Not Lost

The weather was absolutely beautiful last week.  Hard to believe it is the first part of November.   Anyway…..the shelves got built in my van and I am starting to move in.  My Honey got our mailbox stand built and the box moved (how long have we lived here???).  Doesn’t it look great.

IMG_1673I am going through every nook and cranny of the house, along with drawers, cupboards and closets.  Getting ready for an inspection by the Health Department.  Going to have the State help pay me for daycare instead of on in town (who cheats etc.  Don’t get me started).  Just stop and think about your house and find things that are sharp or dangerous for kids.  Of course they have more or less grown up here and know what they can get into and what they can’t.  Does that matter to the State.  Oh hell no.  Even had to move the booze and put it under lock and key.  PIMA

We had the SLEDS ride on Saturday and of course the weather took a turn to the older.  SLEDS is where all the bike organizations in town get together and do a ride through town and donate toys, food and money to the less fortunate.  As you can see by the absence of me on the back of my Honey’s bike, I took the car.  Yes, I am a wuss.

sleds 1Gee, don’t know what happened to that pic.  At any rate I promised the recipe to a really scrumptious chocolate cheese cake.  It is long gone of course.  Thanks again to Ina Garten.

CHOCOLATE ESPRESSO CHEESECAKE

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon

For the filling:

  • 5 ounces bittersweet chocolate
  • 1 tablespoon instant espresso coffee
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature

For the ganache:

  • 1/4 pound semi-sweet chocolate
  • 1/4 cup heavy cream

Directions

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

Of course mine cracked even though I followed the directions.  Good thing the ganache makes enough to cover the cake.

IMG_1665

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