February 1, 2014

Chocolate Chip Cheesecake and a Birthday Dinner

My son's birthday is February 5th, and we celebrated a week early this year. He and his wife came to our house for supper.

We started with kale salad.

This is a bag salad I bought at Schunck's. It is kale with shredded carrots and shredded red cabbage. I added in clementines, grape tomatoes, sundried tomato and basil feta cheese, walnuts, and bacon. The salad dressing was a Fat-free Balsamic Vinegerette from Trader Joe's. I think Kale is a little bitter, and the clementines added just the right amount of sweetness. The entree was Peach Bourbon Barbecued Chicken Breasts. My inspirations for this entree was The Pioneer Woman's Peach Whiskey Barbecue Chicken. The sides were baked potato and roasted baby carrots.
One of my son's favorite desserts is chocolate chip cheesecake. I got this recipe many years ago from a friend, and it is a great cheesecake.
You can see I've used this recipe many times!
I served each slice with hot fudge sauce drizzled over the top.
Chocolate Chip Cheesecake:

For graham cracker crust:

1-1/2 cups graham cracker crumbs
1/3 cups cocoa
1/3 cups sugar
1/3 cup butter, melted

For cheesecake:

3 pkgs (8 ounces each) cream cheese, softened
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini chips semi-sweet chocolate, divided
1 teaspoon all-purpose flour

Heat oven to 300 degrees F. Combine graham cracker crumbs, cocoa, sugar, and butter; press evenly on bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Toss 1/2 mini chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Turn oven off; allow to cool in oven 1 hour. Remove from oven; cool to room temperature. Refrigerate. Serve to family and friends!

Oh, and don't forget the wine!




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