I know it isn't Friday, but here is this week's cake. This is the first cheesecake I've featured on the blog, and it will likely be the last as it is not the sort of thing one makes often. Obviously, it will be a better cake if you make your own graham crackers. As I make a batch every Monday (kids go through a lot of graham crackers) it wasn't any extra work. I also made use of frozen raspberries and melted currant jelly for the topping. I'll warn you, it is very rich and dense-like fudge. It was a bit much for me though I did manage to eat about three bites. The boys on the other hand would have kept eating, had I let them.
For The Graham Crackers:
½ cup all purpose flour
1 ¾ cups whole-wheat flour
½ cup sugar
1-teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 stick butter cut into 1-inch pieces (keep cold)
2 tablespoons molasses
2 tablespoons honey
1-teaspoon vanilla
¼ cup cold water
Place the water in the freezer to chill as you work.
Combine the dry ingredients in a food processor. Add the butter and let process until you have fine crumbs (about 1 minute). Add the water, honey, molasses, and vanilla. Process until it all comes together in a ball-about 2 minutes. Remove and roll out between sheets of waxed paper to ¼ inch thickness (or do as I do and use flexible plastic cutting boards-they are the perfect size and eliminate the need to transfer to another sheet for chilling as the whole thing may be placed in the fridge). You should have enough for two baking sheets full. Transfer to sheets and chill at least 4 hours.
Preheat oven to 350 degrees. Line baking sheets with parchment or silicone pads if you have them. Cut chilled dough into squares and prick with a fork. With a thin spatula remove them from the pan and transfer them to the lined cookie sheet. Bake ten minutes and then check every minute thereafter until they are browned at the edges. You don't want them under baked, but burnt isn't any good either. Cool on racks-they will crisp as they cool. Store in a tightly sealed plastic bag.
For the Cheesecake
10 Graham crackers, crushed (use the food processor for this-it works great)
1/3 cup butter, melted
1 lb. Cream cheese, softened
½ cup sugar
1-teaspoon vanilla
2 eggs
10 ounces (yes, you read that right) semi-sweet chocolate, melted
Raspberries and currant jelly for topping
Brush the inside of an 8-inch springform pan with melted butter. Set in the freezer. Combine the cracker crumbs with the remaining melted butter and press into the chilled pan. Let sit in the fridge at least an hour until set.
Preheat oven to 350 degrees F. Beat softened cream cheese until smooth (about 3 minutes). Add sugar and vanilla and beat until smooth. Add eggs one at a time. Stir in melted chocolate. Pour into pan and bake 45 minute-60 minutes or until sides are set and centre is still soft. Turn off heat and let sit in oven until oven is cool. Then chill well (at least 4 hours) before removing from pan and topping.
For The Graham Crackers:
½ cup all purpose flour
1 ¾ cups whole-wheat flour
½ cup sugar
1-teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 stick butter cut into 1-inch pieces (keep cold)
2 tablespoons molasses
2 tablespoons honey
1-teaspoon vanilla
¼ cup cold water
Place the water in the freezer to chill as you work.
Combine the dry ingredients in a food processor. Add the butter and let process until you have fine crumbs (about 1 minute). Add the water, honey, molasses, and vanilla. Process until it all comes together in a ball-about 2 minutes. Remove and roll out between sheets of waxed paper to ¼ inch thickness (or do as I do and use flexible plastic cutting boards-they are the perfect size and eliminate the need to transfer to another sheet for chilling as the whole thing may be placed in the fridge). You should have enough for two baking sheets full. Transfer to sheets and chill at least 4 hours.
Preheat oven to 350 degrees. Line baking sheets with parchment or silicone pads if you have them. Cut chilled dough into squares and prick with a fork. With a thin spatula remove them from the pan and transfer them to the lined cookie sheet. Bake ten minutes and then check every minute thereafter until they are browned at the edges. You don't want them under baked, but burnt isn't any good either. Cool on racks-they will crisp as they cool. Store in a tightly sealed plastic bag.
For the Cheesecake
10 Graham crackers, crushed (use the food processor for this-it works great)
1/3 cup butter, melted
1 lb. Cream cheese, softened
½ cup sugar
1-teaspoon vanilla
2 eggs
10 ounces (yes, you read that right) semi-sweet chocolate, melted
Raspberries and currant jelly for topping
Brush the inside of an 8-inch springform pan with melted butter. Set in the freezer. Combine the cracker crumbs with the remaining melted butter and press into the chilled pan. Let sit in the fridge at least an hour until set.
Preheat oven to 350 degrees F. Beat softened cream cheese until smooth (about 3 minutes). Add sugar and vanilla and beat until smooth. Add eggs one at a time. Stir in melted chocolate. Pour into pan and bake 45 minute-60 minutes or until sides are set and centre is still soft. Turn off heat and let sit in oven until oven is cool. Then chill well (at least 4 hours) before removing from pan and topping.
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