No-Bake Creamy Chocolate Cheesecake

No-Bake Creamy Chocolate Cheesecake

Yield: Makes a 9-inch cheesecake

I use bittersweet chocolate in this recipe but semisweet could be used also. You might consider knocking the powdered sugar down just a notch if you do since semisweet chocolate is sweeter than bittersweet.

I think there's a bit too much crust/filling for a regular 9-inch pie plate unless you reserve some of each and make a couple small, individual sized cheesecakes in little bowls or ramekins. But again, I haven't tried it that way so feel free to experiment.

Ingredients

Crust:

7 ounces (about 2 cups) chocolate graham cracker crumbs

1 tablespoon granulated sugar

7 tablespoons butter, melted

Cheesecake:

3 packages (8 ounces each) cream cheese, softened to room temperature

1 1/2 cups (6 ounces) powdered sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note above)

Directions

1. For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.
2. For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.
3. Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).
4. Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.
5. For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).

Copycat General Tso Chicken

P.F. Chang's General Tso Chicken

INGREDIENTS
Sauce

• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 tsp minced fresh garlic
• 1 1/2 tsp minced fresh ginger
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup dry sherry or white wine (I used white wine)
• 1 can condensed chicken broth

Meat

• 3lbs boneless, skinless chicken breast, cut into chunks
• 1/4 cup soy sauce
• 1 – 2 TBSP chili pepper flakes, to taste
• 1 egg, beaten
• 1 cup cornstarch
• 2 quarts vegetable oil
• 2 cups sliced scallions

INSTRUCTIONS
Sauce

• Put everything in a quart jar with a lid and shake it up, then put in the fridge. Shake it up again when you are ready to use it.

Meat

• In a large bowl, mix together the chicken, soy sauce, and chili peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated.
• Heat the deep-frying oil to 350°F in a large pot. Cover a large platter with a few layers of paper towels.
• Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels. Repeat until all the chicken chunks are fried.
• Shake the sauce to recombine, then pour it into the wok. Cook until thick.
  • TIP:  If it gets too thick, add water until it’s the right consistency.
• Add the chicken to the sauce and cook until everything is hot and bubbly.