German Chocolate Cheesecake

As I've mentioned before on my blog - I love making different kinds of cheesecakes - the possibilities are almost endless. This cheesecake was for my mom - she loves German Chocolate Cake. As I was looking through my cheesecake book 125 Best Cheesecake Recipes by: George Geary, I came across the German Chocolate Cheesecake and thought it was a great idea to combine two amazing desserts - and the combination of coconut, chocolate, and pecans is a big winner in my opinion :) It turned out very good, but beware: it's very rich!

Ingredients:

Crust -

• 1 1/4 cups chocolate sandwich cookie crumbs
• 1/4 cup pecans, coarsely ground
• 3 tbsp unsalted butter, melted

Filling -

• 1 cup packed brown sugar
• 2 tbsp unsalted butter, softened
• 2 egg yolks, stirred
• 1 1/2 cups flaked coconut
• 3/4 cup pecan halves
• 3 packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla
• 6 oz bittersweet chocolate, melted and cooled

1. Preheat oven to 350 degrees F. You will need a 9-inch cheesecake/springform pan with 3-inch sides (ungreased). For the crust, in a medium bowl, combine cookie crumbs, pecans, and butter. Press into bottom of cheesecake pan and freeze.

2. For the filling, in a medium saucepan on medium-high heat, melt brown sugar and butter for 3 minutes. Remove from heat. 

3. Slowly drizzle stirred egg yolks into mixture. Return to medium heat and stir for about 3 minutes. 

4. Add coconut and pecan halves. Cool for about 20 minutes in the refrigerator.

5. In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition.

6. Stir in vanilla and melted chocolate. Fold half of the coconut mixture into batter. Set remainder aside for decorating.

7. Pour batter over frozen crust. Bake in preheated oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it. 

8. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. Spread remaining coconut mixture on top of cake. (I used a marbled vanilla + chocolate butter cream topping)

Note: You can prepare the coconut mixture up to 3 days prior to use. Stir well before using. You can also substitute toasted almonds for pecans.)

Chocolate Truffle Cheesecake

One of my favorite things to bake is cheesecake. Since I did not have a chance to make anything new lately, I finally decided to try a new cheesecake from one of my favorite baking books 125 Best Cheesecake Recipes by George Geary. I will begin by saying that the cappuccino cheesecake has always been a family favorite, and one of the reasons why I couldn't make any new cheesecakes for the longest time is because I'd either be making that or an Oreo Cheesecake (second favorite). WELL...let's just say that after making this cheesecake, I don't think I'll be making either cappuccino OR Oreo for a long time because this became the all-time favorite. It's sinfully delicious and just perfect for chocolate lovers. The pieces of truffle inside are like hidden treasures waiting to be devoured and melt in your mouth. You can decorate the top with pieces of truffle/chocolate shavings and whipping cream, or serve as is.
Note: I did not make a decoration for the top due to laziness and it still tasted amazing. But definitely do the decoration if you can - it'll look and taste even better.

Before you start, you will need to do the following:
*Preheat oven to 350 degrees F
*Greased 9-inch springform/cheesecake pan with 3-inch sides

Ingredients:

Crust

• 1 1/2 cups chocolate sandwich cookie crumbs
• 1/4 cup (4 tbsp) unsalted butter, melted

Filling

• 1/2 cup whipping cream
• 8 oz bittersweet or semi-sweet chocolate, chopped fine
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 1 tbsp all-purpose flour
• 1/2 cup sour cream
• 1 tsp vanilla

Decoration

• Classic whipped cream topping (See recipe below)
• 1/2 cup chocolate shavings

1. For the crust, in a medium bowl, mix cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

2. For the truffle that will go in the filling, in a small saucepan over high heat, bring cream to a boil. Pour over the chopped up chocolate in a bowl and stir until blended. Set aside in the freezer until very firm.

3. Next, in a large bowl, beat cream cheese and sugar on medium-high for 3 minutes. Add eggs, one at a time, beating after each addition. Add cocoa powder, flour, sour cream, and vanilla. 

4. Take out the truffle mixture from the freezer, and using a spoon, scrape firm chocolate mixture into small pieces and fold (using a rubber spatula) into the batter.

5. Take out the frozen crust from the freezer. Pour the cheesecake mixture over the frozen crust, and bake the cheesecake for 45-55 minutes or until the top is light brown.

6. After the cheesecake is done and you take it out of the oven, cool the cheesecake on a rack for 2 hours. Then, cover and refrigerate for 6 hours before decorating.

