Chef Time!

Chef Time!

Tuesday, December 23, 2014

New Development From My Laboratory (Kitchen)!!!!!!

Every once in awhile, I like to tinker around with flavors and see what kind of cheesecake I can come up with.
A very good friend of mine whose name is Kory "Khaos" Turner is having a New Year's Party for his fans and friends of the Khaos Movement. He asked me to help him with making some cheesecakes for his party and I decided to not only to help him, but to also design a new cheesecake in his honor as well. For he has been by my side thru the darkest of times since my wife passed away two years ago.
In case you're wondering, The Khaos Movement is PURE music. You can download his app for your android here at this site and listen to his music. www.reverbnation.com/artist/3321404/app/android
Now I don't have any pictures of the new cheesecake, but I promise you that I will return to this post and update it with pictures in the near future. But for now, here is the latest addition to my already extensive collection of cheesecake recipes.

Fiery Khaos Cheesecake

Crust:
11 graham crackers, finely crushed
5 tbsp. Butter, melted
¼ - ½ c. sugar

Filling:
24 oz. Cream cheese, soften at room temperature
¾ c. sugar
¼ c. sour cream
5 tbsp. Cornstarch
3 eggs, at room temperature
1 egg yolk, at room temperature
½ c. habanero syrup, see recipe below
¼ c. cinnamon flavored alcohol
10-15 drops of red food coloring
2 tsp. Lemon juice
1 ¼ tsp. Vanilla

Glaze:
2 tbsp. butter
½ c. sugar
2 tbsp. Cinnamon flavored alcohol
¼ c. heavy cream
15-20 drops of red food coloring

Crust:
Mix together the crust ingredients and place in the bottom of a springform pan. Bake at 350 for 8-10 minutes. Edges will brown lightly. Allow to cool slightly.

Cheesecake filling:
In a large bowl, combine cream cheese, sugar, sour cream and cornstarch. Beat with a mixer until smooth. Add eggs and egg yolk, one at a time, beating between each addition. Beat in syrup, alcohol, red food coloring, lemon juice and vanilla.
Pour the cream cheese mixture over the crust. Bake at 350 for 15 minutes. Lower temperature to 200 and bake for 1 hour and 10 minutes or until center no longer looks wet and shiny.
Chef's note: If center still looks wet, bake a little longer about 10 minutes increment. Usually 20 minutes longer will work.
Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered overnight. Do not remove the springform.

Glaze:
In small saucepan, heat butter and sugar over medium low. Stir until sugar is completely dissolved and starting to caramelize. Turn heat to low and carefully add whiskey to the pan. If flaming occurs, remove from heat, stir, and slowly return to burner. Gradually add heavy cream and food coloring; increase to medium heat until sauce starts to simmer. Allow to simmer for 8-10 minutes until thickened.


Habanero Syrup

Start with fresh chile peppers. They should be smooth, brightly colored (I love the orange habaneros!) and not too wrinkly. I definitely recommend wearing gloves when cutting chiles, especially the hotter ones like habanero peppers.
Trim off the stem end, and slice the peppers in half for a faster, hotter infusion. Keep the seeds and the white ribs inside, where most of the heat resides.
In a small saucepan, combine 1 cup of water and 1 cup of sugar. Set the stove burner to high; you want the water to boil. While you’re waiting (and you won’t wait long), stir the sugar into the water until it dissolves. The mixture will go from milky white to clear. At that point, stir in the habanero pieces.
Allow the mixture to come to a rapid boil, and then immediately turn the heat down so it just simmers. Let it simmer for 10 minutes, and then remove from the heat. The syrup will reduce and thicken slightly, and will take on a faint orange tinge.
Allow the syrup to cool (about 30 minutes). Remove the pepper pieces and any stray floating seeds, and discard them. Decant the syrup into a squeeze bottle (or any container with a lid) and close tightly. And don’t forget to label the syrup!
The finished habanero syrup will keep, refrigerated, for about 2 weeks. Try using it in any cocktail

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