April 30th, 2013 by alice
Tags: Cheesecake, Chocolate, Mousse | 
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INGREDIENTS
- 1 1/2cupschocolate wafer crumbs
- 1/3cup finely choppedpecans
- 2tablespoonssugar
- 1/3cupbutter, melted(no substitutes)
-
Filling
- 2 (8 ounce)packagescream cheese, softened
- 1/2cupsugar
- 1tablespoonlemon juice
- 1teaspoon gratedlemons, rind of
- 1teaspoonvanilla extract
- 2eggs, seperated
-
Topping
- 6ouncessemi-sweet chocolate chips
- 5tablespoonsbutter, cubed
- 4egg yolks
- 1/4cupconfectioners’ sugar
- 2tablespoons strongbrewed coffee
- 1teaspoonvanilla extract
- 1/2cupheavy whipping cream, whipped
- chocolate sprinkles (optional)
- additionalwhipped cream (optional)
DIRECTIONS
- In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
- Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
- Place pan on a baking sheet.
- Bake at 375 for 8 minutes.
- Cool on a wire rack.
- Reduce heat to 325.
- In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
- Add egg yolks; beat on low speed just until combined.
- In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
- Pour into crust.
- Return pan to baking sheet.
- Bake for 25-30 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate until completely cooled.
- In a microwave, melt chocolate and butter.
- Cool for 10 minutes.
- In a small heavy saucepan, whisk egg yolks, sugar and coffee.
- Cook and stir over low heat until mixture reaches 160; stir in vanilla.
- Whisk in chocolate mixture.
- Set saucepan in ice and stir until cooled, about 2 minutes.
- Fold in whipped cream.
- Spread over cheesecake and refrigerate until set.
- Remove sides of pan.
- Garnish with dessert decorations and whipped cream, if desired.
- Refrigerate leftovers.
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April 17th, 2013 by alice
Tags: Cheesecake, Chocolate, Special | Print This Post
INGREDIENTS
-
Crust
- 1cup crushedchocolate wafers
- 3tablespoons meltedbutter
-
Filling
- 3 (250 g)packagescream cheese, softened
- 3/4cupsugar
- 3largeeggs
- 90gsemisweet chocolate, melted
- 90gwhite chocolate, melted
- 1teaspoonvanilla
-
Glaze
- 3/4cupwhipping cream
- 180gsemisweet chocolate, chopped
DIRECTIONS
- Crust:.
- Combine crumbs& butter and press onto the bottom of a 9″ Buttered springform Pan.
- Bake at 350F for 10 minutes, remove from oven and turn heat up to 425°F.
- Filling:.
- With an electric mixer blend together the cream cheese and sugar.
- Add eggs one at a time, mixing well after each egg.
- Add vanilla.
- Remove half the batter to another bowl.
- To one batch of the batter add the melted white chocolate, blend with the batter.
- To the other half blend in the melted semi-sweet chocolate.
- Pour the dark chocolate batter into the crumb crust and spread evenly.
- Spoon the white batter carefully over top.
- Bake at 425F for 10 minutes.
- Reduce heat to 250F Bake 30-35 minutes or until the cake centre is barely firm.
- Remove from oven and run a knife around sides.
- Let cool completely before removing the sides.
- Glaze:.
- Bring cream to a simmer over low heat.
- Add chopped chocolate and stir until melted.
- Spoon over the cake.
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April 12th, 2013 by alice
Tags: Bake, Cheesecake, Chocolate, Mint | Print This Post
INGREDIENTS
- 1 (7 ounce)packetcookie crumbs or plaincookies, crushed
- 2tablespoonscocoa powder, more if desired
- 1/4cup meltedbutter
- 18ouncescream cheese, at room temp
- 2 (14 ounce)canssweetened condensed milk
- 1 1/4cupslemon juice
- 1 (5 ounce)packetafter dinner mints, i use squares cut in half diagonally
- 10fluid ounces thickenedcream, whipped & sweetened
DIRECTIONS
- Melt butter and add to biscuit (cookie) crumbs and cocoa.
- Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9″ pan, chill until ready for filling.
- Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn’t go lumpy.
- Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
- Chill until set, then freeze for an hour – this makes it easy to remove from pan and to decorate, then place on serving plate.
- Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won’t be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
- Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish – I like to run a fork across top in lines so the chocolate shows through.
- Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.
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April 9th, 2013 by alice
Tags: Cheesecake, Dream, Orange | Print This Post
INGREDIENTS
- 1/4cupgraham wafer crumbs
- 2/3cupboiling water
- 1 (10 1/4 g)packagesugar-free orange gelatin
- 1cup1% fat cottage cheese
- 1 (250 g)containerlight cream cheese spread
- 2cupsCool Whip Lite, thawed
DIRECTIONS
- Sprinkle the graham wafer crumbs onto the bottom of an 8″ or 9″ springform pan, or a 9″ pie plate sprayed with no stick cooking spray.
- Stir boiling water into orange jelly powder in a large bowl, stirring for at least 2 minutes until the powder is completely dissolved.
- Cool for 5 minutes.
- Pour this into a blender, then add cheeses.
- Cover and blend on medium speed until well blended.
- (Scrape down sides of the blender occasionally).
- Pour into a large bowl.
- Add whipped topping and stir gently until well blended.
- Pour into the prepared pan and smooth the top with a spatula.
- Refrigerate for four hours or until set.
- If using a springform pan, remove side of pan just before serving.
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April 5th, 2013 by alice
Tags: Cheesecake, Chocolate, Double, Spider, Web | Print This Post
INGREDIENTS
- 9ounceschocolate wafer cookies
- 6tablespoonsbutter, melted
- 4 (8 ounce)packagescream cheese, softened
- 1cupsugar
- 4largeeggs
- 2tablespoonsall-purpose flour
- 2teaspoonsvanilla
- 1/4teaspoonsalt
- 4ouncesbittersweet chocolate, divided
- 6ounceswhite chocolate, divided
- 1ounceheavy cream
DIRECTIONS
- For crust: Preheat oven to 325°F Process cookies in food processor until crushed into fine.
- crumbs.
- Add butter; process just until combined.
- Press crumb mixture evenly over bottom and.
- 1/2 inches up sides of 9-inch springform pan.
- Bake 8 minutes.
- Cool on a wire rack 10 minutes.
- For filling: Beat cream cheese and sugar in large bowl of electric mixer on medium speed until.
- light and fluffy.
- Beat in 1 egg at a time.
- Beat in flour, vanilla and salt.
- Place 3 ounces bittersweet chocolate in small microwavable bowl, microwave at MEDIUM 1 to.
- minutes or until chocolate is melted, stirring once.
- Repeat with 3 ounces white chocolate in a.
- separate small bowl.
- Transfer 3 cups cream cheese mixture to a medium bowl; stir in melted white.
- chocolate.
- Stir melted bittersweet chocolate into remaining cream cheese mixture in mixing bowl.
- Pour bittersweet chocolate mixture into prepared crust.
- Bake 50 minutes or until center is soft and.
- edges are set.
- Cool on a wire rack 5 minutes.
- Carefully spread whitechocolate mixture over bittersweet.
- chocolate mixture.
- Bake 35 to 40 minutes or until center is just set.
- Cool on a wire rack.
- For spider web decoration: Place remaining 3 ounces white chocolate and heavy cream inches.
- small microwavable bowl and microwave at MEDIUM 1 to 2 minutes or until chocolate is.
- melted, stirring once or twice.
- Frost top of cheesecake with melted white chocolate mixture.
- Place remaining 1 ounce bittersweet chocolate in a small, vented plastic freezer bag.
- Micro-.
- wave at MEDIUM 40 seconds to 1 minute or until chocolate is melted, turning once.
- Knead bag.
- until chocolate is smooth.
- Cut a tiny comer off one end of bag.
- Drizzle chocolate in four or five.
- concentric circles on top of cheesecake.
- Draw 8 to 10 lines from center to edges of cheesecake.
- with a toothpick or knife at regular intervals to form a”web” design.
- Cool cake completely.
- Cover; chill at least 4 hours or overnight.
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