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Douglass Pumpkin Recipe | |
Cheesecake | |
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Ingredients:
1 cup crushed graham crackers1 cup ground almonds 1 cup finely chopped walnuts Filling: 3 pounds(6 8-oz.)packages cream cheese, at room temperature 1 cup granulated sugar 4 eggs 1 shot cognac 1 shot dark rum 1 1/2 cups fresh or canned pumpkin puree 1 heaping tabalespoon pumpkin pie spice 4 to 6 egg whites 1/8 teaspoon cream of tartar 1 cup finely chopped almonds Glaze: Whipped cream 1 (3 1/2 oz)bar white chocolate 1 tablespoon walnut oil Water Fresh strawberries Brandy
Directions:
Crust: Combine all ingredients; sprinkle on the bottom of a 10-inch springform pan. Note: You may use crust mixture, as desired. Just remember to combine equal amounts of each ingredient listed; store until needed.Filling: At high speed of electric mixer, whip cream cheese for about 10 to 15 minutes, or until very fluffy. While cheese is whipping, add sugar, and 4 eggs, one at a time, at one minute intervals. Add cognac and rum (to taste, if desired). Fold in pumpkin and pumpkin pie spice. In a separate mixing bowl, whip egg whites and cream of tartar until very stiff. Fold egg whites into pumpkin-cream cheese mixture along with chopped almonds. Spoon pumpkin mixture into prepared springform pan. Bake at 300 degrees F. for 1 hour. Let cool, then chill. Glaze: To garnish cheesecake, dip a tablespoon into boiling water; then immediately run spoon into whipped cream spooning out ""egg shaped"" mounds. Place whipped cream mounds on border of cheesecake. Place white chocolate and walnut oil in the microwave; microwave on LOW setting for 1 to 2 minutes, stirring frequently, until chocolate is melted. (You may also melt chocolate and oil in the top of a double boiler, if desired.) Top each whipped cream mound with a mound of white chocolate, using a tablespoon. Decorate with fresh strawberries that have been washed in brandy. Yield: One 10-inch cheesecake | |