Wednesday, February 17, 2010

Dark Chocolate Cheesecake, Mint Drizzzle

I haven't manufactured that many cheesecakes, yet I have tasted plenty. I prefer the New York style- soft, light texture, maybe with a fruit topping of some sort if I'm feeling adventurous. So chocolate is certainly an unusual twist, dark chocolate at that. I had to dial it down somewhat, however, by not using chocolate wafers as the recipe suggested. The addition of mint was much welcomed too. Mint chocolate chips would have worked, I used Andes candies. Tasty. You only need a sliver of this cheesecake, otherwise you're crazy.

Even when not using a topping, cracking in the cake is not a big deal to me, you just start cutting your first piece from there. If you really want no cracks, then you'll have to use a water bath to better regulate the temp and stop the baking a bit short, opening the door and allowing to cool in the oven. Too much hassle.

We certainly don't celebrate much of Valentine's Day, except maybe to think about what happened some years back in Lincoln Park by a Mr. Capone. One of the many reasons why prohibition was a dumb idea, do you think that helped organized crime?

Although the menu was inspired by his and her treats, not gangsters and tommyguns.


The Valentine Degustation-

Kumamoto Oyster

Boiled Atlantic Lobster, Roasted Garlic Butter



Dark Chocolate Cheesecake, Mint Drizzzle

can be made ahead up to 3, serve at room temp

9 oz nilla wafer cookies, or graham cracker
1 TB sugar
1/2 stick unsalted butter, melted

10 oz bar good quality bittersweet cocoa, 65-70%, chopped
32 oz philly cream cheese, room temp
1 1/4 C plus 2 TB sugar
1/4 C good unsweetened cocoa powder
4 large eggs, room temp

3/4 C heavy whipping cream
6 oz good quality bittersweet cocoa, 65-70%, chopped
1 TB sugar

1/3 C mint chips or a handful of Andes or Frango

Crust-
Fire up the hotbox to tree fitty. Pulse the wafers in a food pro until fine, add sugar and pulse to mix. Blend in the melted butter. Butter a 9" springform pan, and press the crumbs onto the bottom of the pan, pressing evenly. Bake for 4-5 minutes to set, then cool.
Filling-
Stirring constantly, melt the chocolate in a double boiler-a bowl on top of a sauce pan with simmering water. Cool slightly. In the bowl of your stand mixer, add the cream cheese, sugar, and cocoa powder, blend until smooth. On low speed, add the eggs one at a time, then the melted chocolate. Once mixed, pour over crust and evenly smooth the top. Place on the middle-lower rack of oven and bake for about 55 minutes, the center should be just barely set. Remove from oven and run a knife around the the sides to loosen, then park it in the fridge, covered with al foil, overnight.
Topping-
In a medium saucepan over lot heat, stir the cream, chocolate and sugar until smooth. Cool for about 5 minutes, stirring occasionally. Pour over cheesecake, spreading to about 1/2" from edge. Chill until set, about one hour.
Drizzzle-
Melt the mint choco in a double boiler, drizzle.

After slicing, enjoy.

Mr. Pinchy, are you winking for the camera?

Waving the proverbial bright red flag, done and done.

If you feel bad about where you might stay on the food chain while doing this, throw your crustacean in the freezer for 20 minutes to numb the little guy. It's not screaming, it's air inside the carapace. They don't have vocal cords, for f's sake! Anyway, whether they feel pain or not is a debate, and unless the dead lobsters start talking I'm not sure we'll know. Do you feel bad for the little piggy while you're dragging the sausage through the pancake gravy? I didn't think so. There are many more Mr. Pinchys out there. Mrs. too, which are better for the roe. Which is a fancy way of saying reproductive parts. Mmmm, yummy!


1 comment:

  1. You are inspiring the need for a taste-off. BLT's chocolate chocolate mint cheesecake vs Big Brian's chocolate chip cheesecake.

    ReplyDelete