The Front Porch Warm FudgeFilled Cheesecake

Butter four ½-cup ramekins and place them on a baking sheet. Coarsely chop the chocolate and gently melt in a microwave-safe bowl, stopping and stirring at 30-second increments until smooth. Combine the chocolate with the cream cheese and vanilla and mix with a rubber spatula till well combined.

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Transfer the whipped cream to a piping bag fitted with a 1/2-inch star tip. Use the piping bag to pipe large rosettes along the border of the cheesecake. Sprinkle with chocolate curls/shavings as desired. For the cleanest slices, use a hot, dry knife to cut the cheesecake.

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Cool the baked cheesecake in its pan completely on a wire rack. Unlatch the springform pan and lift the sides of the pan away from the bottom of the pan. Place the cheesecake on a plate, uncovered, and freeze until solid, 1 to 2 hours. Once solid, tightly wrap the cheesecake in two layers of plastic wrap.

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How to Make Perfect Cheesecake: Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

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Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour. Run a knife around the edge of the cake and cool the cake completely. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack.

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Preheat the oven to 325 degrees F. For the Crust: In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with.

The Front Porch Warm FudgeFilled Cheesecake

At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired.

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Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time.

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Reduce oven temperature to 325°F. Make sure top rack is in the center of the oven. With an electric mixer, beat cream cheese together until smooth, 1-2 minutes. Add sugar, flour, salt and vanilla bean seeds and beat until smooth and light, 2-3 minutes, stopping to scrape down the bowl at least 2 times.

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Warm Chocolate Cheesecake. Preheat the oven to 350°F. Butter four ½-cup ramekins (or one 2 cup baking dish) and place them on a rimmed baking sheet. Coarsely chop the chocolate and melt it in the top of a double boiler or in a metal bowl set over a saucepan of simmering water. Combine the chocolate with the cream cheese and vanilla in the.

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Remove the cheesecake from the water bath, transfer it to a wire rack, and let cool for 2 hours. Chill until cold. When cheesecake is cold, make the ganache topping. Heat cream just to a boil. Pour the cream over the chocolate in a heat-proof bowl. Let sit for 2 mins and stir smooth.

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Triple wrap the pan in heavy duty foil: Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan.

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How to Serve Cheesecake. First, run a knife around the wall of the pan to make sure the crust will not stick. Even if you did the same thing earlier, a second time cannot hurt. Next, lightly heat a regular kitchen knife—not a cake knife—and use it to cut pieces just like with a regular cake!

The Front Porch Warm FudgeFilled Cheesecake

Rinse and dry the bowl, then in it mix together the pumpkin, eggs, brown sugar, cream, vanilla and bourbon. Set aside. In a large bowl, stir together the granulated sugar, cornstarch, cinnamon.

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Process until well blended. Stir together the sugar and flour, add it to the processor, and blend it into the chocolate mixture. Add the egg and pulse until smooth. Divide the batter among the ramekins. Bake 20 to 25 minutes until the centers are set. Transfer to a cooling rack to cool slightly before serving. Yields 4 servings.