It took me an hour and a half to make this cheesecake. And it was mostly because I decided to make a sponge cake crust instead of graham cracker or Oreo. Since this cheesecake took me so long to make, this post will be pretty long too! I will be nice and post the finished product first along with a read more tag. There is no recipe with this post unfortunately.
Usually, I make this cheesecake with chocolate chips but I decided to go plain vanilla with the filling. My favorite cheesecake recipe comes from the back of a Taste of Home magazine from June/July 2003. I can never find it on the Taste of Home website so I usually end up digging through my horde of magazines looking for it. On Friday, I decided to change it up a little bit and I wish I hadn’t now!
What I changed to:
Sponge cake crust
No chocolate chips
What I wish I hadn’t changed:
Chocolate graham cracker crust
Chocolate chips (or chopped chocolate bars)
Chocolate ganache topping
So I guess what this cheesecake was missing was chocolate! That sounds about right, doesn’t it? Everything tastes better with chocolate!
I used the sponge cake crust recipe from Junior’s in New York. I am not a good cake baker so this was a bad idea from the start. The cake tasted a little eggy and it just didn’t have the same crunch as the graham cracker crumbs.
Now, off we go to make the filling!
I would post the recipe for this but I am not sure if I can since it is from a magazine. If I could find it online, I would post the link. Since this is kind of a “mistake” post though, it probably is better this way. When I make the full recipe, I will see if I can post or find the recipe online!