springform pan

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

New York-Style Cheesecake

graham cracker crumbs, from 12 whole crackers

unsalted butter, melted

sugar

salt

oz (four 8-oz blocks) cream cheese,

all-purpose flour

vanilla extract

lemon lemon

eggs

sour cream

Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil

Berry sauce, for serving (optional)

Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.

Reduce the oven temperature to 325°F. Set a kettle of water to boil.

Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.

Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of  the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with <a href="https://www.onceuponachef.com/recipes/berry-sauce.html" target="_blank" rel="noopener">berry sauce</a>, if you like.

Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.

Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

Adapted from Melissa Weller, this chocolate chip ricotta cake has a rich flavor and an impossibly moist texture. 

Chocolate Chip Ricotta Cake

all-purpose flour (preferably King Arthur)

baking powder

1-1/2 sticks (12 tablespoons) unsalted butter, softened

whole milk ricotta cheese

chocolate chips

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9- or 10-inch springform pan (see note) with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray again.

In a medium bowl, whisk the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as necessary. Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition. Beat in the vanilla (don't worry if the batter looks curdled). Add the ricotta cheese and mix on medium-low speed until incorporated. Scrape down the sides of the bowl and add the dry ingredients in one addition. Mix on low speed until just combined. Remove the bowl from the mixer. Using a rubber spatula, fold the chocolate chips into the batter until they are evenly dispersed, making sure to scrape the very bottom of the bowl. (You'll notice that the ricotta cheese gives the batter a slightly grainy texture.)

Transfer the batter to the prepared pan, and use an offset spatula to smooth and level out the top. Bake the cake for 50 to 55 minutes, until completely set and golden brown on top. Place the pan on a cooling rack for 15 minutes. Run a thin knife around the edges of the pan to loosen the cake, if necessary, then remove the ring of the springform pan. Let the cake cool completely on the rack before cutting.

Note: If you don't have a springform pan, a 9-inch square pan works well (a 9-inch round pan, however, is too small). If you'd like to be able to remove the cake from the square pan, you can line the pan with a parchment <a href="https://www.reynoldsbrands.com/tips/how-make-parchment-sling">sling</a>.

Make-Ahead/Freezer-Friendly Instructions: The cake can be made 1 day ahead of time and stored in a cake dome at room temperature. It can also be frozen for up to 3 months; after the cake is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

The Best Red Velvet Cake recipe you will ever make! A family favorite!

Red Velvet Cake

vegetable oil

buttermilk

Tablespoon vinegar

vanilla

cocoa powder

baking soda

all purpose flour

red food coloring

Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.

Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.

Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds &#8211; 1 minute, scraping the sides of the bowl as necessary.

Divide the batter equally into the 3 prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.

https://content.jwplatform.com/videos/lxQHnkhi.mp4

With cream cheese, ricotta cheese and a ground almond crust, the cake is a hybrid between an American & Italian-style cheesecake.

Ricotta Cheesecake with Fresh Raspberries

almonds

all purpose flour, spooned into measuring cup and leveled-off

kosher salt

unsalted butter,

cream cheese,

32-ounce tub (about 4 cups) whole milk ricotta

amaretto (rum

cornstarch

orange orange

raspberry

Confectioners' sugar,

Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess.

To make the crust: place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly. Dump the mixture into the prepared pan and, using your fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes (or the refrigerator for 15-20 minutes) to chill; then bake for 10-15 minutes, until the crust is lightly golden. Let cool on a wire rack.

Meanwhile, make the filling: Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until soft and creamy, about 1 minute. Add the ricotta and process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, processing for 5-10 seconds between each addition. Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined (do not overmix).  

Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for about 50 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid (it will continue to cook as it cools). Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack. It will sink a bit  -- that's okay. Once cool, If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.


For the topping: After the cake has chilled, spread the raspberry jam evenly over the top of the cheesecake, leaving a 3/4-inch border around the edge of the cake (essentially, the jam goes on the sunken part of the cake). Place the raspberries evenly over top. Using a fine sieve, dust the top of the cake with Confectioners' sugar. Cover and refrigerate until ready to serve.  

For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. The cake keeps well for several days.

Freezer-Friendly Instructions: The cheesecake may also be frozen without the topping for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it. Prepare the topping prior to serving the cheesecake.

Basque cheesecake boasts a deep golden hue and caramelized flavor, and is really quite easy to make. Here&#x27;s our step-by-step guide.

