‘ Blue Cheesecake with a Difference ‘


#AceRecipeNews – Nov.09 – This is one l have cooked and my diner’s love it – it is a must try #chefs-tips

' Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette '

‘ Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette ‘

Ingredients
3/4 cup toasted bread crumbs
3/4 cup finely chopped toasted walnuts
3 tablespoons unsalted butter, melted
1 pound good-quality blue cheese, at room temperature
1 pound cream cheese, at room temperature
4 eggs
1 clove garlic, minced
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
Baby greens for serving
Pear Vinaigrette, recipe follows
Candied Walnuts, recipe follows
Pear Vinaigrette:
1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
1/4 cup plus 2 tablespoons Champagne vinegar
2 tablespoons minced shallots
2 tablespoons plus 1 teaspoon sugar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon kosher salt
1 1/2 teaspoons green onions
1/2 cup vegetable oil
Candied Walnuts:
2 tablespoons unsalted butter
1/2 cup walnut halves
2 tablespoons packed light brown sugar
Directions
Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.

In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.

While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.

When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.

Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.

Pear Vinaigrette:
Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.

Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)

Yield: 1 generous cup

Candied Walnuts:
Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

Yield: 1/2 cup

Recipe courtesy Emeril Lagasse, 2002

Source: 

#AceFoodNews

” Chocolate Souffle Cheesecake”


#AceFoodNews says this is another Guest Post and Recipe from an adapted recipe of Pooi Sam. Hope you enjoy cooking and eating it.

Chocolate Souffle Cake

Chocolate Souffle Cheesecake Recipe

Makes 1 | Prep Time: 15 minutes | Bake Time: 45 minutes
Contributor: CP Choong
Adapted from Pooi Sam Facebook

Ingredients:

3 Eggs, separated
120g (4oz) Dark Chocolate
120g (4oz) Cream Cheese
1 tsp lemon juice

Method:

Preheat oven to 170C/325F. Place the rack on the lower third level.

Grease a 6-inch (non-removable base) baking tin and lined bottom with parchment paper.

Melt chocolate and cream cheese over a simmering water, just hot enough to melt the chocolate, do not boil. Removed from heat.

Add egg yolks and mixed well. Set aside.

Add lemon juice into egg whites and beat until almost peak form.

Gently fold meringue into cheese mixture in 3 batches.

Pour the well combined batter into the prepared tin.

Place the baking tin in a roasting pan filled with hot water (1cm height) and bake in preheated oven for 15 minutes (170C/325F), then turn down the temperature to 160C/300F and bake for 15 minutes.

Turn off the heat, keep the cake in the oven with the oven door closed for another 15 minutes.

Remove from oven, let the cake cool completely then chill in fridge for at least 2 hours or overnight.

Chocolate Souffle CakeCook’s Notes:

  1. I used one Hershey’s Baking Bars – Semi-sweet Chocolate. You may use milk chocolate, bittersweet chocolate or white chocolate.
  2. Please take note that there is NO sugar in the recipe, if you opt for sweeter taste, please add sugar to egg whites and beat till almost peak form.

  3. If loose base baking tin is used, please double wrap with aluminium foil to prevent water seepage.

  4. It is perfectly normal that the cake shrinks after cooling. If the meringue is whipped up to the right stage and did not deflate much when folding in the cheese mixture, you will get approximately a 2” height cake.