February 3, 2010

New york-espresso chessecake truffles.


De ahí, de esa alma que emana el brillo mortal atractivo sale la inspiración, son noches de agonía por una naturaleza simple y realmente estupida creación...tiene todo, me reta intelectual y sexualmente...

"Because the thing about love is that we can't control whether we get it, but we can control whether we give it."

Lisa Scotoline.

What you will to buy...
-5 8-oz. packages cream cheese at room temperature
-2 cups sugar
-¼ cup all-purpose flour
-¼ teaspoon salt
-5 large eggs
-2 egg yolks
-Vanilla pod
-¼ cup heavy cream
-Boiling water as needed
-1/2 double espresso (about 15 ml.)

- a pinch of salt


First you will beat the cream cheese to make that creamy
creamy texture and then you will add some sugar,beat it well to incorporate all the sugar in the cream cheese...

Then you will add the flour to the mix and beat a little more...

The twist
is the Espresso,just watch it cause if you "overdose" the espresso the flavor not only will be too overwhelming but the cheesecake will lose texture,you can counter this with a little flour...just watch it thats all.

After adding the eggs (one at a time)add a vanilla pod,a pod for crying out loud not that chemical thingy called vanilla extract.

Put the mixture on a springform man,cover it with some aluminum paper and put it on a waterbath (the waterbath will add a moist environment to the oven)

After and hour and a half insert a toothpick on the center,if the toothpick comes out clean its done otherwise leave it in.(the recipe took me about 1 hour and 45 minutes)

Heres a tip:after the cheesecake is ALMOST done,turn off the oven and leave the cheesecake in, the cheesecake will cool gradually...if you take the cheesecake out of the oven as soon it is done it will crack,leave it in the oven for about 2 hours and then onto the fridge the whole night mate...trust me

New york-espresso chessecake...

Once the cheesecake is cold,start making "pops",insert a lollipop stick and then put them in the freezer,the recipe makes about 60 lollipop sticks

Make a chocolate ganache and dip the cheesecake truffles,take em out (the temperatre of the freezed truffle will rapidly freeze the ganache.) and store in your fridge for about 2 days max.

Thanks to Brown eyed baker in foodbuzz.com (all the credits and recipe idea goes to her)check her web,it has some really sinful recipes...http://www.browneyedbaker.com/

Ben: Why bothering at all? you know where this labyrinth leads who is she?

Octave: tout

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