My boyfriend and I have been together for a long time so we knew each other rather completely. In fact, we could probably predict the other person’s thoughts and moves. We started taking each other for granted and didn’t appreciate our time together. Sadly, our romance was nearly at a standstill; bordering on boredom or even becoming close to hostility; clearly not very exciting any longer. These are pretty typical emotions of people who have been together for as long as we have. The direction our relationship was heading worried each of us. Neither of us was willing to let our lives to become humdrum, and neither did we want to settle for anything short of terrific. We were both determined to proceed to the next step and make a lifetime commitment to each other. The time had come to reignite our relationship.

Our meaningful evening at our place began simply enough shortly after supper. I brought our chocolate cheesecake into the living room and placed it on the coffee table. The muted lighting was created by the softness of four or five ]candles placed around. Our favorite music by Nora Jones was playing quietly on the stereo. We snuggled on the sofa, at ease with each other.

We didn’t start talking immediately for us. We picked up our forks at the same time and and began to eat our chocolate delicious dessert. With the very first bite, we experienced the luscious chocolate flavor we both crave so much. It tasted wonderful. The smooth texture and tantalizing combination of sweet chocolate and tangy cheese awakened our dulled senses. The chance for us to begin talking happened easily enough while we ate: first about the delicious chocolate cheesecake; then about more serious subjects. It was a discussion we had desperately needed to have for quite a while.

We were able to talk about our problems and concerns; about our past and present expectations; about our future plans and dreams. Through this simple talk, we started to see that unrealistic expectations were what caused trouble between couples. We came away with a deeper understanding and truer respect for each other that night. We became content in the beautiful life we were creating together.

As long as I live, as long as my boyfriend and I are together, I will always remember the conversation we had that night while enjoying our chocolate cheesecake dessert. That was the night we realized we would make a lifelong commitment to each other, because we loved the familiarity we had with each other–plus we enjoyed the same simple pleasures in life. Sometimes it’s just the little pleasures in life that keep life interesting…simple pleasures like chocolate cheesecake.

Author: Laura Weaver

The sweet tasting cheesecakes make excellent desert any day. The basic ingredients are eggs and cream cheese which makes it different from other types of cakes because the main ingredient for cake is flour. It resembles custards more. The cheesecake would give a person enjoyment as the flavor burst into your mouth before dissolving away. A taste to die for. The golden rule to make an excellent cheesecake is to let the flavor set by storing it away in the fridge overnight. Trust me; a little patience will give you enormous reward.

Essentially, the main ingredient in any cheesecake is cream cheese. Evidence shows that cream cheese was made as far back as the Renaissance. As history has it, when Marco Polo returned form his adventurous travels, he wrote in his report that the Mongols produce rich and tangy cheese by simply leaving skimmed milk out in the sun to dry. It is also reported that cheese are made when buttermilk or skimmed milk was reduced by boiling, a procedure that is still famously uses even in today’s time. Cheesecake first marks its presence in history when it was first recorded and was mentioned during the Grecian Olympic Games in the occidental world. The responsible individual for the introduction of cheesecake to the world, Cato the Elder wrote of cheesecake preparation in his farming manual “De Agri Cultura”. In the late nineteenth century, two New York dairy farmers developed a rich cheese, perhaps inspired by the French Neufchatel. This new high-fat cheese was developed for the Empire Cheese Company, and later became known as Philadelphia Brand Cream Cheese, which is now famously and widely use in the creation of cheesecake worldwide.

The many different types of cheesecake originated from the countries they came from. These countries use their own special cheese to make the cake taste unique. Flavorings like chocolate or vanilla are recent flavors added to the cheesecakes. Some may add liquor to the cake batter to give a punch to the taste. Garnished with strawberries and kiwis, the cake could never have tasted better. The main feature of the cake is the crust that is made from biscuits. The popular choice would be Graham crackers. They are crushed and spread at the base of the pan. Some cheesecakes need to be baked; however, depending on the kind of taste you wish to have, some only need to be refrigerated.

Because of man’s love for chocolate; it has made its way into this delightful treat making it even more sumptuous. The blend of these two incredible soothing foods is mind blowing and the pleasure of eating it doubles. Chocolate cheesecake is simply alluring and with one bite, you’ll be hooked forever.

A scrumptious and delicious cheesecake can really bring a satisfied smile to one’s worried and over-stressed day. Have it with your morning coffee or an afterthought dessert, cheesecake truly is the definition of a simple comfort food.

Author: Greg Scott

Serving Size: 12

Ingredients:

Crust:

1/2 cup blanched almonds, finely ground

1 tbsp butter, room temperature

Filling:

1/4 cup espresso coffee, cooled to room temperature

1 package cream cheese (32 ounce) room

temperature

1 cup Splenda

3 large eggs, separated

1/4 cup butter, melted and cooled

1 tbsp coffee beans finely ground

1/4 tsp cinnamon

1/4 cup whipping cream

3 tbsp cocoa powder

1 tbsp whipping cream

Instructions:

Position rack in center of oven and preheat to 250°F-130°C.

Crust: Using a pastry brush, thoroughly butter bottom and 1 1/2 inch up the sides of a 9 inch spring form pan. Put ground almonds in pan and shake to cover the bottom. Turn pan to its side and rotate to cover the inside with almonds. Place pan in the freezer while preparing filling.

For filling: Beat egg whites till stiff peaks form. Set aside. Beat cream cheese in a large bowl until smooth. Add Splenda and continue beating until the mixture is light and fluffy. Add espresso, egg yolks, butter, ground coffee beans, cinnamon and 1/4 cup whipping cream.

Beat until smooth and fluffy. Fold in egg whites.

Remove 3/4 cup of the filling and place in a small bowl. Add cocoa powder and 1 tablespoon whipping cream, stirring till well blended.

