Blessings in Disguise: For those of you that follow along closely may know that for over 7 years I have been working in corporate America as a marketing manager with early goals of becoming an executive, a CMO and so on. The industry I was working on was not as exciting, and sometimes I doubted I would go any further in that particular company. How could I become a leader, marketing solutions I was not passionate about? Somedays I would question my path and knew I needed to move on, but other days I liked the feeling of being in a comfortable position where I was respected and well known for. As you may imagine ambiguity is not what I planned for my professional career, though I was facing it. But, rather than feeling constantly disappointed about not feeling that burst of energy at work, I just looked for passion in other areas of my life: my family, my kitchen and this blog were the answer.
Today I can say those seven years were a blessing in disguise. I learned so much, travelled a lot, got to try many new things and now I have a solid work experience under my belt. And what’s best? I was pushed to follow my passion! This blog, your comments, our friendship and all the opportunities around it fuel me. That’s why when I read this quote, I had to go for it. I could not wait any longer: She realizes she’s had it in her all along. “Well”, she asks herself, “what am I waiting for?” – So I did, and just a few weeks ago I left my day job and I am now a freelance content creator! I never imagined this would be my path but I could not be more happy or feel more blessed.
Soooo as we talk about blessings in disguise, I would totally say this cheesecake is on of those too. Read below why:
Originally, I was craving cheesecake. I noticed I had not shared a cheesecake recipe in the blog yet, so I immediately started working on my batter. As I was ready to pour I could not find my springform pan to get that wonderful cheesecake shape (BTW I found it, I had loaned it to my sister). So as you can imagine I was in panic mode but thankfully found a solution that I hope it comes handy to you too. I covered a regular round pan in parchment paper and pulled the cheesecake up and out once baked. But then I encountered another issue, the parchment paper had caused the perfect cheesecake shape be, ummm not so perfect. But what I thought was a series of unfortunate events, turned out to be a blessing in disguise. Why? keep on reading.
I call this a blessing in disguise as my solution to what I first thought as a disaster, was to cover the whole thing in chocolate ganache. And what is a chocolate ganache covered cheesecake if not a blessing? Win!
The chocolate ganache cheesecake turned out to be rustic and gorgeous. I actually even used some sliced apples as the garnish which is not a very conventional garnish but the apples looked great as part of the unplanned blessing.
This cheesecake is pure perfection and the best part is that it’s sooooo simple to make and uses just a few ingredients. Is because of how blessed I feel and because of your true friendship that I want to give away this Chocolate Fountain. I actually won this chocolate fountain myself in a drawing thanks to my friends at Crunch Pak which offer the best prepackaged, all-natural sliced apples. How fitting right?
This chocolate fountain comes with a big bag of chocolate chips for you to melt and be ready to have a chocolate dipping party. Is so convenient that fits in any table and with a single touch melts white or brown chocolate in the three-tier tower. You and your guests will have fun dipping apple slices, strawberries, marshmallows, pretzels and so many other treats in this awesome flowing chocolate fountain.
ENTRE TO WIN!!!
A winner will be randomly selected on July 10th. Winner will be informed by a reply on his/her comment in this post. Winner must be at least 18 years old and must provide a US address for prize shipment.
CHOCOLATE COVERED CHEESECAKE
- 16 ounces cream cheese
- 14 ounces sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 8 graham cracker cookies
- 1/4 teaspoon cinnamon
- 4 tablespoons butter, melted
- 8 ounces heavy whipping cream
- 8 ounces chocolate chips
- Preheat oven to 350 degrees F.
- With an electric mixer blend cream cheese, sweetened condensed milk, eggs and vanilla extract. Set aside.
- In a food processor crush graham crackers and cinnamon.
- In a bowl combine graham cracker mixture with melted butter to form a paste.
- If more moisture is needed to form a paste that can stick to the bottom of a pan, then add 1/2 tablespoon of water at a time until you obtain the desired consistency.
- Press down graham cracker mixture on a 9 inch springform round pan.
- Bake crust for ten minutes.
- Remove from oven and let it cool.
- Once cooled pour cream cheese mixture and bake for 30 -35 minutes or until center is not liquid and toothpick comes almost all clean.
- Once cheesecake is out of the oven let it cool completely before removing from pan by refrigerating it for at least three hours.
- Once cheesecake is cool, prepare chocolate ganache
- To prepare the chocolate ganache, bring heavy cream to a simmer and remove from heat.
- Add chocolate chips to the warm heavy cream and let it sit for about a minute.
- Stir the chocolate chips as most of them will be melted. Keep stirring until is silky and well combined.
- Keep in mind that the ganache will harden as it cools down so pour it over the cheesecake as soon as chocolate and cream are well combined.
- Pour ganache on top of the cheesecake, letting it drizzle down the sides and using a spatula to make sure all areas are covered.
- Return the cheesecake to re refrigerator for at least 1/2 an hour.