On Sunday we had dinner with a few other couples and we were in charge of dessert. I made a Chocolate Bliss Cheesecake and it was raved about! I’d definitely make it again.
As usual, here is the recipe, along with my notes:
*I used the Great Value oreo cookies and they tasted just fine. I mashed them in a tupperware with a (get this, haha) potato masher. But it worked perfectly! I feel like I always end up with holes in the plastic bag when I smash them in a gallon ziploc but the potato masher did the trick.
**I bought the Weight Watchers cream cheese because it was cheaper (we went to Walmart for our groceries that day). Even though it was “lite” the texture was just as velvety smooth.
***I bought the Baker’s chocolate but just use chocolate chips instead. Baker’s chocolate is more expensive and it’s pretty much the same thing.
**** I wish I would have had this listed on the recipe I was using. When I pulled the cheesecake out of the oven (5 minutes early, too) I felt it was a tinch overdone. Next time I know – if using a nonstick springform pan, preheat to 300 degrees NOT 325. But really, the cake tasted just fine. :)
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| Sorry – cool plate, terrible picture. But I’ve got a tip for you: I wanted to dust mine with powdered sugar, but didn’t have any tools to do it with. So I pulled out the grater and tapped it with a spoon. Makes the perfect sugar duster! |
Let me know how you all like it!
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