Chocolate Marbelized Cheesecake

Chocolate Marbelized Cheesecake
(Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 102. 

This is absolutely delicious and not that difficult at all. The consistency is custardlike, very velvety and super rich. I have to say that I got more compliments on the crust which I made differently from Maida's recipe. I have included it and highly recommend it. With the availability of graham cracker crumbs already ground and boxed, buying cookies to make it seems unnecessary unless you are going for a different flavor of cookie.

I am not exactly sure if my springform pan size is the one she recommended. She says 8.5" - my smallest pan measures 8" across the bottom and about 7 3/4" inside the pan. 

I served this with some marionberry jelly and it was excellent.  

Crust (Maida's)

4 oz. chocolate wafer cookies (or crushed graham cracker crumbs)
2 tablespoons sweet butter, melted

Butter the sides only of an 8 x 2.5 x 3 inch springform pan. 

Mix the crumbs with the butter. Press the mixture down firmly along the bottom of the springform pan. Refrigerate while you prepare the cake.

Crust (Mine)

1 1/4 cup graham cracker crumbs
1/4 cup cocoa powder (I use Dutch process but any would be ok)
1/4 cup brown sugar
1/3 cup melted butter

Combine all ingredients in a food processor. Press on the bottom of the springform pan and refrigerate while preparing the filling.

Cheese Mixture

6 oz. semi-sweet chocolate
12 oz. cream cheese (room temperature)
1 tsp. vanilla extract
1/2 cup granulated sugar
2 large eggs
2 cups sour cream
Pinch of salt

Adjust rack 1/3 from bottom of oven. Preheat oven to 350 degrees.

Melt the chocolate over barely simmering water in the top of a double boiler. When partially melted, remove from the heat and stir until blended. Set aside.

Beat the cream cheese until smooth. Add the vanilla and sugar and mix well.

Add the eggs, one at a time, until incorporated.

Add 1 1/2 cups of the sour cream (reserving 1/2 cup) and mix.

Remove the bowl from the mixer and set aside 1 1/2 cups of the mixture.

In a separate bowl, mix the melted chocolate with the 1/2 cup of sour cream. Then add the reserved 1 1/2 cups of cheese mixture and beat until smooth.

You will have two bowls of batters.

Use a large spoon and place dollops of each batter over the chilled crust (alternating the batters).

Use a thin metal spatula or knife to marbelize the mixtures.

Briskly rotate the pan first in one direction, then the other to level the top of batter.

Bake for 30 minutes. It will seem soft but it is done.

Let stand on a wire rack for several hours until room temperature. Refrigerate for 5-6 hours or longer. 

Carefully cut around the sides of the pan with a sharp knife to loosen and remove the sides of the pan. Use a large spatula to carefully remove from the bottom pan. Transfer to a plate. Serve cold.

Chocolate Chip Whole Wheat Cookies

Chocolate Chip Whole Wheat Cookies (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 117. 

I have been wanting to make these for a long time but I could never remember to buy powdered skimmed milk. I have never used this in my life. I don't believe the product I purchased was "skimmed" milk but whatever, it worked. 

The cookies are delicious, very soft and chewy. I did not have enough nuts on hand and used coconut instead. I plan to make these again soon (since I have powdered milk on hand!) and I will try the nuts next time.

1/2 lb. (2 sticks) unsalted butter (softened)
1 tsp. vanilla extract
1 1/2 cups dark brown sugar, firmly packed
3 large eggs
1/2 tsp. salt
1 tsp. baking soda
1/3 cup dry instant powdered skimmed milk
2 1/2 cups whole wheat flour
6 oz. walnuts or pecans, coarsely chopped (or shredded coconut can be sustituted)
2 cups semi-sweet chocolate chips

Preheat oven to 375. Line cookie sheets wtih aluminum foil.

Cream the butter. Add the vanilla and sugar and beat well. 

Add the eggs, one at a time, beating well. Beat mixture until slightly lighter in color.

Add the salt, baking soda and powdered milk.

On low speed, gradually add the flour, beating only until incorporated.

Stir in the nuts and the chocolate chips.

Use a teaspoon or ice-cream scoop and place the cookies about 1 1/2 inches apart on the cookie sheets.

Bake for 12-14 minutes, reversing the sheets half-way through baking. Bake until the cookies are semi-firm and slightly darkened. If baking one sheet at a time, use the higher oven rack. 

Transfer cookies to a wire rack for cooling. Store in an airtight container.

Palm Beach Brownies with Chocolate Covered Mints

Palm Beach Brownies with Chocolate Covered Mints
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. viii.

I made these brownies again a few days ago and they were just as good as ever. This time I made half with York Peppermint Patties and the other half with Andes mints. There wasn't a noticeable difference in taste. The ones with the Andes mints were pretty with the mint green color but the ones with Yorks are equally pretty.

When Maida Heatter's first book (the above-mentioned title) won the James Beard Cookbook Hall of Fame Award in 1998, she accepted her award on stage and began to toss out these brownies to the audience. Everybody clamored for one and went wild.

The original recipe came from a local deli in her area and did not include the mints (that recipe is available in the first edition of this book). She tinkered with the recipe and added the mints which do not melt during baking. I've been itching to make these ever since seeing them featured on the cover of the book.

These brownies are soft, gooey and wonderful. I like them best at room temperature. Every year, just before the holiday break, goodie bags are put together for our hard-working student library employees. This was my contribution to the bag this year.

8 oz. unsweetened chocolate
8 oz. (2 sticks) unsalted butter
8 oz. (2 cups) walnuts, cut into small pieces
5 eggs graded "large"
2 tsp. vanilla extract
1⁄2 tsp. almond extract
1⁄4 tsp. salt
1 TBS. plus 1 tsp. instant espresso powder
3 3⁄4 cups sugar
1 2⁄3 cups sifted unbleached flour
2 bags (14 oz. or 15.4 oz.) York chocolate-covered peppermint patties (I've also used Andes Mints)

(Note: Maida recommends using a Magic Line pan for these.)

Preheat the oven to 425 degrees. Line a 9 x 13 x 2 inch pan with foil. Place a tablespoon of butter on the foil, melt it in the oven, and spread the melted butter over the foil with a pastry brush.

Melt the chocolate and butter in the top of a double boiler over low heat, stirring ocassionally. Set aside.

Beat the eggs with the vanilla and almond extracts, espresso and sugar on high for about 10 minutes.

Add the melted chocolate on low speed and beat only until mixed.

Add the flour, beating only until mixed.

Stir in the nuts.

Spoon half of the mixture into the prepared pan. Smooth the top.

Place a layer of mints on top, touching each other.

Cover the mints with the remaining chocolate mixture.

Bake for 35 minutes, reversing the pan halfway through baking.

The cake will have a firm top and a toothpick will come out wet - that is ok.

Let stand until cool.

Remove from the pan and remove the foil lining. Refrigerate for several hours or overnight before cutting.

When cutting, you may find that the edges are burned. Trim these off and cut the remainder into long and narrow strips.

Store in an airtight container or wrap each brownie in cellophane.