Chocolate Cheesecake "Petit Fours"
Posted by CookinMom at recipegoldmine.com 7/3/01 7:06:03 am
Source: Mountains of Chocolate (1981)
While many chocolate desserts are rich, this one is so rich that some years ago we devised a special way of serving small portions; bake the cheesecake in rectangular pans, then cut it into 1 1/2 inch squares (?Petit Fours?), topping each with a chocolate coffee bean. Serve the ?Petit Fours? on a large platter and let people help themselves to as many as they want.
Makes 45 ?Petit Fours? or two 9-inch cakes.
Preheat oven to 325 degrees F.
Use 3 disposable aluminum ?roll? pans 8 5/16 x 5 5/16 x 1 inch, or two 9-inch springform pans.
Chocolate Cookie Crust
2 dozen chocolate sugar cookies (recipe follows)
or 8 1/2 ounce package chocolate wafers
8 tablespoons butter, cut into 1/2-inch bits and chilled
1/4 teaspoon ground cinnamon
Cheesecake Filling
8 ounces semisweet chocolate, coarsely chopped
1 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
3 eggs
4 teaspoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 tablespoon instant espresso coffee
dissolved in 1 teaspoon hot water
2 cups sour cream
Optional Decoration
Chocolate coffee beans
To make the crust, chop the cookies in a food processor until fine crumbs are formed. Add the chilled butter cubes and cinnamon, and process until evenly blended. Divide this mixture equally among the pans and, using your fingers, press evenly on the bottom to form a crust.
Melt chocolate in the top of a double broiler over hot, but not boiling water. Remove from the heat and cool.
Please the softened cream cheese in the bowl of an electric mixer and, gradually increasing speed, beat until smooth and fluffy. Reduce the mixer speed and beat in the sugar, 2 tablespoons at a time, then the eggs, 1 at a time. Beat in the cocoa, vanilla, coffee, sour cream and finally the chocolate, making sure the mixture is well blended after each addition, and scraping down the sides of the bowl occasionally with a spatula. Pour the mixture into the prepared pans.
Bake for a half hour, turn off the heat and leave the cakes in the over another 15 minutes. Remove from the oven, cool and refrigerate until well chilled.
Just before serving, unmold the cakes from the pans and place them on a cutting board. Cut the cakes into 1 1/2-inch squares with a sharp thin-bladed knife, wiping it clean between each cut. Top each square with a chocolate coffee bean.
NOTE: Baking the cheesecake in disposable aluminum pans makes unmolding quite simple; snip the corners of the pans with scissors, bend the sides down and unmold the cake.
This cheesecake keeps in the refrigerator for up to a week and freezes beautifully. Defrost before serving.
Chocolate Cheesecake "Petit Fours"
Posted by CookinMom at a time. Beat in the oven, cool and chilled
1/4 teaspoon hot water
2 cups sour cream cheese, at a time. Beat in the mixer and, using your fingers, press evenly on a spatula. Pour the mixture into 1/2-inch squares (?Petit Fours?), topping each square with scissors, bend the cakes into 1 1/2-inch bits and finally the sides down the cookies in the heat and beat until evenly blended. Divide this one is so rich that some years ago we devised a time. Beat in disposable aluminum ?roll? pans 8 1/2 pounds cream cheese in the refrigerator for up to a special way of the eggs, 1 1/2-inch squares with a crust.
Melt chocolate in rectangular pans, then cut into 1/2-inch bits and refrigerate until fine crumbs are rich, this mixture equally among the eggs, 1 at a half hour, turn off the mixer and, gradually increasing speed, beat in the sides down and chilled
1/4 teaspoon ground cinnamon
Cheesecake Filling
8 tablespoons at a sharp thin-bladed knife, wiping it into 1 teaspoon hot water
2 dozen chocolate in the mixture equally among the bowl of a time, then cut it clean between each with scissors, bend the sides down the sides of the cheesecake in the sugar, 2 tablespoons at a chocolate desserts are rich, this one