Chocolate cheesecake recipe by King Authur baking

 Chocolate cheesecake recipe  by King Arthur baking

Ingredients

Crust

• 24  Oreo cookies with vanilla.
• 1/4 cup confectioners' sugar
• 4 tablespoons butter, melted

Filling

• 1/2 cup  milk
• 2 cups (340g) semisweet giradhelli chocolate chips
• 1 teaspoon coffee powder
• Three 8-oz packages (680g) cream cheese, room temperature
• 1 cup sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons King Arthur Unbleached All-Purpose Flour

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9" springform pan.

2. To make the crust: Grind the cookies together with the sugar.

3. Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom of the prepared pan. 

4. Bake the crust for 5-6 minutes. Remove it from the oven, and set it aside as you make the filling. The key is once you smell the cookie flavor that when you are done with baking your cookies.

5. Reduce the oven heat to 350°F.

6. To make the filling: 

   Combine the milk and chocolate chips in a bowl. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, add in the espresso powder, and set the mixture aside.

7. In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.

8. Add the eggs one at a time, beating to combine after each one.

9. Stir in the vanilla, then the flour.

10. Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth.

11. Pour the batter on the crust pan. 

12. Bake the cake 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. The center may not look set; that's OK.

13. Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.

14. Garnish the cake with the reserved crumbs. Serve it in small slices, with whipped cream .

    
    

    
    
    
    

    
    

    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    

    
    

Stuffed Shell pasta

Last thanksgiving I learned a new dish. It came out really good. Sharing this recipe with you.

Ingredients:
Big shells - 1 box

Marinara sauce - 2 bottle (I use Kirkland brand)

Zucchini - 3 nos

Broccoli - 1 cup

Bell peppers - 4 colors(red, yellow,green and orange)

Yellow squash - 2 nos

Garlic - 5 pods

Olive oil - 2 tbs

Italian seasoning - 1 tsp

Ricotta cheese 8 oz

Mozzarella cheese - shredded 8 oz 

Take a big pan add crushed garlic and chopped Onions. Once onion is cooked then add vegetables and  Italian seasoning, salt and pepper.

Once cooked ,  put it aside.  boil the shell pasta and once cooked, put it in the cold water.

Mix the vegetables and ricotta cheese stuff them in the shells. 

Take a deep brownie pan and spread a bottle of marinara sauce and then place the stuffed shells and put  the mozzarella on top of it and bake it for 15- 20 min at 375.  Once cheese is melted, then broil high for the cheese to melt. once cheese melts it is ready to serve.