JuniorâS Devil's Food Cheesecake

Español By azuca Updated 7 Aug 2008 , 3:14pm by LOYILAW

azuca Posted 25 Jul 2008 , 5:12pm

Juniorâs Devil's Food Cheesecake

Recita courtesÃa de Juniorâs Cheesecake Cookbook, 50 To-Die-For Recipes for New YorkâStyle Cheesecake,
Show: Throwdown with Bobby Flay
Episodio: Cheesecake

Para el cheesecake:

3 paquetes de 8 onzas de queso crema a temp. ambiente
1 1/3 tazas de azÃºcar
3 cucharadas de maicena
1 cucharada de vainilla
2 huevos extra grandes
2/3 taza de heavy o whipping cream

Para el bizcocho Devil's food:
1 caja de mezcla de bizcocho Devilâs Food
Mas los ingredientes requeridos en la caja

*Como esta receta tiene varias partes,yo sustituyo esta parte por Devil's Food de caja, en la receta en ingles estan todos los ingredientes para hacer el Devi'ls Food Cake*

Para el Dark Fudge Frosting:
6 tazas de azÃºcar de confecciÃ³n
1/2 taza de cacao en polvo sin azÃºcar
1/2 cucharadita de sal
1 1/2 tazas (3 barras) de mantequilla sin sal, a temperatura ambiente
6 oz de chocolate agridulce o semisweet, derretido y enfriado
2 cucharadas de jarabe de maÃz oscuro
2 cucharadas de extracto de vainilla
1/2 taza de heavy or whipping cream

DecoraciÃ³n:
Chocolate chips por encima
o
Rizos de Chocolate ( Chocolate Curls):
12 onzas de chocolate bittersweet o semisweet
*Si tiene una losa de mÃ¡rmol, Ãºselo. Si no, use una bandeja para hornear (ponerla a enfriar en la nevera primero). Derretir el chocolate a temperatura baja. Extender una capa fina del chocolate en la superficie plana, pero no tan delgada que se puede ver la superficie a travÃ©s del chocolate. Deja que el chocolate se enfrÃe.
Usando una espÃ¡tula de metal plana, raspar hasta el chocolate haciendo los rizos, levantÃ¡ndolos mientras los hace. Los rizos serÃ¡n diferentes anchos y largos, pero como quiera estÃ¡ bien*

Precaliente el horno a 350 grados F , engrase un molde springform de 9. Envuelva el exterior con papel de aluminio, que cubre la parte inferior y se extiende por todos los lados.

Poner un paquete del queso crema, 1/3 taza de azÃºcar y la maicena en la batidora a baja velocidad hasta que estÃ© cremoso, unos 3 minutos, raspando el tazÃ³n de un par de veces. Mezcla en el resto del queso crema, un paquete a la vez, raspando los lados despuÃ©s de cada uno. Aumentar la velocidad a media y agregar el resto del azÃºcar, luego la vainilla. Mezcla en los huevos, uno a la vez. Agregar la crema hasta hasta que estÃ© mezclado. Tenga cuidado de no sobre-batir!

Echar la mezcla en el molde y ponerlo en el horno en BaÃ±o de MarÃa. Hornee por 1 hora y 15 minutos y que los bordes y la parte superior estÃ©n dorados. Retire del horno y deje enfriar 2 horas, cubrir con plÃ¡stico y refrigerar (en el molde) hasta que sea completamente frÃo, y listo para montarlo con el bizcocho alrededor de 4 horas.

Mientras tanto, prepare el bizcocho. Engrase 2 moldes de 9 pulgadas redondos. Prepare siguiendo las instrucciones de la caja. Hornee, retire del horno y deje enfriar completamente. CÃºbralo con papel plÃ¡stico y refrigere.

Frosting:
En un tazÃ³n grande, cernir el azÃºcar, cacao, sal y juntos. Cremar la mantequilla a velocidad por 3 minutos. AÃ±adir el chocolate, jarabe de maÃz y vainilla. Reducir a baja velocidad y aÃ±adir el azÃºcar luego la crema hasta que el frosting tenga una consistencia que se pueda untar , aÃ±adiendo un poco mÃ¡s de crema si es necesario. Batir el frosting a velocidad alta hasta que estÃ© cremoso, unos 2 minutos mÃ¡s.

Para montar los bizcochos:
Sacar los bizcochos de la nevera y dejar reposar a temperatura ambiente unos 10 minutos. En un cartÃ³n para bizcochos, coloque uno de los bizcochos de chocolate y Ãºntele por encima el frosting. Desmolde el cheesecake y colÃ³quelo encima del de chocolate. Pongale por encima frosting al cheeseceke y luego el otro bizcocho. Unte con mÃ¡s frosting y cubrir la parte superior y los lados del bizcocho. Use una espÃ¡tula de metal largo que se ha calentado bajo agua caliente para suavizar el frosting a los lados y parte superior. Decorar con los rizos de chocolate, poniÃ©ndolas donde quieras. Con una pequeÃ±a espÃ¡tula o cuchillo de mesa, dar la forma de remolino el frosting en la parte superior.

Refrigere durante al menos 2 horas .

In English...

Juniorâs Devil's Food Cheesecake
Recipe courtesy Juniorâs Cheesecake Cookbook, 50 To-Die-For Recipes for New YorkâStyle Cheesecake,
Show: Throwdown with Bobby Flay
Episode: Cheesecake

For the cheesecake layer:
3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream

For the devil's food cake (3 layers):
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar

For the Chocolate Curls:
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)

For the dark fudge frosting:
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream

Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!

Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.

Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).

Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.

Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake.

Early on the day you plan to serve the cake, make the chocolate curls and lay them out on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.

To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.

Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.

Chocolate Curls:
At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a delicious and very professional looking finish.

For large chocolate curls:
If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the refrigerator to chill first).
Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface--but not so thin that you can see the surface through the chocolate. Let the chocolate cool.

Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that's fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.