I…have a confession to make. *wrings hands* I’m not quite sure how to tell y’all this but. *sigh*
I AM AN ANIMAL MURDERER!
There! I said it! It’s out in the open. I have killed dozens of animals! No, I don’t know how I sleep at night or how I can live with myself. I killed dozens of animals just making this cheesecake alone!
*giggles* Animal CRACKERS that is. I couldn’t honestly hurt a fly…spider maybe, but fly probably not. Fruit fly? Yeah, sure! Stink bug! HELLS to da YEAH!! Animals? Not in a million. I brake for squirrels… Just saying.
WalMart does NOT have chocolate graham crackers. No matter what mantra I use, they’re just not going to carry them. The last chocolate cookies I use just didn’t cut it for some reason. The texture and crumb just didn’t do my cheesecake justice.
You should have seen the happy dance I did when I found these little buggers! And they’re inexpensive! Cheap crack for my addiction! Yipee skippy!! I was so excited, I forgot to measure the crackers before slaughtering them. I processed 1 1/2 cups worth of crumbs. It wound up being approximately 2 large handfuls of crackers. Then, while the crackers were processing, I poured the 2 tablespoons if ICBINB in the top so it drizzled evenly over all the chocolatey goodness.
I covered the bottom of my springform pan with aluminum foil and then pressed the crumbs into the bottom and up the sides. I used the bottom of a high ball glass covered in plastic wrap to make sure it was nice and even up the sides of the pan. I love this technique!
This went into the 350 oven for about 8 to 10 minutes; or until you start to smell the crust. Remove it from the oven and allow it to cook completely before putting the filling in the pan.
Once both are drained, measure 1 cup of each and process in the bowl of a food processor until completely smooth and no lumps are visible. Okay…I have to confess. Is it anal of me to want to strain this mixture before continuing? *snort* There really should be NO LUMPS what so ever.
This is the standard base I’ve used for the last three experiments. I like the flavor and when not curdled the texture. It has a nice tang without sour cream, and has a creamy consistency. You can adjust the sugar to your liking. The cranberry one I had 1 1/2 cups of sugar. I thought that was too much. I only added 1 cup here. It might have been too little considering the dark chocolate I used.
I should have perused the candy aisle for darker chocolate bars. I’m more of a 70% or darker girl myself. I CAN.NOT stand milk chocolate. It’s too sweet for me. And not to say that Hershey is bad…it’s just not my favorite chocolate. I’m a bit of a snob when it comes to that. Dark chocolate and peanut butter…my specialties.
I always melt my chocolate in the microwave. Don’t hate! I don’t have a double boiler and don’t feel I need to dirty two more pots when tempering it in my micro works just fine for me. I’m not making candy with it…it’s just getting dumped into a cheesecake, or brownies, or a cake. You just need to taste it and not see it. So, untwist your panties.
I forgot to get a shot of it before it baked. And it baked into this CRATER of a crack! Yeah, that’s gonna be next to conquer. Trying to get it NOT to crack. It’s fun experimenting though!! 🙂 This one cooked perfectly except for the crack. It’s creamy and smooth. It didn’t curdle and it’s not dry on the edges. It’s chocolately goodness.
- 1 1/2 cups chocolate cookie crumbs
- 2 tablespoons I Can’t Believe It’s Not Butter stick, melted
- 16 ounces yogurt, nonfat
- 16 ounces cottage cheese, fat free
- 16 ounces cream cheese, low fat (Neufchatel)
- 1 cup sugar, granulated
- 3 eggs, large
- 4 ounces dark chocolate squares
- 1 teaspoon vanilla extract
For the filling: