The Straight Dope

Go Back   Straight Dope Message Board > Main > Cafe Society

Reply
 
Thread Tools Display Modes
  #1  
Old 12-08-2012, 06:31 AM
Bamboo Boy Bamboo Boy is offline
Guest
 
Join Date: Jun 2004
Help me solve a chocolate cheesecake conundrum

I was thinking of making another cheesecake today, I have talked about a mini cheesecake project here recently ( http://boards.straightdope.com/sdmb/...d.php?t=674206 ), but when getting the cream cheese, I saw that they had the chocolate version, with Marabou (delicious Swedish chocolate)- so I grabbed some of them thinking I would experiment with a chocolate cheesecake.

I am now about to be underway but wondering how to actually go about it- what to pair it with. I was planning on replacing my usual sour cream topping (see link with recipe [scroll down a little] if you're not with me) with a coffee topping- just throwing VERY strong coffee in there. For color and flavor's sake. Maybe some cocoa powder too.

So so far so good. I think. Unless the sour cream/coffee combination is weird, which I think will be ok. Thoughts on this?

I usually use a fresh fruit decoration plan with some kind of fruit sauce (with the plain cheesecake, I mean). I was thinking of making some kind of ginger coulis with candied ginger for decoration for this, but now time seems short for this. I was thinking of dropping that idea, though I think it would be great, and just roasting some kind of nuts and covering the top with that, either just crushed or in some geometric pattern, if I can get enough nice perfect specimens. In that case, I would make a caramel sauce.

So- does the idea of a chocolate/coffee cheesecake with nuts and a caramel sauce sound like a good thing? The sourness/tang of cream cheese is a bit of wild card, if you ask me. Will this work or will it be weird? Is the ginger idea, though probably not happening this time, a bad one?

Any and all thoughts and opinions about this welcome!

Thank you in advance,

BB
Reply With Quote
Advertisements  
  #2  
Old 12-08-2012, 07:26 AM
kayT kayT is offline
Charter Member
 
Join Date: Jul 1999
Location: Austin
Posts: 2,739
I don't know about the sour/tang with the chocolate and I base this only on having tried a chocolate yogurt. I didn't like it. The chocolate tasted very sour. I have had cheesecake with chocolate chunks in it that were ok but if the chocolate is throughout the cream cheese or the sour cream topping, I dunno. I'd be cautious. The caramel sauce and nuts sound good as does the coffee.

ETA I made a great typo first time through: "caramel sauce and nuts sound goo"; well, yeah.

Last edited by kayT; 12-08-2012 at 07:27 AM..
Reply With Quote
  #3  
Old 12-08-2012, 07:44 AM
Bamboo Boy Bamboo Boy is offline
Guest
 
Join Date: Jun 2004
Quote:
Originally Posted by kayT View Post
I don't know about the sour/tang with the chocolate and I base this only on having tried a chocolate yogurt. I didn't like it. The chocolate tasted very sour. I have had cheesecake with chocolate chunks in it that were ok but if the chocolate is throughout the cream cheese or the sour cream topping, I dunno. I'd be cautious. The caramel sauce and nuts sound good as does the coffee.

ETA I made a great typo first time through: "caramel sauce and nuts sound goo"; well, yeah.
Thanks for the reply!

This is exactly the sort of effect I am afraid of. I have seen but never tried the chocolate/yogurt thing, and remember thinking it sounded weird.

This product I did try on bread, and it's awesome. No weirdness. It was like Nutella, only choc-choc-chocolatey and sort of...full-bodied and complex. As I type this, I'm kind of thinking that if the cream cheese itself is not odd (to me, anyway!), then chances are good I will think the resulting cheesecake is correspondingly not odd.

I think I'm going to give this a try- the coffee/sour cream topping option* with nuts and some sort of caramel sauce.

*another vague concern- will the sour cream/coffee combo be offensive?

I could just copout and put cocoa powder in for color- I think taste wise the original topping would be fine, but Liquid Paper white in a thin layer on top of a brown chocolate cheesecake would just be wrong, IMHO
Reply With Quote
  #4  
Old 12-10-2012, 04:19 PM
Blue Mood Blue Mood is offline
Guest
 
Join Date: Dec 2006
The presentation you describe sounds yummy, but rich. I like the coffee idea. What do you think about adding a spoonful of instant coffee and half a teaspoon of cinnamon to the sour cream? That would add subtle taste, and also break up that pure white.
Reply With Quote
  #5  
Old 12-10-2012, 06:09 PM
Bamboo Boy Bamboo Boy is offline
Guest
 
Join Date: Jun 2004
I should probably offer an update. Or a post-mortem, as it were. The whole thing went off well, the cheesecake was delicious but VERY rich. I like a cheesecake I can pig out on, if you know what I mean. While opening all those packs of chocolate cream cheese, I remember wondering if I shouldn't substitute one normal for the chocolate. I probably should have, retrospectively.

Possibly due to the super high sugar content of the chocolate cream cheese, the edges of the cheesecake had a mealy texture I disliked but strangely others loved. I thought it tasted slightly burnt and was (this is weird) slightly reminiscent of a wet dog (!). It's something I've tasted in desserts before though, this wet dog taste.

For the top, I ended up making it two-tones of brown in a pattern of the logo of the company this might eventually before (this worked really well, surprisingly, the two shades didn't bleed at all and it was very high def and sharp looking). Instant coffee in one and a cocoa powder for a darker brown. I made a gooey caramel sauce which was probably the most successful part of the whole endeavor.

I don't think I will be trying this again, though it was perfectly edible and delicious. Just not mind-blowingly good, as I find plain cheesecake to be. Not worth the fat, calories, money, or effort. Still pretty good, though.
Reply With Quote
  #6  
Old 12-11-2012, 10:28 AM
amaguri amaguri is offline
Guest
 
Join Date: Oct 2006
I find putting cocoa powder in a cheesecake makes it every-so-slightly grainy. May be better off melting some unsweetened chocolate and mixing it in with the cream cheese.

The surprising thing about cheesecake (at least to me) is that it is surprisingly versatile. I've done a tiramisu cheesecake flavored with espresso and I thought the coffee flavor went just fine with the tangy cheesecake. I always thought mint chocolate chip cheesecake sounded revolting-- until I made one, and it's actually really good.

The only relative disaster was an attempt at a low fat black forest cheesecake....... never again!
Reply With Quote
  #7  
Old 12-11-2012, 01:31 PM
Bamboo Boy Bamboo Boy is offline
Guest
 
Join Date: Jun 2004
Quote:
Originally Posted by amaguri View Post
I find putting cocoa powder in a cheesecake makes it every-so-slightly grainy.
Thanks for the tip! I found some chocolate cream cheese and used that. Your advice probably saved me some time and money. I was considering just that for the next round of experiments- cocoa powder in the cream cheese. I can't find unsweetened chocolate where I live, that seems like the most ideal. But I will just use a very dark chocolate and estimate the sugar adjustment, methinks.

-BB
Reply With Quote
Reply



Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 03:32 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.

Send questions for Cecil Adams to: cecil@chicagoreader.com

Send comments about this website to: webmaster@straightdope.com

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Publishers - interested in subscribing to the Straight Dope?
Write to: sdsubscriptions@chicagoreader.com.

Copyright 2013 Sun-Times Media, LLC.