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-The Paw Print executive team

Wednesday, 15 February 2017

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Edition 001

Tasty or Nasty 🍦

By: Nicolas Tapias

Tasty or Nasty: CHOCOLATE FUDGE BROWNIE CHEESCAKE!

A video of me doing the Cheesecake:    https://youtu.be/fKqXC6yOdWg 

INGREDIENTS

Servings: 10-12
Cheesecake
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract
Ganache
1 pound semi-sweet chocolate chips
2 cups heavy cream

PREPARATION

1. Preheat oven to 350˚F/180˚C.
2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
4. Remove brownies and lower oven temperature to 325˚F/165˚C.
5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
6. Remove cheesecake and refrigerate for 4 hours, or overnight.
7. To create ganache, heat or microwave whipping cream to just before boiling and pour over chocolate chips.
8. Stir continuously until the chocolate is melted and smooth.
9. Allow the ganache to sit for 10-15 minutes.
10. Transfer cheesecake to a baking pan with a wire rack.
11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
12. Allow ganache to cool and set for 30 minutes.

REVIEW


Overall, this is a pretty good recipe. It’s really easy to follow and as long as you have the right equipment *cough* I didn't *cough* it should be an assured success every time. I do have, however, a few complaints and tips:

  • The brownie base turned out to be very chewy and hard to bite into, this may have been because it was fully cooked before topping it with the cheesecake part of the equation. I’d recommend to slightly undercook the base so that it finishes cooking while the cheesecake cooks, this way it will end up as a fudgy brownie base, not a chewy chocolate base.
  • The cheesecake part lacked a bit of depth of flavour; although it tasted good, there was a tart element missing from it (which is characteristic of any good cheesecake). Next time, I’d add some lemon zest to the mix, and I would also replace a small part of the cream cheese with sour cream.
  • I also noted that the recipe didn’t call for salt. Do add a tiny pinch of salt to the cream cheese mixture to enhance the flavours. And if the chocolate base and topping isn’t enough for you, add a little espresso powder to both to amp up the chocolate flavour.
  • The springform pan that is mentioned in the recipe method IS A MUST. Instead of worrying about your cheesecake falling apart while attempting to take it out of the pan, do invest on a springform pan, that way you can just pop off the sides and voila! A perfect cheesecake without the hassle.

Overall, TASTY!


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