Sunday, July 08, 2007

Cheesecake and Produce

I made Mocha cheesecake for my friend for her birthday. The recipe is from Delicious Choices, but I cannot find the website! I heard the recipes are no longer being sold, but if you come across them, PLEASE buy her recipes. It's a $10 download and worth every penny.

The recipe called for rum, but I subbed Kahlua. These were wonderful! The crust is an Oreo store crust. The recipe made more than 24 cupcake-sized minicakes. Be sure to reduce the time cooking. Recipe Below

Flea Market- All of this produce was really well-priced.

Eggplant 3/$1
Green/Red Peppers 3/$1
Avocado Basket 5/$5
Peaches 6/$2
Blueberries Pint/$1.50
Mangoes $.80 each
Onions 4/$2
Tomatoes- free since I bought other produce from this nice family

Mocha Cheesecake

3- 8oz pkg Tofutti Cream Cheese
1 c + 2 Tbsp granulated sugar
3/4 c flour
1 1/2 Tbsp egg replacer dissolved in 1/2 c water
3/4 c melted chocolate chips (I like Ghiradelli semi-sweet!)
3 Tbsp rum (I subbed Kahlua and Kahlua is non-alcoholic as well)
3 1/2 Tbsp instant coffee granules
1/4 c water
1 1/2 tsp vanilla extract
1 Oreo Crust

Preheat oven to 300F.
Press 1/2 c crust into 8" lined springform pan OR 1/2-1 Tbsp crust into each 24 sprayed cupcakes liners in a muffin pan. If using 8" pan, use a 10" springform pan as a waterbath. If using cupcake pan, do your best and put a cookie sheet with high sides under it for a water bath.

*Mix coffee, rum, water, and vanilla in small bowl and set aside.
*Combine cream cheese and sugar until fluffy (beat MED speed)
*Add flour, egg replacer/water, and melted chocolate chips, beating well after each addition
*Pour coffee mixture into cream cheese mixture and beat until fluffy.
*Pour into prepared pan/cupcake pan. Add hot water so that 1/2 of the 8" pan is submerged.
*Place in oven and bake until cake rises slightly and starts pulling away from the sides. Middle will be shiny and not quite set. This should take about an hour for the 8" or 30-40 min for the cupcake pan.
*Cool in pan on wire rack.
*Place cooled pan in refrigerator over night. DO not unmold cake until thoroughly chilled and set, at least 10 hours (longer is better).
*If using 8" pan, unmold cake and turn upside down onto a plate, then right side up to serve. Cake can be frozen.
*If you do cupcake-sized, there will be batter left over so if you have 3 cupcake pans, use them. I like the single-serving cupcake-size.

1 Tbsp = 3 tsp.


jess (of Get Sconed!) said...

those prices, especially the eggplant, almost blow my mind!

Jody from VegChic said...

Wow, the cheesecake looks awesome. I had bookmarked the DC website awhile back. When I went to buy the download, their site was gone. Luckily a nice PPKer took pity on me and forwarded a copy to my email.

I'd been wondering about making mini cakes or cutting the recipe in half. I'm glad to see you did it.

Any idea if the flea market produce was local or convential? I'm only curious because of the prices, that's really good for local stuff and still pretty swell for conventional. Looking forward to your recipes.

Looking forward to your crab cakes recipe.