Chocolate Cheesecake

Chocolate Cheesecake

You only live once, so do it.

That’s the only thing the author of the original recipe has to say before launching into the ingredient list. And what more do you need?

Forget everything you’ve heard about making cheesecake. Put your fears aside, you are a champion, and you can make cheesecake. Sure, it may look hard and people will tell you you can’t do it, but you CAN and you WILL do amazing things with this recipe!
Chocolate Cheesecake

Be a winner:

1 1/2 cups chocolate graham cracker crumbs

1/2 cup butter, melted

2 cups plus 3 tablespoons sugar

1 1/2 pounds soft cream cheese, room temp

3 eggs, room temp

1/2 pound semisweet chocolate

3 tablespoons heavy cream

2 cups sour cream

1/4 cup Cannonborough Bev. Co. Ginger Beer

3/4 teaspoon cinnamon

3/4 teaspoon vanilla extract

1 cup confectioners’ sugar

Preheat oven to 350°F.

Mix graham crackers and melted butter with 3 tablespoons sugar. Work them together with your fingers until they are well blended. Press the mixture evenly onto the bottom of a 10-inch springform cake pan.

Beat the cream cheese with an electric mixer until fluffy, then gradually beat in the remaining 2 cups of sugar and the eggs. Continue beating until the mixture is perfectly smooth.

In a small saucepan melt the chocolate with the heavy cream, beat this in with the cream cheese mixture and 1 cup of sour cream. Add the ginger beer, cinnamon, and vanilla extract and beat a few minutes more.

Pour the cream cheese mixture into the prepared pan and bake for 55 minutes to an hour. The sides will most likely rise higher than the center so don’t panic! If you want an even top carefully remove the sides of the pan once the cake is cool and with a sharp knife slice the uneven bits right off!

Beat together the remaining 1 cup of sour cream and the confectioners’ sugar and pour over top of cake. At this point you can decorate the cake with fresh fruit and/or flowers! We decided to overachieve and pile on some chocolate covered strawberries! Chill the cake before serving, at least 1 1/2 hours, and enjoy!! Chocolate Cheesecake

Stay sweet!

XO

Charleston Spice Co.

Apple Pie Cheesecake

This guy is my granddad, and he had a birthday this week:

Apple pie cheesecake

And boy, was it a great day! We had a tasty lunch at Five Loaves in Summerville then headed to Coastal Coffee to grab coffee to go with our homemade apple pie cheesecake.

Apple pie cheesecake

The food, the service, the ambiance were all fabulous, really, 5 stars all around in both places. And because it was so great I could pause to appreciate the company I was with, and that really is priceless.

Apple pie cheesecake

Without further ado, here’s a classic fall cheesecake to make and share with the people who matter most to you:

Crust

2 cups crushed cinnamon graham crackers

6 tablespoons unsalted butter, melted

Filling

3 eight ounce packages cream cheese

1 1/3 cups sugar

3 eggs, room temp

1/4 cup apple cider

1 tablespoon Poudre Douce

2 teaspoons vanilla extract

Topping

2 cups sour cream

3 tablespoons sugar

1 teaspoons vanilla extract

Glaze

1 cup apple cider

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 tablespoon butter

1 cup Craisins

For crust:  Preheat oven to 350 F.

Butter 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of buttered pan. Bake 5 minutes. Cool.

For filling: Keep oven at 350 F.

Using mixer beat cream cheese until soft, gradually blend in sugar. Beat in eggs one at a time. Mix in cider, poudre douce, and vanilla. Pour into crust. Bake until slightly puffed, about 40 mins.

For topping: Oven should still be at 350 F.

Blend all ingredients in a small bowl. Spread on top of the cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.

For glaze:

Combine cider and yolk in heavy saucepan. Stir in sugar, cornstarch, poudre douce, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and Craisins and stir until butter melts. Cool glaze for 20 minutes.

Spread glaze on cake. Cool completely. Refrigerate until well chilled, this cake is best made a day or two in advance!

Grad your friends and family and serve cold with a fresh pot of coffee and good conversation.

Apple pie cheesecake

XO

Charleston Spice Co.

Lavender Lemon Cheesecake

Mothers Day cheesecake 2015

This is how my dad said “thanks” to his mom this year. Pretty nice lookin’, huh? It’s pretty tasty too.

Forget cards and gifts and wine and hugs! Show up to a party with this thing and you’ll be the life of the party, people might start bowing when you walk into the room. This cheesecake is darn delicious and your friends and family will definitely keep you around in the hopes that you’ll make it again.

Here’s what ya need:

Crust

2 cups chocolate graham crackers

6 tablespoons butter, melted

Filling

4 8oz cream cheese packages, room temp

1 1/3 cups lavender flower sugar

3 eggs, room temp

1/4 cup fresh lemon juice

2 tablespoons grated lemon peel

2 teaspoons vanilla extract

Topping

2 cups Greek yogurt

3 tablespoons Vanilla Bean Sugar

1 teaspoon vanilla extract

Glaze

3/4 cup water

1/3 cup fresh lemon juice

1 egg yolk

1/2 cup sugar

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter

1 tablespoon grated lemon peel

For crust: Preheat oven to 350 F. Butter 9 inch cheesecake pan. Mix crumbs and butter and press into bottom of pan. Bake 5 minutes and cool.

For filling: Preheat oven to 350 F. In electric mixer, beat cream cheese until soft. Slowly blend in sugar. Beat in eggs one at a time. Add lemon juice, peel, and vanilla extract. Pour mixture onto crust and bake until slightly puffed, about 40 minutes. Keep oven temp at 350 F.

For topping: Blend all ingredients and spread on top of cake. Bake for 15 minutes, topping will look runny but take it out and let cool for 30 minutes.

For glaze: Combine water, lemon juice, and yolk in heavy small saucepan. Stir in sugar, cornstarch, and salt. Bring to a boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes. Spread on cake and let cool completely.

Refrigerate until well chilled before serving. (Will be fine in the refrigerator up to 3 days after making!!)

Enjoy!!

Charleston Spice Co.

Mothers Day cheesecake 2015

Blueberry lavender lemonade cheesecake

Blueberry Lavender Lemonade Cheesecake

 

Here is the cheesecake we had for father’s day this year. It has a graham cracker crust with lemon filling and a lovely blueberry lavender topping!

Blueberry Lavender Lemonade Cheesecake

It was so good we thought we should share the love so here’s how to make it:

Crust

2 cups crushed graham crackers

6 tablespoons unsalted butter

Filling

3 8-ounces packages of cream cheese, room temperature

1 1/3 cups vanilla sugar

3 eggs, room temperature

1/4 cup fresh lemon juice

2 tablespoons grated lemon peel

Topping

4 cups blueberries

1 cup lavender sugar

1/4 cup lemon juice

1/4 cup cornstarch

For crust: Preheat oven to 350 F. Butter a 9 inch springform pan. Blend crumbs and melted butter in a bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 min and let cool.

For filling: Keep the oven at 350 F. Beat cream cheese until soft. Gradually blend in vanilla sugar. Beat in eggs, one at a time. Mix in lemon juice and lemon peel. Pour into crust. Bake until slightly puffed, about 50 min. Cool.

For topping: Combine blueberries, lavender sugar, and lemon juice in a saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 2 Tablespoons H2O in a bowl, stir well. Add cornstarch mixture to blueberry mixture, cook, stirring constantly until thickened. Remove from heat and let cool then add to the top of your cooled cake!

Blueberry Lavender Lemonade Cheesecake