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Recipe1M+
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Digital pH meter for fermentation monitoring, acid levels
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Digital pH meter for fermentation monitoring, acid levels
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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mix crumbs and butter; press onto bottom of 9-inch springform pan. beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. add eggs, 1 at a time, mixing on low speed after each addition just until blended. blend in sour cream; pour over crust. beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed until well blended. add preserves; mix well. drop rounded tablespoonfuls of chocolate mixture over plain cream cheese mixture; do not swirl. bake at 325 f for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. melt remaining chocolate and whipping cream on low heat, stirring until smooth. spread over cooled cheesecake. refrigerate 4 hours or overnight. garnish with additional whipped cream, raspberries and fresh mint leaves.