespoons cocoa powder (I used Dutch processed, but it doesn’t really matter here)
  • 1/4 teaspoon kosher salt
  • 1.5 pounds cream cheese, softened
  • 4 eggs, room temperature
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F and have an oven rack in the middle position. Grease a 9-inch springform pan (I only greased the bottom since my sides are silicone).

In a food processor, grind together the cookies and Tablespoon of sugar until finely ground. Add the butter and pulse until combined.

Press into the bottom of the springform pan to form an even layer. Bake until set, about 10 minutes. Let it cool completely on a wire rack. (I did this all ahead, then did the cheesecake part a little later.)

Set the oven temperature to 250 degrees F. Take 6 ounces of the chopped chocolate and all of the heavy cream in a medium heat-proof bowl, and melt together in the microwave. Use 50% power in 30-45 second increments, stirring in-between, until melted and smooth. Let it cool for 10 minutes.

Meanwhile, in your stand mixer bowl, whisk together the cocoa powder, salt, and remaining 1/2 cup of sugar.

Add the cream cheese to the stand mixer bowl, and, using the paddle attachment, beat on medium speed until creamy and smooth (3-4 minutes). Scrape down the bowl as needed. Reduce the speed to medium-low, add the melted chocolate, and again beat until combined. Add the eggs, one at a time, beating each until incorporated. Add the vanilla and stir it in by hand, making sure everything is combined.

Pour into the springform pan, and smooth the top with a spatula.

Tap the pan gently on the counter to release any air bubbles. Cover the top tightly with foil (don’t touch the top of the cheesecake), and place the pan on a rimmed baking sheet. Bake for 1 hour, then remove the foil and bake for another 30-45 minutes. You want the edges set, and the center to be a little jiggly when shaken. If desired, check the temperature in the center and it should register 150 degrees F. Let it cool completely on a wire rack, then cover it with plastic wrap and refrigerate at least 8 hours (up to 4 days).

To serve, microwave the remaining 2 ounces of chocolate until melted, stirring occasionally. Let it cool for 5 minutes before drizzling on the top. You can put it into a ziplock bag and cut off the corner, use a pastry bag, or use a fork to drizzle.

Let the cheesecake sit at room temperature for 30 minutes before serving. (Or eat it from the freezer if you are like my husband.)

Directions for Milk Chocolate Cheesecake (without pictures)

Slightly adapted from America’s Test Kitchen

  • 16 Oreo cookies, broken into thirds/quarters
  • 1 Tablespoon granulated sugar, plus 1/2 cup
  • 2 Tablespoons butter, melted
  • 8 ounces chopped milk chocolate (divided)
  • 1/3 cup heavy cream
  • 2 Tablespoons cocoa powder (I used Dutch processed, but it doesn’t really matter here)
  • 1/4 teaspoon kosher salt
  • 1.5 pounds cream cheese, softened
  • 4 eggs, room temperature
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F and have an oven rack in the middle position. Grease a 9-inch springform pan (I only greased the bottom since my sides are silicone).

In a food processor, grind together the cookies and Tablespoon of sugar until finely ground. Add the butter and pulse until combined. Press into the bottom of the springform pan to form an even layer. Bake until set, about 10 minutes. Let it cool completely on a wire rack. (I did this all ahead, then did the cheesecake part a little later.)

Set the oven temperature to 250 degrees F. Take 6 ounces of the chopped chocolate and all of the heavy cream in a medium heat-proof bowl, and melt together in the microwave. Use 50% power in 30-45 second increments, stirring in-between, until melted and smooth. Let it cool for 10 minutes.

Meanwhile, in your stand mixer bowl, whisk together the cocoa powder, salt, and remaining 1/2 cup of sugar. Add the cream cheese to the stand mixer bowl, and, using the paddle attachment, beat on medium speed until creamy and smooth (3-4 minutes). Scrape down the bowl as needed. Reduce the speed to medium-low, add the melted chocolate, and again beat until combined. Add the eggs, one at a time, beating each until incorporated. Add the vanilla and stir it in by hand, making sure everything is combined.

