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35
4.
Wrap the cooled springform pan well with
both plastic and foil wraps – to come up
about two-thirds up the sides of the pan.
5.
Pour into cooled, prepared crust – do not
scrape any thick bits from the sides of the
bowl, as they are not thoroughly mixed
in and will change the texture of your
finished cheesecake.
6.
Put the filled pan into a roasting pan, or
something similar in size and oven safe,
and then add hot water so it comes about
halfway up the sides of the cake pan.
7.
Transfer the filled pan to the preheated
oven and bake for 45 minutes. The
cheesecake will still be jiggly at this point,
but that is OK. After the 45 minutes have
expired, turn the oven off and allow it to
rest in the warm oven for an additional 45
minutes.
8.
Remove and bring to room temperature.
Cover well and refrigerate to fully chill
prior to serving.
Nutritional information per serving:
Calories 449 (61% from fat) • carb. 36g • pro. 8g
fat 31g • sat. fat 18g • chol. 163mg • sod. 330mg
calc. 39mg • fiber 0g
Chocolate Cream Pie
Crowd-pleasing pie for any holiday or
special occasion!
Makes about 12 servings
Crust:
2½ cups chocolate cookie crumbs
(from about 24 chocolate sandwich
cookies)
5 tablespoons unsalted butter, melted
Filling:
¼ cup packed light brown sugar
¼ cup granulated sugar
3 tablespoons unsweetened
cocoa powder
2½ tablespoons cornstarch
¼ teaspoon kosher salt
3 cups half & half
3 large eggs, lightly beaten
4 ounces semisweet chocolate,
chopped
3 tablespoons unsalted butter,
cut into small dice
Topping:
2 cups heavy cream, well chilled
¼ cup plus 2 tablespoons granulated
sugar
Chocolate curls for garnish
1. Make the crust. Preheat oven to 350°F
with the rack in the middle position.
2.
Put the cookie crumbs and melted butter
into a medium mixing bowl. Using the
beaters, mix on Speeds 1 to 2 to fully
combine. Transfer crumb mixture to
a 9-inch pie plate. Press evenly into the
bottom and sides.
3.
Bake in preheated oven for 10 to 15
minutes, until crumb crust is fully set.
Cool completely while preparing the filling.
4.
Put the sugars, cocoa powder,
cornstarch, and salt into a large, wide
saucepan. Using the beaters once again,
mix on Speed 1 to combine. While still
mixing on Speed 1, gradually add the half
& half, and then the eggs, and continue to
mix until completely smooth.
5.
Set the pan over medium-low heat and
mix on Speeds 1 to 2, occasionally, to
prevent the mixture from overcooking –
do not leave the pot unattended.
6.
Allow the mixture to heat gradually,
until just about boiling. At this point, the
mixture will get quite thick. Continue to
mix on Speed 1 and when thickened,
remove from heat. Mix in the chopped
chocolate and butter until completely
incorporated. Strain the filling through
a fine mesh strainer and then transfer
the strained filling into the cooled crust.
Cover the filling directly with wax paper
or plastic wrap so that the filling does not
form a skin. Chill in the refrigerator until
set.
7.
After the filling is well chilled and ready
to serve, prepare the whipped cream. Put
the cream into a large mixing bowl. Using
the whisk, start whipping cream on Speed
1, gradually increasing to Speed 3, for
about one minute, so that the cream has
some body. Add the sugar and continue
to whip to Speed 4 until cream holds
medium-stiff peaks that have formed.
8.
Top the pie evenly with the whipped
cream and garnish with chocolate curls
prior to serving.
Nutritional information per serving:
Calories 515 (63% from fat) • carb. 43g • pro. 5g
fat 36g • sat. fat 23g • chol. 142mg • sod. 231mg
calc. 74mg • fiber 1g
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