Recipe: Smoked Chocolate Cheesecake & Potted Lemon Meringue

Recipe for Smoked Chocolate Cheesecake & Potted Lemon Meringue

Today we’re going to talk food. And the dish of choice? Cheesecake.

Cheesecake can be enjoyed any time of year, and it can be prepared in a myriad of ways. Well, here’s one more: Smoked Chocolate Cheesecake & Potted Lemon Meringue with Caramel Corn – a sumptuous, light dessert created by our culinary team who couldn’t resist putting a spin on the classic dish.

We invite you to try it out and let us know what you think of this recipe in the comments below. Happy baking!

 

Recipe: Smoked Chocolate Cheesecake & Potted Lemon Meringue with caramel corn

*Have on hand 1 bag Caramel corn

Cheesecake

Crust ingredients

  • 300 g Graham cracker crumbs
  • 100 g Fine sugar
  • 150 g Butter

Filling ingredients:

  • 1 kg Cream cheese
  • 180 g Sugar
  • 10 Eggs
  • 7 ml Vanilla
  • 7 ml Liquid smoke
  • 200 g Milk chocolate
  • 100 g of Cream

Directions

  • Preheat oven to 290⁰F
  • In a medium sized bowl melt the butter and mix in the graham cracker crumbs and sugar.  Press the mixture into a 9 inch greased pan.
  • Mix together the cream cheese and sugar until smooth.  Slowly add the eggs until well mixed.  Add vanilla, smoke and then mix in the sour cream. Leave aside.
  • In a small saucepan pour the cream and bring it to a boil.  Once the cream has boiled, remove from heat and mix in the milk chocolate until well combined.
  • Combine the chocolate mixture with the cream cheese mix and place into your prepared 9” pan.
  • Bake the cheesecake in a preheated waterbath in the oven 1 hour and 15 minutes to 1 hour and 30 minutes or until cake jiggles in the centre like jello.

Lemon Meringue (12 servings)

Curd ingredients:

  • 600 ml Lemon Juice
  • 300 g Sugar
  • 1 L egg yolks (approx. 3 dozen eggs)
  • 800 g Softened Butter

Meringue ingredients

  • 300 g Egg whites
  • 600 g Sugar
  • 120 g  Water

Directions

  • Place lemon juice, sugar and egg yolks over a bain marie until thickened.  Strain thickened mixture into the mixer and whisk mixture with a ballon attachment until slightly cooled.  Slowly add the softened butter to the curd until butter is fully emulsified.
  • For meringue, place egg whites in a large mixing bowl and set aside.
  • In a small saucepan, place sugar and water and heat over low heat until sugar has dissolved.  Once sugar has dissolved, turn the heat to medium high and wait for the sugar come to a boil – use a candy thermometer to check the temperature of the liquid.
  • Once sugar liquid reaches 101⁰C, start whisking the egg whites until they hold soft peaks.  When liquid reaches 118⁰C remove from heat and slowly drizzle the hot syrup into the egg whites close to the whisk to avoid splatter.
  • Keep whisking until all the syrup has been added and the mixing bowl feels cool to the touch.

Final assembly

Split the curd between 12 individual ramekins.  Pipe (or spoon) meringue on top of curd mixture. Use a brule torch to lightly brown meringue. Serve ramekin on a plate with a slice of cheesecake.  Garnish with fresh berries and caramel corn.

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