Home Party Dessert Recipe
7/28/2012
Black Forest Cheesecake
(Cherry Topping)
1 lb frozen dark sweet cherries, thawed
1/4 cup kirsch
1/4 cup cherry syrup
(Crust)
8 1/2 oz chocolate wafer cookies
6 T chilled unsalted butter, cut into 1/2" cubes
(Filling)
1 1/2 cups chilled heavy whipping cream
12 oz bittersweet or semisweet chocolate, coarsely chopped
2 x 8oz cream cheese packages, room temperature
3/4 cup sugar
4 large eggs, room temperature
1 t vanilla extract
(Whipped Cream)
1 cup chilled heavy whipping cream
2 T sugar
1 T kirsch
(Decoration)
chocolate curls
>how to make<
(for cherry topping)
*Combine cheries and kirsch in medium bowl.
*Steep 6 hours, stirring occasionally.
*Place cherries with juices in strainer set over medium bowl.
*Let drain 2 hours, shaking occasionally.
*Pour cherry juices from bowl into 1 cup measuring cup; add enough cherry syrup to measure 1 cup.
*Pour 6 T juice mixture into heavy medium skillet(reserve remaining liquid for filling).
*Halve cherries and add to skillet.
*Boil until syrup is thickened and mixture resembles preserves, stirring occasionally, about 6 minutes.
(for crust)
*Generougly butter 9" diameter springform pan with 2 3/4" high sides.
*Using on/off turns, finely crush cookies in processor.
*Add butter; uding on/off turns, blend until mixture begins to stick together.
*Press crumb mixture onto bottom and 2" up sides of pan.
*Chill crust at least 30 minutes and up to 1 day.
(for filling)
*Preheat oven to 325 degrees.
*Stir cream and chocolate in heavy medium saucepan over low heat until chocolate melts.
*Cool 10 minutes.
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in eggs 1 at a time.
*Beat in chocolate mixture, then remaining cherry juice mixture and vanilla.
*Pour filling into crust.
*Bake cheesecake until outer 2" of cake are firm but center still moves slightly, about 1 hour 15 minutes(top may crack).
*Cool completely in pan on rack.
*Top cake pan with paper towels and cover tightly with foil.
*Chill 1 to 2 days.
*Remove foil and paper towels.
*Cut around pan sides to loosen cake; remove pan sides.
*Spread cherry topping over cake.
(for whipped cream)
*Whisk cream, sugar, and kirsch in large bowl until peaks form.
*Spoon into center of cake.
*Top with chocolate curls, if desired.
-serves 12 to 14-
Note: This recipe was taken from "bon appetit Desserts".
(Cherry Topping)
1 lb frozen dark sweet cherries, thawed
1/4 cup kirsch
1/4 cup cherry syrup
(Crust)
8 1/2 oz chocolate wafer cookies
6 T chilled unsalted butter, cut into 1/2" cubes
(Filling)
1 1/2 cups chilled heavy whipping cream
12 oz bittersweet or semisweet chocolate, coarsely chopped
2 x 8oz cream cheese packages, room temperature
3/4 cup sugar
4 large eggs, room temperature
1 t vanilla extract
(Whipped Cream)
1 cup chilled heavy whipping cream
2 T sugar
1 T kirsch
(Decoration)
chocolate curls
>how to make<
(for cherry topping)
*Combine cheries and kirsch in medium bowl.
*Steep 6 hours, stirring occasionally.
*Place cherries with juices in strainer set over medium bowl.
*Let drain 2 hours, shaking occasionally.
*Pour cherry juices from bowl into 1 cup measuring cup; add enough cherry syrup to measure 1 cup.
*Pour 6 T juice mixture into heavy medium skillet(reserve remaining liquid for filling).
*Halve cherries and add to skillet.
*Boil until syrup is thickened and mixture resembles preserves, stirring occasionally, about 6 minutes.
(for crust)
*Generougly butter 9" diameter springform pan with 2 3/4" high sides.
*Using on/off turns, finely crush cookies in processor.
*Add butter; uding on/off turns, blend until mixture begins to stick together.
*Press crumb mixture onto bottom and 2" up sides of pan.
*Chill crust at least 30 minutes and up to 1 day.
(for filling)
*Preheat oven to 325 degrees.
*Stir cream and chocolate in heavy medium saucepan over low heat until chocolate melts.
*Cool 10 minutes.
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in eggs 1 at a time.
*Beat in chocolate mixture, then remaining cherry juice mixture and vanilla.
*Pour filling into crust.
*Bake cheesecake until outer 2" of cake are firm but center still moves slightly, about 1 hour 15 minutes(top may crack).
*Cool completely in pan on rack.
*Top cake pan with paper towels and cover tightly with foil.
*Chill 1 to 2 days.
*Remove foil and paper towels.
*Cut around pan sides to loosen cake; remove pan sides.
*Spread cherry topping over cake.
(for whipped cream)
*Whisk cream, sugar, and kirsch in large bowl until peaks form.
*Spoon into center of cake.
*Top with chocolate curls, if desired.
-serves 12 to 14-
Note: This recipe was taken from "bon appetit Desserts".
7/13/2012
Fuzzy Navel Panna Cotta
1/2 peach liqueur or peach schnapps
2 t unflavored gelatin
2 1/4 cups heavy whipping cream
1/4 cup sugar
1 t finely grated orange zest
1 1/4 sups freshly squeezed orange juice
1 1/2 cups diced fresh peaches
>how to make<
*Place 1/4 cup of the peach liqueur in small bowl.
*Sprinkle gelatin over liqueur.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and orange zest to simmer in heavy, medium saucepan over medium-high heat, stirring until sugar dissolves.
*Remove from heat and add the gelatin mixture; whisk until dissolved.
*Whisk in the orange juice until blended.
*Ladle or pour mixture into 8 3/4-cup custard cups, ramekins or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Serve by spooning some of the remaining 1/4 cup peach liqueur over each panna cotta and sprinkling the plates with diced peaches.
-makes 8-
Note: This recipe was taken from "Panna Cotta" by Camilla V. Saulsbury.
1/2 peach liqueur or peach schnapps
2 t unflavored gelatin
2 1/4 cups heavy whipping cream
1/4 cup sugar
1 t finely grated orange zest
1 1/4 sups freshly squeezed orange juice
1 1/2 cups diced fresh peaches
>how to make<
*Place 1/4 cup of the peach liqueur in small bowl.
*Sprinkle gelatin over liqueur.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and orange zest to simmer in heavy, medium saucepan over medium-high heat, stirring until sugar dissolves.
*Remove from heat and add the gelatin mixture; whisk until dissolved.
*Whisk in the orange juice until blended.
*Ladle or pour mixture into 8 3/4-cup custard cups, ramekins or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Serve by spooning some of the remaining 1/4 cup peach liqueur over each panna cotta and sprinkling the plates with diced peaches.
-makes 8-
Note: This recipe was taken from "Panna Cotta" by Camilla V. Saulsbury.
Labels: Panna Cotta recipe, Peach schapps recipe
