White Chocolate Mousse decorates the finished cake and
pipes so easily when the white melted chocolate has
been chilled and firmed up. The truffles are
Lindt Gourmet Truffles added before piping. I secured
them with a small bamboo skewer to prevent falling.
@@@@@ Now You're Cooking! Export Format
Mom's Chocolate Cheesecake
crust:
24 Oreo cookies
1/4 c confectioners' sugar
4 tb butter; room temp
filling:
1/2 c heavy cream
2 c bittersweet chocolate chips
1 ts espresso powder
24 oz cream cheese; room temp
1 c sugar
4 lg eggs; room temp
1 ts vanilla
2 tb flour
white chocolate mousse:
8 oz white chocolate baking chips
8 oz cream cheese; room temp
8 oz Cool Whip
Preheat the oven to 375°F. Lightly grease a 9" springform pan. Line bottom with parchment paper. Spray with Pam. Wrap springform pan completely with heavy duty foil to prevent water leak during water bath.
To make the crust: Combine cookies and sugar; process until fine crumb forms. Add the butter, processing briefly until the mixture is evenly crumbly. The butter does NOT have to be melted. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Place the water bath pan, without any water added. Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.***
Reduce the oven heat to 350°F.
To make the filling: Combine the heavy cream and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside.
In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth. Add the eggs one at a time, beating to combine after each one. Stir in the vanilla, then the flour. Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth. Pour the batter over crust. Place the springform pan in larger baking pan. Add hot water to come up half way on springform creating a water bath for baking.
Bake for 60-65 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. Continue baking and monitor if needed.
Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.
The white chocolate mouse is optional but I always use it. Melt white chocolate in double boiler or microwave until smooth. Beat cream cheese until lightly whipped. Slowly add cooled chocolate while mixing. Add Cool Whip and mix until just blended. Chill until mousse has become spreading and piping temp, maybe 15 to 20 minutes.
***Notes: When you're baking the crust, as soon as you can smell a strong chocolate aroma, remove it from the oven; it's done.
Yield: 9" cake
** Exported from Now You're Cooking! v5.97 **
....And later that day.....
For supper, we drove into Trussville to Mom's favorite Asian restaurant, Palace Chinese Restaurant. She did love her dinner but I was a little disappointed with their egg rolls. Maybe it was the way they make them, but they were not my favorite. Everyone did enjoy the Hot Sour Soup, Mongolian Beef, and my Orange Flank Steak Beef dish. Since most Asian restaurants are not known for their dessert choices, I did get the owner of the restaurant to make up a plate of their Chinese donuts decorated with powdered sugar and a candle. She was so surprised!!
No comments:
Post a Comment