White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake

There's an old saying in the culinary world that goes something like this: If cooking is an art, then baking is a science. It's one of the reasons I don't prepare many desserts for presentation here. It's also one of the reasons I have so much respect for baking blogs such as Joanna of Chic & Gorgeous Treats, Amy of Fragrant Vanilla Cake and Jennie of The Messy Baker, just to name a few.

In fact, my original plan for the guest post I did for Kim Bee of Cravings of a Lunatic was a apple cheesecake, taking my idea of using breakfast cereal to make a crust from Apple Jacks. My result was tasty, but it wasn't very pretty and I didn't want an ugly dish to present as a first impression to new readers.

This isn't my first time at the rodeo, so to speak. I've prepared a number of cheesecakes in the past, but have never prepared one where I've been completely satisfied. I've either had problems with cracks that appear on top or the center not setting properly. A majority of cheesecake recipes found online are topped somehow, either with a ganache, or some other type of garnish I suspect to hide any flaws in appearance. (It's a dirty secret with cheesecakes.)

Fortunately, there's help. One of the most comprehensive explanations I found on why many home bakers fail at cheesecakes and suggestions on how to avoid these pitfalls is by Diana of Diana's Desserts. I have used the water bath technique to avoid cracks in the surface but I still have issues with a soft center.

Mrs. Stuntman and I hosted some friends for dinner last night where I served this seasonal dessert so I thought I'd share it here.

The Challenge

Successfully complete a baked dessert.

The Source

I adapted the recipe from Natalie of Once Upon a Cutting Board I found via feastie.com. Natalie's original source is Kraft Foods Inc. Like Natalie, I opted for an Oreo cookie crust but omitted the added sugar in the crust because the cookie crumbs are already sweet.

Ingredients

1 cup Oreo cookie crumbs
3/4 cup white granulated sugar
4 tablespoons unsalted butter, melted
Cooking spray
3 8-ounce packages cream cheese, softened
3 large eggs
4 ounces white chocolate, melted
1/4 teaspoon peppermint extract
2 cups frozen whip cream topping, thawed
1/2 cup crushed peppermint candy (candy canes), divided
8 cups water, boiling

Method

1. Prepare the baking pan: Grease a 9-inch springform pan with cooking spray and line the bottom and the side with parchment paper. Wrap the springform pan in aluminum foil so that it completely covers the bottom of the pan and halfway up the sides.

2. Make the crust: Preheat the oven to 325° Fahrenheit. Combine the Oreo cookie crumbs and the melted butter and press into the springform pan. Bake for 10 minutes.

3. Make the cake batter: Beat cream cheese and white sugar with an electric mixer until well blended. Add 1 egg and beat on low speed just until blended. Repeat twice more with each egg. Stir in the white chocolate, 1/4 cup peppermint candy and peppermint extract, being careful not to over stir. Pour the batter into the springform pan on top of the Oreo cookie crust.

4. Bake the cheesecake: Place a roasting pan large enough to accommodate the springform pan in the oven and put the prepared springform pan in the larger roasting pan and pour boiling water into the roasting pan until it reaches 2 inches up the side of the springform pan. Bake the cheesecake for 45-50 minutes, or until the center is almost set. Turn off the heat and leave the cheesecake in the oven for an additional hour. Remove the springform pan from the roasting pan and cool to room temperature on a wire rack. Then refrigerate at least 6 hours to overnight.

5. Garnish the cake: Immediately before serving, top the cheesecake with the whip cream and shower with the remaining peppermint candy.

Successful?

I didn't have any surface cracks with this cheesecake, however I was a little nervous after the 50 minutes in the oven because the batter was a little wobbly. Ultimately it stiffened up as it cooled.

At the very least, I might bake more often simply for the reason that it was a great opportunity to spend some quality time with my daughter. Also, my guests were very happy with the dessert.

Lastly, if you aren't familiar with Natalie, you can get to know her by giving her a 'Like' on facebook, following her on twitter and/or Pinterest.

Spinach and Ricotta Gnocchi with Fontina Fonduta

Spinach and Ricotta Gnocchi with Fontina Fonduta

This is the type of project I imagined when I conceptualized this website, as it's the most ambitious plate of food I've prepared to date.

Last fall, Food Network aired the fourth season of The Next Iron Chef. The season's twist was that all contestants were celebrity chefs in their own right before entering the competition. Two of the contestants were Chef Anne Burrell and Chef Michael Chiarello. Although the two never worked together in a challenge as a team on the show, I would like to think that, if they had, their dish would look something like this.

Keep in mind that this is not something that can be put together at the last minute on a Wednesday evening. This is a weekend project.

The Challenge

Making an ingredient that is often taken for granted and can easily be bought at any local supermarket at home, then taking that ingredient and using it in another recipe.

The Sources

In his book Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher, I found a recipe for homemade ricotta cheese on page 39 which will be used in Chef Burrell's recipe.

Ingredients

1 gallon whole milk
1 quart buttermilk

Method

1. Select a sieve or colander with a wide surface area so the curds will cool quickly. Rinse a large piece of cheesecloth or muslin with cold water, then fold it so that it is 6 or more layers, and arrange it in the sieve or colander placed in the sink.

2. Pour the milk and buttermilk into a large nonreactive saucepan. Place over high heat and heat, stirring the mixture frequently with a rubber spatula and making sure to scrape the whole pan bottom to prevent scorching. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to rise and clump on the surface. As the curds begin to form, gently scrape the bottom of the pan with the spatula to release any stuck curds.

