Chocolate cheese cake help.

Discussion in 'Pastries & Baking' started by taku, Mar 10, 2016.

  1. taku

    taku

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    So Im making a cheesecake for someone and they love chocolate. my goal was to try and pack as much chocolate in as possible, ie chips and whatever else. I was thinking of doing a mousse on top.

    First question: if were to put a brownie or cookie dough, what would give a better texture?

    second question: what other chocolate substances should I add?

    thanks!
     
  2. phatch

    phatch Moderator Staff Member

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    In my opinion, the more chocolate you put into it, the less of a cheese cake it becomes.

    It's better when there is a balance or even some contrast for the chocolate to play against and display the qualities of the chocolate but still be cheesecake.

    I prefer a marbled chocolate cheesecake. Keep the chocolate part dark and not too sweet so it contrasts against the plain cheesecake.  Probably with an Oreo or similar crust. Remove the middle cream. Some people user that to bind the crust, but it will be too sweet I think.

    I wouldn't top it though many would disagree with me. The common chocolate toppings tend to conflict with it being cheesecake and you lose the marble visual. Maybe some shaved chocolate curls.  Or Trader Joe's has cocoa nibs in dark chocolate that could be interesting but there isa texture problem with that.

    Others will be along shortly to disagree with me and give you a different perspective.

    One of my favorite cheesecake chocolate combinations is actually the Black Bottom cupcakes in the Joy of Cooking.
     
    Last edited: Mar 10, 2016
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  3. flipflopgirl

    flipflopgirl

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    Crumbled Oreo cookies (sans filling) are my usual go to for chocolate CC crust.

    Why?

    Mostly personal preference.

    IMO brownies and cookie dough would be a bit too tender and end up unpleasantly gooey or just fall off when the CC is portioned.

    Doesn't mean you cannot try.... great excuse for a baker's treat ;-) !

    mimi
     
  4. flipflopgirl

    flipflopgirl

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    I think for once @phatch  we are in the same ballpark when talking CC /img/vbsmilies/smilies/drinkbeer.gif.

    The contrast of marbling flavors is IMO spot on and one technique I had not thought of offering as an example.

    Like a layered drink.....the flavors are separate at first then you get the combo on the end.

    mimi
     
    Last edited: Mar 10, 2016
  5. taku

    taku

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    Yeah I like the marble idea. I just had in my mind there is an ice cream called death by chocolate with tons chocolaty goodness. I was hoping to replicate it. but I might just go with your idea
     
  6. chefwriter

    chefwriter

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         I'll third the contrasting flavors approach. When it comes to ice cream, as a chocolate fanatic I initially thought I would like those ice creams that pack lots of different chocolate in one container. But I find instead that the chocolate is more enjoyable when paired with vanilla ice cream.

    The marbling approach is the way to go. I'd suggest dark chocolate as well, either fudge or nibs. You could also do a layered approach I suppose. But definitely not all chocolate.  
     
  7. taku

    taku

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    Omg so I wanted to post a reply to update you guys on this. So I sort of made a mistake but it turned into something better than I hoped for. So for some reason I thought I could have like brownie chunks in my cheesecake. welp instead I just mixed brownie mix in and went with it. What I ended up with was sort of like a cheesecake lava cake. I dont think I let it set long enough so it fell apart a bit, but texture and taste was way beyond my expectations.