Our last SMS recipe for 2009 was chosen by Shandy of Pastry Heaven.
I rather make a cheesecake than eat it. Odd, right? I hope not. I think cheesecakes are an acquired taste. My brother loves cheesecake, but he's not too fond of chocolate! So what in the world do I do in this situation? Go for it? Take a pass? I missed last Sunday's recipe and I almost bowed out of this one but I went for it and I made the chocolate espresso cheesecake... but into minis.
I've made quite a few cheesecakes in my time but I never made a chocolate one because my family prefers a plain one. Melissa's cheesecake was interesting one: you've got a chocolate crust covered with a layer of melted chocolate. Then you have cream cheese, add in some more melted chocolate, then add in some cream made with instant espresso AND more chocolate. How can you go wrong?
Melissa's recipe yields one 8-inch cheesecake. I made three minis — approx. 4.75-inches each. My bake times varied: 300° for 40 minutes, then 30 minutes at 250°. Then I turned off the oven and left them in for another 45 minutes.
Thanks, Shandy for a luscious recipe! This was great. I didnt go for the blackberry glaze cause I thought this was enough work for a cheesecake. Melissa Murphy says in her cookbook, this is a very rich dessert -- it's SO TRUE!
The SMS Bakers are taking a break for the rest of 2009... but I will remake a few of the recipes I missed, so come back next Sunday for a make-up recipes.
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