White Chocolate Glaze:
1 cup whipping cream
1 cup white chocolate chips
1 cup semi-sweet chocolate chips, melted
4-5 cups leftover chocolate cake
1 1/2 cups leftover brownies, cut in chunks
2 cups coarsely chopped challah
2 teaspoons pure vanilla extract
1 teaspoon, chocolate extract, optional
1 cup sugar
1/2 cup unsalted butter, melted
1 1/2 cups evaporated milk
1 cup half -and-half or whipping cream
1/4 cup softened cream cheese
2 tablespoons all-purpose flour
1 teaspoon Clabber Girl Baking Powder
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
Preheat the oven to 350 F. Generously spray a 10 inch cheesecake pan with non-stick cooking spray. Line interior with a parchment paper collar, cut to fit using some softened butter to make it stick. Place on a parchment paper lined baking sheet.
Prepare cake, brownie and bread and set aside. In a large bowl, whisk all the ingredients until well blended. Gently fold in the cake, brownie, and bread pieces, then the chocolate chips. Let soak 1 hour in the fridge.
Preheat the oven to 350 F.
Bake 35-45 minutes until the custard just begins to brown or seems set.
For the White Chocolate Glaze, bring the cream to a gentle boil and then stir in the chocolate chips, turning off the heat, and whisking briskly to melt the chocolate and make a smooth mixture. Set aside. Serve warm or cold. Cut into wedges to serve and offer with warmed White Chocolate glaze and/or warm sundae topping or melted chocolate (white or dark) or warmed dulce de leche. You can also serve it a la mode, with a small scoop of ice-cream beside it. This freezes well or stays 3 days in the fridge - you can also prepare it, refrigerate it and bake it just before you require it).
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