Chef Time!

Chef Time!

Thursday, November 6, 2014

Lets Make Some Cheesecakes!!!!

In my last blog entry, I asked if you were the next King or Queen of cheesecakes. In today's blog entry, I will show you how I became the Cheesecake King.
With a little imagination, you can be declared as king or queen without any problems.




Marshmallow Cheesecake

Crust:
1 c. graham cracker crumbs, finely crushed
3 tbsp. Sugar
½ tsp. Cinnamon
¼ c. butter, melted

Filling:
1 (10 oz. bag) marshmallows
6 tbsp. Milk
16 oz. Cream cheese, soften at room temperature
1 tbsp. Lemon juice
3 drops of red food coloring (Or, whichever color you choose)

Topping:
Mini marshmallows or 10 large marshmallows cut in halves

Combine crumbs, sugar, cinnamon and butter. Press onto bottom of a 9 inch springform pan and bake at 350 for 10 minutes. Allow crust to cool.
In a medium saucepan, melt marshmallows in milk over medium heat. While the marshmallows are melting, In a large bowl, at medium speed beat cream cheese until smooth, add lemon juice and mix for about 10 minutes (be sure to scrape sides often). Stop mixer, scrape sides, add melted marshmallows and mix at low speed until filling becomes smooth. Then turn speed up to high and beat until fluffy.
Carefully pour filling into prepared pan and sprinkle marshmallows on the top. Allow to set for 1 hour, before placing in the refrigerator to finish setting for at least 6 hours (best to al1ow to set in the fridge overnight).
Chef’s notes: When cutting this cheesecake, it is best to dip the knife in warm water for each slice.





Jack Daniel's Upside Down Double Chocolate Cheesecake

1 c. semisweet chocolate chips
1/3 c. milk
24 oz. cream cheese, room temperature
1 c. granulated sugar
4 eggs
2 tbsp. Jack Daniel's whiskey
Fudge Brownie Batter (recipe follows below)
Chocolate Ganache (recipe follows below)

In microwave safe glass bowl, melt chocolate chips with milk in microwave oven on HIGH (100%)
power 1 to 1 ½ minutes or until smooth when stirred. Set aside.
Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs
until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into
buttered 9 inch springform pan.
Bake in preheated 400 oven 15 minutes; reduce oven temperature to 350 and continue baking 15 minutes.
Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working
toward center. Return to 350 oven and bake another 35 to 40 minutes or until toothpick inserted in
center comes out almost clean. Cool completely; refrigerate until thoroughly chilled.
Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to
refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings.

Fudge Brownie Batter
In large microwave safe glass bowl, combine 
2 squares (1 oz. each) unsweetened chocolate 
½ c. (1 stick) butter. 
Microwave on HIGH (100%) power 1 to 1 ½ minutes or until smooth when stirred. 
Beat in 
2 eggs
1 c. sugar 
1 tsp. vanilla 
Mix until thoroughly blended. Stir in ½ cup flour, blending well. Stir in ¼ cup chopped walnuts, if desired. Spread evenly over partially baked cheesecake.

Chocolate Ganache
In large microwave safe glass bowl, combine 
1 ½ c. chocolate chips 
1/3 cup whipping cream.
Microwave on HIGH (100%) power 1 to 1 ½ minutes or until smooth when stirred. 
Stir in 
2 tbsp. Jack Daniel's whiskey 
2 tbsp. corn syrup 
Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.





Peanut Butter Cheesecake
 
Crust:
1 c. graham cracker crumbs (44 wafers)
3 tbsp. sugar
3 tbsp. butter, melted

Preheat oven to 350.
Mix crumbs, 3 tablespoons sugar and butter in bowl. Press onto bottom of 9 inch pie pan. Bake 10 minutes. Remove.

Filling:
16 oz. cream cheese, room temperature
1 c. sugar
½ c. peanut butter
3 tbsp. flour
4 eggs
½ c. milk
½ c. grape jelly, optional for topping

Beat cream cheese, 1 cup sugar, peanut butter and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk; pour into crust.
Bake in preheated oven 55 minutes. Remove. Loosen cake.
Stir jelly until smooth; drizzle over cheesecake in lattice design. Refrigerate

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