![]() Pairing apricot with chocolate is about as incredible as it comes. ![]() A great “side effect” to my overall recipe. They are high in beta-carotene and lycopene and are rich in vitamin A, vitamin C, and fiber. The flavor of an apricot manages to uniquely combine peach-like-sweet with a tang. I used Turkish apricots and made sure that they didn’t have any ingredients other than apricot in them! The trick was to soak them for a few hours to really soften them up so I could create a smooth puree. One other small issue was that fresh apricots are not season this time of year so I had to rely on dried apricots. So, with those two factors in mind, I got busy. You want a creamy mouth-feel, and you want the cheesecake to stand up on its own. When creating raw cheesecake desserts there are two main things to focus on, texture and firmness. But even I have to watch my intake of nuts so the timing was perfect. Nut allergies are becoming the new gluten! Kind of scary actually. I also welcomed this challenge because I have been working more and more towards creating recipes without nuts. ![]() It came at the perfect time because we’re going to be celebrating my husband’s birthday with a few friends and I thought I could test share this wonderful dessert with them. I received an email asking if I could create an apricot and chocolate cheesecake that was nut-free. Transfer to serving plate and serve.Today’s recipe was presented to me as a challenge. When ready to serve, run a thin knife, or narrow offset metal spatula, around the cheesecake again, before releasing the sides of the pan. Loosely cover the pan without touching the surface of the cheesecake and refrigerate at least 4 hours, preferably overnight. Run a sharp knife, or narrow offset metal spatula along the inside edge of the springform pan to loosen sides of cheesecake. Remove cheesecake from oven and water bath. Use a wooden spoon to wedge the oven door slightly ajar for 50 minutes. Turn off oven, leaving cheesecake inside. The centre of the cheesecake should jiggle when shaken slightly. Place pan in a larger roaster over a wire rack and pour boiling water in the roaster, up to about a third of the way up the sides of the springform pan. Drag a toothpick or knife through the dolloped chocolate across the surface to create swirls, without touching bottom of pan. Spoon in dollops of chocolate mixture evenly on surface of pumpkin-cream cheese mixture. Pour remaining pumpkin-cream cheese mixture into prepared springform pan with chocolate crumb base. Whisk until smooth.Ĭombine 1 cup (250 ml) of pumpkin-cream cheese mixture with chocolate. Pour warm cream over chocolate and let it rest for 2 minutes to melt chocolate. Place bittersweet chocolate in a medium bowl. In a small saucepan over medium heat, warm ⅓ cup (75 ml) whipping cream until it starts to simmer. Pour into cream cheese mixture and whisk together until smooth. In a separate bowl, using hand mixer, whisk together eggs and yolk, vanilla and ¾ cup (175 ml) whipping cream, until combined. Beat over medium speed just until combined. Add 1 cup (250 ml) sugar, pumpkin purée, sour cream, salt, cinnamon, nutmeg, cloves, ginger and flour. In a large mixing bowl, using a hand mixer, whisk cream cheese until smooth and no lumps remain. Place cooled springform pan with chocolate crumb base in centre of foil squares and wrap bottom and outside sides of pan with foil to create a waterproof barrier. Place 2 x 18-in (45 cm) squares of heavy-duty foil, one on top of the other, with the top square rotated 90 degrees from bottom one. Reposition oven rack to lower third of oven and leave oven on. Remove from oven and let cool completely on a wire rack. Press crumb mixture onto bottom and a little up sides of pan. Grease bottom and sides of a 9-in (23 cm) springform pan. Add melted butter and mix until combined. In a medium bowl, mix together ground chocolate wafers, 2 tbsp (30 ml) sugar, cinnamon and ground ginger. Preheat oven to 350 F (180 C) and position oven rack in centre.
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