Ingredients:
- from chef karen harper, pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it's readily found throughout the internet.)
- for cheesecake
- all refrigerated ingredients should be at room temperature.
- for garnish: orange slices marinated
- directions
- must be done in advance; cover and refrigerate.
- preheat the oven to 300of.
- beat the mascarpone/cream cheese until creamy. gradually beat in the sugar, salt and grand marnier.
- 1 at a time add the eggs, scraping the sides of the bowl often.
- scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours.
- unmold, cover and refrigerate overnight.
- 10 springform pan
- directions
- preheat oven to 375of.
- in a food processor, blend graham crackers and butter until completely incorporated.
- mash the crumb mixture evenly into bottom of a 10' springform pan. bake 10 minutes; cool completely.
- directions
- can be done in advance, covered and refrigerated.
- bring cream just to the boil. remove from heat and stir in chocolate till incorporated.
- using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler.
- candied orange slices
- directions
- can be done in advance, covered and refrigerated.
- boil orange slices in water for 10 minutes, gently stirring occasionally.
- stir in sugar and cook for another five minutes. remove orange slices with tongs
- do not do this step till ready to build the dessert.
Directions:
- Using an electric mixer, beat mascarpone, zest and sugar on medium for 1 minute; beat cream in separate bowls till stiff peaks form.
- Bloom gelatin in water. With mixer on medium speed, quickly drizzle gelatin into mascarpone. Immediately fold in whipped cream.
- Dissolve gelatin in water and fold into mascarpone mixture. Then fold in whipped cream.
- Smooth mixture over chocolate cookie crust and chill for at least four hours.
- Building The Dessert
- Place the ring mold used for baking the cheesecake back on.
- Spread the ganache over the top of the cheesecake, then the mousse.
- Remove ring before serving. Garnish with candied orange slices. Buon Appetito!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10913.91 Kcal (45694 kJ) | ||
| Calories from fat | 6386.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 709.58g | 1092% | |
|---|---|---|---|
| Cholesterol | 2151.33mg | 717% | |
| Sodium | 1779.99mg | 74% | |
| Potassium | 2248.12mg | 48% | |
| Total Carbs | 1038.15g | 346% | |
| Sugars | 890.26g | 3561% | |
| Dietary Fiber | 29.8g | 119% | |
| Protein | 80.11g | 160% | |
| Vitamin C | 142.2mg | 237% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 20.9mg | 116% | |
| Calcium | 2035.3mg | 204% | |
| Amount Per 100 g | |||
| Calories | 268.71 Kcal (1125 kJ) | ||
| Calories from fat | 157.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.47g | 1092% | |
|---|---|---|---|
| Cholesterol | 52.97mg | 717% | |
| Sodium | 43.82mg | 74% | |
| Potassium | 55.35mg | 48% | |
| Total Carbs | 25.56g | 346% | |
| Sugars | 21.92g | 3561% | |
| Dietary Fiber | 0.73g | 119% | |
| Protein | 1.97g | 160% | |
| Vitamin C | 3.5mg | 237% | |
| Iron | 0.5mg | 116% | |
| Calcium | 50.1mg | 204% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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