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Clark County Mini-Tour

It is a rare rainy day here in August (or more accurately, a wet, drizzly day). That means a break from watering and a good chance to catch up on blogging and other computer-related tasks. Before I continue with my England tour highlights, I wanted to share photos from this past Sunday's mini-tour of four gardens here in Clark County (an event sponsored by HPSO - Hardy Plant Society of Oregon). I saw three of the gardens on Sunday. I had already visited the fourth one, Lynne Heidsiek's native habitat garden, when she was part of the Study Weekend tour that we were on.  Our first stop was the marvelous shade garden of Margaret Stapenhorst. A bluestone patio is surrounded by towering mature trees that shade a woodland garden. There was a fern table and a moss garden, as well as garden art by Steve Farris. Loved, loved the waterfall. This is what I'd like to do in our front garden, but I don't know if we have the room. Just a few streets over is the garden of Eloise and Bo...

Chocolate Marbelized Cheesecake



This is absolutely delicious and not that difficult at all. It is a Maida Heatter recipe and comes from her chocolate cookbook. I did change the crust recipe (her recipe calls for crushed wafer cookies). The consistency is custard-like, very velvety and super rich. I have to say that I got more compliments on the crust than the cake itself. We served this with some marionberry jelly and it was excellent. A little goes a long way!

Crust

1 1/4 cup graham cracker crumbs
1/4 cup cocoa powder (I use Dutch process but any would be ok)
1/4 cup brown sugar
1/3 cup melted butter

Combine all ingredients in a food processor. Press on the bottom of the springform pan and refrigerate while preparing the filling.

Cheese Mixture

6 oz. semi-sweet chocolate
12 oz. cream cheese (room temperature)
1 tsp. vanilla extract
1/2 cup granulated sugar
2 large eggs
2 cups sour cream
Pinch of salt

Adjust rack 1/3 from bottom of oven. Preheat oven to 350 degrees.

Melt the chocolate over barely simmering water in the top of a double boiler. When partially melted, remove from the heat and stir until blended. Set aside.

Beat the cream cheese until smooth. Add the vanilla and sugar and mix well.

Add the eggs, one at a time, until incorporated.



Add 1 1/2 cups of the sour cream (reserving 1/2 cup) and mix.



Remove the bowl from the mixer and set aside 1 1/2 cups of the mixture.



In a separate bowl, mix the melted chocolate with the 1/2 cup of sour cream. Then add the reserved 1 1/2 cups of cheese mixture and beat until smooth.




You will have two bowls of batters.



Use a large spoon and place dollops of each batter over the chilled crust (alternating the batters).



Use a thin metal spatula or knife to marbelize the mixtures.



Briskly rotate the pan first in one direction, then the other to level the top of batter.

Bake for 30 minutes. It will seem soft but it is done.



Let stand on a wire rack for several hours until room temperature. Refrigerate for 5-6 hours or longer. 

Carefully cut around the sides of the pan with a sharp knife to loosen and remove the sides of the pan. Use a large spatula to carefully remove from the bottom pan. Transfer to a plate. Serve cold.





Comments

  1. Mmmmmm, looks delicious! Especially with the sour cream addition. I love a graham cracker crust - I think one day I should just make the crust and eat it.

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