This weeks Tuesdays with Dorie is brought to you by The Tea Lady of Tea and Scones. She chose Dorie’s Low and Luscious Chocolate Cheesecake located on page 243 in Baking: From My Home to Yours. Because the holiday season is almost over and God knows I made a craptastic ton of desserts and cookies, I decided to only make half a recipe and make them small. The recipe ended up making 4 small cheesecakes. I think I should have dumped more batter in each, but then I would have only made two, but I think they would have turned out a little taller than they did.
For the crust I used left over molasses cookies that I had an incident with 🙂 Lets just say I made a double batch, and realized halfway through baking the first round that something wasn’t right and then realized, “Opps, I forgot the baking soda.” I can honestly say that that was the first time that I have ever done that. To salvage the rest of the dough, I kneaded in the correct amount of baking soda. Granted, they didn’t turn out as pretty as before, but they still tasted good. So the crispy ones with no baking soda turned into a cookie crust for the cheesecake.
You are probably wondering how the molasses cookie crust tasted with the chocolate cheesecake. It was pretty good, but it would have been better with a graham cracker crust instead. I didn’t want to waste the cookies, but I am still going to eat the cheesecake. I discovered that if the cheesecake is at room temperature, it has more of a chocolaty flavor and is so yummy. Oh, the cheesecake is really easy to make and turned out perfectly smooth and remember room temperature 🙂