Indulge in Decadence: The German Chocolate Cheesecake Recipe (Page 2 ) | June 28, 2024

Annonce:

METHOD:

Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well blended.
- Press the mixture firmly onto the bottom of a 9-inch springform pan to form the crust layer.
- Wrap the outside of the springform pan with aluminum foil to prevent any leaks during baking.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until well incorporated.
- Beat in the eggs, one at a time, scraping down the sides of the bowl as needed, until the filling is smooth and velvety.
Bake the Cheesecake:
- Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
- Place the springform pan inside a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan (this water bath helps prevent the cheesecake from cracking).
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Prepare the German Chocolate Topping:
- In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
- Cook, stirring constantly, until the mixture thickens, about 10-12 minutes.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans until well combined.
- Let the topping cool slightly.
Assemble the Cheesecake:
- Spread the warm German chocolate topping evenly over the baked cheesecake.
- Carefully run a knife around the edges of the cheesecake to loosen it from the pan.
- Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to allow it to set fully.