Sunday, February 15, 2009

Revisiting a Cheese

So this past December I made a post about the Bourbon Chocolate Torta from Capriole in Indiana. Don't remember it? Here it is again.

When I was in culinary school I would often pick products to use that I didn't care for. Why? Because you have to think outside of yourself when you talk about food. Just because I think that shrimp is the work of the devil doesn't mean that everyone thinks that.

Well, I took my culinary training, and combined it with my love of cheese, and my desire to make more dirty dishes and voila! I present to you Bourbon Chocolate Torta Cheesecake!

For the topping I made a little mascarpone icing. Now this blog is NOT a recipe blog, but when I come across something cheesy and delicious I feel it it would be reckless for me not to tell you about it. So, if you want to make this here's a recipe for you. You should be able to get one 9" springform pan cheesecake:

For the Crust:

The go to is usually graham crackers, but I like experimenting with different crusts. Sometime I use grahams, sometimes ginger snaps, sometimes no crust at all. If you are going crustless you're going to have to do this in a waterbath. For all your crust needs I would recommend looking in the Joy of Cooking. They're experts. I'm just a wench. I'll tell you that I looked through my cupboards, and all I had were chocolate wafer cookies, and that's what I used (sans butter). It added a fudgey consistency that I really like.

The Filling:

You should have an oven at about 350 F. Now, only you know if your oven is calibrated. If your oven runs hot use 325 F or so, if your oven runs cold raise your temperature a bit.

  • 1# cream cheese
  • 3/4 # Bourbon Chocolate Torta-purchased from your local cheese shop of course!
  • 1/2t vanilla extract
  • 1 c sugar
  • 4 large eggs
  1. Take the cream cheese and goat cheese and using your paddle attachment on your mixer combine the two cheeses until you have a homogeneous mixture.
  2. Add the vanilla extract
  3. Scrape down the edges of the mixing bowl
  4. Add your sugar slowly while the mixer is going
  5. Scrape down the edges of the mixing bowl
  6. Add your eggs one at a time until well incorporated
  7. Scrape down the edges of the mixing bowl. If you have any lumps (that aren't pecans or raisins) run the mixer a little bit more until the mixture is smooth.
  8. Do Not Clean the Mixing Bowl-yet

Pour this into your crust and bake this in your 350F oven for about 50 minutes. I have a bit of a wonky oven, so I rotate my cheesecake 180 degrees halfway through baking time.

When is the cheesecake done?/How long will this take?

I will give you the answer made famous by my first culinary instructor: "It's going to take as long as it takes until it's done"*. 50 minutes is a ballpark. Not etched in stone.

Now, even though it has an end tag of "cake" cheesecake is really more of a pudding. Putting a toothpick in the middle is not going to give you an accurate description of where you're at in the baking process. Instead, tap the pan a bit. The edges should be firm and the center should be a little jiggly like jello. Your cheesecake is now done.

Turn the oven off and let it hang out in the residual heat for 10 minutes or so. Then, take it out and put in on a cooling rack until completely cool. Once cool, cover it up and put it in the fridge. Ideally you want to have that delicious dessert sit for 24 hours, but if you're impatient like me, 6 hours or so will be enough.


Do what you want. Ice it, don't ice it. It's your decision. Here's what I did for mine

Using the same mixing bowl that probably has a little bit of cheesecake batter left on it, I(using a rubber spatula) mixed everything together until it tasted 'just right'. and then when the cheesecake was cooled I put the icing on, covered it up and refrigerated it.

I find I must now say that while I find the Bourbon Chocolate Torta a bit too sweet on it's own and filled with malarkey, it is a great cheese to bake with. It makes a ridiculously good cheesecake. Yum!

*Chef Bob Long was my first chef instructor at NECI. He always pushed me to do my best and whenever I got stressed out or frustrated would be quick to remind me that what we do, while important, is food not brain surgery. Chef Bob died last year and while I am sad at his passing, I feel joy in knowing that I'm the type of person I am today, both on a culinary level and a personal one in part to the teachings of Chef Bob.


BlogMother said...

Of course this is the best cheesecake ever created!
You're a cook AND a cheesewench.
Great recipe (and really, Cheese Is Alive has become necessary reading,too) thanks!