October 1, 2012

Chocolate Cheese Cake


This is the Cake-Baking month for me. I have 4 birthdays from my family. And on each birthday I presented self-made cakes to them as a gift from me. On my Father-In-Law's birthday I prepared Chocolate Cheese Cake. Cheese Cake is one of the most demanded and a must do dish in my kitchen. The lil one almost every day demands to make Cheese Cake. She enjoys Cheese cake more than any other cakes. The gooey pungent taste of the cream cheese melts in mouth and gives a divine feeling. But buying Cream Cheese in India is very pricey when Philadelphia cream cheese is the only option. You have to pay 575 rupees for each bar. But if Britannia cream cheese is available in the market it is within your budget as each tab costs 150 rupees. As a matter of disdain most of the time our Kolkata hyper link markets are running out of stock of Britannia cream cheese. Therefore for family’s taste sake you often have to lose your purse to indulge in this exorbitant dish by buying the Philadelphia one. So whenever I see Britannia Cream Cheese in the stores I buy them in bulk to store for my usage.

 Usually I always prepared white cheese cake with chocolate ganach layer and make the crust  with merry biscuits. This time I made chocolate cheese cake with ganach layer and the crust with oreo biscuits. And I found my daughter and my husband along with my in-laws loved this one much. At the same time I tried the "Latte Art" too. So the recipe goes this way-


Chocolate Cheese Cake
(Measurements according to 7” round baking pan size) 

Ingredients:-
For the Cake:-
Cream Cheese -8oz /1 packet  at room temperature (Philadelphia / Britannia)
      Egg - 2
     Powdered Sugar - 1/2 cup
 Chocolate (cut in to small pieces)  - 1/2 cup (Bakers/Harshly/Morde{available in India})

For the crust-
Oreo Biscuit - 1 packet (127.4g) (Optional -Merry Biscuit)
Butter - 1 /4 cup

For the Ganach-
 Cream - 1 pack (I used Amul's small tetra pack one. Please keep aside  3-4 tb spn for the Latte Art )
Chocolate - 1 and 1/2 cup


 Method:-
The Crust:-
Take a Ziploc bag pour the biscuits and crush them with a rolling pin till dust. Melt the butter and mix it with it nicely. Then take the baking pan. If you are using a Springform pan then just put a butter paper on base according to its size. But if you are using a normal cake pan then cover the whole inner vacant area with an aluminum foil and then grease it nicely with butter. Put the mixture in the pan and then dab it with a spoon evenly to cover the bottom nicely. Put it in the oven and bake it for 5 mnts on 170 Degree C. Take it out and put it aside.

The Cake:
   Pre-heat the oven in 170 degree C. Beat the cream cheese until soft. Add sugar and mix all together nicely. Add egg one by one and beat till all the ingredients and nicely get mixed and turned in to a creamy texture. Melt the chocolate. You can melt it in the Micro wave. It takes 15-20 secs. But pls keep on checking in every 5 secs so that the chocolate should get over heated. Cool it little bit. Then pour in the cream cheese mixture slowly and at same time keep on beating.  Pour the mixture in the already made crust and bake for 20-30 mnts or till a tooth pick pricked in the cake comes out clean. Take it out and leave it to cool down.

Chocolate ganache:-

Heat a pan and pour the cream. When the cream will become warm add the chocolate. Keep on stirring on a low heat until the chocolate melts and mixes in the cream nicely. Let the sauce make semi thick and then pour it on the cheese cake as a top layer.


The Latte Art:
It is quite easy.  Pour small small drops with the left over cream on all over the cake. Take a toothpick. With a very soft touch just keep on moving each cream drop with a forward and backward move to bring it an impression of a flower. You will see the chocolate colour and the white colour are slowly blending together and forming beautiful designs. For best reference view Youtube.com.

 Refrigerate the Cake over night to set. If you are baking the cake in a normal cake pan, then in a very slow process pull the aluminium foil out. Release the cake from the foil. Then serve and enjoy.