ROASTED GARLIC CHEESECAKE WITH CHOCOLATE
Recipe courtesy of Heidi Cramer of Maui Sweet Cakes
Blender or Food Processor
Stand Mixer or Hand Beater
(Ground to Fine Crumb)
Medium Head Garlic
(Or Sour Cream)
(Bar or Chips)
Cut ¼” top off head of garlic.
Place in aluminum foil and drizzle with olive oil.
Close foil and roast in 325° oven for 45 minutes to 1 hour until soft.
Set aside to cool.
Blend together ground ladyfingers and butter and press into pan, with some crumbs up the side of pan. Set aside.
Add roasted garlic and cheeses to a stand mixer or using hand beaters blend until the mixture is soft and has no lumps.
Add creme fraiche or sour cream, sugar, and salt, and mix.
Add eggs, one at a time. Each step should be a smooth mixture.
Fill the pan with cheese mixture and bake in a water bath at 300° for 35-45 min.
The cake will still have a little jiggle and will not be firm.
Carefully remove from oven and water bath and let cool.
Refrigerate overnight until firm.
Prepare Chocolate Glaze.
Chop chocolate into pieces, if in bar form.
Add butter, chocolate, water, and corn syrup to a heatproof bowl and melt over a pan of hot water. Be sure to not let hot water touch the bottom of the bowl with chocolate.
When almost all melted, remove from heat and stir until smooth. If there are still any unmelted pieces of chocolate, return to heat until completely melted, mixture should be dark and glossy.
Let sit until slightly cool.
Finish and Serve.
Remove chilled cake from the pan and place it on a plate.
Carefully pour chocolate glaze on top of the cake and spread to just before the edge.
Chill until ready to serve.
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