Two Delectable Cheesecakes

Sam Choy
By Sam Choy
Wednesday - May 05, 2010
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Here’s a sweet idea for Mother’s Day: Say cheese!

This week we happily welcome Amy Brookes of Cake Envy to the show, who prepares the following delectable cheesecake recipes.

DEATH BY CHOCOLATE CHEESECAKE

For Crust:

* 12 Oreo cookies, crushed into fine crumbs


 

For Filling:

* 1 1/2 pounds cream cheese, softened
* 1 cup sugar
* 4 eggs
* 1 cup sour cream
* 6 ounces melted semi-sweet chocolate
* 1/2 cup mini chocolate chips

For Topping:

* 1 cup whipping cream (divided)
* 4 ounces semi-sweet chocolate
* 4 ounces white chocolate

Preheat oven to 325 degrees.

Press cookie crumbs into the bottom of a lightly greased cheesecake pan and place in the freezer.

In a large mixer, blend cream cheese and sugar on medium speed until smooth. Add eggs, one at a time. Blend in the sour cream. Scrape the sides of the bowl and add the melted chocolate. Mix just until blended. Fold in mini chocolate chips.

Pour over frozen crust and bake for 90 minutes or until the center is set.

Let cool to room temperature and then refrigerate overnight (or at least four hours).

When ready to serve, heat 1/2 cup of the whipping cream to a simmer in a small saucepan. Remove from heat and add the semi-sweet chocolate. Stir until all of the chocolate has melted into the cream. Let cool slightly and pour over cheesecake. Return cheesecake to fridge. In a separate saucepan, add remaining cream and repeat with the white chocolate.

Drizzle white chocolate in swirls over entire cheesecake.

MOJITO CHEESECAKE

For Crust:

* 1 1/2 cups vanilla wafer cookie crumbs
* 1/4 cup unsalted butter, melted


For Filling:

* 2 pounds cream cheese, softened
* 1 1/2 cups sugar
* 4 eggs
* 1/4 cup Bacardi

Limon rum

* juice of 1 lime
* 1 teaspoon lime zest
* 1 teaspoon chopped fresh mint

Preheat oven to 350 degrees.

Combine cookie crumbs and butter. Press into the bottom of lightly greased cheesecake pan and place in the freezer.

In a large mixer, blend cream cheese and sugar on medium speed until smooth. Add eggs, one at a time. Scrape the sides of the bowl and add lime juice and rum. Mix just until blended. Fold in lime zest and mint.

Pour over frozen crust and bake for 45-55 minutes or until the center is set and top is light brown.

Let cool to room temperature and then refrigerate overnight (or at least four hours).

Garnish with lime slices and mint leaves.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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