Game Day Provisions
The Technique
Triple Chocolate Football Cheesecake
Triple Chocolate Football Cheesecake is a versatile recipe that sails to the rescue for a number of lovely occasions. When elevated holiday entertaining is in order, bake the cream cheese mixture in an 8 x 8-inch pan & cut it into squares. However when a football party beckons, an oval dish or two offers several serving options. The crust ratios vary slightly & a football laces design element is added to each of the tailgating versions so simply follow the recipes as indicated to fit the dish size you prefer to use. Learn the basic fundamentals of how to utilize one tempting cheesecake recipe for a variety of occasions throughout the year.
Triple Chocolate Football Cheesecake
makes 16 servings
Run The Option
The cheesecake may be prepared in a standard 13 x 9-inch oval baking dish for a thinner dessert with more surface area. Follow the link for detailed instructions.
8 chocolate cream filled cookies, broken into quarters
1 Tbsp melted butter
1 1/4 cups bittersweet chocolate morsels, divided
1 {8-oz} package cream cheese, softened
1 {8-oz} package reduced-fat cream cheese, softened
1/2 cup sugar
1/4 cup cocoa powder
2 eggs
1/4 cup plus 1 Tbsp heavy whipping cream
2 Tbsp white chocolate morsels
1/2 cup powdered sugar
1/2 Tbsp softened butter
Preheat the oven to 325 degrees. Pulse the cookie pieces in a food processor until finely crushed. Combine the cookie crumbs & the butter. Line a 9 x 6 x 2-inch casserole dish with foil extending over the sides. Lightly grease the foil with cooking spray. Press the crumbs into the dish. Bake 5 minutes. Microwave 3/4 cup of the chocolate in a small bowl on High 45 to 60 seconds, stirring often, until melted & smooth. Let stand 5 minutes. Beat the cream cheese & the sugar with an electric mixer 1 to 1 1/2 minutes on High. Add the melted chocolate to the cream cheese mixture. Blend on Low, about 20 seconds. Add the cocoa powder & blend on Low, about 20 seconds. Add the eggs & blend just until smooth, about 20 seconds. Pour the batter into the prepared dish & spread in an even layer to the edges. The batter will reach the top of the dish. Bake on a half sheet pan 55 minutes or until the center is just set when slightly jiggled. The cake will begin the pull away from the sides & rise about 1/4-inch above the dish lip. Cool 1 hour at room temperature. Chill 8 hours or overnight in the refrigerator.
Remove the cheesecake from the dish. Remove the foil. Place on a serving platter. Microwave the remaining 1/2 cup chocolate & 1/4 cup cream in a small bowl on High 45 to 60 seconds. Stir the mixture during the cooking process & whisk until smooth. Pour the ganache over the top of the cheesecake & spread to the edges. Chill in the refrigerator for 30 minutes to allow the ganache to set completely. Microwave the white chocolate & the remaining 1 tablespoon cream in a medium bowl on High power 20 to 30 seconds. Whisk until smooth. Refrigerate the mixture for 5 minutes. Beat in the powdered sugar & the butter with an electric hand mixer until creamy. Fill a piping bag fit with a plain tip. Pipe lines over the surface of the cheesecake to resemble a football laces pattern. Chill until ready to serve. Cut into pieces using a chef knife.
The Extra Point
Replace one of the packages of cream cheese with another reduced fat version for a lighter cheesecake or prepare it using all regular.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Soften Cream Cheese
Whether you’re in a hurry or you just plain forgot to pull out the cream cheese to knock the chill off, it’s simple to take matters into your own hands.
The Technique
Unwrap the cream cheese & place on a microwave-safe plate. Cook on HIGH power for 10 to 15 seconds for 2 {8-oz} packages. The cream cheese should be soft but not hot in temperature. Your finger should leave a firm imprint in the cheese when pressed. Proceed with the recipe as directed.
etc
Game Day Entertaining
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The Tune
“It Don’t Mean A Thing, If It Ain’t Got That Swing” Rosemary Clooney
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Rebecca Gordon
Be sweet.
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