Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

California Mudslide




Source of Recipe


Internet


List of Ingredients




Graham Cracker Crust:
Ingredients:
2 cups Graham Cracker Crumbs
4 tsp. sugar
1 cube butter

Mix crumbs with sugar and melted butter. Press into a 10 inch springform pan, pushing crust 1.5 inches up the sides. Place in 425 degree oven for five minutes. Remove and chill.

Ganache:
Ingredients:
2 cups semi-sweet chocolate chips
1 cup heavy cream
1/2 tsp. salt
1 tbs. sunflower cooking oil
1/2 cup Sweetener (optional, but don't use sugar as it turns the ganache into a chocolate caramel that is wonderful, but wrong for this desert)

Heat the cream in a saucepan until hot but not boiling. Add the remaining ingredients. Stir with whisk until silky smooth and remove from heat.

Crust with Ganache:
REmove the crust from the fridge and pour in the ganache. Chill in the freezer for 15 minutes. Then, place the springform pan back into the hot oven for three minutes. Remove the pan sides and use a long and thin icing spreader to loosen the crust from the pan bottom. Slide the crust onto the serving platter. Return to the fridge.

Wash the springform pan and thoroughly dry.

Cheesecake Layer:
2 lbs. cream cheese, softened
2 large eggs
3/4 cup sugar
1 tsp. vanilla extract
2 tbs. cornstarch
1 cup sour cream

Mix together all ingrediants until smooth and creamy. Line the bottom of the 10-inch springform pan with parchment paper before re-attaching the side ring. Attach the side ring and trim any paper protruding outside the ring. Spray inside surfaces with cooing spray (spray-can oil). Pour the cheesecake mixture into the pan. Gently bounce on working surface to level and remove any trapped air bubbles.

Place the pan into a pre-heated 425 degree F. oven and bake for 10 minutes. Reduce temperature to 200 degrees and bake an additional 35 minutes. Open oven door and check to make sure the cheescake is done. Turn off the oven and close the door. Let cool for three or more hours, in the oven. This will prevent the top from cracking. I made my cheesecake layer jsut before retiring for the night. I took it out of the oven next morning and it was perfect.

This cooking process is modified from the original to accomidate what I was trying to achieve. I used a 10 inch springform pan, rather than the 9 inch pan called for in the original recipe. That being the case, more surface area and a thinner filling would absorb heat more rapidly than in the 9 inch pan. So I shortened the cooking time by ten minutes by reducing by five minutes each, the exposure to both the 425, and 200 degree exposure time.

When the cheesecake is completely cooled, it will have pulled away from the pan sides. Remove the ring. Gently slide a wide spatula under the parchment paper to assist in removing the cheesecake. Place on a very flat plate. Remove the crust with ganache layer from the fridge and hold the plate with the cheesecake over the crust. I used my hand to hold the cheesecake in place. Gently slide the cheesecake into the crust, on top of the ganache. Place everything back into the fridge.

With mine, the cheesecake had shrunk just enough to fit exactly into the crust. You couldn't have believed what a good stroke of fortune that was, as the ganache was too gooey to have supported the cheesecake without the crust to hold everything together.

Strawberry Topping:
12 oz. can Straberry Pie filling
8 oz. fresh straberries, hulled and washed.
2 tbs. Tapioca starch

Combine all ingrediants in a blender and blend until smooth. Pour into a suitable saucepan and bring to a boil, stirring frequently. Remove from the heat and let cool. Spread on top of the cheesecake layer and chill.

Ganache Frosting:
1 cup left over ganache
1 cup icing sugar (super fine or Castor sugar)

Combine and place in piping bag. Use the decorating tip that makes star-shaped chocolate drops or pinwheels. Pipe the frosting from the center to the rim, making 3 equaly space spokes that divide the cace into three eaul slices. Add another spoke, again starting at the center and running to the rim, spaced midway between the original spokes. REpeat the process one more time. You now have 12 equally spaced spokes. Using the same tip, pipe a bretty pinwheel over the center to cover the spot where all spokes meet. Place a smaller pinwheel at the end of each spoke. Place the whole thing back into the fridge and chill until it's time to serve.



Recipe