Fudge Truffle Cheesecake #4 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle
attachment, beat the cream cheese at low speed for 30 to 45 seconds, until
creamy. Gradually add the sugar in a steady stream and beat at medium speed
until blended. At low speed, one at a time, add the eggs, beating well afte
each addition. Slowly beat in the reserved 2 cups of chocolate ganache. Bea
in the cornstarch mixture. Pour the filling into the prepared pan and, usin
Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or
until the center is set. (There will probably be cracks in the top of the
cheesecake; they will shrink as the cheesecake cools and then will be cover
with the ganache frosting.) Turn off the oven. Prop open the oven door with
wooden spoon and allow the cheesecake to cool in the oven for an hour.
Set the cheesecake in the pan on a wire rack and cool completely.
Make the chocolate truffles: Transfer the chilled 1 cup ganache to a
pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe l-inch
mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze
the truffles for 15 to 20 minutes or until just firm enough to roll.
Sift a light dusting of confectioners sugar over the truffles. Lightly
coat your palms and fingertips with confectioners sugar. With your
fingertips, pinch a truffle into a round, then roll it gently between your
palms into a round ball. Place the truffle on the baking sheet, and form th
remaining truffles into rounds. Refrigerate or freeze for about 10 minutes,
just until firm.
Roll the truffles in sifted cocoa powder to coat. Refrigerate.
Decorate the cheesecake: Run a thin-bladed knife around the edge of the
cheesecake to loosen it from the side of the springform pan. Remove the
side of the pan. Slide two metal cake spatulas under the cheesecake and
transfer it to a serving platter.
Using a metal cake spatula, spread the reserved room-temperature chocolate
ganache evenly over the top and sides of the cheesecake. Place the chocolat
truffles around the outside edge of the top of the cheesecake, spacing them
evenly.
Melt the white chocolate according to the instructions in the Chocolate Ke
Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag
pattern over the top of the cheesecake.
Refrigerate the cheesecake for at least 6 hours, or overnight, before
serving. (The cheesecake can be prepared ahead and refrigerated for up to 5
days.) Remove the cheesecake from the refrigerator 30 minutes before servi
With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped
slices, dipping the blade in hot water and wiping it dry after each slice.
Title: Fudge-Topped Brownies
Categories: Brownies, Chocolate
Yield: 40 servings
1 c Margarine; melted
2 c Sugar
1 c Flour
2/3 c Cocoa
1/2 ts Baking powder
2 Eggs
1/2 c Milk
3 ts Vanilla
12 oz Chocolate chips
1 cn Sweetened condensed milk
Preheat oven to 350~. In large bowl, combine margarine, sugar, flour, cocoa
Spread in greased 13x9" pan. Bake 40 minutes. Just before brownies are done
Source from luhu.jp
attachment, beat the cream cheese at low speed for 30 to 45 seconds, until
creamy. Gradually add the sugar in a steady stream and beat at medium speed
until blended. At low speed, one at a time, add the eggs, beating well afte
each addition. Slowly beat in the reserved 2 cups of chocolate ganache. Bea
in the cornstarch mixture. Pour the filling into the prepared pan and, usin
Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or
until the center is set. (There will probably be cracks in the top of the
cheesecake; they will shrink as the cheesecake cools and then will be cover
with the ganache frosting.) Turn off the oven. Prop open the oven door with
wooden spoon and allow the cheesecake to cool in the oven for an hour.
Set the cheesecake in the pan on a wire rack and cool completely.
Make the chocolate truffles: Transfer the chilled 1 cup ganache to a
pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe l-inch
mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze
the truffles for 15 to 20 minutes or until just firm enough to roll.
Sift a light dusting of confectioners sugar over the truffles. Lightly
coat your palms and fingertips with confectioners sugar. With your
fingertips, pinch a truffle into a round, then roll it gently between your
palms into a round ball. Place the truffle on the baking sheet, and form th
remaining truffles into rounds. Refrigerate or freeze for about 10 minutes,
just until firm.
Roll the truffles in sifted cocoa powder to coat. Refrigerate.
Decorate the cheesecake: Run a thin-bladed knife around the edge of the
cheesecake to loosen it from the side of the springform pan. Remove the
side of the pan. Slide two metal cake spatulas under the cheesecake and
transfer it to a serving platter.
Using a metal cake spatula, spread the reserved room-temperature chocolate
ganache evenly over the top and sides of the cheesecake. Place the chocolat
truffles around the outside edge of the top of the cheesecake, spacing them
evenly.
Melt the white chocolate according to the instructions in the Chocolate Ke
Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag
pattern over the top of the cheesecake.
Refrigerate the cheesecake for at least 6 hours, or overnight, before
serving. (The cheesecake can be prepared ahead and refrigerated for up to 5
days.) Remove the cheesecake from the refrigerator 30 minutes before servi
With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped
slices, dipping the blade in hot water and wiping it dry after each slice.
Title: Fudge-Topped Brownies
Categories: Brownies, Chocolate
Yield: 40 servings
1 c Margarine; melted
2 c Sugar
1 c Flour
2/3 c Cocoa
1/2 ts Baking powder
2 Eggs
1/2 c Milk
3 ts Vanilla
12 oz Chocolate chips
1 cn Sweetened condensed milk
Preheat oven to 350~. In large bowl, combine margarine, sugar, flour, cocoa
Spread in greased 13x9" pan. Bake 40 minutes. Just before brownies are done
Source from luhu.jp