Hay Hay It’s Donna Day - it's cheesecake all the way
Here we are, a new round and a new theme of HHDD. Peabody from Culinary Concoction is hosting the 10th of it. She won the last competion with her wonderful soufflé. My entry was
cherry soufflé with dulce de leche frozen yoghurt and cherry sauce. And I'm glad that I've bought that book already a couple of months ago since I discovered those wonderful Donna Hay magazines and felt in love with her recipes and her presentation of the dishes. As you can see here I own all of her books even if there are many similar dishes as in the magazines. Peabody chose Hay, Hay…it’s Cheesecake all the way for her event. And of course I know several delicious recipes for cheesecakes and I used to eat one of my favourite cakes the berry cheesecake brownie at the Project Shop Café. The last cheesecake I made was wonderful. Fluffy and creamy, meltening on our tongues. It was made with 3 different types of cheese. And I used the same cheese batter to create a giant muffin as a birthday present.
First I thought about making almost the same cake with zebra-stripes in it by adding simple chocolate spread-layers. But a a few days ago I bought the magazin realliving April 2007. And in this I found a Donna Hay-worthy recipe for a
Now I decided to make a conjunction of mine and this recipe. Since I'm not a fan of ready made stuff like the digestive biscuits used in the mentioned recipe. I made some slightly changes to the cheese mixture as well.
Ingredients for the dough and the ganache:
240 gall-purpose flour, if possible an unbleached organic one
150 gcold butter in cubes
20 gunsweetened cocoa powder
50 gsemi sweet dark cuverture
50 gmilk chocolate cuverture
3 Tbspheavy/whippening cream
Knead the ingredients to a smooth dough and and refrigerate, covered, for 30 minutes.
(I divided the dough in two- and one-third and rolled it out on a baking paper in the needed size. Then I refrigerated the two dough-sheets.)
Over a waterbath or in a double boiler melt the chocolate together with the cream.
Roll out 2/3 of the dough to fit your round cake tin. Spread the chocolate ganache on it and top with a layer from the remaining dough. Chill. And preheat the oven to 170 °C.
Ingredients for the cheese-filling:
caster sugar (120g)
½ cupthickened cream (120g)
½ cupcocoa powder, sifted (45g)
½ cuppecans meal
2 tspnut or coffee licquer
Place egg yolks, sugar, mascarpone, thickened cream, cocoa powder, nut meal, and licquer into a food processor and blend until smooth. transfer to a large bowl.
Whisk the eggwhites in a clean bowl untill stiff. Using a metal spoon, fold into cheese mixture until combined. Spoon into the prepared cake tin over the dough.
Bake for 55 to 65 minutes until just set. Remove from the oven and let cool to room temperature.
Ingredients for the coffee cream:
1 cupsour cream
2 Tbspsoft brown sugar like light muscovado
2 Tbspstrong espresso, cold
Combine the ingredients in a bowl and beat until mixture forms soft peaks.
Remove cheesecake from tin and dust with icing sugar, serve with a dollop of coffee cream and some pecans.