Pour half of the cheese filling into prepared crust. Drop half of the chocolate mixture by tablespoons around edge of filling, spacing evenly. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons approximately 2″ from edge of pan, and drop one tablespoon in the center of the pan, spacing evenly.

Tap pan several times on counter to level batters. Cut through the cheesecake filling several times with the tip of a knife to swirl the mixtures. Don’t over mix. Bake cheesecake until edges are puffed, about 45 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Cut with thin, damp knife. Let stand at room temperature 30 minutes before serving.

Per Serving: 187 Calories

Fat: 18 grams

Carbs: 3 grams

Author: Deanna Applegate

Once you’ve broken that “addition barrier,” the dam can break.

Think about the first time you added applesauce to pancakes (or even the aforementioned chocolate chips). It was as if you’d been standing in front of a white canvas and suddenly gotten the courage to pick up a paint brush full of red paint and make a few bold strokes, marring the previously pristine surface but at the same time making it something infinitely more interesting. Suddenly, you had the refrigerator open, pondering.

How about pecan pancakes? They eat those down South, right? Maybe some savory pancakes! I could add some ham and cheese or maybe some jalapenos or habanero peppers! Do you remember the rush of creativity? Do you remember how you made pancakes for dinner on a weeknight just so you could test out eight or nine different flavors?

Well, you likely won’t be making eight or nine chocolate chip cheesecakes on a weeknight, but once you start experimenting you might find yourself buying a spare spring form pan to allow for double batches.

If, by chance, you’re stuck for ideas, head back to basics. What do you know that goes with chocolate? I seem to recall a certain oft-parodied commercial from years ago, wherein one person eating a chocolate bar slammed into another person eating peanut butter. (Did people always walk around eating peanut butter out of the jar?) The result of the collision was the confection now known as the Reese’s Cup.

What else goes with chocolate? Mint chocolate chip is traditionally one of the more popular ice cream flavors. Snickers bars have chocolate and caramel matched together. Are you getting any ideas? You should be!

Now, go cook!

Author: Andrew Krause

The problem is that there are so bloody many sources for recipes these days. Years ago, most people got their cheesecake recipes two ways: They either whipped out their trusty Betty Crocker cookbook and used the one there or, if they were especially lucky, they got a time-tested recipe passed down from gramma or an old aunt.

Not so today. Go to your local bookstore and check the cookbook section and you’ll be staggered. Not only are there hundreds of “general” cookbooks that will take you from soup to dessert, but there are specific cookbooks just for dessert. Got your mind wrapped around that? There are even also cookbooks that specify just in cheesecake. That’s right. There are entire cookbooks devoted to cheesecake recipes, and you can bet there are at least two or three chocolate chip cheesecake recipes in each one.

Then, of course, there’s the Internet. The greatest information resource in the history of the world is also the greatest tiger trap waiting to trap the unwary cook and leave them with a bowl of useless ingredients that not only won’t make a proper cheesecake, but might likely release toxic fumes from being mixed together.

Of course there are some great ones, too. But how can you tell which is which? The best judge of a chocolate chip cheesecake recipe is comparison. Do the ingredients and process compare well to your classic New York recipe? They should, as you’re not really making major changes to the structure. If the steps and amounts match up fairly well, you’re well on your way to cheesecake success.

Author: Andrew Krause

Do you want to splurge? If so, go with a chocolate graham cracker crust, rich chocolate cheesecake filling and top it off with a hot fudge drizzle. You will be in chocolate heaven after that. However, don’t go crazy. A dessert like that is loaded in calories and while the occasional treat is acceptable, if it is a regular occurrence you will be packing on the pounds. It is better to leave this one for the special occasion or treat.

If you want a lower calorie option for decadent chocolate cheesecake, there are recipes available that include artificial sweeteners. You can actually get a much lower calorie and fat content by choosing one of these versions. Low carbohydrate diets can incorporate this dessert in their meal plans too. There are many recipes and prepackaged desserts that will accommodate even these diets.

Desserts are wonderful additions to a meal or to use as a snack. You do need to be careful not to overindulge in eating them as they can cause you to gain weight. Even the lower calorie, carbohydrate and fat versions are still not particularly considered healthy food. But the occasional indulgence will not hurt you. In fact, it is quite healthy to eat something rich like a decadent chocolate cheesecake from time to time. It will satisfy your craving and will make you feel better. As long as you balance the occasional indulgence with a primarily healthy diet, you will do just fine.

Author: Vaughn Balchunas

Servings: 1 pie

Ingredients:

4 Squares of Bakers White Chocolate

2 Packages (8 ounce) Philadelphia Cream Cheese

½ Cup Sugar

2 Eggs

I Graham Pie Crust

½ teaspoon Vanilla

1. Preheat the oven to 350F.

2. Now get a microwave safe bowl (I use one big enough to combine all ingredients) and put the white chocolate and cream cheese in it. (I only put the cream cheese in it if the cream cheese has been in the refrigerator and a little hard).

3. Microwave the chocolate and cream cheese until the chocolate has melted. (My Microwave takes around 1½ minutes)

4. After the chocolate is melted stir the chocolate and cream cheese together with a whisk.

5. Now add all of the sugar (½ cups) and both eggs and the ½ teaspoon of vanilla and mix well with the whisk until it is blended together evenly.

6. Now spoon the mixture into the pie crust. It will completely fill the pie crust.

7. Now put it in the oven for 40 minutes until the center is almost set.

8. After you remove the cheesecake refrigerate for 3 hours or overnight.

9. You can let the cheesecake stand out in room temperature for 20 minutes if you like or for a firmer feel you can serve it cool.

10. Garnish with rasberries or chocolate shavings to give it that extra gourmet feel if you desire.

Author: Lenore Huskey