Tuesday, August 7, 2012

Week 32: Chocolate - Chocolate Chip Cheesecake

If you want to make instant friends just walk into a yarn shop.  That is what Bethany and I did a year and a half ago when we walked into a shop called Knitting Friends.  That first night we met Pam, the shop owner, and her sister-in-law Shirley.  They invited us to their Thursday night Sit and Knit  and we were excited to attend.  At that time all we knew how to do was knit scarves. Little did we know how much we would learn in a year and a half.  Bethany has learned how to knit beautiful cowls and I have been crocheting up a storm ever since learning.
The yarn is beautiful and the atmosphere cozy; but the sweetest thing has been new friendships formed with ladies I would have never met.  If we ever move, and I pray we don't, the first thing I will look for is the local yarn shop.
One sweet friend I have gotten to know is Michelle.  She can knit, crochet and tat beautifully.  She even spins and dyes her own yarn.  I love to see her lovely creations.  Today is her birthday, so of course I made her a cake.  She enjoys chocolate so I tried a new recipe - Chocolate - Chocolate Chip Cheesecake.  I baked it last night, let it chill in the refrigerator overnight and then wrapped it up pretty to take to Knitting Friends to celebrate with sweet friends and my darling daughter, Bethany.


The roses are from two bushes that David bought me this summer.  They smell heavenly.

All wrapped up and ready to travel.

Pam, Michelle and me!


 Michelle and her cake in front of the WONDERFUL Debbie Bliss baby cashmere yarn (so soft!).

Michelle, making a wish before we sing to her.  I wonder if she is wishing for more yarn? : )

Happy Birthday Michelle, keep spreading sunshine wherever you go!  I thank the Lord for you and the lovely ladies at Knitting Friends!

Chocolate - Chocolate Chip Cheesecake

3 1/2 Tablespoons butter
1 cup finely crushed chocolate wafer cookies
2 Tablespoons granulated sugar

 4 eight oz blocks of cream cheese (don't use low fat)
1 cup granulated white sugar
4 large eggs
1 1/2 cups sour cream
2 teaspoons vanilla extract
1 cup (6 ounces) miniature semi-sweet chocolate chips
8 ounces semi-sweet chocolate, melted
fresh raspberries & chocolate curls for garnish, if desired


1. Prepare crust: Heat butter in a saucepan until melted. Remove from heat and stir in cookie crumbs and sugar. Pat the crumb mixture over the bottom of an oiled 9-inch springform pan. Freeze in the freezer.
2. Preheat oven to 275°F.
3. Prepare cheesecake: Beat the cream cheese and sugar in a large mixing bowl until creamy. Add the eggs 2 at a time, beating well after each addition. Stir in the sour cream and vanilla. Fold in the chocolate chips and melted chocolate.
4. Spread the cream cheese mixture over the frozen crust. Sprinkle a few extra chocolate chips on top. Tap the pan on the countertop to break any large air bubbles. Wrap the bottom and side of the pan with heavy-duty foil.
5. Place the springform pan in a larger baking pan and fill the baking pan with enough water to measure 2 inches. Bake for 1 1/2 to 2 hours or just until the center is almost set. Remove the foil and place the pan on a wire rack. Let cool for 45 minutes.
6. Chill, covered, for 5 hours or longer.

Happy Baking!

1 comment:

  1. Thanks Julie for the delicious cheesecake and beautiful purple roses. Going to freeze the some for later. :)