How to Make a "Burnt" Basque Cheesecake

full-fat cream cheese

Cooking spray

heavy cream

Bring the cream cheese to room temperature. Cut 2 pounds cream cheese into large cubes. Place in a large bowl if using an electric hand mixer or in the bowl of a stand mixer and let sit at room temperature at least 1 hour. 

Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9-inch springform pan or 9-inch (3-inch high) round cake pan with cooking spray. Line the pan with 2 overlapping sheets of parchment paper, and don’t worry if there are some wrinkles and creases in the paper.

Beat the cream cheese and sugar together. Add 1 3/4 cups granulated sugar to the cream cheese and beat on medium speed until smooth, about 3 minutes. Add 1/4 teaspoon kosher and beat to combine. 

Beat in the eggs and cream. With the mixer on low speed, beat in 5 large eggs one at a time, mixing until each one is incorporated before adding the next. Slowly pour in 2 cups heavy cream and mix until smooth. 

Sift in the flour and gently fold it in. Use a fine-mesh strainer to sift 1/4 cup all-purpose flour onto the batter. Fold it in with a large spatula.

Bake the cheesecake for 50 minutes to 1 hour. Pour the batter into the prepared pan. Bake until browned and almost burned-looking on top, with a jiggly center, 50 minutes to 1 hour. The cake will puff, crack, and fall as it bakes.

Cool the cheesecake for 1 hour. Remove the cheesecake from the oven and let cool completely on a wire rack, about 1 hour. 

Serve the cheesecake at room temperature. To serve, remove the cake from the pan, or remove the outer ring of the springform pan. Peel away the parchment paper and slice the cheesecake.  

This decadent cheesecake recipe will knock your socks off. It's silky, rich and creamy. I've been told many many times that this is the best cheesecake in the world. And amazingly enough, the original recipe came to me by happenstance. 

Amy's Cheesecake

brown sugar

butter, melted

lime

lb cream cheese

eggs,

In a medium bowl, combine Biscoff cookies (crumbs), melted butter, brown sugar and lime zest.

Press crumb mixture into a 10 inch springform pan. (See notes about size). Use a glass to press the crumbs down. Allow the crumbs to come up the sides. Place pan in freezer for about 10 minutes or until ready to use.

In a mixing bowl, or stand mixer ( I use my Nutrimill Artiste mixer), add softened cream cheese, sugar, corn starch, vanilla and salt. Beat until smooth.

Add eggs one at a time and beat again until smooth. Be sure and scrape the sides of the bowl very well, you don&#8217;t want lumps.

Carefully pour cheesecake batter into the springform pan.  Bake for about 30-35 minutes -just until top looks set. Do not overbake. It will be jiggly.

While cheesecake is baking, make the topping.

Remove from oven and carefully drop the topping by spoonfuls around the edge. If you drop it in the middle, it will sink to the bottom.  Do the sides then carefully spread the topping to the middle with the spatula.

Allow to cool on a rack for about 30 minutes, then put the entire pan into the refrigerator overnight. DO NOT REMOVE SIDES.  If you feel you need to cover it, lightly place a piece of foil on top but don&#8217;t tuck the edges in, otherwise condensation will form.  

The next day, remove the sides, cut and serve. I love to serve this cheesecake with my lime curd.

Hands down,  this cheesecake is the very best!!!  Five stars isn't enough.

Absolutely delightful - and I’m not a huge cheesecake person! Just the right amount of smoothness, rich taste and perfect crust. You’ve perfected this recipe Amy! Nom nom!

Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

Late Summer Plum Cake

cinnamon

nutmeg

cardamom

milk (low fat is fine)

plums,

Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)

In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. 


In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)

Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.

Bake for 60 to 70 minutes, until golden on top and set in the center.

When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.

Note: This cake keeps well, loosely covered at room temperature, for several days.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast -- and no one will miss the pumpkin pie.

Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce 

gingersnaps (or 1-1/2 cups finely ground gingersnap crumbs)

pumpkin (such as Libby's)

ginger

cloves

heavy cream, cold

(three 8-ounce packages) cream cheese, room temperature

eggs, room temperature

corn syrup

water

lemon juice

heavy cream,

unsalted butter

Preheat the oven to 325°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and  press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.

Set a kettle of water to boil (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.

With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).

Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, 1-1/2 to 1-3/4 hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours.  Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)

In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.

Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.

Note: You'll need a large food processor -- preferably with a 14-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.

Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy and elegant alternative to pumpkin pie.

Pumpkin Pecan Streusel Torte

pecans

pure pumpkin,

(12 fl-oz) can evaporated milk

black pepper

oats

Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.

Make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground. Transfer the crust mixture to the prepared pan. Using your hands or the bottom of a dry measuring cup, pat into an even layer. Place the pan on a baking sheet for easy handling and set aside.

Make the Filling: In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until smooth. Pour the filling over the crust in the pan. Bake for about 30 minutes, or until the filling is set around the edges but still wobbly in the center.

Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the butter pieces and, using your fingers, rub the butter into the other ingredients until the mixture is evenly moistened and clumpy. Stir in the pecans and refrigerate until ready to use.

Once the torte has baked for 30 minutes, remove it from the oven. Sprinkle the topping evenly over the partially baked filling (don't worry that the filling is still a bit liquid; the topping will not sink). Bake for 25 to 30 minutes more, until the filling is set and the topping is golden brown. Let the torte cool completely on a rack, about 4 hours. To serve, run a thin-bladed knife around the edge of the pan to loosen the torte from the sides, then remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired. 

This torte is best made on the day of serving. Store leftovers, loosely covered with foil, in the refrigerator. Allow to come to room temperature before serving.

The New York Times Plum Torte is easily one of their most famous recipes of all time. It's incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up beautiful in season summer plums. The cake is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea. 

The New York Times Famous Plum Torte (Video!)

(1 stick) unsalted butter, softened

6-12 plums, depending size,

lemon

Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.

Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.

Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

I usually make two, eat one and freeze the other.....with excellent results.

Went together really easy! I used both red and purple plums.   I remember this from my childhood and it tastes as wonderful as I remember

I made this last week, and it was delicious!  My husband doesn’t particularly like sweets, but he gobbled it up.  I now have plans to make this with different fruits.  We shall see.  It was very easy, but tastes like you are a pastry chef. Definitely my new favorite.

DELISH!
Substituted fresh peaches and blueberries!
Eat warm...YUM!
Thank you for a "keeper"!

i used 1/2 garbanzo flour and it is perfect (for the person wondering about almond flour/ gluten) and italian plums- so good!

So easy and delicious!  A make again for sure!!!

https://www.youtube.com/watch?v=1CUD3cPoAhU

Nicole Gaffney aka Coley teaches you how to make The New York Times Famous Plum Torte!

This recipe, first published in the New York Times in 1982 has become a classic. Summer's best plums nestle into a simple batter, that after baking, becomes something other worldly. If you haven't tried it, now is the time!

For the full recipe, including detailed instructions, head over to http://coleycooks.com.

Music by Kevin MacLeod http://incompetech.com

The New York Times Famous Plum Torte

Peach Kuchen is a delectable German peach cake made with either fresh or canned peaches. Simple custard cream and cake batter is baked together creating moist and delicious cake

Peach Kuchen (German Peach Cake)

tsp baking powder

tsp salt

mace (or nutmeg)

butter

milk

(850 grams) peach

tsp flour

tsp vanilla extract

Preheat the oven to 400˚F. Grease a 9-inch springform pan and set aside.

Combine flour, sugar, baking powder, salt, mace in a mixing bowl and stir well with a whisk. Add the cold butter pieces and incorporate to blend with the flour until it becomes fine crumbs.

In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture. Mix with a fork just until it becomes wet.

Spread the batter on the bottom of the prepared pan. Arrange the peach slices on top.  Bake in the preheated oven for 15 minutes.

To make the custard cream, combine 1/4 cups of cream with flour in a medium mixing bowl, and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla, and salt; whisk well to mix.

Take the cake out of oven, and pour the cream mixture on top. Put the cake back in the oven, and immediately reduce the heat to 350˚F. Continue to bake the cake for 35-40 minutes.

When the cake top is puffed, the edges are deep golden and starting to separate from the pan, the cake is done. Cool the cake in the pan for 15 minutes, then remove it from the pan and let it cool completely on a cooling rack.

This is a creamy, easy chocolate cheesecake recipe that is perfect for chocolate lovers!

Chocolate Cheesecake

chocolate sandwich cookies (like Oreos), finely crushed

semi-sweet chocolate, melted

cream cheese

semi sweet chocolate, chopped

In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.

Bake the crust for 8 minutes. Set aside while you make the cheesecake.

Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.

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