Tuesday, April 15, 2008

Perfection -NB

Yesterday was a perfect day, weather-wise. It was warm enough to go outside comfortably without shoes, yet not so hot the sidewalk burned your feet. And just a light wind, not like the gale we are having today. We worked outside, the kids played in the water and had a Clean-out-the-garden family home evening. Maggie saw the older kids learning to use the trimmers and saw, so she went into the toy room and brought out her toy pliers, "I'm ready to work!" she said.
Along the topic of perfection, here is the cheesecake recipe I have been accused of hoarding:

Double-Chocolate Italian Cheesecake
CRUST
1/2 cup slivered almonds
15 vanilla wafer cookies
1 TBSP unsalted butter, melted

CHEESECAKE
2 (8-oz) pkg cream cheese, softened
2 (8-oz) pkg mascarpone cheese, softened
1 1/3 cups sugar
2 tsp vanilla
4 eggs
6 oz. bittersweet chocolate, melted, cooled
6 oz. white chocolate, melted, cooled

GLAZE
8 oz. bittersweet chocolate, chopped
3/4 cup unsalted butter
1 1/1 TBSP light corn syrup

1.Heat oven to 325. Place almonds in food processor; pulse until chopped. Add wafers and melted butter; process until finely crumbled. Press into bottom of 9-in spring form pan. Wrap outside of pan with foil.
2. Place cream cheese, mascarpone cheese and sugar in large bowl; beat at medium speed until smooth. Beat in vanilla. At low speed, beat in eggs, one at a time, until well-blended.
3. Divide cheese mixture evenly between 2 medium bowls. Add melted bittersweet chocolate to one; stir to combine. Add white chocolate to second bowl; stir to combine.
4. Pour white chocolate mixture into pan. Gently spoon and spread bittersweet chocolate mixture over white chocolate mixture. Place pan in large shallow roasting pan or broiler pan; fill roasting pan with 1 inch of hot water.
5. Bake 1 hour or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven 1 hour. Cool to room temperature; refrigerate overnight.
6. To make glaze, place 8 oz. bittersweet chocolate and 3/4 cup butter in medium saucepan. Heat over medium heat until melted; stirring occasionally. Remove from heat; gently stir in corn syrup until mixture is smooth and slightly warm to the touch.
7. Remove sides from spring form pan; place cheesecake on wire rack placed over baking sheet. Pour glaze over cheesecake, spreading with spatula. Refrigerate until set. Store in refrigerator.

Its a lot of work, but very yummy. I've only made it twice, but it was very, very, very good both times. See what you've made me do, now I'm craving chocolate.

4 comments:

jendoop said...

You mean it has throw up cookies in it??? EEEWwWWWWWwwwwWWW!!!!

readerMom said...

No, the round ones you use to make banana pudding, silly. who would want those other kind in it? You know, looking at a package they have like eighteen gazillion grams of transfat. Nasty and bad for you.

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Cousin Steph said...

Hey, this is Steph! I don't visit often but I catch up on everything when I do read. I think someone has to make this cheesecake for me when I have this baby. This Gestational Diabetic diet is killing me!! NO CHOCOLATE!!!!!!!!!!