Text 23963, 112 rader
Skriven 2015-02-13 07:14:42 av Dave Drum (1:261/38.0)
Ärende: Gourmet 158
===================
 * Originally in: fido.HOME_COO

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

      Title: S'mores Cheesecake w/Summer Berries
 Categories: Cheesecake, Fruits, Dessets
      Yield: 9 servings

MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
      3 tb Sugar
      6 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
      9 oz High-quality milk chocolate;
           - chopped
      2    8-ounce packages cream
           - cheese; room temp
    3/4 c  Sugar
    1/8 ts Salt
    3/4 c  Heavy whipping cream
      3 lg Eggs

MMMMM--------------------------TOPPING-------------------------------
      1 c  Sugar
      2 lg Egg whites
      3 tb Water
      1 ts Cream of tartar
    1/8 ts Salt
     12 lg Marshmallows; cut in
           - quarters w/wet kitchen
           - scissors
    1/2 ts Vanilla extract
      1 pt Container fresh raspberries
      1 pt Container fresh blueberries

  TWO AMERICAN CLASSICS IN ONE DESSERT: A rich milk
  chocolate cheesecake sandwiched between a buttery graham
  cracker crust and a fluffy marshmallow topping.

  FOR CRUST: Position rack in center of oven and preheat to
  350-400øF/175-205øC. Mix crumbs and sugarin medium bowl.
  Add melted butter; stir until mixture is evenly moistened.
  Press onto bottom of 9" diameter springform pan with 2 3/4"
  high sides. Bake until set, about 12 minutes. Remove from
  oven; cool. Reduce oven temperature to 325øF/163øC.

  FOR FILLING: Stir chocolate in top of double boiler set
  over barely simmering water until smooth. Remove from over
  water and cool to lukewarm, stirring occasionally.

  Combine cream cheese, sugar, and salt in processor and
  blend until smooth. With motor running, add whipping cream
  through feed tube and process just until blended. With
  motor running, add melted chocolate, then add eggs 1 at a
  time, blending and scraping down sides after each addition
  until mixture is smooth. Pour batter over crust in pan.

  Bake cake until outer edge is slightly puffed and cake is
  barely set in center (center will look shiny and move
  slightly when pan is gently shaken), about 55 minutes.
  Transfer cake to rack. Run small sharp knife around cake
  to loosen. Chill uncovered until cold, 8 hours or
  overnight.

  DO AHEAD: Can be made 2 days ahead. Cover, keep
  refrigerated.

  FOR TOPPING: Whisk sugar, egg whites, 3 tablespoons water,
  cream of tartar, and 1/8 teaspoon salt to blend in large
  metal bowl. Set bowl over saucepan of simmering water;
  whisk constantly until sugar dissolves and mixture
  thickens and is hot to touch, about 3 minutes. Remove bowl
  from over water and stir in marshmallows (keep water
  simmering in saucepan). Let stand until marshmallows
  soften, about 3 minutes. Set bowl with mixture over
  simmering water; using hand held electric mixer, beat
  until stiff shiny peaks form, about 4 minutes. Beat in
  vanilla.

  Scrape topping onto cheesecake. Using offset metal
  spatula, spread topping to edges of cake, swirling
  decoratively. Let stand until set, about 15 minutes.

  Using kitchen torch, lightly brown topping in spots. (Or
  pre heat broiler; place cake at least 4 inches from heat
  source and broil just until topping is lightly browned in
  spots, watching closely to avoid burning, about 2
  minutes.) Chill cake until cold.

  DO AHEAD: Can be made 1 day ahead. Cover with cake dome
  and keep chilled. Remove pan sides. Place cake on platter.

  Mix raspberries and blueberries in medium bowl. Cut cake
  in wedges. Serve berry mixture alongside.

  by Rick Rodgers

  Bon Appétit | July 2008

  Makes 8 to 10 servings

  Meal Master Format by Dave Drum - 11 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... Most of the food allergies die under garlic and onion. - Martin H. Fischer

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)