When I make a dessert, I expect to eat it soon after it is ready. I do not like making desserts for other people because that teases my hungry tummy. A few years back, my grandmother found a recipe online similar to the one that her grandmother used to serve at their Thanksgiving dinner in the 1940s. So keeping tradition alive, we have been making this dark chocolate dark marbled cheesecake ever since I can remember.
This past Thanksgiving, my mom and I went grocery shopping to get all of the ingredients needed for this masterpiece. We do not even use a shopping list anymore, that is how good we are. Anyway, we get back to the house where my aunt and grandma are waiting to start the fun. We have to make our own crust for this cheesecake so we split up into two teams since there are two parts to the recipe.
First, my aunt and I start working on the crust which calls for 1 ½ cups of vanilla wafer crumbs, ½ cup powdered sugar and ¼ cup HERSHEY’S Cocoa all to be stirred in a medium bowl. Next was time for the ½ stick of butter to be mixed in as well. Once everything was nice and crumby, it was time to empty and press the mixture into a pan, forming a crust; we baked that at 350 degrees in the oven for approximately nine minutes, and let it cool while the actual cheesecake was being made. That was the easy part.
Mom and grandma were slacking on their part of the job, and I wanted this dessert sooner than later, so naturally my aunt and I picked up the slack. They already had the three packages of cream cheese and 1-¼ cups of sugar whipped up in the large turquoise bowl, along with 1-½ teaspoons of vanilla extract. Mom and grandma also separated ½ of the mixture into a separate bowl and this is where the batter fight came happened. My aunt and I, being more mature, finish up this step by pouring the remaining concoction into the crust that had been cooling for quite some time.
By this time my two dogs are getting riled up for some...