This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Vanilla Fudge Cheesecake
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When it's time for cheesecake, it's no time for compromise. This magnificent marbleized vanilla fudge dessert does nothing of the sort. The only compromise is having to share it.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crust
1 1/2 cup chocolate or vanilla wafer crumbs
4 tablespoons melted butter
2 tablespoons sugar
Vanilla Fudge Filling
3/4 cup sugar
1 1/2 pound cream cheese, softened
3 eggs
1 cup sour cream
1 1/2 teaspoon vanilla
4 ounces semisweet chocolate, melted and cooled
directions
Preheat oven to 350 degrees F.
For the crust: In a bowl, stir together the wafer crumbs, sugar, and butter. Mix well then press onto the bottom and sides of a 9-inch springform pan. Place the pan in the freezer for 5 minutes. Remove the pan from the freezer and place in the oven to bake at 350 degrees F for 10 minutes. Remove from the oven and set aside to cool.
Reduce the oven temperature to 300 degrees F.
For the filling: Combine the sugar, cream cheese, eggs, sour cream, and vanilla in a mixing bowl. Beat on medium speed with an electric mixer until smooth.
Transfer 3 1/2 cups of the filling to another bowl. Add the melted chocolate and stir until completely blended.
Pour the plain filling over the crust in the springform pan. Spoon the chocolate filling on top of the plain filling in 1/2-cup size dollops. Use a knife to draw lines through the chocolate dollops to marbleize the filling.
Place the pan in the oven and bake at 300 degrees F for 1 1/4 hours. Turn off the oven and let the cheesecake cool in the oven for 1 1/2 hours.
Remove the cheesecake from the oven and place in the refrigerator for at least 2 hours or until completely chilled before serving.
Remove the sides from the springform pan and slice the chilled cheesecake. Serve chilled.
recipe tips
Press the crust firmly into the pan to create a solid base that holds together when sliced.
Use room temperature cream cheese for a smooth and creamy filling.
Marbling the chocolate filling can be done with a toothpick or skewer for a more intricate design.
Allow the cheesecake to cool gradually to prevent cracking - leaving it in the warm oven helps with this.
For a richer chocolate flavor, use bittersweet chocolate instead of semisweet.
Try different types of wafer crumbs for the crust, such as chocolate or ginger snaps, for flavor variations.
Serve the cheesecake with fresh berries or a drizzle of caramel sauce.
Add a tablespoon of instant espresso powder to the chocolate filling for a mocha spin.
Sprinkle chopped nuts or additional chocolate shavings on top for added texture.
common recipe questions
What is a springform pan?
A springform pan is a type of bakeware with sides that can be removed from the base, making it easier to release delicate desserts like cheesecakes without damaging them.
Can I use graham cracker crumbs instead of wafer crumbs for the crust?
Yes, graham cracker crumbs can be substituted for wafer crumbs in the crust for a slightly different texture and flavor.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
Can I add other flavorings to the filling?
You can use different extracts or flavorings to customize the cheesecake as desired, such as adding almond extract or espresso powder.
How should I store leftovers?
Leftover cheesecake should be covered and refrigerated. It can be stored for up to 5 days, but the texture may change slightly over time.
Can I freeze the cheesecake?
Yes, cheesecake can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
How do I prevent cracks in the cheesecake?
To prevent cracks, avoid overmixing the batter, baking at too high of a temperature, and cooling the cheesecake too quickly. A water bath during baking can also help.
tools needed
Measuring Cups and Spoons: For measuring the various ingredients such as the wafer crumbs, sugar, and sour cream.
Mixing Bowl: For combining the wafer crumbs, sugar, and butter to create the crust for the cheesecake.
9-inch Springform Pan: For baking the cheesecake and easily releasing it once it has set.
Electric Mixer: To mix the sugar, cream cheese, eggs, sour cream, and vanilla together until smooth. Hand mixing can also be done but requires more effort.
Knife: For marbling the chocolate filling into the plain filling before baking. A butter knife or offset spatula works well for this step.
what goes with it?
Aged Scotch: A nice and smoky scotch will complement the richness of the vanilla fudge cheesecake, balancing out the sweetness with a hint of sophistication.
Fresh Berries: The tartness of fresh berries will cut through the richness of the cheesecake, providing a refreshing contrast.
Whipped Cream: A dollop of freshly whipped cream on top of each slice will add a lightness to the dessert.
Mint Leaves: A few delicate mint leaves as a garnish will provide a subtle fresh note to the dessert.
nutrition data
Nutritional data has not been calculated yet.
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