Holy Cheesecake!

If the title didn't get your attention, then this might!

This weekend I decided to take my traditional cheesecake recipe and try some new flavors and toppings.

Here's the recipe for my Classic Cheesecake:

This will yield 2 cheesecakes.

Ingredients:

2- 8oz. Cream Cheese Pkts.

2- Eggs

1- Sweet & Condensed Milk

1- Evaporated Milk

2- Pre-made graham cracker pie crust

Blend all ingredients together until smooth. Divide evenly between both pie crusts. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Let cool and serve chilled. Both cakes will puff up while baking, once it's cooled it'll sink in.

Simple right? Well, here's how to make it extra special...

Add homemade strawberry sauce. In a sauce pan add about 1 cup of frozen strawberries, 3 tbsp of sugar, 2 tbsp of water or enough so sugar won't burn. Let simmer until it reaches desired consistency. I like mine chunky so it takes about 10 minutes. If you like your strawberries more broken down, then leave them to cook longer. Serve over chilled cheesecake. (In the above pic I had only put a bit of the strawberry sauce, because I wasn't sure if i was gonna like it or not! You can add as much as you like)

BUT WAIT...here's how you make it REAL special...ADD CHOCOLATE!!!

Ingredients:
1 8oz. cream cheese pkt.
1 Egg
1/2 Sweet & Condensed Milk
1/2 Evaporated Milk
1 Chocolate Pie Crust
1 bar of Hershey's Milk Chocolate
4-6 Tbsp Nestle Chocolate Milk Mix
Pinch of Cinnamon

So this recipe is for only ONE cheesecake. After I had poured half the mix into one pie crust, I left the other half in the blender and I added 1 melted bar of Hershey's Milk Chocolate (It's the one you can get on the side of the cash register, melt in microwave for about 15 secs, stirring every 5 secs) and about 4-6 tbsp of Nestle chocolate milk mix. Depending on how chocolaty you want it add more or less. And last but not least, a pinch of cinnamon to activate the flavor of the chocolate. Blend ingredients together until combined. Add to chocolate pie crust. Bake both at 350 degrees. The chocolate one might take a bit longer.

(IF YOU WANT TO MAKE TWO CHOCOLATE CAKES, SIMPLY DOUBLE THE RECIPE. EXCEPT THE CHOCOLATE, TASTE IT FIRST, THEN ADD MORE AS NEEDED)

COME ON! HOW CAN YOU SAY NO TO CHOCOLATE CHEESECAKE?!? ESPECIALLY SUCH AN EASY ONE TO MAKE! THIS IS MY PERMISSION SLIP TO SLIP A BIT AND TRY THIS! SO GOOOO! :)

-MARI

side notes: 

• Try not to open the oven until the 40 minutes are up. It will cause the cake to sink in too soon and it won't bake evenly.
• Watch your strawberry sauce and stir frequently, it can get messy.
• Allow the cheesecake to cool and set in the 'fridge for at least 30 mins. or overnight so you won't be tempted to eat it, lol.
• Try not to pass the rim of the crust when pouring the mixture in, it can stick and burn to the sides.
• Don't be afraid of a little brown on the edges.
• Try other fruits, the possibilities are endless.