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Saturday, December 22, 2012

definitely OUT of the studio

I think I finally figured out why baking isn't my favorite activity (though the finished product, and the praise...don't forget the praise...keep me going back to it.) It's because it takes me all day to bake something, about two days to clean up after it, and an hour to eat it.

My signature dessert is this NY cheesecake topped with chocolate ganache . I do not profess to be a baker, in fact, I claim absolutely NO prowess in the kitchen, but I wanted to show off my cheesecake anyway. Too bad you can't taste it, but if you want to the recipe is at the bottom of this post.


New York Cheesecake

Ingredients:
1/3 cup butter, melted
1 1/2 cup cinnamon graham cracker crumbs
3 1/4 packages (8 oz. packages) cream cheese, softened
1 can 14 oz. sweetened condensed milk
2 tsp. vanilla extract
2 eggs

Directions:
1. Preheat oven to 300F. Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan. (I always use a spring form pan… I love the square up sides it makes)
2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth.
3. Add vanilla and eggs, mix well. Pour into prepared pie pan.
4. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for an additional hour.
5. Refrigerate at least 6 hours until firm.


Chocolate Ganache Topping
Ingredients:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream

Directions:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.


5 comments:

  1. Come in June, and I really, really will.

    ReplyDelete
  2. Wow that looks good. I'll have to try that after Christmas!!!

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  3. I think I decided to make this for a New Year's Eve party I am attending. I just can't resist!

    ReplyDelete
  4. looks totally amazing. i LOVE CHEESECAKE

    ReplyDelete

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