A Whole New World

Hello, all!

This is all so very new to me; I've never had a blog before, I don't even like being on the computer. But, my love of food overpowers my dislike of technology. I decided to create a blog that is about nothing else but food! I've always liked to bake, But each time I made something new, I had to hunt down the perfect recipe for it. I decided to make it easier for all of you, and put all of the most amazing, exquisite recipes all in one spot. I will only post about dishes that I have tested and found to be the best. I will also be posting about interesting, little restaurants, strange snacks, food crafts, and all other things food!

So, this being my first post and all, I thought I should start with a bang! This cheesecake recipe is the perfect start to BaconFatandButerCream. I've been told by many cheesecake-lovers that this is by far the best recipe they have tasted. It's easy to pull off and very impressive.

Fudge Truffle Cheesecake

Crust:

• 1 1/2 c. vanillia wafer crumbs
• 1/2 c. powdered sugar
• 1/3 c. unsweetened cocoa powder
• 1/3 c. butter, half melted

Filling:

• 2 c. semi-sweet chocolate chips
• 3 packages cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 4 eggs
• 2 tsp. vanilla extract

Directions:

Preheat oven to 300 degrees. Mix wafer crumbs, powdered sugar cocoa powder and butter by hand. Press mixture into a 9 inch spring-form pan. In a double boiler, melt chocolate chips until smooth. In a large bowl, beat cream cheese until fluffy. Gradually add condensed milk, beat until smooth. Mix in melted chocolate, eggs, and vanilla. Beat on low speed until thoroughly blended, (make sure there are no patches of cream cheese left on the bottom). Pour into prepared pie crust. Bake for 55 minutes The cake will seem under-baked in the center, but will continue to bake after you remove it from the oven. Cool for at least two hours, it's best on the second day!