Pour into the springform pan, and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Cover the top tightly with foil (don’t touch the top of the cheesecake), and place the pan on a rimmed baking sheet. Bake for 1 hour, then remove the foil and bake for another 30-45 minutes. You want the edges set, and the center to be a little jiggly when shaken. If desired, check the temperature in the center and it should register 150 degrees F. Let it cool completely on a wire rack, then cover it with plastic wrap and refrigerate at least 8 hours (up to 4 days).

To serve, microwave the remaining 2 ounces of chocolate until melted, stirring occasionally. Let it cool for 5 minutes before drizzling on the top. You can put it into a ziplock bag and cut off the corner, use a pastry bag, or use a fork to drizzle. Let the cheesecake sit at room temperature for 30 minutes before serving. (Or eat it from the freezer if you are like my husband.)

Emergency Chocolate Cake

This is not a new favorite cake. I have to be honest. It was good, but not great. And let’s look at the title. Doesn’t that kind of title make you think you can bake this cake quickly? The baking part goes fairly quickly but it requires such a long cool-down period. The ingredients list is also a bit fancier than the Amelia Bedelia cake the Fudgelet and I made before. If I was going to choose, I would make the Amelia Bedelia one again before this one because that one tasted better and was even easier to make.

Continue reading

Celebration Rainbow Cake

Rainbows mean happiness in my book. They are pretty, represent the sun coming out, and can even have emotional meanings (look up rainbow babies if interested, but I will note that this was not my motivation, in case you were curious). Mostly, I am just excited to see them because they are beautiful and exciting. You never know when the next one will happen.

So, I feel it is appropriate to share this cake today on a week when I have happy news to share (on Thursday). We are just finishing a Maryland trip where we had plans to see lots of family, friends, the ocean (the Fudgelet’s first visit to see it and my uncle), crabs, hot weather (we don’t get much of that here), and the like. I am writing this in advance but know I will feel both happy to be returning home and a bit sad to be leaving everyone behind for a long time. We’re hoping to have some visitors this fall/winter with plans already in the works.

Continue reading

Tartine’s Chocolate Soufflé Cake

Five ingredients in this cake. That’s all. There are a bunch of eggs, but you use all parts, so you aren’t left with random yolks or whites leftover. And, this has no flour if you have people who can’t handle it. To me, no flour just means more chocolate flavor. And there is also a lot of chocolate. So, this isn’t the cheapest cake with all of the chocolate and eggs, but it will feed many and make the many happy.

Continue reading

Cinnamon Roll Bundt Cake

I don’t often make bundt cakes, even though I own a regular bundt pan and a mini bundt pan tray. Part of it is I am still looking for my perfect bundt cake recipe. They are denser than regular cakes, and I understand why, but I am still hoping to come around to them a bit more. Do you have a favorite recipe? This recipe was good…it is definitely sweet with a LOT of frosting to go around. I actually had extra frosting that we saved just in case…but then ended up tossing it. Next time I would maybe make a little less frosting just because the cake didn’t need as much. It is a moist cake, and I like the cinnamon swirl in it. I could even see making more of the cinnamon layer and doing a second layer of it.

My frosting didn’t come out as nicely as Bridget’s did, but the mini ones look nice. I would say maybe I needed more sugar to thicken the frosting, but it was as sweet as I could handle it as is.

Continue reading

Vanilla Cake with Blueberries, Chocolate Ganache Frosting, and Spooky Marshmallow Spiderwebs

Woohoo! I’m back to recipes with long titles. Well, I’ve already done some of those post-baby, and this one really wasn’t hard to do. The cake recipe was straightforward to make, even with a little Fudgelet hanging around snacking on the blueberries.

img_5083 img_5055

Continue reading

Amelia Bedelia’s Sheet Cake

The Fudgelet and I go to storytime at the library weekly. It’s really well-run with the perfect mix of stories, songs, nursery rhymes, and talking. Each week, we go and return books, then if there is time look at books first, but usually we do storytime then books after. He likes to “help me” check out and then we go home for lunch. At lunch we usually read through all of the books while he eats, and then we read them throughout the week. Some books are clear winners right off the bat. It’s also fun to see what new interests he picks up from the books. Recently, dinosaurs have been a hit. He really wanted an Amelia Bedelia book, but I never liked them much. They also seemed a bit long and old for him, but he had grabbed one where Amelia bakes cakes.

img_5007

Continue reading