Marriage Proposal Cheesecake
This is a rich chocolate cheesecake with a chocolate shortbread crust and is a favourite of mine (and all my friends) that is a frequent request both for the recipe and the end product.
It has, in fact, garnered me a few marriage proposals (and at least one parental blessing – as well as a few retroactive ones). It has also received a seal of approval from several pregnant women (including my lovely wife – hi, honey!) It is also substantially cheaper and more enjoyable (and possibly more effective) than Prozac. Also makes a good peace offering.
Recently, my grandmother stopped by to get some photos, and I offered her some, having made yet another one…
She had this look of utter bliss on her face once she took a bite. Said something about her two favourite things rolled into one, and it had never occurred to her to combine the two. (the chocoholic part of my genes runs DEEP) She asked me if I was willing to share the recipe. Asked me where I found it, and was visibly proud when I said it was my own creation, a distillation of several recipes. She also mentioned something about this going over really well at church suppers.
Most people rave about their grandmother’s recipes… I’ve got a grandmother who will happily rave about her grandson’s recipes…
Crust
Soften 1/2 cup butter to room temperature
Preheat oven to 350°F
Cream the butter until it’s soft and fluffy. Beat in 1/2 cup icing sugar.
Stir in a pinch of salt, 1/4 cup cocoa powder, and 3/4 cup flour and mix well. If the dough is too soft, chill in the refrigerator for 15-30 minutes. Line a springform pan with the dough, bake for 10 minutes and set it aside while you make the filling.
Filling
Soften 3 bricks (24 oz) of cream cheese. Combine with 1.5 cups sugar and 1/2 Tablespoon vanilla extract. Mix (at medium speed if using an electric mixer) until it’s smooth and creamy. Add 4 eggs, one at a time, mixing well after each one.
stir 1 cup cocoa powder and blend until smooth and uniform.
Pour the filling into crust (be sure to leave enough in the bowl for licking!) and bake it for about 40 minutes above a 9″x13″ pan with 1/2″ water (this helps prevents cracking). When done (cheesecake should be reasonably firm), open the oven door and let the cheesecake cool down slowly with the oven. When the cake has cooled, chill in the refrigerator.
Serve with a tall glass of milk or several 🙂
