Chocolate Cheesecake With Poached Figs And Passion Fruit And Cherry Sauces Recipe
Ingredients
| Crust | ||
| Hazelnuts | 3/4 Cup (16 tbs) | |
| 14 graham cracker squares, processed to crumbs | ||
| Orange juice | 3/4 Cup (16 tbs) | |
| 2 cups low-fat cottage cheese | ||
| 1 cup part-skim ricotta cheese | ||
| 2 vanilla beans, or 2 teaspoons vanilla extract | ||
| 4 ounces cream cheese at room temperature | ||
| Honey | 3/4 Cup (16 tbs) (Filling) | |
| Eggs | 2 (Filling) | |
| Egg white | 1 (Filling) | |
| 3 tablespoons plain nonfat yogurt, drained | ||
| Cornstarch | 1/4 Cup (16 tbs) (Filling) | |
| 1/2 cup plus 2 tablespoons unsweetened cocoa powder | ||
| Poached Figs | ||
| Passion Fruit Sauce | ||
| 1/2 cup passion fruit puree | ||
| Orange juice | 1/4 Cup (16 tbs) (Filling) | |
| Grapefruit juice | 1/4 Cup (16 tbs) (Filling) | |
| Cornstarch | 3 Teaspoon (Leveled) (Filling) | |
| Cherry Sauce | ||
| Cherries | 3/4 Cup (16 tbs), dried (Filling) | |
| Sugar | 6 Tablespoon (Filling) | |
| Dry red wine | 12 Cup (16 tbs) (Filling) | |
| Small pinch ground cinnamon | ||
| Kirsch | 2 Teaspoon (Filling) | |
Directions
Preheat the oven to 300°F.
To prepare the crust: Chop the nuts finely in a food processor.
Combine in a bowl with the graham cracker crumbs and just enough orange juice to bring the mixture together.
Press a thin layer of crust into the bottom of a 9-inch square or 10-inch round baking pan.
Bake the crust until it is crisp and resembles a cookie, about 1 5 minutes.
To prepare the filling: Puree the cottage cheese and ricotta cheese in a food processor.
Split the vanilla beans, if using, in half lengthwise and scrape out the pulp.
Add the vanilla pulp or the vanilla extract, if using, and all remaining ingredients to the puree and process until smooth.
Pour onto the crust.
Place the cake on the middle rack of the oven, then turn the temperature down to 200°F.
Place a small bowl of water on the bottom rack of the oven.
Bake for 90 minutes or until just set.
Remove from the oven and allow to cool to room temperature, then cover and refrigerate.
Meanwhile, make the two sauces.
To make the passion fruit sauce: Combine the passion fruit puree and juices in a small saucepan.
Place several tablespoons of the mixture in a bowl and mix with the cornstarch.
Heat the mixture in the pan over medium heat until bubbles begin to appear, then stir and mix in the cornstarch mixture.
Bring to a boil.
As soon as the sauce thickens, remove immediately and let cool.
Transfer to a squeeze bottle or a cup with a spout.
To make the cherry sauce: Place all the ingredients in a small saucepan and add water to cover.
Simmer until the cherries are tender, then puree in a blender until smooth.
Strain by pressing forcefully through a fine-meshed sieve and let cool.
Transfer to a squeeze bottle or a cup with a spout.
When the cheesecake is fully chilled, cut out hearts from the cake with a heart-shaped cookie cutter, or make a paper template and cut around it with a sharp knife.
Cover the hearts and refrigerate until ready to serve.
Decorate each serving plate, using the two sauces, with a free-form design of drips and splats.
Place a cheesecake heart in the center and a fig half on the side.
If you like, add a small scoop of ice cream.
To prepare the crust: Chop the nuts finely in a food processor.
Combine in a bowl with the graham cracker crumbs and just enough orange juice to bring the mixture together.
Press a thin layer of crust into the bottom of a 9-inch square or 10-inch round baking pan.
Bake the crust until it is crisp and resembles a cookie, about 1 5 minutes.
To prepare the filling: Puree the cottage cheese and ricotta cheese in a food processor.
Split the vanilla beans, if using, in half lengthwise and scrape out the pulp.
Add the vanilla pulp or the vanilla extract, if using, and all remaining ingredients to the puree and process until smooth.
Pour onto the crust.
Place the cake on the middle rack of the oven, then turn the temperature down to 200°F.
Place a small bowl of water on the bottom rack of the oven.
Bake for 90 minutes or until just set.
Remove from the oven and allow to cool to room temperature, then cover and refrigerate.
Meanwhile, make the two sauces.
To make the passion fruit sauce: Combine the passion fruit puree and juices in a small saucepan.
Place several tablespoons of the mixture in a bowl and mix with the cornstarch.
Heat the mixture in the pan over medium heat until bubbles begin to appear, then stir and mix in the cornstarch mixture.
Bring to a boil.
As soon as the sauce thickens, remove immediately and let cool.
Transfer to a squeeze bottle or a cup with a spout.
To make the cherry sauce: Place all the ingredients in a small saucepan and add water to cover.
Simmer until the cherries are tender, then puree in a blender until smooth.
Strain by pressing forcefully through a fine-meshed sieve and let cool.
Transfer to a squeeze bottle or a cup with a spout.
When the cheesecake is fully chilled, cut out hearts from the cake with a heart-shaped cookie cutter, or make a paper template and cut around it with a sharp knife.
Cover the hearts and refrigerate until ready to serve.
Decorate each serving plate, using the two sauces, with a free-form design of drips and splats.
Place a cheesecake heart in the center and a fig half on the side.
If you like, add a small scoop of ice cream.
Chef