7. For the decoration, ice the top of the cake with the classic whipped cream topping or pipe rosettes around the top of the cake, if desired. Top with chocolate shavings.

Classic Whipped Cream Topping:

Ingredients:

1/2 cup whipping cream

2 tbsp granulated sugar

1. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. 

2.With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Note: After the soft peaks stage, DO NOT OVERWHIP, otherwise the whipping cream will turn into butter and you will have to make a new batch. 

White Chocolate-Raspberry Cheesecake Squares

People are always asking me what are some easy things to bake. Here's an easy recipe that doesn't compromise on the taste. My mom is a harsh critic when it comes to my baking, and she said it was one of the best. White Chocolate and Raspberry are an incredible combination (just like Cookies and Cream =P), and the fact that the crust is made with Oreo cookies makes it even better! Drizzle it with melted white chocolate (or if you are a chocolate fan...melted chocolate) and you will add the perfect finishing touch.

For the recipe, click on the following link: White Chocolate - Raspberry Cheesecake Squares Recipe from KraftRecipes.com

Chocolate Espresso Swirl Cheesecake

For coffee and chocolate lovers - here's a rich and creamy cheesecake with a hint of espresso and chocolate swirled into the filling, and a crispy Oreo crust.

I decided to make this cheesecake because I was really sick of making my original "Cappuccino" flavored one over and over again for my brother who loves it to death. I finally put my foot down and discovered this recipe in my new cheesecake book 125 Best Cheesecake Recipes. It's the original with a chocolate twist (makes it kind of new in my opinion). Everyone loved it, and since I think they were so sick of the original, decided this was their new favorite! To make it extra yummy, I went ahead and drizzled some chocolate syrup and topped it with whipped cream. (To make it even more rich and delicious, I suggest you make chocolate ganache instead of using chocolate syrup. I however didn't have the time or energy to make it this time. And to make it more flavorful, you can also sprinkle a little bit of cinnamon.)

Ingredients:
Crust -

• 30 Oreo cookies
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling -

• 4 packages (8 oz each) cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/2 cup sour cream
• 4 eggs
• 1 tbsp instant coffee powder
• 1 tbsp hot water
• 1 tsp vanilla
• 3 oz bittersweet/semisweet chocolate, melted and cooled

1. Preheat the oven to 350 degrees F. Use a 9-inch cheesecake/springform pan with 3-inch sides. For the crust, in a medium bowl, combine cookie crumbs (use a food processor to crush the Oreo cookies into fine crumbs) and butter. Press into the bottom of the cheesecake pan and freeze.

2. For the filling, in a large mixing bowl using a mixer, beat cream cheese and sugar on medium-high speed for about 3 minutes. Add sour cream. Add eggs, one at a time, beating after each addition. 

3. In a small bowl, dissolve coffee powder in hot water. While the mixer is running, pour coffee in a steady stream into the batter. Add the vanilla, then stir 1 cup of the batter into the melted chocolate (make sure it's cooled!) and set aside.Pour remaining batter over frozen crust.

4. Using a spoon, drop puddles of the melted chocolate mixture on top of the batter. Using a small knife, drag through the puddles in spiral motions to create a marbled effect. 

5. Bake the cheesecake in a preheated oven for about 45-55 minutes, or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for about 2 hours. Cover with a plastic wrap and refrigerate for at least 6 hours before decorating or serving.

Note: Personally, I have found that baking a cheesecake in a water bath makes for a better cheesecake. Before placing the cheesecake to bake in the oven, boil a pot of water. Place the cheesecake in a pan and fill the boiling water about 1/2-1 inch high, then put the cheesecake to bake in the oven. When the cheesecake is done, pull open the oven door and let the cheesecake sit in its water bath for at least 30-60 minutes. Then take out the cheesecake to cool completely before refrigerating.

Pina Colada Cheesecake

Anyone who knows me probably knows I'm a big fan of making cheesecakes. After always making the same old flavors, I decided it was time for me to try something new. As the end of summer is drawing near, what better way to celebrate the remaining hot and sunny days than making and enjoying something tropical and fruity? I'll be honest...I was also dying to try a recipe from my brand new cheesecake book: 125 Best Cheesecake Recipes by George Geary. I was so nervous that it was going to turn out horribly wrong, but this cheesecake turned out to be one of my best - smooth, rich, and creamy texture with just the right amount of pineapple and coconut flavor. The whipped cream and toasted coconut flakes added an attractive finishing touch, and the crust had an extra kick with the coconut.

