Text 6242, 132 rader
Skriven 2006-10-06 06:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: In Praise of Tendon 364
===============================
 HN> But how do you slice it if it's already mashed? Like
 HN> slicing mased potatoes...sorta fruitless and pointless!

When you mash some ginger, there are still a lot of fibers
that you want to cut through. It's different mashing raw
ginger and cooked potatoes.

 HN> I'd slice, then dice then mashe the diced bits all up.

I'd get much the same effect in half the time.

 -> Sea Porch Cafe Key Lime Pie
 HN> And I am a total sucker for good cheesecake or keylime pie!

That was meant for Annie, actually. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Dark Chocolate & Pumpkin Cheesecake
 Categories: Chocolate, Cheesecakes, Desserts
      Yield: 12 servings

MMMMM----------------CHOCOLATE PECAN COOKIE CRUST---------------------
      1 c  Pecan pieces
      6    Deep dark chocolate fudge
           -cookies*
      1 ts Unsalted butter, melted

MMMMM--------------------CHOCOLATE CHEESECAKE-------------------------
      8 oz Semisweet chocolate, broken
           -into 1/2-oz pieces
    1/4 c  Brewed coffee
    3/4 lb Cream cheese, softened
    3/4 c  Granulated sugar
    1/2 ts Salt
      3    Eggs
      1 ts Pure vanilla extract

MMMMM---------------------PUMPKIN CHEESECAKE--------------------------
      2 ts Unsalted butter, melted
      1 lb Cream cheese, softened
    3/4 c  Granulated sugar
      2 tb All-purpose flower
    1/2 ts Salt
      3    Eggs
      1 ts Pure vanilla extract
      1 c  Pumpkin,puree
    1/4 ts Ground cinnamon
    1/4 ts Ground allspice
    1/8 ts Ground cloves

MMMMM----------------SEMISWEET CHOCOLATE GANACHE---------------------

  Preheat the oven to 325 degrees Fahrenheit. Toast the pecan pieces on
  a baking sheet in the preheated oven for 6-8 minutes. Remove from the
  oven and allow to cool to room temperature. Lower the oven
  temperature ot 300 degrees Fahrenheit.  In a food processor fitted
  with a metal blade, chop the cookies and the pecans until they are in
  crumbs (to yeild 2 cups) about 20-30 seconds. Set aside until needed.
      Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted
  butter.  Use your hands to press l cup of crumbs to a uniform and
  level thickness on the buttered bottom of the pan.  Set aside.
       To prepare the chocolate cheesecake, heat l inch of water in the
  bottom half of a double boiler over medium-high heat.  Place the
  semi-sweet chocolate and coffee in the top half of the double boiler
  (see page 139). Tightly cover the top with film wrap and allow to
  heat for 6 to 8 minutes. Remove from the heat and stir until smooth.
       Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2
  tsp salt in the bowl of an electric mixer fitted with a paddle. Beat
  on low for l minute and on medium for 2 minutes. Scrape down the
  sides of the bowl, then beat on medium for 2 more minutes and on high
  for 2 minutes. Scrape down the bowl.  Add 3 eggs , one at a time,
  beating on high for 20 seconds and scraping down the bowl after each
  addition. Then beat the mixture for 1 minute more on high.  Add l
  teaspoon vanilla extract and beat on medium for l5 seconds.  Add the
  melted chocolate mixture, 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 cheese
  cake mixture into the prepared springform pan, spreading evenly. Keep
  at room temperature while preparing the pumpkin cheesecake batter.
       To prepare the pumpkin cheesecake, coat the inside of a 9-by 1
  1/2 inch cake pan with l tsp butter.  Line the pan with an 8 inch
  square of parchment paper.  Coat the parchment paper with the
  remaining tsp butter. Set aside until needed.
       Place l pound softened cream cheese, 3/4 cup sugar, the flour,
  and 1/2 tsp salt in the bowl of an electric mixer fitted with a
  paddle . Beat on low for l minute and on medium for 2 minutes. Scrape
  down the sides of the bowl, then beat on medium for 2 more minutes
  and on high for 3 minutes. Scrape down the bowl. Add 3 eggs one at a
  time, beating on high for 20 seconds and scraping down the bowl after
  each addition. Add l tsp vanilla extract and beat on medium for l5
  seconds, then beat for 2 more minutes on high.  Add the pumpkin
  puree, cinnamon, allspice and cloves, then beat on medium for 30
  seconds. Remove the bowl for 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 by 1 1/2 inch cake pan partially filled with 4 cups of
  hot water on the bottom rack of the 300 degree 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 l hour and l0
  minutes, until the internal temperature of the cheesecake fillings
  reaches l70 degrees. Turn off the oven and allow the cheesecakes to
  remain in the oven for an additional 20 minutes.  Remove from the
  oven and cool at room temperature for 20 minutes.  Refrigerate the
  chocolate cheescake for l hour, but keep the pumpkin cheesecake at
  room temperature (do not remove either cake from the pan).
       Pour l cup of Semisweet Chocolate Ganache over the top of the
  chilled chocolate cheesecake. Spread the ganache 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 to set.
       The cheesecake can now be released from the spring form pan.
  Remove the 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 for abo*ut l
  min. Carefully relase and remove the springform pan.  Using a cake
  spatula, smooth the sides of the cake with 2 to 3 tablespoons
  ganache. Spread the remaining amount of ganache evenly across the top
  of the cake. Press the remaining cookie/pecan crumbs into the sides
  of the cake, coating evenly. Refrigerate for at least 30 minute
  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.  Place a
  piece of cheesecake in the center of each plate and serve. *Separate
  Recipe "Death By Chocolate" Kenan Books, Inc 15 West 26th Street New
  York By Marcel Desaulniers From Rizzoli International Publication,
  Inc. Posted by Ken Strei From: Ken Strei Date: 12-04-93
MMMMM

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