Chocoholics Cheesecake Rsc Recipes

HONEY CHEESECAKE BUBBLE BREAD WITH CHOCOLATE SAUCE #RSC

Steps:

• Heat oven to 350 degrees. Line a 15x10-inch jellyroll pan with Reynolds Wrap Foil. Spray with no-stick cooking spray.
• Place almonds in a large bowl. Stir egg white, water and vanilla together in a small bowl. Pour over almonds. Stir to evenly coat. Stir sugars and salt together in a small bowl. Pour over almond mixture. Toss to evenly coat. Spread evenly on foil-lined pan. Bake for 15-20 minutes or until almonds are glazed, stirring occasionally.
• Remove from oven. Allow to cool before removing from foil and breaking apart any large clumps. Place in a small bowl. Set aside.
• Meanwhile, for biscuits, line bottom and sides of a 13x9x2-inch baking dish or pan with a large sheet of Reynolds Wrap Foil. Spray with no-stick cooking spray. In a small deep mixing bowl, beat cream cheese and ¼ cup of sugar on low speed until smooth. Add honey, cream and extract. Beat on low speed until combined.
• Spread each biscuit to a 3-4 inch circle. Add a scant tablespoon of cream cheese mixture in center of each biscuit. Enclose biscuits around mixture and seal. Arrange 15 biscuits in foil-lined dish. Drizzle with half of melted butter then sprinkle with 2 tablespoons of remaining sugar. Add remaining 15 biscuits and drizzle with remaining butter then sprinkle with remaining sugar.
• Bake for 25-35 minutes until biscuits are done and tops are golden brown, covering with another sheet of Reynolds Wrap Foil during last 10 minutes of baking time to prevent overbrowning. Cool for 5 minutes before inverting onto a large serving platter.
• Meanwhile, for sauce, whisk chocolate, cream, salt, and vanilla together in a small deep mixing bowl. Place in a small bowl. Cover with Reynolds Wrap Foil to keep warm.
• Arrange bowls of almonds and sauce on edge of platter. For each serving, place 2-3 biscuits on each serving plate and drizzle with warm sauce as desired then sprinkle with a few almonds. Serve warm. Serves 10-12.

SASSY AVOCADO CHEESECAKE #RSC

Steps:

• Preheat oven to 350 degrees. Spray 8 inch springform pan with cooking spray.
• In a large skillet, over medium heat, sauté garlic, shallots and red pepper in olive oil until tender.
• In a large bowl combine ranch dressing, cream cheese, yogurt and avocado. Mix until combined. Add eggs, flour and lemon juice. Beat just until eggs are incorporated. Fold in cheese, jalapeño and chives. Pour into prepared pan.
• Bake at 350 degrees for 35 minutes or until edges are slightly browned and starting to pull away from the sides of pan. Cool 10 minutes and carefully remove from pan. Serve with salsa and crackers.

CHOCOHOLIC'S CHEESECAKE #RSC

Steps:

• Set the oven rack in the middle position, and preheat the oven to 300º.
• Using Reynolds Wrap® Foil, line a 9-inch cake pan with a 20-inch strip of aluminum foil, then using Reynolds Parchment Paper®, cut a circular piece to fit over the aluminum foil. The aluminum foil is used as handles to lift the cheesecake from the cake pan.
• Place the almonds in a blender and process until you have almond flour.
• Place the Honey Grahams in a 1 quart zip-loc bag. Remove the air from the bag and seal it. Breakup the grahams by hand, and then using a rolling pin, roll over the bag crushing the grahams into fine crumbs. Place the cracker crumbs, almond flour and sugar in a large jar and shake to combine. Sprinkle the cracker crumbs evenly, into the bottom of the cake pan.
• Place the cream cheese in an electric stand mixer bowl. Attach the flat beater, and at speed 6 beat until fluffy. Add the cocoa and flour, and mix at speed 2 until incorporated. Add the remaining ingredients, and mix at speed 4 for 2 minutes.
• Pour the batter slowly into the cake pan. Lightly smooth and level the batter with an angled spatula.
• Using Reynolds Wrap® Foil, place a 20-inch strip of aluminum foil across a large cake pan. Boil 1-1/2 cups of water, and pour into the large cake pan. Then place the 9-inch cake pan in the larger pan. The aluminum foil is used as handles to lift the cheesecake from the hot water.
• Place the pan in the middle of the oven, and bake for 50 minutes.
• Remove the pan from the oven, and carefully remove the 9-inch cake pan from the hot water. Place the 9-inch cake pan back into the oven for 10 minutes, or until the center of the cheesecake is set.
• Cool the cheesecake on a wire rack for 1 hour, and then place in the refrigerator for 2 hours to cool before starting with the topping.
• In a Double Boiler, add approximately 1-inch of water to the lower pot. You do not want the water to touch the upper pot when it is in position. Then place the lower pot over medium heat. When the water starts to bubble, turn down the heat just a little to maintain the temperature.
• Place in the upper pot, the chocolates, milk, vanilla and butter. Place the upper pot atop the lower pot.
• Use a spoon to stir the chocolate until it is melted and creamy looking. Keep stirring until the chocolate looks like it is of a pouring consistency, adding more milk if needed.
• Pour the chocolate over the cheesecake, and use a spatula to smooth the chocolate to the outer edge.
• Sprinkle the Sea Salt evenly over the topping.
• Cool for 1 hour or more in the refrigerator.
• Remove the cheesecake from the cake pan and place on a cake stand.