Monday, May 08, 2006

Recipe: Cheese Cake ver 1.1 with Choc mousse ver 1.0

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Ver 1.1 of my Cheese Cake (Lemon ver) with a Choc Mousse topping


Ingrediant

Batter:
1 1/2 pounds cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 tsp. lemon juice 1 tsp. ground lemon peel (can put more if you want)
4 eggs
2 tbs of flour ( It prevents breaking of the cheese, recommanded step)

Crust:
1 3/4 cup of graham crumbs
8 oz of butter
A pinch of lemon zest chopped up

Choc Mousse
8 oz mascarpone Cheese
1/3 cup of cocoa powder
1/4 cup of sugar (I wanted it to be less sweet to contrast the cake)
Milk to taste (I think I added in about 1/4 cup)
Dash of Coffee

Steps:

Preheat oven to 350F

Add the crumb ingrediants together and stir until crumbs look wet. Then coat the 9inch pan with the crumbs to form the crust. Then put into oven for 10 mins and let it cool on a wire rack.

In a large bowl beat cream cheese until creamy. Whisk(or use medium speed) add sugar gradually, then vanilla, lemon juice, and lemon peel(zest). Blend well.

Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into curst.

Put into over, drop the temp to 200F, and wait... and wait... and wait

It will be about 3hr. It depends on several variables, so check in from time to time. Use the toothpick test.

After baking, cool it for 20 min then slowly loosen the crust from the pan and Chill in fridge for 5hrs minimum.

Making the mousse:
Add the Mascarpone cheese, cocoa and sugar. Mix well. Add a dash of coffee and the milk and stir until smooth.

I spread the mousse on the cake and placed whatever remaining mousse into the fridge for around 3 hrs.


Top View (I tried the iron chef style presentation of mousse on a spoon)

Side View

Thanks Cat for taking the pics!!!

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