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      RECIPE TITLE "Dark and White Chocolate Cheesecake"
    recipe excerpted from Perfect Cakes
    Copyright © by Nick Malgieri. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yieldsMakes one 9-inch cheesecake, about 16 servings time---difficulty easy

    Two layers of chocolate cake layers make this cheesecake complex and elegant.

      RECIPE INGREDIENTS

    CHEESECAKE BATTER
    2 pounds cream cheese
    1 cup sugar
    5 ounces bittersweet or semisweet chocolate, melted
    2 teaspoons vanilla extract
    6 large eggs
    5 ounces white chocolate, melted

    One 9-inch layer 1942 Devil's Food Cake, page 212, sliced into two layers

    One 3-inch-deep 9-inch springform pan, bottom buttered and lined with parchment or wax paper; one 10 x 15-inch jelly-roll pan

      RECIPE METHOD

    1. Position a rack in the middle of the oven and preheat to 350 degrees.

    2. in the bowl of a heavy-duty mixer fitted with the paddle attachment, beat half the cream cheese on the lowest speed until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add 1/2 cup of the sugar in a stream, beating for no more than 30 seconds. Stop and scrape again. Add the melted dark chocolate, beating only until it is absorbed, no more than 30 seconds. Beat in 1 teaspoon of the vanilla. Add 3 of the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition and transfer to another bowl if you only have one mixer bowl.

    3. Make the white chocolate batter following the same procedure as for the dark chocolate batter, using the remaining ingredients.

    4. Wrap heavy-duty aluminum foil around the bottom of the springform pan to come at least 1 inch up the sides. Place one of the cake layers in the bottom of the pan. Pour the darkchocolate batter into the pan. Place the other cake layer on the batter and pour in the white chocolate batter.

    5. Place the pan in the jelly-roll pan and pour warm water into the pan to a depth of 1/2 inch. Bake the cheesecake for about 75 minutes, or until it is lightly colored and firm except for the very center. Remove from oven and take the cheesecake pan out of the hot water. Remove the foil and cool completely on a rack.

    6. Wrap the cheesecake and chill overnight. Unmold according to the directions on page 97.


    HOT! We recommend:

    Perfect Cakes
    Covering cheesecakes, chocolate cakes, fruit cakes, rolled cakes, filled cakes, meringue cakes, nut cakes, coffee cakes, sponge cakes, and pound cakes, not to mention frostings, fillings, and glazes, Nick Malgieri's Perfect Cakes is a "product of a lifetime of collecting and baking." Malgieri is a much acclaimed cookbook author (Cookies Unlimited), pastry chef, and baking instructor, so he's had a lot of practice presenting recipes in a way that makes them easy to follow. The informative chapter on ingredients and equipment will get you started. Ingredients and baking equipment for each recipe are listed in a yellow box; steps are clearly numbered and storage instructions follow every one.
    The recipes come from home bakers who are aunts, grandmothers, friends, and friends of friends, as well as food writers and professional bakers; some also come from Malgieri's kitchen, of course. The delectably moist Orange Poppy Seed Cake is as easy a recipe as you can hope to find, and don't miss his Aunt Virginia's Sour Cream Coffee Cake. The 19th-century Morris Cake is simple yet elegant, and the truly unique Green Tea Pound Cake comes from Paris's Mariage Frères. Beware the decadent Chocolate Pecan Caramel Cake. Whatever the celebration or occasion, there's nothing like a perfect cake--and you're sure to find it here. --Leora Y. Bloom
    Chocolate from the Cake Mix Doctor The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession.

    It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.


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