The Foodie Girls Enter the Dessert Wars
Fellow food blogger and Internet friend Rosie Hawthorne
told me about a new blog and monthly dessert contest.
She entered the first month with this delicious looking
dessert, but didn't win.
Rosie graciously encouraged me to try my hand at
But as I am not a baker,
I turned to the Foodie Daughter for help.
With my creativity and photographic skills and
her artistry with baking,
we thought we would give it a shot.
This month's theme is Dark Chocolate and Hearts,
each dessert must include Dark Chocolate
and have a Heart somewhere in the presentation.
The winner for the month's competition gets a nice assortment of prizes.
The prizes for this month include:
dark chocolate and hearts.
May I present the Dark Chocolate and Cheesecake
And yes, we will be making our own candy heart.
Our ingredients are simple:
1/3 cup white corn syrup
1 cup sugar
2 tablespoons water
1/2 teaspoon raspberry extract
1/2 teaspoon red food coloring
And don't forget a candy or digital thermometer.
small pan over high heat.
This will continue to cook until the thermometer reaches
300 degrees Fahrenheit.
Never stir as sugar crystals can form.
Gently swirl the pan if needed.
Once the mixture has reached 300 degrees
the flavoring and food coloring are added
after the pan is taken off the heat.
At this point the mixture can be stirred.
I poured the mixture into metal heart forms
(cookie cutters) that were placed on a silicon pad.
I then placed cans on top to weigh down the forms
until the candy had set.
After several minutes I gently pried the cooled candies
out of the forms.
Now on to the main event.
Here we stole shamelessly from fellow blogger,
This is based off her recipe for The Best Cheesecake.
We have halved the recipe and for this challenge
have swapped out the Graham cracker crust
with a dark chocolate crust
as well as eliminated the lemon zest and lemon juice
from the recipe.
The Best Cheesecake
Process in food processor:
2-1/4 cup chocolate Graham crackers
plus 2 tablespoons pure cocoa powder
¼ cup brown sugar, packed
1 stick butter, melted
Press evenly into bottom and sides of 10-inch spring form pan
1 8oz. Package cream cheese, softened
1 cup cottage cheese
¾ cup sugar
3 tablespoons cornstarch
3 tablespoons flour
½ tablespoon vanilla extract
½ stick (4 tablespoons) melted butter, cooled
1 cup sour cream
Process each ingredient in a food processor,
adding one at a time and scraping sides with a spatula.
Pour filling into 10-inch spring form pan with prepared crust.
Bake at 325 degrees for 70 minutes (1 hr., 10 min.)
until firm around the edges.
Turn off oven.
Let stand in oven for 2 hours.
Remove and cool completely before glazing or topping.
The chocolate Graham crackers are processed with
the cocoa powder, brown sugar and melted butter.
The crust is pressed into the spring form pan.
The cheesecake ingredients were started out in the
food processor so that the cottage cheese ends up
smooth and creamy.
Unfortunately, our food processor is too small to
process the entire batch, so we had to switch
to a bowl and a hand mixer.
The cheesecake mixture was poured into the pan.
This went into a 325 degree oven for 70 minutes.
Be sure to place a sheet pan under the spring form pan
to guard against leakage.
Remember to turn off oven and leave the cheesecake
in the oven for another 2 hours.
Ready for the oven.
And now on to the ganache.
4 ounces of dark chocolate
1/4 cup heavy cream
Heat the cream in the microwave for about a minute
and then melting the chocolate in the cream.
Cut a couple of heart shapes in the end slices of strawberries
and we have our
Dark Chocolate and Cheesecake Sweetheart Delight.
Many thanks to the Foodie Daughter for her
and to Rosie Hawthorne
for her delicious cheesecake recipe.