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what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 787554" data-attributes="member: 1246"><p><strong>Chocolate Swirl Eggnog Cheesecake With a Shortbread Crust</strong></p><p> </p><p><strong>Ingredients</strong></p><p></p><ul> <li data-xf-list-type="ul"><strong>Crust</strong><br /> <ul> <li data-xf-list-type="ul">1 1/4 cups flour</li> <li data-xf-list-type="ul">1/2 teaspoon salt</li> <li data-xf-list-type="ul">1/2 cup butter</li> <li data-xf-list-type="ul">2 tablespoons sour cream</li> </ul><strong>Cheesecake</strong><br /> <ul> <li data-xf-list-type="ul">1 (32 ounce) cream cheese (four 8oz pkgs)</li> <li data-xf-list-type="ul">1 1/2 cups sugar</li> <li data-xf-list-type="ul">1 cup eggnog</li> <li data-xf-list-type="ul">1 cup sour cream</li> <li data-xf-list-type="ul"> 3 large eggs</li> <li data-xf-list-type="ul">1 teaspoon rum extract</li> <li data-xf-list-type="ul">1/2 teaspoon nutmeg</li> <li data-xf-list-type="ul">1/2 teaspoon salt</li> <li data-xf-list-type="ul">1 to 2 Tbls. to taste Hersheys Chocolate Syrup</li> </ul></li> </ul><p><strong>Directions</strong></p><p></p><ol> <li data-xf-list-type="ol">PREP: Preheat oven to 425°friend .Place a large sheet of heavy duty aluminum foil on counter. Place onto it a 10" springform pan in locked position, Crinkle the foil around the outer top of rim and press snuggly to the pan.</li> <li data-xf-list-type="ol">SHORTBREAD CRUST: Mix crust ingredients by hand or in a food processor until they form a ball. Pat out evenly into the bottom of a 10" springform pan and bake for 10 minutes. Remove from oven and set aside.</li> <li data-xf-list-type="ol">Cheesecake: Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time).</li> <li data-xf-list-type="ol">Add remaining ingredients EXCEPT chocolate syrup. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).</li> </ol><p>Page 2 of 2Chocolate Swirl Eggnog Cheesecake With a Shortbread Crust (cont.)</p><p><strong>Directions (cont.)</strong></p><p></p><ol> <li data-xf-list-type="ol">Place pan onto a dishcloth onto counter and pour batter into pan. (The cloth is so it's not 'loud' when you tamp the batter). With your palms around the outside rim of the pan, GENTLY lift and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking). Drizzle chocolate syrup thickly over top of batter. Using a skewer, swirl the chocolate through the batter. BAKE: Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).</li> <li data-xf-list-type="ol">Bake at 375°friend for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°friend and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer. Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 30-60 minutes. Loosen cake from sides by going between the cake and the pan with the edge of a knife. Refrigerate for at MINIMUM of four hours but overnight is best.</li> <li data-xf-list-type="ol">Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 787554, member: 1246"] [B]Chocolate Swirl Eggnog Cheesecake With a Shortbread Crust[/B] [B]Ingredients[/B] [LIST] [*][B]Crust[/B] [LIST] [*]1 1/4 cups flour [*]1/2 teaspoon salt [*]1/2 cup butter [*]2 tablespoons sour cream [/LIST][B]Cheesecake[/B] [LIST] [*]1 (32 ounce) cream cheese (four 8oz pkgs) [*]1 1/2 cups sugar [*]1 cup eggnog [*]1 cup sour cream [*] 3 large eggs [*]1 teaspoon rum extract [*]1/2 teaspoon nutmeg [*]1/2 teaspoon salt [*]1 to 2 Tbls. to taste Hersheys Chocolate Syrup [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]PREP: Preheat oven to 425°friend .Place a large sheet of heavy duty aluminum foil on counter. Place onto it a 10" springform pan in locked position, Crinkle the foil around the outer top of rim and press snuggly to the pan. [*]SHORTBREAD CRUST: Mix crust ingredients by hand or in a food processor until they form a ball. Pat out evenly into the bottom of a 10" springform pan and bake for 10 minutes. Remove from oven and set aside. [*]Cheesecake: Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). [*]Add remaining ingredients EXCEPT chocolate syrup. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps). [/LIST] Page 2 of 2Chocolate Swirl Eggnog Cheesecake With a Shortbread Crust (cont.) [B]Directions (cont.)[/B] [LIST=1] [*]Place pan onto a dishcloth onto counter and pour batter into pan. (The cloth is so it's not 'loud' when you tamp the batter). With your palms around the outside rim of the pan, GENTLY lift and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking). Drizzle chocolate syrup thickly over top of batter. Using a skewer, swirl the chocolate through the batter. BAKE: Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture). [*]Bake at 375°friend for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°friend and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer. Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 30-60 minutes. Loosen cake from sides by going between the cake and the pan with the edge of a knife. Refrigerate for at MINIMUM of four hours but overnight is best. [*]Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you! [/LIST] [/QUOTE]
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