Chocolat Nestle
Monogramme
Buy This Art Print At AllPosters.com
 
|
|
La Belle Cuisine -
More
Chocolate Treats
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Mother Myrick's
Chocolate Cheesecake
"There's nothing better than a good friend, except a good
friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"
|
Recipe of the Day Categories:
Recipe Home
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
Chocolat Poulain
Buy This Art Print At AllPosters.com
 
|
|
Your patronage of our
affiliate partners supports this web site. We
thank you!
Cafe Caffe
Isaac Maimon
Buy This Art Print At AllPosters.com
Chocolate Cheesecake
Chocolatier
Archives
“As
wholesome and enticing as its name, Mother Myrick's Confectionary and Ice
Cream Parlor is a landmark in Manchester, Vermont. Candymaker Ron Mancini
and co-owner Jackie Baker offer cakes, chocolates, ice cream extravaganzas
and other desserts to fortunate pilgrims and residents alike. Typical is
this smooth, silken, double chocolate cheesecake. Its filling is encased in
a simple chocolate crumb crust and topped with swirled rosettes of sweetened
whipped cream.”
Yield: 12 servings
Preparation: 1 hour plus baking, cooling and chilling times.
Refrigerate the cheesecake for at least 6 hours or overnight before
unmolding
Chocolate
Wafer Crust:
1 1/4 cups chocolate wafer cookie crumbs
5 tablespoons unsalted butter, melted
Filling:
10 ounces Swiss Dark Chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1 pound cream cheese, softened
1 cup granulated sugar
4 large eggs, at room temperature
1/2 cup fresh brewed hot coffee
1/4 teaspoon salt
2 teaspoons vanilla extract
Boiling water, for baking cheesecake
Whipped
Cream Topping:
1 cup heavy (whipping) cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Grated chocolate, for garnish
Chocolate coffee beans, for garnish
Make the
chocolate crust:
Position a rack in the lower third of the oven and preheat to 325
degrees F. Remove the side from a 9-by-3-inch springform pan. Trim a 9-inch
cardboard cake circle so that it fits snugly within the curved lip of the
bottom of the springform pan. Cover the cardboard and the bottom of the pan
with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all
around the edge. Carefully attach the side of the pan so you do not tear the
foil. Wrap the foil overhang halfway up the outside of the pan. Lightly
butter the side of the pan. (Lining the bottom of the pan in this way will
give the cheesecake an even flat base, making it easy to remove from the
pan.) Using two 15-by-12-inch pieces of heavy-duty foil, tightly wrap the
outside of the pan.
In a medium
bowl, stir together the cookie crumbs and melted butter, stirring until well
combined. Press the mixture evenly onto the bottom of the prepared pan.
Refrigerate the crust while preparing the filling.
Make the
filling:
Melt the chocolate according to the melting instructions in the
Chocolate
Key.
In the 4
1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment,
beat the cream cheese at low speed for 30 to 45 seconds, until creamy.
Gradually add the sugar in a steady stream and beat at medium speed until
blended. At low speed, one at a time, add the eggs, beating well after each
addition. Dissolve the salt in the hot coffee. At low speed, slowly beat in
the coffee. Beat in the vanilla and then the chocolate. Using a rubber
spatula, scrape the side of the bowl and beat for 30 seconds. Pour the
mixture into the prepared pan.
Place the
cheesecake in a roasting pan on the lower rack of the oven. Pour boiling
water into the roasting pan so that the water comes halfway up the side of
the springform pan. Bake the cheesecake for 60 to 70 minutes, until the
center is firm. Leave the cheesecake in the roasting pan in the oven and
turn off the oven. Prop open the oven door with a wooden spoon and allow the
cheesecake to cool in the oven for an hour.
Remove the
cheesecake from the roasting pan. Cool the cheesecake in the pan on a wire
rack. When the cheesecake is completely cooled, cover the pan with aluminum
foil and refrigerate for at least 6 hours or overnight. The cheesecake may
he prepared up to this point and refrigerated for up to one week.
Make the
whipped cream topping:
Run a thin-bladed knife around the edge of the cheesecake to loosen it
from the side of the springform pan. Remove the side of the pan. Slide two
metal cake spatulas under the cheesecake and transfer it to a serving
platter.
In the chilled
4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat
the cream with the sugar and vanilla at medium speed until stiff peaks start
to form.
Reserve 1 cup
of the whipped cream for piping a garnish. Scrape the remaining whipped
cream onto the top of the cheesecake. Using an offset metal cake spatula,
spread the whipped cream in an even layer over the top of the cheesecake.
Sprinkle the top of the cheesecake with grated chocolate.
Fill a pastry
bag fitted with a large closed star tip (such as Ateco #5) with the reserved
whipped cream. Pipe a border of swirled rosettes around the inside edge of
the cheesecake. Decorate the outside edge of the cheesecake with a chocolate
coffee bean.
Cut the
cheesecake with a sharp, thinbladed knife, dipping the blade in hot water
and wiping it dry after each slice.
Featured
Archive Recipes:
Another Chocolate
Cheesecake
Amaretto-Amaretti Chocolate Cheesecake
In Pursuit of the Perfect Cheesecake
Index - Chocolate Recipe
Archives
Index - Cake Recipe Archives
Recipe Archives Index
|