Psst…
Would all of you with these kick ass recipies for cheesecake please step over here and start posting?
Need recipe, want cheesecake
Lefty, Bricker, trust me on this. The pan does not have to sit in a water bath. A pan 3/4 filled water placed under the rack with the cheesecake does the job as well.
Contrapuntal, who years ago was the Cheesecake King for a local caterer.
All right…you can thank Idlewild for this, since her begging via IM finally broke me down.
Remember, the better quality of the chocolate (and all of the ingredients), the better the cheesecake turns out. I use Ghiradelli’s.
An electric egg beater helps a lot with this recipe.
Jill’s Orgasm-Inducing Zebra Chocolate Cheesecake
Ingredients:
1.5c crushed chocolate cookies (Oreos with the white stuff removed works the best)
3T melted butter
0.5c semi-sweet chocolate chips
4 8oz packages of cream cheese (softened)
1.25c sugar
2t vanilla (real, not imitation)
3T cornstarch
1.5c whipping cream
0.25t salt
12oz semi-sweet chocolate squares
5 large eggs
8oz sour cream
8oz white chocolate
Directions:
Preheat oven to 350 degrees F. Grease a 9" by 3" springform pan. Mix cookie crumbs and butter, then press mixture into the bottom of the pan. Bake for 12-15 minutes. Remove pan from oven, then sprinkle the chocolate chips over the mixture. Let it sit until the chocolate chips are soft, then spread them over the mixture.
Get out a large mixing bowl, then dump the cream cheese in it. Beat the cream cheese until it’s light and fluffy. Mix the sugar, cornstarch, and salt, then add it to the cream cheese and beat until nice and blended. Switch beater to low speed. While still beating the cream cheese mixture, add eggs, sour cream, vanilla, and 1c whipping cream. Keep beating it until the batter is smooth.
Divide the batter into two bowls. Melt the white chocolate and 8oz of the semi-sweet separately. Once the chocolates are melted, add the white stuff to one bowl, and the semi-sweet into the other bowl. Get out that egg beater again, and on low, mix until it’s…well…mixed in good.
All right. So at this point, you should have two bowls of batter, one dark, one light, and a pan with a cookie crust that has a chocolate layer over it. Pour half the dark batter into the pan. Now, hold the bowl with the light batter at least two feet above the pan, and pour half of it into the center. Repeat this process (from two feet) switching off each bowl, and using half the batter until it’s not feasible to half it again (usually, this is three times each). The top of the cake should look sorta like a big bullseye.
Bake for 30 minutes at 350. Turn oven down to 225, then bake for another hour and 45 minutes. Turn off the oven, but leave the cake in there for an hour.
After that hour’s up, remove the cake from the oven. The top should be pretty close to golden brown. Run a thin knife around the edge of the pan to loosen the cake, then cool it on a wire rack. Once cooled, chill the cake for 6 hours.
Now, you should still have a half cup of the whipping cream, and 4oz of semi-sweet. Crumble the semisweet. An hour before serving the cheesecake, heat the cream until small bubbles start to form. At that point, stir in the semi-sweet until it’s melted and the mixture is smooth. Let it cool for 5-10 minutes. This is your glaze.
While the glaze is cooling, remove the cake from it’s pan and put it on a cake plate. Spread or drizzle the cooled glaze over the top and sides of the cheesecake, then chill the cake for 45 minutes so the glaze sets.
Cut, serve, orgasm.
OK. I have to know the recipe of a cake that costs more than 25 $ to make and give orgasms.
But is there any such recipe with understandable units (like cl instead of tsp and cups, for instance) out there? Also what are exactly “sour cream” and “cream cheese”? Finally you mentionned using fresh fruits, and I don’t see any fruits in the recipe.
Oh! And what oven-1800 means?
Here is a converter from English units to metric ones for cooking.
Not sure exactly how to describe sour cream or cream cheese to you…I see them both in French recipes, so I assume you have 'em there.
Sour cream is the stuff that’s usually the base for dips, and the white stuff you put on Mexican food. Cream Cheese is the spreadable white cheese you put on a bagel.
Well when our arteries have recovered from this weeks’ caramel/chocolate covered shortbread, I know what I’ll be fixing for Festive Season Dessert. Omigosh the Zebra cheesecake looks good.
Sour cream is pretty similar to creme freche: it tastes a bit like yogurt made from heavy cream, and it is very, very good. Excellent on baked potatoes, or in a small bowl with fresh berries.
Cream cheese? Gosh, I’m not sure how to describe it, either. Um, I guess if you can imagine creme freche witha much thicker texture, about as thick as a soft chevre, you’d be pretty close. It’s also delicious with bagels and smoked salmon, or on toast with marmalade.
Adding fresh fruit to a cheesecake is very easy. For my sister’s wedding’s groom’s cake, I made a cheesecake with only a bottom crust, and then I ornamented the sides with toasted slivered almonds, and arranged slices of strawberries in a sunburst pattern across the top. You could scatter blueberries over the top, or peach slices, or whatever appeals to you. You can also make a compote–for example, heat some blueberries in a pan with a little bit of water and a cup of sugar and some lemon juice until it’s nice and bubbly, then add a little bit of cornstarch to thicken it into a sauce, then cool it and pour it over the cheesecake. It’ll be much sweeter than just the fresh fruit, and this isn’t to everyone’s taste, but a blueberry sauce has a jewel shine to it that’s just lovely.
That orgasm cheesecake looks astonishingly good–I’m saving that recipe!
Daniel
Cream cheese is a fresh, unaged cheese made from the cream from cow’s milk. Obviously, it is made from curds, but the consistency of it is pretty much curdless and creamy. The closest French equivalent is Neufchatel. They’re practically the same, except Neufchatel has a lower fat and moisture content.
When I lived in countries in which cream cheese was non-existent or cost-prohibitive, I would usually take the local variety of unsalted, fresh cheese (think ricotta, paneer, and the like–chevre is similar, but made with goat milk), and cut it with cream or yogurt in a food processor until the correct consistency was achieved. It worked fine. It’s also not difficult to make your own cream cheese. Googling turns up a number of recipes.
Mascarpone is an italian cream cheese, if you’ve ever encountered it.
Oh, yeah, and–as has been mentioned–sour cream is pretty much the same as crème fraîche . The main difference (other than, in my opinion, crème fraîche being tastier and more useful overall) is that sour cream is pasteurized and articifically fermented, whereas crème fraîche is naturally soured.