Mmmmm... recipe time...

OK, folks, after slacking over the holidays, it is time for a serious recipe.  You have probably already read about the fabulous Bleu Cheese Steak Wellingtons; now you want to know how to top off so scrumptious a dinner.  Well, my dear readers, wonder no longer, for I give you...

Decadent Chocolate Mousse Cheesecake!

Time:

Allow at least one day ahead of serving.

Ingredients:

4 8-oz. packages of cream cheese

5 eggs

1 5-oz. package cooked chocolate pudding mix

1 cup sour cream

1 cup sugar

1 cup heavy whipping cream

1 stick softened butter

½ cup dark rum

1 tbsp. vanilla extract

¼ tsp. salt

2 cups crushed Oreo cookies

1 cup chopped shelled pistachio nuts

Prepared whipped cream topping

Miniature chocolate chips or chocolate shavings

Hardware:

10” spring-form pan

Aluminum foil

Large roasting pan

Electric stand mixer

Small mixing bowl

Large mixing bowl

Hand whisk

Spatula

Long thin knife

Kitchen towel

Hot water

Convection oven

Refrigerator

Paper towels

Step One:

In the small mixing bowl, beat 4 of the eggs just until fully blended, then cover and allow to sit.  This will allow excess air bubbles, the bane of all cheesecakes, to rise to the surface and escape.

Step Two:

Prepare the spring-form pan by completely wrapping the outside of the pan with aluminum foil.  This is essential to ensure that later in the process there will be no leakage outside or into the pan.  Preheat oven to 400ºF.

Step Three:

In the large mixing bowl, beat the remaining egg.  Add the cookies, nuts, and butter.  Mix thoroughly.  Press mixture into the bottom of the spring-form pan.  Bake at 400ºF for 15 minutes, and then allow to cool completely.  Reduce oven temperature to 300ºF.

Step Four:

In the stand mixer, beat the cream cheese until it is very soft.  Add the sugar and beat for several minutes to thoroughly incorporate.  Add the sour cream, heavy whipping cream, pudding mix, and salt, and mix just until blended.  Add rum and vanilla and mix just until blended.  Be sure to occasionally scrape the sides of the mixer during this process.  Finally, add the beaten eggs and mix just until blended.  Allow batter to sit for 5 minutes.  Slowly and gently rake the long thin knife through the batter to work out air bubbles before continuing.

Step Five:

Pour the batter into the spring-form pan.  Gently tap the pan against the counter to work any new air bubbles to the surface.  Again, use the long thin knife to carefully rake out any bubbles from the batter, being cautious to avoid digging into the crust below.

Step Six:

Place the kitchen towel in the bottom of the roasting pan.  Place the spring-form pan atop the towel.  Pour very hot (but not boiling) water into the roasting pan, being careful to avoid getting any into the spring-form pan, until it reaches approximately two-thirds the way to the top of the spring-form.  It is important to bake cheesecakes in this water bath in order to avoid cooking the outer area too quickly.  The towel will keep things from sliding and sloshing too much when moving the works into the oven.   

Step Seven:

Carefully place the works into the oven and bake at 300ºF for 90 minutes.  Then, without opening the oven door, simply turn off the oven and wait an additional 90 minutes for the inside to completely cool.  Do not be tempted to open the door at any time to check on the cheesecake.  You must have faith.  Opening the door lets heat escape, and there isn’t a lot of heat being used here; the residual heat during cool-down continues to cook the batter.  Also, the water bath creates steam which helps to properly cook the surface without cracking.  Letting steam escape will result in a dry, cracked surface.  So put the cheesecake in the oven, bake as directed, turn off the oven as directed, and do not open the door for any reason until the required time has elapsed!  This gentle baking followed by gentle cool-down is essential to creating a creamy-textured cheesecake without cracking the surface.

Step Eight:

Once the proper baking and cooling period has elapsed, remove from the oven.  Carefully remove the spring-form pan from the water bath, being sure to avoid getting water into the cheesecake.  Remove the foil and wipe off the exterior of the spring-form pan with a paper towel.  Cover the spring-form pan with fresh aluminum foil and move the cheesecake into the refrigerator.  Chill overnight.  Keep chilled until ready to serve.

Step Nine:

Just before serving, open the spring-form pan and decorate the cheesecake with whipped cream topping.  Garnish with miniature chocolate chips or chocolate shavings.  Serve with your favorite coffee or other dessert beverage.

Step Ten:

Eat, drink, and be merry!

Comments

[Claire]

*drools*

Ok -- what kind of in-human machine could leave that alone in the fridge all night?!?!? I mean -- cheesecake for breakfast, fine. But still...

[no, really -- what happens if you have a piece after being faithful to the oven rules?]

[Gullyborg]

It won't be set, silly!

[Gullyborg]

There has been a request to modify this recipe, ditching the pre-packaged pudding mix and going wholly from scratch (I will not, however, attempt to make my own Oreo cookies!).

After some research, try this:

Instead of pudding mix, add an additional 1/2 cup of sugar and 1/4 cup of cornstarch. Before adding cream, heat cream in a double boiler and into the cream, melt 3 oz of premium dark chocolate (Claire says always use ScharffenBerger 70%!). Stir thoroughly, then add to batter. Be sure batter is cool to room temperature before adding eggs.

Note that I have not tried this myself, so I can't fully endorse it... yet. But on paper it looks good. I do like the pudding mix, however. Don't be ashamed to use it.

Another requested variation:

In place of the pistachio nuts, use crushed chocolate covered espresso beans. Substitute Kaluha or other coffee liquer in place of rum. Voila! Espresso cheesecake!

On a similar note: replace pistachios with hazelnuts and use Frangelico instead of rum.

There are limitless variations. You can also change this recipe up with different pudding flavors and totally different crusts--example, use butterscotch pudding to make a dolce de leche cheescake, with a crust made from pecan sandies.

Be creative. Just be sure to follow the same protocols with your eggs, air bubbles, and water bath baking, no matter what.

[Claire]

uhmmmm -- Frangelicooooooo

Brilliant idea about adding chocolate to cream! Scald cream and pour over shaved chocolate to make ganache and fold that in at the end which would take out more bubbles.

Cream cheese in hand; I'm off to do this thang!!!