BLACK CAT BAKERY

If you've been following my latest status updates on Facebook you are probably aware of my ongoing obsession with winning first place at the Chesterfield County Fair for one of my baked treats. It was my second year entering something food-related. Last year I placed 3rd for my Apple pie. It was the first pie I had ever made, but I was still furious with my ranking. To this day I still feel like I was gypped out of that blue medal.

This year I wanted to try something a little different. I asked the great interwebz what I should bake and it responded, in a great booming voice- "MAKE A GERMAN CHOCOLATE CHEESECAKE." Intrigued by the suggestion, I pieced together a recipe that not only is ridiculously decadent but extremely satisfying. Although I somehow managed to walk away with yet another 3rd place medal, at least I can say I delivered something this county hasn't seen in ages- innovation.

German Chocolate Cheesecake

Crust-
2 cups Chocolate Graham cracker crumbs
3 Tbsp Sugar
7 Tbsp Butter
3/4 cup shredded Coconut
5 oz. chopped Pecans

Begin by preparing the crust. Melt the butter in a large bowl. Pour in the crackers and sugar. Stir well. Finish by adding in the coconut and finely chopped nuts. Press into the bottom (not the sides) of a 10" spring-form pan.

To get a crisper crust, bake it in the oven at 350 degrees for 10 minutes. Let cool. 


Filling-
8 oz German Chocolate, chopped
4 pkg Cream Cheese, room temperature
1 cup Sugar
1/2 cup Cocoa powder
4 large Eggs
2 tsp Vanilla

Chop up your chocolate into very fine pieces. The best way to ensure that your chocolate doesn't burn or clump, is to melt it either in a double boiler or a heat-resistant bowl, set over a pot of simmering water. I used a heat-resistant bowl. Once velvety smooth, remove immediately from the water and let sit until the chocolate is lukewarm but still pourable.

Blend the cream cheese, sugar and cocoa powder together in another bowl. Add in the eggs one at a time, until fully blended. Finish by pouring in the warm chocolate. Make sure it has been fully and completely mixed, otherwise your cheesecake will have streaks. Pour the filling over the crust; smooth top as best as possible.

Bake at 350 degrees for 50-60 minutes or until the center is set and just appears dry.

Let cool 5 minutes. Run a knife around the sides of the cake to loosen. Refrigerate for 1-2 hours before adding topping.

Topping-
1 can Sweetened condensed milk
1 bar Bittersweet chocolate

Probably the most time-intensive part of this entire recipe is the topping, but trust me when I say- it's well worth the effort.

Fill a large pot with water and bring it to a boil. For 3 hours let a can of sweetened condensed milk cook, completely submerged in the water. Make sure to check every couple of minutes, to refill the water that has been evaporated. Once done, let the can sit out for about 45 minutes-hour. It should still be pretty warm.

Open it and pour it into a small bowl. The condensed milk should be a dark brown and have a thick, sticky consistency, similar to caramel. Use a spatula to smoothen the mixture. Pour it onto the center of the cheesecake and spread it to within 1/2" of the edge. Let chill 30 minutes.

The final touch- melt half a bar of bittersweet chocolate and drizzle it over the top of the cheesecake. If you want to get really fancy- like Cheesecake Factory fancy, you can create chocolate curls with the other half of the bar. Melt the chocolate in the microwave for 5 second intervals until it's just warm to the touch. Starting at the far end of the bar, using a vegetable peeler, move it towards your body. You can make the curls as tight or as loose as you want; they're best used immediately.

All that's left to do is enjoy.