3. When the mixture reaches 175⁰ to 180⁰ Fahrenheit, the curds and whey will separate. The whey looks like cloudy water underneath a mass of thick white curds on the surface. Immediately remove the pan from the heat. Working from the side of the pan, gently ladle the whey into the prepared sieve. Go slowly so as not to break up the curds. Finally, ladle the curds into the sieve.

Lift the sides of the cloth to help the liquid drain. Don't press on the curds. When the draining slows, gather the edges of the cloth, tie into a bag, and hang from the faucet. Drain until the dripping stops, about 15 minutes.

4. Untie the bag and pack the ricotta not used in the gnocchi recipe into airtight containers. Refrigerate and use within one week.

Makes about 4 cups.

Chef Burrell's contribution can be found on page 134-135 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer. There are differences in writing style, as I've quoted the text found in the respective books, for the most part.

Mise En Place

FOR THE GNOCCHI:
2 pounds ricotta cheese
1 10-ounce package frozen spinach, defrosted, water squeezed out and finely chopped
4 large eggs
2 cups freshly grated Parmigiano, plus more for sprinkling
2 or 3 grates fresh nutmeg
Kosher salt
1/4 to 1/2 cup all-purpose flour, plus more as needed
Semolina flour, as needed

FOR THE FONDUTA:
1 pound Fontina cheese, cut into 1-inch squares
2 cups heavy cream
1 cup mascarpone
6 large egg yolks

Method

FOR THE GNOCCHI:
1. Wrap the ricotta in two layers of cheesecloth, secure with string, and put it in a colander set over a bowl in the fridge to drain overnight; the ricotta needs to be really dry.

2. Unwrap the ricotta-the texture should be pretty dry and crumbly-and pass it through a food mill using the attachment with the biggest holes.

In a large bowl, combine the ricotta, spinach, eggs, Parmigiano, and nutmeg and mix well; taste and season with salt if needed. Add 1/4 cup all-purpose flour to the bowl and stir. If the mixture is still very wet, add the remaining flour-you want this to be firm enough to hold its own shape.

3. Dust a baking sheet generously with all-purpose flour. Coat another baking sheet generously with semolina. Fill a disposable pastry bag (or a zip-top bag with one corner cut out) with the ricotta mixture and pipe 1-inch balls onto the flour-lined tray. Shake the tray around to coat the balls in flour, then gently roll each ball around in your hand to smooth it. Put the gnocchi on the semolina-lined tray until you're ready to cook.

All-Purpose Flour Tray

Semolina Flour Tray

FOR THE FONDUTA:
1. In a large bowl, combine the Fontina and cream, cover, and refrigerate overnight.

2. Fill a small saucepan with 1 inch of water and bring to boil, then reduce to a simmer. Put the Fontina and cream in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup). Whisk the cream frequently until the cheese has melted; then stir in the mascarpone. Beat in the egg yolks one at a time and cook until the mixture has thickened and is hot.Turn off the heat, cover the fonduta with plastic wrap, and reserve in a warm spot.

TO ASSEMBLE THE DISH:
1. Bring a large pot of well-salted water to a boil. Reduce the heat until the water just simmers and carefully add the gnocchi to the water; cook the dumplings until they float and begin to swell.

2. While the gnocchi cook, spoon the fonduta onto individual serving plates, using the back of a spoon to spread it into 4- to 5-inch circles. Using a spider or slotted spoon, carefully remove the gnocchi from the cooking water, blot them on a tea towel (you don't want to make your lovely sauce watery), and arrange five gnocchi on each plate in the sauce. Sprinkle with Parm and serve.

Successful?

I was a little surprised the ricotta could be made from such simple ingredients. Other than a few rookie mistakes, (I forgot to cut the rind off of the fontina before soaking it in the cream overnight. I also under seasoned the gnocchi batter.) I am happy to report that this was one of the most satisfying dishes I've prepared in a long time. It was a very challenging dish to prepare, yet worth the effort.

Spaghetti alla Carbonara

Spaghetti alla Carbonara

The Challenge

Uncommon cooking method. Can the heat from the pasta cook the eggs adequately?

The Source

Page 111 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer

Mise En Place

Kosher salt
Extra-virgin olive oil
3/4 cup pancetta, cut into 1/4-inch dice
1 pound spaghetti
8 large eggs
1/2 cup freshly grated Parmigiano
1/2 cup freshly grated Pecorino
Freshly ground black pepper
4 scallions, green parts only, cut into 1-inch lengths on a severe bias

Method

1. Bring a large pot of well-salted water to a boil. Coat a large skillet with olive oil and bring it to medium heat. Add the pancetta and cook, stirring occasionally, until it starts to color and become crisp, 6 to 8 minutes; remove from the heat.

Rendered Pancetta

2. Add the pasta to the boiling water and cook for 1 minute less than the instructions on the package suggest. Taste it: It should be tooth-some with just a little nugget of hard pasta still in the center-this is al dente.

3. While the pasta is cooking, crack the eggs into a large bowl and add the grated Parm and Pecorino; season with salt and whisk vigorously until well combined. Season with black pepper.

Egg and Cheese Mixture

4. Bring the pan with the pancetta back to medium heat. Drain the pasta, add it to the pan, and coat it with any fat in the skillet. Remove the pan from the heat, add the egg mixture to the pasta, and stir vigorously to combine. Cover and let it sit for 1 to 2 minutes so the steam gently cooks the eggs. Uncover and stir again-the egg mixture will seem like a cream sauce. Serve immediately garnished with sliced scallions.

Pasta Coated With Fat

Successful?

Yes, the eggs cooked adequately from the steam.