This article was first published in the April issue of the Left Hand Valley Courier.
I like to bake, but my cake decorating skills are lacking. Some of the baking books I own have instructions for creating the sort of flourishes you see on wedding cakes, but that’s not really my style.
So when I got “The Whimsical Bakehouse,” I was pretty excited to see decorating styles that were more, well, whimsical. I started my adventure with the chapter titled “Simple Cakes” with something called Ode to Jackson Pollack.
Before I started on my decorating challenge, I needed a cake, and the Pollack instructions suggested three different cheesecake recipes. I went with the Mocha Chocolate Chip Cheesecake.
The base of the cake is a chocolate cookie crumb crust. Use any handy recipe for a chocolate cookie crumb crust, or take a look at my previous post here. Press the crumbs onto the bottom and halfway up the sides of a 10-inch pan.
The book specified a 10-inch cake pan, but I didn’t have one that large, so I used a 10-inch springform pan instead. And really, that’s a little less scary when it comes to unmolding a cheesecake.
If you do use a springform pan, cover the bottom and up the sides with aluminum foil to prevent water from seeping in during baking.
Ode to Jackson Pollack
Mocha Chocolate Chip Cheesecake
Adapted from “The Whimsical Bakehouse” by Kaye Hansen and Liv Hansen
The leftover glaze and the drips on the baking sheet can be saved for later use. Just refrigerate and remelt gently.