Transfer to a piping bag with a decorative tip. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft.Top chilled cheesecake with cherry pie filling, mounding cherries toward center. Decoration: Release sides of springform pan.Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.The center will still jiggle while edges will be set. Bake for 50-60 minutes or until center is almost set.Pour cheesecake batter over crust and spread evenly. Mix in melted chocolate until combined.Add eggs, one at a time, mixing on low speed after each addition until just mixed.In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.Prepare cheesecake: In a medium microwave-safe bowl, combine milk and chocolate and heat in microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth.Set aside to cool while making cheesecake. Bake crust for five minutes until set.Press into bottom of a 9-inch springform pan. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together.
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