Black and White Cheesecake |
|
 |
Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
It seems as if my best friend, Judy, with whom I grew up, has been surfing the net and landed on the Godiva web site, too. I had this cheesecake at her house and we all sat there in quiet silence after an evening of sheer decadence. This was recipe was the last straw! I haven't allowed for chilling and cooling times - it is approximately 24 hours. Ingredients:
2 1/2 cups chocolate wafer crumbs |
1/4 cup granulated sugar |
1/2 cup butter, melted |
5 (8 ounce) packages cream cheese, softened |
1 3/4 cups granulated sugar |
2 teaspoons vanilla extract |
1/4 cup all-purpose flour |
5 large eggs, room temperature |
2 large egg yolks, room temperature |
1/4 cup half-and-half |
5 (1 1/2 ounce) godiva ivory chocolate bars, chopped |
1/4 cup light corn syrup |
1 1/2 teaspoons rum or 1 1/2 teaspoons rum extract |
1 1/2 teaspoons water |
2 tablespoons butter |
5 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped |
chocolate curls (to garnish) (optional) |
Directions:
1. MAKE CHOCOLATE CRUST:.
2. Preheat oven to 250°F.
3. Tightly wrap outside of 11 springform pan with heavy-duty aluminum foil.
4. Mix together cookie crumbs and sugar in bowl.
5. Add melted butter and stir until combined.
6. Press mixture evenly into the bottom and sides of prepared pan.
7. MAKE FILLING:.
8. Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
9. Gradually add sugar and beat until blended.
10. Add vanilla and flour, mixing just until combined, at low speed.
11. Add eggs one at a time, beating after each addition.
12. Add yolks and half-and-half, beating until smooth.
13. Stir in chopped solid ivory.
14. Pour mixture into crust and smooth out top.
15. Bake for 2 hours or until firm.
16. Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
17. Cool in pan on wire rack for 1 hour.
18. Cover with aluminum foil and refrigerate at least 8 hours or overnight.
19. MAKE CHOCOLATE GLAZE:.
20. Place corn syrup, water, butter in saucepan over medium heat.
21. Cook until butter is melted and mixture comes to a boil.
22. Remove from heat.
23. Add chopped chocolate and rum or rum extract and let stand 30 seconds.
24. Whisk until smooth.
25. Loosen edge of cheesecake with knife.
26. Remove cake from springform pan.
27. Spread chocolate glaze over top of cheesecake.
28. Refrigerate 15 minutes to set glaze.
29. Garnish with chocolate curls, if desired.
30. Cut wedges and serve.
|
|