Again, as almost every other week, I had some problems with the ingredients, as creamcheese doesn't exist here. After some research I decided to take a bit less than half the needed amount of Philadelphia and complete the rest with with "Topfen" (or "Quark", as it is called in Germany). I guess it did work out s it should, so I will stick to this mixture in the future, if more cheesecakes should ever be on the plan.
This weeks recipe, the Low and Luscious Chocolate Cheesecake, was chosen by the Tea Lady of Tea and Scones. You may find the recipe there or, even better, on page 243 of Dorie Greenspan's Baking: From my home to yours.
Preparations - bringing the liquid in the oven, and bringing it out of the oven
Inside the test cake And ready!!
I guess I am not too big a fan of cheesecakes. They are ok, but I don't want to take a bath in it. And I am neither a big fan of very creamy tortes, so, the combination of chocolate and cheesecake didn't craze me.
Nevertheless, I really liked the "dough", made of "graham crackers" (again, yes, you guessed it, a problem of ingredients. I took thick round wholewheat crackers that did look like they could do the job of graham crackers.
Despite the little problem that I have no idea what graham crackers could look like. But, again after some research and reading the descirption, I guess my dough was not too far away from what it was meant to be).
So, I don't think that I will do a lot of chocolate cheesecakes again, even though I have to admit that doing it was really as easy as promised and my colleagues where much more exited about it than I.
But I will for sure use the "dough" again!
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