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Snicker's Bar Cheesecake

Crust Ingredients:
35 Oreo Cookies
4 tbl. butter (melted and cooled)
2 tbl. water
1/4 cup sugar

Filling Ingredients:
24 ounces cream cheese
2 eggs
8 ounces sour cream
1 cup sugar
1-1/2 cups semi-sweet chocolate chips
5 Snickers Bars (3.70 oz. each) (coarsely choppeed

Glaze Ingredients:
1 cup semi-sweet chocolate chips
2 tbl. butter
5 oz. whipping cream

Preheat oven to 375 degrees.
Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil. Using a food processor, finely crush all the Oreo cookies. Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended. Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides. Bake for only 6 or 7 minutes, no longer or the crust will be too hard to easily cut and eat.It is okay if the crust rises a little during the baking; if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.

Filling Preparation:
Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy. When cream cheese is soft, add in one egg and mix well. Add second egg and mix well. Add in sour cream and sugar. Remove electric mixture to gently fold in the chocolate chips and chopped Snickers candy bars. Pour batter onto the crust and spread the mixture out from the middle to all the sides (helps ensure eveness when baking). Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375 degrees for about 65 minutes. A dome may or may not appear when baked, this is okay. If there is a dome, it will fall during the cooling process into a shallow crater.

Transfer the cheese cake to a rack and cool while still in the spring-form pan. Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more. Overnight is best.

Glaze Preparation:
Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage. Remove from heat and stir mixture until smooth. (You can use a microwave for this part but ensure the bowl is microwave safe). While still warm, stir in remaining heavy whipping cream and mix until well blended.

The Grand Finale:
Using a sharp paring knife, run around the edges of the spring-form pan to gently separate the cheesecake from the pan sides. Release the spring-form and remove from the cheesecake. Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater. (If you don't have a crater, you can either make one by scooping out a little of the cheesecake or just pour glaze on top as it is). Refrigerate, once again, to allow the glaze to set.

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