English Toffee Mocha Cheesecake
8 English Toffee bars, 1-3/8 oz Size
Crust
9 oz Your favorite chocolate wafer cookies
3 Tbl Butter, salted, melted
Filling
1-1/3 cups Heavy cream, separated
5 Tbl Instant coffee
24 oz Cream cheese, softened (3-8oz packages)
1 cup Sugar, white, granulated
4 Eggs, large
1 Tbl Vanilla, pure extract
Topping
12 oz Chocolate chips, milk
Preheat oven to 325
Fine chop 4 of the English toffee bars. Coarse chop 4 of the toffee bars. Set aside, separately to use later.
Crust
Place chocolate wafer cookies in a food processor, and grind into fine crumbs. Add the melted butter and process until very well mixed. Press into the bottom of a 9 ½” spring-form pan, and about 1" up the sides. Sprinkle coarse chopped English toffee bars on top of the crust. Then place in the refrigerate while preparing the filling.
Filling
In a 1-cup glass measuring cup, combine the instant coffee and ½ cup of the heavy cream. Heat in microwave until stirred instant coffee dissolves, on high for about 40-60 seconds. Refrigerate until chilled through, about 15 minutes. In a large bowl, beat together sugar and softened cream cheese with a portable electric mixer on medium speed until smooth, about 1-2 minutes. Beat in eggs, ½ cup heavy cream, and vanilla extract until well combined, about 1-2 minutes. With the electric mixer on a low speed, beat in chilled coffee-cream (mocha) mixture; and keep beating 5 minutes. Turn into your prepared, chilled crust.
Bake 1 hour and 15 minutes (bake additional time as needed). The cheesecake needs to look set around edges but the center still jiggles ever so slightly. Cool cheesecake; place in the refrigerator.
Topping
When the cheesecake has cooled, then place in the top of a double boiler, and heat together remaining 1/3 cup heavy cream, and the milk chocolate chips. Stir often, until all is melted together and smooth. Let this mixture cool in the refrigerator until just slightly thickened. Spoon and spread this topping over the chilled cheesecake. Scatter finely chopped English toffee candy bars on top of the cheesecake. Refrigerate until the chocolate layer is set and cheesecake is well chilled. At least 6 hours. To loosen the cheesecake, run a knife around the inside edge of spring-form pan and then remove the spring-form side of pan.
Microwave Chocolate Caramel Cheese Cake
4 Tbl Margarine
1-1/4 cups Graham cracker crumbs
14 ounces Caramel candies, squares (36 Brachs)
½ cup Evaporated milk
1 cup Pecan pieces
16 ounces Cream cheese
½ cup Chocolate chips
½ cup Sugar, white, granulated
1 tsp Vanilla, pure extract
2 Eggs, large
Topping
½ cup Chocolate chips
2 Tbl Milk, whole
12 Pecan halves
In a 9 inch round, glass layer cake pan, put in the margarine. Microwave the margarine on HIGH for 40 seconds, or until it is melted. Stir in graham cracker crumbs, until they are well coated and then pat the mixture into the bottom of glass cake pan.
Place the caramel squares in a 1 quart, microwave safe casserole with the evaporated milk. Microwave on HIGH 2-3 minutes, stirring frequently, until caramels are melted, and mixed with the milk. Pour this mixture onto the crust and then press the pecan pieces into it. Place the cake pan into the refrigerate.
In a large glass mixing bowl, place the cream cheese and ½ cup of chocolate chips. Microwave on 50% (MDM) for 3 to 3 ½ minutes, until the cream cheese is softened and chocolate chips are melted. Remove from microwave, add the sugar and vanilla; with an electric mixer blend well. Add the eggs and continue mixing until all is well blended. Pour this mixture on the top of the caramel layer in cake pan.
Microwave on 70% (MDM-HIGH) 10 to11 minutes. Rotating twice during baking. Microwave until the center still jiggles slightly. Remove from the microwave, and cool then refrigerate.
In a 2 cup glass measuring cup, place the remaining chocolate chips and 2 Tbl milk. Microwave on HIGH 1 to 2 minutes, until the chips are melted. Stir mixture until smooth. Remove cheese cake from the refrigerator and spread the chocolate mixture on top. Before the chocolate sets up, top with pecan halves. Pressing down lightly into the chocolate. Place in refrigerator until ready to serve.
White Delight Cheese Cake
3/4 cup Graham cracker crumbs
3/4 cup Almonds, blanched, ground
1/4 cup Sugar, white, granulated
3/4 cup Oats, quick, uncooked
1/4 cup plus 2 Tbl Butter, melted
2 pkg Cream cheese, 8oz, softened
1 cup Sugar, white, granulated
1 tsp Vanilla, pure extract
16 ounces Sour cream
8 ounces White chocolate, melted
4 Egg whites
1/8 tsp Cream of tartar
1 Tbl Powdered sugar
Preheat oven to 350 10 inch spring form pan
Combine cracker crumbs, almonds, sugar, oats and melted butter in a medium size bowl. Mix together well. In the spring form pan, press the cracker, oat mixture into the bottom and about 2" up the sides. Place spring form pan on a flat baking sheet (this is for spills and for ease of handling the spring form pan, in and out of the oven.) Place baking sheet with spring form pan in the preheated oven and bake for 5 minutes. Remove from oven and cool. Turn oven down to 325.
Melt the white chocolate in a double boiler and set aside to cool.
In a large mixing bowl, with a stand mixer on medium speed, blend softened cream cheese and 1 cup sugar, until creamed and fluffy. Add the vanilla extract and sour cream, blend together well. Mix in the melted white chocolate, stir until all is mixed together.
In another bowl and the mixer on high speed, beat the egg whites until foamy. Add the cream of tartar and continue beating until eggs form soft peaks. Fold in, with gentle strokes, the egg whites into the cream cheese mixture, until all is combine. Spoon this white creamy mixture onto the cooled prepared crust, in the spring form pan.
Place pan (baking pan + spring form pan) into the 325 oven and bake for 55 minutes. When the time is up turn the oven off, (do not open the door) leave the cheesecake in the oven for 30 minutes. When that time is up, open the oven door, but leave the pan and cheesecake in the oven for an another 30 minutes.
Remove pan from the oven to wire rack to cool. When cooled, cover loosely and place the cheesecake pan into the refrigerator and chill for at least 8 hours. Remove the sides of the spring form pan. Cut and serve.
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