2009 Cheesecake Challenge Results

I am still amazed at how creative my friends are. This year's cheesecakes were truly spectacular and in combination with the great people and perfect weather, the day was absolutely fantastic. So much fun.



The theme ingredient was chocolate. Here are the cheesecakes in no particular order:

Jasmine's Maple Chocolate Cheesecake with Graham Cracker Bacon Crust


Mark's Dark Milk Chocolate Kahlua Hazelnut Cheesecake

Marvin's Chocolate Hazelnut Cheesecake


Sylvia's Chocolate White Chocolate Sandwich Cookie Cheesecake with Chocolate Whipped Cream, Raspberry Coulis and Bittersweet Chocolate Sauce


Cynthia's Chocolate Peanut Butter Cup Cheesecake with Caramel Sauce and Brown Sugar Cocoa Pretzel Crust


Elisha's It's It Chocolate Espresso Marble Cheesecake with Oatmeal Cookie Crust and Hardened Chocolate Topping

Like last year, the cheesecakes were judged on taste, appearance, originality and texture. A new category was added this year for crust. All categories are scored out of 5 possible points, except for taste, which is worth 10 points. Also, this year we let the judges pick a Fan Favorite. In other words, the cheesecake they liked best regardless of how they would score it by category. And the results are...

Most Original: Jasmine's Maple Chocolate Cheesecake with Graham Cracker Bacon Crust

Best Texture: Sylvia's Chocolate White Chocolate Sandwich Cookie Cheesecake

Best Appearance: Sylvia's Chocolate White Chocolate Sandwich Cookie Cheesecake

Best Tasting: Sylvia's Chocolate White Chocolate Sandwich Cookie Cheesecake
Best Crust: Elisha's It's It Chocolate Espresso Marble Cheesecake with Oatmeal Cookie Crust

Overall Winner: Sylvia's Chocolate White Chocolate Sandwich Cookie Cheesecake
Fan Favorite: Elisha's It's It Chocolate Espresso Marble Cheesecake with Oatmeal Cookie Crust

I will be posting the recipes for each of the cheesecakes as I get them. Here is the winning recipe:

Chocolate White Chocolate Sandwich Cookie Cheesecake

For the crust:

2 3/4 cups chocolate cookie crumbs from TKO's recipe
5 tablespoons sugar
Pinch of salt
5 tablespoons unsalted butter, melted

For the cheesecake:

12 ounces white chocolate
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups heavy cream


To make the crust: Butter a 9-inch springform pan and wrap the bottom in a double layer of aluminum foil.

Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the springform pan and press evenly into the bottom and about halfway up the sides. I use the bottom of a glass or cup to smooth it out. Put the pan in the freezer while the oven preheats.

Center the rack in the oven and preheat to 350 degrees F. Place the springform on a baking sheet and bake for 10 minutes. Set the crust aside to cool while you make the cheesecake.

Reduce the heat to 325 degrees F.

To make the cheesecake: In a heat proof bowl set over simmering water, melt the white chocolate until smooth. Set aside to cool.

Put a kettle of water on to boil.

In a stand mixer with a paddle attachment, beat the cream cheese at medium speed until soft and creamy. With the mixer running, add the sugar and salt. Continue to beat until the cream cheese is light. Beat in vanilla. Add the eggs one by one, mixing well between each. Reduce the mixer to low and mix in the heavy cream. Add the white chocolate with the mixer on low, or fold in by hand.

Put the foil-wrapped springform into a roasting pan. Pour the batter into the springform pan. There will be enough batter to reach the rim of the pan. You can pour any left over batter into buttered ramekins. Put the roasting pan into the oven and pour enough boiling water to reach about halfway up the springform pan.

Bake the cheesecake for about 1 hour and 30 minutes. The top should be browned. Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to sit in the water bath for about 1 hour.

After about an hour, pull the roasting pan out of the oven. Lift the cheesecake out and remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cheesecake is cool, cover and refrigerate for at least 4 hours, overnight is better.

At serving time, remove the springform ring (I used a hairdryer to slightly warm the sides).

Bittersweet Chocolate Sauce

1/2 cup heavy cream
1/2 cup whole milk
1/2 cup water
4 ounces bittersweet chocolate, finely chopped

Put all ingredients into a medium sauce pan and bring to a boil at medium heat. Turn the heat down to low and let simmer for 10 to 15 minutes. The mixture should coat the back of a spoon and leave a clean track when you run your finger through it. Let cool at room temperature.

Raspberry Coulis

2 pints fresh raspberries
3 tablespoons sugar (or more to taste)

Blend the raspberries in a food processor until smooth. Pour the puree into a strainer over a medium bowl to remove the seeds. Add sugar and taste. Add more sugar if necessary.

Chocolate Whipped Cream

3 ounces bittersweet chocolate, finely chopped
2 cups heavy whipping cream
6 tablespoons sugar

Put the chocolate into a heat proof bowl that is big enough for the cream to be whipped in later.

In a medium saucepan, bring the cream and sugar to a boil. Pour the cream over the chocolate and whisk thoroughly. You want the mixture to be completely smooth. Let the mixture cool to room temperature.

Once cool, cover and chill in the refrigerator overnight. When it has chilled, whisk until stiff.