setting up for sam's birthday
Sam turned 30!
We had a party this past weekend for Sam's birthday! He's no longer in his twenties which is crazy!! I mean, I don't truly think 30 is old, but just the fact that his twenties have come to an end...it makes me think about my twenties coming to an end and I sort of freak out! Sam handled it really well - he's always been an old soul though, so I think it felt natural, haha.
Anyway, I was trying to decide what to do for Sam's cake. Since 30 is kind of a big one! I normally go to NYP to pick up one of their gigantic cakes that they sell for $50 and they're usually never out of frozen ones in the back but this time around, they were sold out of their chocolate cake that Sam loves....NOOOO! Story of my life.
So I decide, welp, I don't want to buy an HEB cake because meh, they aren't that pretty, and I guess I'm going to wing it and hope that I can pull off a homemade cake the night before. So I go on Pinterest and find this cheesecake recipe:
For the Crust:
- 24 Oreo cookies-finely crushed
- 1/4 cup unsalted butter-melted
For Cheesecake Filling:
- 2 lbs. cream cheese- room temperature
- 1 1/3 cups powdered sugar
- 3 Tablespoon cocoa powder
- 4 eggs- room temperature
- 10 ounces bittersweet chocolate-choppedFor Chocolate Topping:
- 3/4 cup heavy cream
- 6 oz. bittersweet chocolate-finely chopped
- 1 Tablespoon granulated sugar
- Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
- Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
- Melt 10 ounces bittersweet chocolate and set aside to cool.
- Mix cream cheese and sugar until smooth, mix in cocoa powder
- Add the eggs one at a time, mixing on low speed and do not overbeat it.
- Add melted chocolate and mix on low speed to combine.
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
- Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
- Cool and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
- This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
- Garnish with chocolate curls (optional).
how it turned out
The cheesecake turned out really great! It was delicious and it was a great cheesecake factory type consistency! Super dense and very rich! I'm not joking when I say to you that the day after the party Sam had to leave town for work and I ate four slices in two days. But it's so rich I still feel sick from it! But it was just too good not to eat, you know (I really should have sent you home with some mom, but I forgot about it until I woke up from napping on Sunday). Anyway, definitely recommend the recipe, it's good stuff!