Recipe

For the Crust

3 cups chocolate sandwich cookies, crushed

1 stick butter, melted

In a spring form pan mix together the chocolate cookies and butter with a fork. Press into the bottom of the pan and set aside. Preheat the oven to 350 degrees.

For the Cake

1 lb. dark chocolate, separated

4 (8oz. blocks) cream cheese

3/4 cups organic sugar

4 whole eggs

2 egg yolks

2 tablespoons flour

1 teaspoon vanilla

1 teaspoon instant coffee (to enhance chocolate flavor, but can be optional)

In a small saucepan melt 8 oz. of dark chocolate. In an electric mixer fitted with a paddle attachment mix together the cream cheese until smooth. Add the sugar and mix. Add the whole eggs and yolks and mix until smooth. Add the flour, vanilla and coffee if using. Blend well and pour into spring form pan over chocolate crust. Bake for 45 minutes. Turn off oven, but leave cake inside with door cracked to finish cooking until completely cooled. Transfer to serving platter.

Ganache Glaze

Melt the remaining 8 oz. of chocolate with 1/2 cup heavy cream until smooth on very low heat. Pour over cheesecake and top with raspberries. Chill for at least 4 hours or overnight.

These are addictively delicious! It’s also the reason why I don’t make them often! You can make any shape for any holiday, but I think they make perfect Valentines treats! The reverse creaming method for this recipe prevents air bubbles in the cookie when baking, giving it a nice flat surface to ice. Makes 3 dozen

Recipe

2 1/2 cups all-purpose flour

3/4 cup organic sugar

1/4 teaspoon sea salt

16 tablespoons softened butter, cut into 1/2-inch pieces

2 tablespoons cream cheese softened

2 tablespoons vanilla extract

In an electric mixer fitted with a paddle attachment mix together the flour, sugar and salt. Add the butter while the mixer is going, one tablespoon at a time. Then add the cream cheese the same way. Add the vanilla and mix until just combined and forms a cohesive ball. Separate the dough into two pieces. Wrap in plastic and chill for 30 minutes. Preheat oven to 375 degrees. Roll dough out onto a well floured surface around 1/8-inch in thickness. I’ve also made them thicker and they work well by adding another minute to the timer. Cut out desired shapes and handle as little as possible. Place cut out cookies on a greased cookie sheet and chill for another 10 minutes before baking for 10 minutes. Let cool on a wire rack and ice with glaze.

Glaze

4 cups powdered sugar

6 tablespoons whole milk (almond milk works too)

2 tablespoons cream cheese, softened

1-2 teaspoons almond extract

Mix all ingredients together and separate into bowls if you are using multiple colors. Ice as desired and enjoy!

Month: February 2016

Chocolate Cheesecake with Ganache and Raspberries

Recipe

Perfect Shortbread Sugar Cookies

Recipe