*Preheat the oven to 350 degrees F.
*Prepare a 9-inch springform or cheesecake pan. (If using a springform pan, it should be greased.)

Ingredients:

Crust -

• 1 1/4 cups graham cracker crumbs
• 1/2 cup flaked coconut
• 3 tbsp unsalted butter, melted

 Filling -

• 1 can pineapple, diced
• 3 tbsp packed light brown sugar
• 4 packages (8 oz each) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1/2 cup coconut milk
• 2 tsp vanilla

Decoration -

• 1 cup classic whipped cream topping (see recipe below)
• 1/4 flaked coconut, toasted (see tip below)

1. For the crust, in a bowl, combine the graham cracker crumbs, coconut, and butter. Press into cheesecake pan and freeze.

2. For the filling, in a saucepan on medium heat, cook the pineapple and brown sugar until soft and syrupy, about 3 minutes. Let it sit for 10 minutes, then drain, discarding the syrup.

3. In a large bowl using a mixer, beat the cream cheese, sugar, and flour on medium-high for 3 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Mix in the coconut milk and vanilla.

6. Pour half of the batter into the frozen crust, then arrange the pineapple mixture on top. Pour the remaining batter over the pineapple mixture.

7. Bake the cheesecake for 50-60 minutes, or until the top is light brown. (Don't worry if it's jiggly - it will firm up as it cools.)

8. Cool for 2 hours, then cover with a plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. For the decoration, ice the top of the cake with the whipped cream by using a piping cone fitted with the appropriate piping tip if desired. Sprinkle with toasted coconut.

* To make the whipped cream topping, take 1/2 cup of whipping cream and 2 tbsp of granulated sugar. (If you like, add a few drops of vanilla to give flavor.) In a well-chilled bowl with well-chilled beaters, whip the well-chilled whipping cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into the cream and continue whipping until firm peaks form. Use directly or refrigerate.

* To toast the coconut, spread the coconut in a single layer on a cookie sheet lined with foil. Bake in a preheated oven at 350 degrees F for about 3 minutes. Stir the coconut and keep checking on it frequently. Repeat for another 3 minutes or bake until coconut is lightly browned. (Be really careful since coconut can get toasted very quickly. If it is not stirred and checked on frequently, it will burn!)

Banana Nut Cheesecake

I probably wouldn't have tried making this cheesecake if it wasn't for one of my cousins who said he really loved it and was wondering if I ever made it before. So one day, we invited them over for dinner and I made it for dessert. I'm actually glad I did because it's one of my favorite cheesecakes now and it turned out REALLY good. I didn't have a recipe for this cheesecake at hand or in my baking books, so I searched for one on the Internet and I came across a winner on the website for "Taste of Home." You can get the recipe by clicking on this link: Banana Cheesecake Recipe.
When I made this cheesecake, I didn't actually follow all of the recipe. I did the crust differently, and I also put different toppings. The recipe for the crust is actually from Dorie Greenspan's book, Baking: From My Home to Yours. As for the topping, I crushed some walnuts, toasted them, and sprinkled them on top in addition to drizzling the slices with caramel sauce. Yummm!

 Ingredients:
Crust-

• 1 3/4 cup graham cracker crumbs
• 1/2 cup walnuts (toasted and finely chopped)
• 3 tbsp sugar
• 4 tbsp (or 1/2 stick) butter, melted

Filling-

• 1 cup mashed ripe bananas
• 2 tbsp lemon juice
• 2 packages (8 oz each) cream cheese, softened
• 1 1/4 cups sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 3 eggs, lightly beaten
• 1 cup sour cream
• 1 1/4 tsp vanilla

1. Butter a 9-inch springform pan. Stir the graham cracker crumbs, chopped walnuts, sugar, and salt together in a bowl and mix with melted butter. All of the dry ingredients should be moist, and it's best to mix with your fingers. Turn the ingredients into the springform pan and pat down an even layer of crumbs over the bottom and halfway up the sides of the pan. Put the pan in the freezer while preheating the oven for 10 minutes. Center a rack in the oven and preheat the oven to 350 degrees F. Then place the springform pan on a baking sheet and bake the crust for 10 minutes. Set the crust aside to cool on a rack while making the cheesecake.

2. For the filling, combine the bananas and lemon juice; set aside.

3. Using a mixer, beat the cream cheese, sugar, cornstarch, and salt until smooth.

4. Add the eggs; beat on low speed just until combined.

5. Stir in the sour cream, vanilla, and banana mixture. Pour into the crust. Place the pan in a baking pan filled halfway with water and bake at the 350 degrees for about 1 hour, or until the center is almost set. When the cheesecake is done, turn off the oven, prop open the oven door, and let the cheesecake sit for another hour in its water bath.

