Out of four siblings, three of us have birthdays in July, so that means a lot of baking for me during the month, even if I don’t make my own birthday cake.
Earlier this month, I made Dorie Greenspan’s Devil’s Food White Out Cake for my brother, a cake I’ve made before with my friend J. Despite a fiasco involving a faulty candy thermometer and burnt sugar and some uneven slicing on my part, the cake turned out great, even if the frosting wasn’t as white as it should be.
This week was my sister’s turn, and she chose Dorie’s Low and Lush Chocolate Cheesecake as her birthday cake. In her introduction to this recipe, Dorie said this was “push-button easy to make” and as far as cheesecakes go, it is. Surprisingly enough, this cheesecake doesn’t cook in a water bath (i.e. no risk of scalding yourself with hot water) and is also baked relatively quickly. My all-time favorite cheesecake takes two and a half hours in the oven (one and half with it on, another hour with it off with the door cracked open), whereas this baked in 40 minutes.
All the mixing is done with a food processor, which means everything comes together very quickly, which in turn means less air is incorporated in the batter. The result is a denser and silkier cheesecake.
I used 54% chocolate and, by mistake, 1/3 cup of sugar instead of the 1/2 indicated in the recipe. Not that my error was noticed by anyone. The cheesecake was delicious, with the subtle saltiness of the cream cheese still shining through the chocolate.
The crust was also quite nice. The punch of cinnamon gives another dimension of flavor to the graham crust and also complements the richness of the chocolate filling.
Overall, this is another wonderful, delicious, and comparatively easy recipe from Dorie Greenspan. And really, I shouldn’t be surprised anymore that something that I made from her cookbook, Baking: From My Home to Yours is now a family favorite in the making.