Dark and Colorful but Luscious

"I started eating my yogurt, and then, my tongue was so used to the sugar in the cheesecake, that when I took a bite of the yogurt it was sour! IT WAS SOUR!!" 
-Myself

This one goes out to all my chocolate lovers! Rich chocolategurshaunganache mixed throughout succulent cream cheese batter with strewn M&M candies all around. Yummers.

Belgian Chocolate Cheesecake

with M&Ms

I don't have a fancy shmancy tart pan like that, so I just had to use my regular one.

Dilemma 1: Extras!

My book tips that how to get the best ingredients. "Ordering ingredients in quantities large enough that the suppliers were willing to customize to ensure consistency on all fronts … store-bought ingredients will vary" (Schulman 68). Although I didn’t order 50 lbs. of cream cheese, I did buy a container of whipping cream that was a bit bigger than I needed. This made the quality more consistent. In addition to having a better cheesecake, I also had extra whipping cream! I mixed it up and made creamy yum, a perfect accessory to my cheesecake!

 Dilemma 2: No sagging!

It is recommended to let the cheesecake to cool in the fridge overnight to completely set before attempting to remove it from the pan (Schulman 154). For my apple creation (my previous cheesecake) I slid it out of the pan before it had cooled completely. The cake was still warm and very soft. Without the support of the sides, gravity smooshed the cake down, making it also overhang from the crusty bottom. This made a mushroom effect and the sides weren't completely straight. On this cheesecake, I was sure to let it cool overnight before loosening the pan, like the book says to. The result was a beautifully shaped cheesecake.

See how the soft part of the cake protrudes over the crust?

This is what patience gets you! Always remember this children.

Overall:
This was one of my favorite cheesecakes. It was rich, chocolaty, crunchy, smooth, and cute.

Pros:

• I was delightfully surprised at how aesthetic this cheesecake looked.
• Cooked correctly I think.
• Colorful.
• Crust tasted fine!!!
• I had leftover whipping cream from the batter, so I whipped up some whip cream!

Cons:

• There was only a finite supply of it.

Smirking because of how DELICIOUS it tastes.

Question:

Out of the following cheesecake flavors, which sounds the best to you and why?

• Plain
• Eggnog & Candy Cane
• Chocolate Chip
• Apple Pecan Oat Streusel
• Belgian Chocolate and M&Ms

Adios! This was such a fun adventure!

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Schulman, Maureen, Tara Lane, Diana Moles, and Jolene Worthington. The Eli's Cheesecake Cookbook. N.p.: Eli's Cheesecake, 2015. Print.

Posted by Kierra Long