When you finish all those dinners, here's a really Decadent Dessert;
MacGyverRI's Chocolate Tiramisu layer cheesecake w/ Chocolate Ganache
(I actually won a contest w/ this)
It can also be done in a large pressure cooker, just use a spring-form pan that will fit in it.
2, 9-10" spring form pans or bake 2 batches OR slice the whole thing in 1/2 (are you as good as me? lol)
Parchment paper to line the pans
good mixer w/ whisk or paddle
2 1/2 lb. cream cheese (5 packs)
1/4 cup confectioners or raw cane Turbinado/Demara type sugar
1 pint half and half or whipping cream (NEVER use sour cream) save 3-4 Tbl. for Ganache
1-2 Tbl. vanilla
4 lg. eggs
5-8 oz. Ghirardelli (Hersheys or? as a last resort) pure ground chocolate powder (not the sweetened type)
mix all the above,
line pans w/ buttered parchment paper and split the mixture into 2 equal layers.
bake at 375 for 10-15 mins, reduce to 325 for 40-50 mins total baking time and toothpick comes out clean.
Part 2, Tiramisu Filling;
8 oz. Marscapone cheese OR 8 oz Ricotta cheese w/ 2 Tbl. ea. cream and confectioners sugar.
2-3 Tbl. instant coffee and 1-2 oz. Kahlua is also great
1/8 cup confectioners sugar (or to taste)
blend this in a food processor until very smooth.
NEXT, 1/2 filling goes on ea layer
Fridge this for 2-3 hrs. and make the Ganache when cheesecake is very cold
1/2-3/4 lb. 60%+ cocoa butter chocolate (save a few squares for grating on top)
break it up and melt in double boiler w/ 3-4 tbls. cream
whisk this up well until very smooth then (Work quickly) pour it all over the cheesecake using a sm. spatula to spread it evenly on top and sides then quickly grate the blocks on top.
Fridge again for an hr. then it can be served.
Warning, you can gain weight just looking at it.....
Ken, East Prov., R.I. Bootlegger, PY26 Paceship
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