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Skriven 2014-02-17 06:02:22 av Dave Drum (1:261/38)
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Ärende: Cheesecake #1
=====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Torta Di Cioccolata Al Forno Con Vaniglia E Nocciola
 Categories: Cakes, Cheesecake, Desserts, Chocolate, Nuts
      Yield: 8 servings

MMMMM---------------------------CRUST--------------------------------
    1/4 lb Wheatmeal crackers * finely
           - crushed
      1 oz Fine-quality bittersweet
           - chocolate; (no more than
           - 60% cacao if marked),
           - grated
    1/4 lb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
    1/2 lb Fine-quality bittersweet
           - chocolate (no more than
           - 60% cacao; if marked),
           - chopped
    1/4 lb Unsalted butter; in pieces
      2 oz Cream cheese; room temp
    1/2 c  Sour cream
    1/2 ts Pure vanilla extract
      2 lg Eggs
    2/3 c  Superfine granulated sugar
      1 c  Hazelnuts; toasted, chopped

  Equipment: a 10-inch springform pan

  Accompaniment: lightly sweetened whipped cream

  For this sophisticated cake, which will thrill any fan of
  bittersweet chocolate, Ferrigno took inspiration from a
  favorite Perugian café called Bar Sandri-Perugia being, as
  she puts it, the "firm historical chocolate capital" of
  Italy. And inspiration was all she could take: She
  requested the recipe from the chef several times, but he
  wouldnÆt divulge it. Desperate, she played around with the
  ingredients until she came up with something that tasted
  right.

  MAKE CRUST: Combine all ingredients, then press onto
  bottom of springform pan.

  MAKE FILLING AND BAKE CHEESECAKE: Preheat oven to
  325øF/163øC with rack in middle.

  Melt chocolate with butter, then remove from heat and
  whisk in cream cheese until smooth. Whisk in sour cream
  and vanilla.

  Whisk together eggs and sugar in a large bowl until
  mixture has a mousse-like consistency, then stir in
  chocolate mixture and nuts.

  Pour filling into crust and bake 1 1/2 hours. (Top will be
  slightly cracked.)

  Cool to room temperature in pan on a rack, about 1 hour,
  then chill at least 1 hour. (Cake will sink slightly.)

  COOKSÆ NOTES: * Wheatmeal biscuits are British-style
  whole-wheat crackers. Look for CarrÆs (labeled "Whole
  Wheat Crackers" and found at most supermarkets) or
  McVitieÆs brand (found at some specialty foods shops).

  * Chocolate hazelnut cheesecake can be chilled up to 1
  day. Bring to room temperature before serving.

  Recipe by Ursula Ferrigno

  April 2008 | Gourmet

  Serves 6 to 10

  MM Format by Dave Drum - 09 April 2009

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Three Cities Of Spain Cheesecake
 Categories: Cheesecake, Desserts, Dairy
      Yield: 9 servings

      1    Crumb-crust recipe; made
           - with finely ground graham
           - crackers
      3    (8 oz) packages cream
           - cheese; softened
      4 lg Eggs
      1 ts Vanilla
      1 c  Sugar

MMMMM--------------------------TOPPING-------------------------------
     16 oz Sour cream
      1 tb Sugar
      1 ts Vanilla

  No cheesecake roundup would be complete without this one,
  created by Santa Fe's Three Cities of Spain coffeehouse
  (which closed in the mid-1970s) and our absolute favorite
  in the creamy category.

  Make crumb crust as directed in separate recipe. Preheat
  oven to 350øF/175øC.

  MAKE FILLING AND BAKE CAKE: Beat cream cheese with an
  electric mixer until fluffy and add eggs, 1 at a time,
  then vanilla and sugar, beating on low speed until each
  ingredient is incorporated and scraping down bowl between
  additions.

  Put springform pan with crust in a shallow baking pan.
  Pour filling into crust and bake in a baking pan (to catch
  drips) in middle of oven 45 minutes, or until cake is set
  3 inches from edge but center is still slightly wobbly
  when pan is gently shaken. Let stand in baking pan on a
  rack 5 minutes. Leave oven on.

  MAKE TOPPING: Stir together sour cream, sugar, and
  vanilla. Drop spoonfuls of topping around edge of cake and
  spread gently over center, smoothing evenly. Bake cake
  with topping 10 minutes.

  Run a knife around top edge of cake to loosen and cool
  completely in springform pan on rack. (Cake will continue
  to set as it cools.) Chill cake, loosely covered, at least
  6 hours. Remove side from pan and transfer cake to a
  plate. Bring to room temperature before serving.

  Cooks' note: Cheesecake keeps, covered and chilled, 3 days.

  Adapted from Three Cities of Spain Coffeehouse,
  Santa Fe, NM

  Serves 8 to 10

  Gourmet | November 1999

  MM Format by Dave Drum - 06 February 2009

  Uncle Dirty Dave's Archives

MMMMM


... I had a monumental idea this morning, but I didn't like it - Samuel Goldwyn

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