Ive made this recipe a few times over the last three weeks. Once I substituted chocolate ganache for a blackberry glaze. Another time I tried a raspberry glaze… both fell short of the excellent flavor combination that is lemon and chocolate. In this cheesecake the lemon is lightly sweet and creamy. The chocolate is strong.
One recipe Shortbread Pie crust formed into either a 7″ or 8″ spring form pan.
2 packages cream cheese (16 ounces total)
1 cup sugar
1 tsp vanilla extract
1/2 tsp lemon extract
1/4 cup flour
1/4 cup whole milk
1/2 tsp lemon zest
Soften cream cheese, add eggs, both extracts, sugar and zest. Combine with an electric mixer until smooth. Add milk and flour, mix until fully integrated. Continue to beat on medium for 30-45 seconds.
Pour mixture into shortbread crust and bake at 350F for 25-30 minutes or until the center is firm (doesnt wiggle).
Once cheesecake is fully baked allow it to reach room temperature (cheesecake MAY pull away from the crust slightly). Spread Chocolate Ganache over the entire surface of the cheesecake. Remove the spring form ring and cool in the refrigerator for at least 2 hours before serving.
Chocolate Ganache recipe:
1 cup shaved dark chocolate
1 tbsp cocoa
1/3 cup heavy cream
You can shave bakers chocolate or fine confectionary (dark) chocolate with a normal salad grater. While you are grating the chocolate slowly heat the heavy cream in a double boiler.
Once you have shaved 1 cup of chocolate place in a bowl and mix in the cocoa powder. Create a hole in the center of the shaved chocolate and cocoa. Slowly pour half of the hot cream mixture into the center of the chocolate. Mix in the chocolate until it appears to form lumps. Add half of the remaining hot cream and continue mixing. Consistency should be a smooth pudding like mixture. If needed, add remaining cream. Use before mixture cools (within 5 minutes).
On our way back from ToughMudder in Allentown we stopped by at the Cabela’s in Hamburg PA. This store is amazing, at 250,00 sq feet, a pretty serious aquarium, and hunting tableaus that rival the best field museums its more of a destination than just a retail shop. It basically felt like what a natural history museum would be if they had a really bad ass ‘gift shop’ in the middle of the exhibits.
I was at ToughMudder Pennsylvania yesterday. 2:45 to complete twelve miles of obstacles and trail running all over the Bear Creek ski resort (and we were in the first 50 to complete the course). Me and three friends teamed up among five thousand other participants. We all had a great time (after it was over) and a fair share of bloody knees, giant bruises, cuts, scrapes, and hypothermia.
The race organizers advertised the race as being ten miles… after mile nine my boyfriend Shawn (who took all the awesome picture of us and provided invaluable moral support) told us that the the course was actually twelve miles long which translated to two more trips up and down the snowy ski slopes.
Some of the best obstacles were: Blood Bath (Diving into a “blood bath” of red cool aid while eating….or merely placing… a habanero pepper in your mouth), electroshock (where you run through live electrical wires), kiss of mud (crawling under barbed wire in wonderfully WARM mud), log carry (carry a log up a steep snow covered ski slope and then sled down on your ass without loosing your log), and all the cargo nets and 10 foot walls.
Some of the WORST obstacles were: Jumping 20 feet into an ice cold pond and then swimming around a bouy before getting dragged out by nice old dudes in wetsuits, crawling through tunnels of freezing cold mud and rocks while getting sprayed by snow machines, trying to ‘run’ up a black diamond rated ski slope.
It felt real good to finish up… and im looking forward to running another Tough Mudder in October here in Virginia.