New York Chocolate Cheesecake

Preheat oven to 325 degrees. line the bottom of one 9 inch spring form pan with  parchment paper and set aside.

CRUST

2 cups chocolate graham cracker crumbs
2 Tbsp sugar

1/2 cup unsalted butter, melted

In a bowl place crumbs and mix with sugar, add butter and stir until the crumbs are moistened. In your already prepared spring form pan place the crumb mixture and press it 1/4 inch up the sides of the pan and on to the bottom of the pan with the back of a spoon. Place crust in freezer while you make the filling.

CHOCOLATE FILLING

4 ounces semi sweet chocolate, melted and cooled for 15 minutes

4 ounces dark chocolate, melted and cooled for 15 minutes

32 ounces cream cheese

1-1/3 cups sugar

2 Tbsp corn starch

1 Tbsp vanilla

3 eggs

1 cup sour cream

Rough chop chocolate and place in a heat proof bowl, place in microwave and melt in 30 second intervals stirring in between. Let cool for 15 minutes on counter top.

In bowl of mixer place cream cheese and beat on medium (4) until cream cheese in fluffy.Add melted and cooled chocolate and beat (4) until combined with cream cheese. Add sugar, cornstarch and vanilla and continue to beat on medium (4) until combined well. Turn mixer down to lowest setting (stir) and add eggs one and a time just until they are combined in. If you mix too high or too long you will add too much air and your cheesecake will crack, it will still taste yummy so don’t worry if it does crack. LOL

Slowly fold in sour cream.

Pour filling into your prepared crust and bake at 325 degrees for 75 minutes or until your cheesecake is just slightly jiggly in the middle.

Remove from oven and let cool on a rack for 15 minutes and then run a butter knife completely around the edge of pan. Continue to cool for another 45 minutes and then place in fridge at least 6 hours but overnight is best!!

Keep in fridge until you are ready to garnish (I used a little chocolate spaghetti) and serve, ENJOY!! 🙂

 

Boysenberry Peach Streusel Pie

First start with either 1 pie crust of your favorite pie crust recipe or one store bought frozen deep dish pie crust. If you are using store bought set your crust on the counter while you get you filling ready. Preheat oven to 375 degrees.

In a medium bowl place

2 cups boysenberries (I used fresh but if you are using frozen thaw in fridge the night before)

1/2 tsp lemon juice

a pinch of Nutmeg

1-1/2 Tbsp Instant Tapioca

Toss everything together gently with a rubber spatula and set aside.

In a large bowl add….

2 cups peeled and sliced fresh peaches (If you use frozen once again let thaw in fridge the night before)

1/3 cup sugar

1/3 cup flour

1/4 tsp cinnamon

1/2 tsp lemon juice

Toss everything together gently with a rubber spatula. Add your berry mixture to your peach mixture and gently toss with a rubber spatula until mixed together well.

Pour your fruit into your deep dish pie crust.

STREUSEL TOP

3/4 cup flour

1/2 cup brown sugar

1/2 tsp cinnamon

1/3 cup cold butter, cut into squares

in a small bowl combine flour, brown sugar and cinnamon, with a pastry cutter, cut your butter into your  mixture until combined and is crumbly. Place mixture patting down gently on top of your fruit filling. Bake at 375 degrees for 45 minutes or until top is brown and bubbly.Let cool completely on a wire rack. Serve warm with aside of ice cream and ENJOY!! Store leftover pie in fridge