* Exported from MasterCook * Dark Chocolate and Pumpkin Cheesecake II Recipe By : Marcel Desaulniers, Death by Chocolate
Serving Size : 16 Preparation Time :0:00
Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *Chocolate Pecan Cookie Crust*
1 cup pecan pieces
6 Dark Chocolate Fudge Cookies
1 teaspoon unsalted butter -- melted
<Chocolate Cheesecake>
8 ounces semisweet chocolate -- in 1/2" pcs
1/4 cup brewed coffee -- full strength
3/4 pound cream cheese -- softened
3/4 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
*Pumpkin Cheesecake*
2 teaspoons unsalted butter -- melted
1 pound cream cheese
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 teaspoon cinnamon -- ground
1/4 teaspoon allspice -- ground
1/8 teaspoon clove -- ground
<Semisweet Chocolate Ganache>
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate -- in 1/2" pcs[Candice] This cake is my best cheesecake recipe. The cake is always a BIG
hit and makes a beautiful presentation. Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8
minutes. Remove form the oven and allow to cool to room temperature. Lower
oven temperature to 300 F. In a food processor fitted with metal blade, chop the cookies and the pecans
until they are crumbs (yield about 2 cups of crumbs), about 20 to 30
seconds. Set aside. Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter. Use
hands to press 1 cup of crumbs to a uniform level and thickness on the
buttered bottom of pan. Set aside. To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half
of a double boiler over medium-high heat. Place the semisweet chocolate and
coffee in the top half of the double boiler. Tightly cover top with film
wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a
bowl of an electric mixer fitted with a paddle. Beat on low for 1 minute and
on medium for 2 minutes. Scrape down bowl. Add 3 eggs, one at a time,
beating on high for 20 seconds and scraping down the bowl after each
addition. Then beat mixture for 1 minute more on high. Add 1 teaspoon
vanilla and beat on medium for 15 seconds. Add the melted chocolate mixture
and beat on medium for 30 seconds. Remove bowl from the mixer. Use a rubber
spatula to finish mixing the batter until it is smooth and thoroughly
combined. Pour cheesecake mixture into the prepared springform pan,
spreading evenly. Keep at room temperature while preparing pumpkin
cheesecake batter. To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with
1 tsp. butter. Line the pan with an 8-inch square of parchment paper. Coat
the parchment paper with the remaining teaspoon of butter. Set aside until
needed. Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2
teaspoon salt in the bowl of electric mixer fitted with a paddle. Beat on
low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl,
then beat on medium for 2 more minutes and on high for 3 minutes. Scrape
down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and
scraping down bowl after each addition. Add 1 teaspoon vanilla and beat on
medium for 15 seconds, then beat on high for 2 more minutes. Add the pumpkin
puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds.
Remove the bowl from the mixer. Use a rubber spatula to finish mixing the
batter until it is smooth and thoroughly combined. Pour the pumpkin
cheesecake mixture into the prepared cake pan, spreading evenly. Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the
bottom rack of the 300 F oven (the bottom rack should be at least 3 inches
below the center rack). Place both cheesecakes on the center rack of the
oven and bake for 1 hour and 10 minutes, until the internal temperature of
the cheesecake fillings reaches 170 degrees F. Turn off the oven and allow
the cheesecakes to remain in the oven for an additional 20 minutes. Remove
form the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1 hour, but keep pumpkin cheesecake
at room temperature (do not remove either cake from pan. To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-
quart saucepan over medium-high heat. When hot, stir to dissolve sugar.
Bring the mixture to a boil. Place the chocolate in a stainless steel bowl.
Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir until smooth. Allow to cool to room temperature. Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled
chocolate cheesecake. Spread evenly over the top of the cake. Invert the
pumpkin cheesecake onto the layer of ganache. Gently press down on the cake
to set in place. Wrap the entire springform pan with film wrap and
refrigerate for 3 hours. The cheesecake can now be released from the springform. Remove film wrap and
wrap a damp, hot towel around the sides of the pan (the towel should be
large enough to completely wrap around and cover the sides of the pan) and
hold around the pan form 1 minute. Carefully release and remove the
springform pan. Using a cake spatula, smooth the sides of the cake with 2 to
3 tablespoons of the ganache. Spread the remaining ganache evenly across
the top of the cake. Press remaining cookie/pecan crumbs into the sides of
the cake, coating evenly. Refrigerate for at least 30 minutes before cutting and serving. Heat the blade of the serrated slicer under hot water before cutting and run
it under hot water after making each slice. NOTES : I made this Thanksgiving of 1997. For decorating I used the pecan/
cookie pieces on top of the cake approximately 2 inches around the edge of
the cake. Then I evenly spaced whole pecan pieces on top of the edging. In
the center of the top of the cake I used Chocolate fall leaves (bought from
grocery store) placed haphazardly around. [Candice] This cheesecake is very time intensive but sooo.........worth it.
I can't say enough about it! If you need a dessert for the holidays that
cheesecake is the one! All my cheesecakes are dense, thick and heavy ....
that's how I like them. Discussion: [] Candy, do you actually use a thermometer to test the temperature?
[Candice] No, never.
[] So, how do you know the internal temperature?
[Candice] I don't. I can just tell by the way it jiggles or doesn't jiggle.
[] OK. But as a novice cheesecaker, would it be permissable for me to stab
the thing with a meat probe to test? Especially if I decorate it?
[Candice] Sure. :) Contributed to the FareShare IRC Chat, 24 April 1999, by Candice. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Eating Well's Chocolate Cheesecake Recipe By : Eating Well
Serving Size : 16 Preparation Time :0:00
Categories : Fareshare Chat 059 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- FILLING:
2 ounces Semisweet chocolate
2 tablespoons Instant coffee powder
32 ounces nonfat cottage cheese -- (4 cups)
8 ounces low-fat cream cheese -- at room temp
1 1/2 cups Sugar
1 Large egg
2 Large egg whites
1 cup Low-fat sour cream
3/4 cup Unsweetened cocoa powder
2 tablespoons Cornstarch
1/8 teaspoon Salt
1 teaspoon Pure vanilla extract
CRUST:
4 ounces Chocolate wafers
1 cup Grape-Nuts cereal
2 tablespoons Unsweetened cocoa powder
2 tablespoons Sugar
3 tablespoons Vegetable oil -- pref canola oilTo make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan
with nonstick cooking spray. Place chocolate wafers, Grape-Nuts, cocoa and sugar in a food processor;
using an on/off motion, process until you have fine crumbs. Add oil and 3
Tbsp. water; process till the crumbs are moistened. Press the crumb mixture
into the bottom and about 1 1/2 inches up the sides of the prepared pan. Set
aside. To make filling: Melt chocolate in top of a double boiler over hot, not
boiling, water or in a microwave oven at medium (50%) power. Let cool
slightly. Dissolve instant coffee in 1 Tbsp. boiling water and set aside.
Place cottage cheese in a strainer lined with a double thickness of
cheesecloth. Gather up the cheesecloth and squeeze out moisture from cottage
cheese. Put pressed cottage-cheese solids in a food processor and blend
until smooth. Add cream cheese, sugar, egg, egg whites, sour cream, cocoa,
cornstarch, salt, vanilla, the melted chocolate and the dissolved coffee;
process until smooth. Pour into the crust-lined pan. Bake for about 1 hour, or until firm around the edge but still shiny and
slightly soft in the center. Run a knife around the pan to loosen edges. Let
cool in the pan on a rack. Cover and refrigerate until well chilled, at least 8 hours or for up to 2
days. Remove sides. To facilitate cutting, dip a sharp knife in hot water
and wipe dry before cutting each slice. Serves 16. COMMENTS : This cheesecake recipe is a new version of a chocoholic's dream.
It contains less than a third of the fat of the original recipe. The careful
balance of flavorings achieves a very rich tasting cake. I don't make this
very often but it's a very good "light" recipe. 266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol. Source : Eating Well Magazine - May/June, 1993 Contributed to the FareShare IRC Chat, 24 April 1999, by Candice. - - - - - - - - - - - - - - - - - -
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