6. Take the cheesecake out of the oven and let cool before refrigerating the cheesecake for 4 hours or overnight. When ready to serve, top with toasted (chopped) walnuts, a drizzle of caramel or chocolate sauce, and a dollop of whipped cream!

(I'm sorry about the horrible quality of the pictures, but at the time I made this, my digital camera wasn't working so I had to use my phone camera.)

Chocolate Cheesecake

If you're a fan of chocolate and cheesecake, you will not get enough of this. It's rich, creamy, and chocolatey with an Oreo cookie crust. To make it even more delicious, I like to serve it with chocolate sauce and a dollop of whipped cream. Go ahead and indulge with this irresistable desert...

Ingredients:
Crust-

• 30 Oreo chocolate sandwich cookies
• 1/4 cup (1/2 stick) butter or margarine, melted

Filling-

• 3 packages (8 oz each) of cream cheese, softened
• 3/4 cup sugar
• pinch of salt
• 2 tsp vanilla
• 3 eggs
• 1/2 cup sour cream
• 8 oz of bittersweet (baking) chocolate, melted and slightly cooled

1. Preheat oven to 325 degrees F. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. To make the crust, place 30 cookies in a food processor and process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of pan. Set crust aside.

2. Put the springform pan with the crust in the freezer while the oven is preheating. After preheating, place the springform pan on a baking sheet and bake the crust for 10 minutes. Set the crust aside to cool while making the filling.

3. To make the cheesecake filling, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

4. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

5. Add the egg one by one, beating for a full minute after each addition.

6. Reduce the mixer speed to low and mix in the sour cream and melted chocolate.

7. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

8. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

9. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

10. Bake the cheesecake for about 50 minutes to 1 hour, at which point the center should be set and the bottom wobbly. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 45 minutes.

11. After 1 hour, remove the cheesecake from the oven and let it cool. Then refrigerate for at least 4 hours (overnight is better) before serving.

Recipe for Chocolate Sauce (Makes 3/4 cup)

Ingredients:
1/4 cup heavy cream
1/4 cup whole milk
1/4 cup water
2 oz bittersweet chocolate, finely chopped
3 tbsp sugar

1. Put all of the ingredients in a saucepan, and put the saucepan over medium-low heat and bring the mixture to a boil, stirring ocassionally to blend.

2. Lower the heat and let the sauce simmer for 10-15 minutes, or until it is thick enough to coat a metal spoon: if you run your finger down the back of the spoon, the sauce should not run into the track you've created.

3. If you want to use the sauce in its pourable state, let it cool for about 10 minutes and then use immediately.

4. If you want to save it for later, pack it into an airtight container and refrigerate until needed.

5. The sauce can be stored by being kept in the refrigerator in an air-tight container for up to 3 weeks. If you want to use the sauce warm, heat it gently in a microwave oven or in a bowl set over a saucepan of gently simmering water.

Mini Mango Cheesecakes

So I've been making cheesecakes for quite awhile now, and I wanted to try making mini cheesecakes using the same recipe as the bigger version. To make a long story short, I was experimenting this past weekend with various flavors and recipes, and I thought I would post this one first. This is a flavor I have wanted to try for a long time - I thought it would be something more exciting rather than the same old chocolate, vanilla, strawberry, etc. I have to say that it turned out pretty good. I did make some adjustments based on the recipe I used and I think this one should do it. So I hope you enjoy - these are certainly much more easier to make than large cheesecakes and bake much more faster (20 minutes vs. 1.5 hours!). And let's not forget they are just so cute and perfect for one serving!

Ingredients:

• 1 (8 oz) package of cream cheese
• ½ cup sugar
• ½ tsp vanilla
• 2 eggs
• 2 mangoes
• ¼ sour cream/whipping cream
• 2 tbsp all-purpose flour (optional)

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil liners (foil liners are preferable).

2. With a mixer in a mixing bowl, on medium speed, beat the cream cheese until fluffy (about 3 minutes). Gradually add in the sugar and continue beating until smooth, scraping the bowl as needed.

3. Add the vanilla. Then, add the eggs one at a time, beating well after each addition. Again, scrape the bowl as needed.

4. Finally, add the sour cream and flour (if using) and mix on low speed just until incorporated.

5. Divide the filling evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cheesecakes are just set in the center, about 20 minutes.

6. Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes.

7. Refrigerate the cheesecakes in an airtight container for at least overnight or up to 3 days.

Oreo Cheesecake

If you love Oreos AND Cheesecake like me, this is a cheesecake for you! Not only does it have an Oreo crust- the cheesecake is also filled with Oreo pieces so you can get some in every bite. And as always, the cheesecake is moist, creamy, and rich. Serve with whipped cream and it's even better! (If you want a more fluffier cheesecake, you can add an extra egg to the batter.) For TIPS on making cheesecake, check out the next post.

Ingredients:

(Makes about 16 slices)

• 1 pack Oreo chocolate sandwich cookies, divided
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 1/3 cup sugar
• ½ tsp salt
• 2 tsp vanilla essence
• 1 1/3 cup sour cream or heavy cream, or a combination of both
• 4 eggs

1. Preheat oven to 325 degrees F. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. To make the crust, place 30 cookies in a food processor and process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of pan. Set crust aside.

2. Set the oven temperature at 325 degrees F. To make the cheesecake, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

3. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

4. Add the egg one by one, beating for a full minute after each addition.

5. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

6. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into the cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.

7. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

8. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

9. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

10. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 1 hour.

11. After 1 hour, remove the cheesecake from the oven and let it cool. Then refrigerate for at least 4 hours (overnight is better) before serving.

Cappuccino Cheesecake

I love coffee...and I love cheesecake. So one day I decided that I needed to combine the two and create a delectable cheesecake. My family LOVES this cheesecake - whenever I ask them what kind of cheesecake I should make, it's the first flavor that pops into their mind. I adapted the basic cheesecake recipe from Dorie Greenspan's book Baking: from my home to yours. You can use the graham crust or even a chocolate crust using chocolate grahams or Oreo sandwich cookies. (See my Oreo Cheesecake recipe for how to make the Oreo crust.) This recipe produces a creamy and rich cheesecake that will leave people asking for seconds and thirds. I like to serve it with a drizzle of caramel syrup/sauce, a dollop of whipped cream, and a sprinkle of cinnamon. You can even serve it with chocolate sauce, especially if you've made it with a chocolate crust. It's totally up to you!

Ingredients:

Crust-

• 1 ¾ cups of graham cracker crumbs
• 3 tbsp sugar
• Pinch of salt
• 4 tbsp unsalted butter, melted
  

Cheesecake-

• 4 (8 oz) packages of cream cheese, at room temperature
• 1 ½ cups sugar
• ½ tsp salt
• 2 tsp vanilla
• 4-5 large eggs
• 1 1/3 cups sour cream or heavy, or a combination of both3 tbsp flour (optional)
• 1 cup semi-sweet chocolate chips (optional)
• About 2 tbsp instant coffee (you can add more according to taste)
  
• ¼ tsp cinnamon
  

1. Butter a 9-inch springform pan. To make the crust, stir graham cracker crumbs, sugar, and salt together in a medium bowl. Pour melted butter into the dry ingredients and mix until all of the crumbs are moist. (Do the same if using Oreo cookies or vanilla wafers.)

2. Turn the ingredients into springform pan and pat an even layer of crumbs over the bottom and about halfway up the sides.

3. Put the pan in the freezer while preheating the oven at 350 degrees F. After preheating the oven, place the springform pan on a baking sheet and bake the crust for 10 minutes. Set the crust aside to cool on a cooling rack while making the cheesecake.

4. Reduce the oven temperature to 325 degrees F. To make the cheesecake, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

5. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

6. Dissolve coffee granules and cinnamon in warm water. Cool; gradually add to cream cheese mixture, mixing until well blended

7. Add the egg one by one, beating for a full minute after each addition.

8. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

9. Turn off mixer, and stir in chocolate chips if using.

10. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

11. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

12. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

13. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 1 hour.

14. After 1 hour, carefully pull the whole setup out of the oven, lift the springform pan out of the roaster pan – be careful, there may be some hot water in the aluminum foil- and remove the foil.

15. Let the cheesecake come to room temperature. When it is cool, refrigerate for at least 4 hours (overnight is better) before serving.

Note: The bottom two pictures are the same slice drizzled with caramel syrup and topped with whipped cream and a sprinkle of powdered cinnamon. It is delicious!

For a Chocolate Graham Crust, substitute the graham cracker crumbs with chocolate graham crumbs. Or, for an Oreo Crust, use 30 crushed Oreo Cookies and 4 tbsp (1/2 stick) of butter: