Thursday, February 23, 2012

French Silk Cheesecake 5/5 Spoons

Okay, so I love cheesecake and I love chocolate. So it is always only logical to throw the two things together and make something so decadent, delicious and INSANE that you will dream about it.

I am entering a cheesecake this summer into the Great Wisconsin Cheese Festival and have started to work on and think about what I could make so I can win! I mean as a first-time entrant, I doubt I will win, but it doesn't hurt to try! So one morning I was watching Cook's Country and they made French Silk Pie. Whoa. I haven't had a slice of French Silk Pie since going to Perkins in high school. I was sitting here and thought to myself, "What if I made a layered French Silk Cheesecake???" and thus a star was born. That one right below.

The French Silk Pie was no bake so I had to find a no-bake Cheesecake recipe that would mimic the smooth, mousse like texture of the chocolate and found this one. Although there were a few steps to making, waiting and assembling everything, overall every step was easy. You just need patience and when it comes to something as delicious as this, I had no problem waiting.

Here are my notes:

Cheesecake part -

-- Um, nothing. It's perfection, don't change it.

French Silk pie part -

-- I cut the recipe in half because I didn't want an extremely tall cheesecake and I think it worked out well. I cracked three eggs in measuring cup and only poured half into my bowl. Make scrambled eggs with the rest!
-- Make sure your bowl and beaters are very cold. Put them in the fridge for 10-15 minutes before beating your cream. Trust me, it helps a lot.
-- Use good chocolate. It will be worth it. I used a 4 ounce bar of Ghirardelli's 60% Bittersweet Chocolate. It's my (affordable) favorite. (Oh use baking chocolate instead of chips, chips have stabilizers and you don't want anything potentially ruining your silkiness.)
-- Wanna hear something dumb that totally ended up being absolutely okay? I forgot to add the butter. I could not even believe it. I took such time to get the butter at room temp and I forgot it! But to be honest with you, the French Silk mousse was AMAZING. So yeah, I recommend doing it my way because I just saved a lot of calories getting rid of those 4 T. of butter, ha.
-- So, I didn't bother to bring my egg mixture to 160 degrees. Yup, I was sick of hand mixing it over the stove and potentially electrocuting and setting myself on fire at the same time. I mixed it for about 7 minutes until it was light and fluffy and then mixed again for about 2-3 minutes off the heat. I am not worried about raw egg like perhaps I should be, but we only live once right?

The only negative I will say is that I think the chocolate overpowers the cheesecake part too much. They are delicious but I found myself eating the chocolate part and then the cheesecake part. That is not going to fly at the festival. So back to the drawing board. But if you want an insanely impressive dessert with not a ton of fuss but with a lot of fancy, I would recommend trying it my way.

PS - A springform pan is kind of the best thing in the world. And I found mine for $3 at a thrift store!

Up next, something healthy! I swear.

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