boy oh boy, i feel like the energizer bunny today!
i did tons of laundry (ooooohh, i am so looking forward to "clean sheets night" !!!). i cleaned my fridge and defrosted the ice compartment and currently i am in the middle of re-organizing the shelves in my living room. i will also totally tidy up the bedroom today!
i think i deserve a little reward in the middle of all this spring cleaning mania ... so i sit down for a minute and browse through those amazing cheesecakes from HHDD#10 because some of those recipes (actually, *all* of them) caught my attention and are on my "to do" list ...
but you see, i bought this fabulous cake tin the other day and while a cake from this silicone thingy would look really cute ... stupid me! did not realize at all that i'd have to fill this mould upside down, which is kind of a handicap if you prepare a cheesecake ... how on earth should i prepare a cracker crust that way?
so what now? i really like the soft / crumbly combination of most cheesecakes, but i have not found an "upside-down"-version of the cracker crust yet ... so should i just ditch the crust? i think i should! because i need something cute today - and my pretty mould will give me a cute little cake anyway!
all the pictures are really stunning! they all make my mouth water ... instead of flipping a coin i guess i should just go check if i have the ingredients for one of these gorgeous cakes in my fridge!
... i swear, i shrieked when i saw this one over at "the garlic press" - and i am oh so happy that i actually have what it takes to reproduce it (ingredients, that is!).
so here's my twist on the recipe! as always, i took the original recipe as an inspiration rather than something i must religiously obey. especially because the capacity of my mould is only 3 cups, so i need to do some scaling as well as higher mathematics ... you know by now that all these ounces, gramms, cups and what not always have me confused ... (though i have some nifty online tools by now!)
(would you stop taking pictures?!? lick that bowl already, you fool!!)
chocolate truffle cheesecakeactually, i have no idea how to get this cheesecake out of the mould! so far it looks really stuck ... i thought you don't have to grease a silicone pan! i might have to scrape it out with a spoon! but hey ... if i really have to destroy a lovely little cake because i can't get it out of the mould i can finally host that "kitchen disasters" - foodblog event i am dreaming about ...
inspired by this one by sarah at "the garlic press"
200 g 4,5% cottage cheese
200 g cream cheese (philadelphia)
100 g sugar
50 g unsweetened cocoa powder
25 g starch
2 large eggs
30 g chocolate, melted
pinch of salt
1/2 tbsp instant coffee dissolved in 1 tbsp of hot water
(these ingredients yield exactly 3 cups)
- preheat oven to 200 °c
- puree cottage cheese in a food processor until very smooth
- add cream cheese and blend
- pour into a bowl and whisk in sugar, cocoa and starch
- add the eggs, the coffee, the pinch of salt and the melted chocolate
- pour in a little silicone baking mould
- bake the cheesecake until the edges are set (about 45 minutes)
- let cool and garnish with chocolate drizzle ...
update: look how pretty!! it slipped out of the mould just like that!
... and it is soooo good!
ps: thanks for the tip, zorra!!