Mexican Chocolate Cheesecake
The event started at 11am; I finished teaching by 12:15 noon. Throughout my class I wondered how the cheesecake had turned out and if there would be any left upon my arrival *hah!*. I rushed to the Thanksgiving luncheon and scanned the large auditorium for the dessert table. Since I did not immediately locate said table, I made my way to the savory items provided from other departments within the college, which were comprised of casseroles in crockpots and 9×13 baking dishes and turkey in foiled, roasting pans. As I meandered toward a table to relax and eat, I spotted the dessert table in the back of the auditorium. Not wanting to appear overly anxious, I decided to enjoy the main course meals before checking on my cheesecake and the other sugar-laden creations supplied by my colleagues.
Upon completion of the main course (which was pretty good by the way!), I nervously headed toward the back of the room. After passing over mostly store-bought desserts in their plastic containers and bakery price tags, a mushy-looking, unappetizing cake, and overly spread cookies, I resolved that my cheesecake was not there. I looked over the desserts again desperately looking for anything that resembled my cheesecake and finally found it. It was the mushy looking, unappetizing cake I had passed over the first time around.
Instead of being cut with a sharp knife, it was mutilated by a dull, butter knife that was not wiped between slices. Upon consumption of my first bite, I quickly realized my cheesecake had not been refrigerated, so it was very warm as if it had never spent the night in my fridge. Quiet tears yearned to leak out of my eyes with each bite I took of my little, mushy cheesecake. I reflected on how much effort I had put into the cheesecake and was thankful I had not added a mousse layer. I then reminded myself to be better prepared for such things to happen by cutting and freezing cheesecakes before delivering them to people who may not be accustomed to homemade, culinary creations.
The Aftermath
On the positive side, my colleagues said they enjoyed the cheesecake. Also, when I finally remembered to pick up my (unwashed) springform pan and cake carrier from the dean’s office (almost 2 weeks later!), the secretary paused her phone conversation to tell me “your cake was REALLY good.” 🙂 Just that one sentence erased all the anxiety and dismay I had felt upon seeing and eating my mutilated cheesecake haha. I’m already looking forward and am prepared for the next luncheon :).
First layer: Mexican-Chocolate Cookies for the Crust layer
HALVED & adapted from Dorie Greenspan’s Baking: From My Home to Yours
1 pound (two 8-ounce boxes) cream cheese, at room temperature
2/3 cup granulated sugar
1/4 teaspoon salt (I always use kosher salt)
2 teaspoons of pure vanilla extract
2 large eggs, at room temperature
2/3 cup heavy cream (or sour cream or combination)
Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.)
Bake the cheesecake for 1 hour to 1 hour 10 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven’s heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight.
Third layer: Mexican-Chocolate Ganache
QUARTERED and adapted from allrecipes.com
1/4 cup heavy cream
1-2 tsp cinnamon powder
1/2 tsp ancho chile powder
1 1/2 tsp vanilla extract
Heat the cream in a small sauce pan over medium heat (or microwave it for 30-60 seconds). For stove option, heat cream just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the cinnamon and ancho chile powders and vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the CHILLED cheesecake.
Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top to make it spread evenly.