Triple Chocolate Cheesecake

Triple chocolate cheesecake

Ingredients

For the Crust:
24 Oreo cookies-finely crushed
1/4 cup unsalted butter-melted
For Cheesecake Filling:
2 lbs. cream cheese- room temperature
1 1/3 cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces bittersweet chocolate-chopped


For Chocolate Topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar

Instructions
Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling: Melt 10 ounces bittersweet chocolate and set aside to cool.
Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not overbeat it.
Add melted chocolate and mix on low speed to combine.Pour the filling over the crust and smooth the top.Bake the cheesecake until the center is set and the top looks dry 1 hour to 1 hour 10 minutes. Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.To make the topping: In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.Cool and pour over the cheesecakeWhen the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
To make the crust: Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.

Chocolate Truffle Cheesecake

18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled
4 eggs

Heat oven to 300°F

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Roasted Cauliflower and Mushroom Carbonara

Ingredients

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped

Directions

Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the package.

Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.

Mix the egg, cheese, pepper and salt and parsley in a bowl.

Drain the cooked pasta reserving some of the water.

Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.