Sunday, January 9, 2011

Mocha Cheesecake with raspberry sauce and ganache

Its been a long, long time since I posted.  Which is sad, and hopefully not happening again soon.  I plan to post more, but of course, that will also require me to cook or bake more, and take pictures of my cooking and baking.
Today I am posting a recipe I actually made back in October.  (No delicious cheesecake for me today; my sister and I were on a 'no sugar' week and the next few weeks are still supposed to be 'low sugar' Gotta cut back after Christmas junk food!)
But cheesecake is really good...and for this cheesecake I decided to have some fun and make some raspberry jam-ish topping, and some chocolate with cream (ganache) topping; it was yummy.
My original inspiration for this recipe was a cheesecake my friend entered in the fair.  Cranberry Mocha Cheesecake  Now here's a problem.  I made this so long ago, I cannot remember exactly how I did it...but I shall do my best!

Mocha Cheesecake

  • CRUST:
  • 18 oreo cookies, crushed finely
  • 1/2 cup butter, melted
  • FILLING:
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/3 cups sugar
  • 1 tablespoon all-purpose flour
  • 4 eggs
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1/4 cup whipping cream
  • 2 teaspoons vanilla extract
  • RASPBERRY TOPPING:
  • 1 cup frozen red raspberries
  • cornstarch
  • cold water

Directions

Combine cookie crumbs and butter; press onto the bottom and about 2 in. up the sides of a greased 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese until smooth. Combine sugar and flour; add to cream cheese and mix well. Add eggs; beat on low speed just until combined.

In a small bowl, dissolve coffee in water; add cream and vanilla. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350 degrees F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

In a small saucepan heat raspberries until bubbly.  Combine a spoonful of cornstarch with a little cold water. Add to raspberries and simmer to thicken.  (Just like gravy except with raspberries.  I meant for mine to sort of be sauce but it turned into a jam; it was still good!)

Ganache.  Ok I really can't replicate the way I made mine.  Because I think what happened was sort of like this...I had some chocolate in a pan already so I melted it.  Added some cream, and some more chocolate and some more cream until it tasted good and had the consistency I wanted. I don't think I used butter, and I know I didn't use any alcohol, but I thats not helping me.  So here's a recipe for ganache without either of those ingredients and looks pretty good.  Ganache  Now I skipped all the refrigerating stuff and just added cream till it was just the right thickness....but whatever works works.  :D

I put the jam and the chocolate on each piece after slicing it.  Looks pretty that way, and saved some of my poor siblings from having 'oh no!' jam on their cheesecake!  

Yummmm I think I'll make cheesecake for Valentines day because I got a heart-shaped spring-form pan a little while ago...but I'm gonna make chocolate cheesecake cuz thats still my fav!  But for now...less is more.  So not a lot of sugar for me!
Ciao my friends!


1 comment:

  1. delish! i love any sort of cheesecakes, so....yeah this is beautiful. hehe:)

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