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Monday, August 15, 2011

“Fabulous Bakery Desserts, Pt. XXIII: Cheesecake Seminar, Pt. II—White Chocolate Cheesecake—too Good to be True!”

The Steve Miller Band’s twenty-first album, “Wide River” came out in 1993, and was another disappointing album.  The band was struggling to deliver the goods and had fallen into a bubblegum-style of music which was somewhat troubling as compared with the band’s heyday in the 1960’s and 1970’s.  Still, if you are a collector, we urge you to take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed! Thank you, the Elemental News of the Day.  





                                                                               

Here's the countdown to December 21, 2012: from today, we have 494 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                    



                                                   STINKBUG 2011

                                                                               



Chef V. Vicky Mazarotti

END Commentary 08-16-2011

Copyright © 2011 by MHB Productions

Word Count: 2,138.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, August 16, 2011 by Chef V. Vicky Mazarotti

FABULOUS BAKERY DESSERTS, PT. XXIII

 Fabulous Bakery Desserts, Pt. XXIII: Cheesecake Seminar, Pt. II—White Chocolate Cheesecake—too Good to be True!



Bakersfield, CA, 08-16-2011 T:  I hope you had a good time yesterday, a friend of mine called me to say that the No-Bake Cheesecake was one of her favorites and that she went down to the grocery store, bought the ingredients, and got to work.  That’s the sort of thing I love to hear: I love it when people are stimulated to get to work and get into the kitchen.  Baking is one of those things that’s good to know because who knows. New businesses can be opened due to one’s prowess at making something as simple as a cheesecake.  Bakeries can be quite profitable businesses but one has to be adept at whatever they make and bake as a crappy product will lead to closed doors and loss of finances.  Sure, there are always marginal businesses that have business for whatever reason but when the customers die off and no new ones replace them, the doors end up shuttered and the owners out of work.  This is what America is all about, even in present times: becoming skilled at something so that someone can go out and open a business that makes everyone happy.  There is nothing better than a good cheesecake to do this and today, you will learn how to make your first baked cheesecake: White Chocolate Cheesecake, no less.

Baked cheesecakes differ from the refrigerator variety in that they are a little bit more temperamental.  The trick is in knowing when to pull it out of the oven and slap it on a cooling rack.  Baked cheesecakes need to be removed just before they’re done baking as they will finish in the pan.  If you wait until major cracks begin to show in the center, they will transform into deep fissures that will mar the simplistic beauty of the finished cake.  Always pay close attention to the baking process and buy an oven thermometer for best results.  That is almost always the cause of your problems when you’re baking: the oven temperature.  Ovens tend to get out of calibration rather easy and this means that you need to have them serviced at least once every year or two.  Your serviceman-or-woman can come to your home or place of business and do it within an hour or two. Your local gas company is usually the one to contact but you can also contact the people who sold you your ovens as they will gladly come out and maintain their equipment.

Anyhow, today, we are going to make a White Chocolate Cheesecake that is almond-flavored and one that will stimulate your taste buds and excite your palate.  Sure, it takes time but then everything that’s worthwhile does.  Don’t be afraid to jump in and get your feet wet and if you’d like, you can leave your comments and let us know how the recipe turned out for you! Let’s go:

VICKY’S WHITE CHOCOLATE CHEESECAKE





Yield: one 9” cheesecake / Mis-en-place: 8-10 hours total time w/ everything ready to work with:




Qty.
Measure
Item
Other
The Cheesecake:
6
Ounces
Philadelphia-brand cream cheese

.75
Cup
Cottage cheese, small curd

.5
Cup
Granulated sugar

2
Each
Large egg yolks

1
Teaspoon
Vanilla extract

2
Drops
Almond extract

10
Ounces
Nestlé’s white chocolate with almonds
Melted
.5
Ounce
Plain gelatin

4
Ounces
Half’n’half

1
Cup
Whipping cream
Whipped
2
Each
Egg whites
Beaten stiff
The Vanilla Wafer Crust:
8
Ounces
Vanilla Wafers
Crumbled
6
Ounces
Melted butter

1
Tablespoon
Egg white (throw the rest in with the measurement above for the cake)
The Finish:
1
Cup
Whipping cream
Whipped
.5
Cup
Powdered sugar

2
Teaspoons
Vanilla extract

1
Cup
Toasted, sliced almonds




Method:

1.      Mis-en-place: have everything ready to work with.  Make the crust first by combining the crumbled and pulverized Chocolate Wafers with the melted butter and egg white in the bowl of an electric mixer equipped with a paddle attachment.  Mix into a crumbly blend of butter and crumbs.  Spray a 9” spring release bake pan with PAM or some such other food release spray and gently press the crumb mixture into first the bottom and then onto the sides.  Do it slowly and gently so that it adheres to the pan but take care to have sprayed it well with the PAM, first. Note: the purpose of the egg white is to stabilize the crust so that it will hold together better when the cake’s been baked.  Preheat standard oven to 400°F or a convection oven to 350°F.

2.      Next, combine the first SIX ingredients in the mixing bowl using the paddle attachment and beat on high speed until well-blended and smooth.  While doing this, combine the plain gelatin with the half’n’half in a small saucepot with a heavy-duty bottom or in the top of a double boiler over HOT water.  Be sure to bring the mixture to a boil and keep there for 30-40 seconds in order to activate the gelatin.  If you fail to do this, the gelatin WON’T work. Once this is done, set it aside to cool to room temperature.

3.      Melt the white chocolate in the double boiler or in the microwave oven and add to the cheese mixture, beating together until well-blended. 

4.      Fold in the whipped cream, the gelatin mixture, and the whipped, meringue-like egg whites.  Beat together for one minute to incorporate and until light and fluffy. Scoop the cream cheese filling into the prepared crust and place on the middle oven rack to bake.

5.      Bake for about an hour to an hour-and-a-quarter.  Check for doneness by noting the cheesecake to begin pulling away from the sides of the pan and for SMALL cracks to begin forming in the center of the cake—when you see this, check with a cake tester to make sure the center is almost completely dry.  The trick is to pull it out before it’s completely done so that it will finish in the pan and NOT in the oven.  If you leave it in the oven for too long, the cracks will appear quickly and will be deep.  You can cover this up by putting a topping on top but you can’t do anything about the dryness so be careful!

6.      Allow to cool on a cake rack for about 20 minutes and refrigerate for at least SIX hours.  Decorate with whipped cream and toasted, sliced almonds. 

This is a great cheesecake that is based upon one that a chef friend of mine created back in the 1980’s but has been updated and altered in order to make it better.  You will find this to be very delicious and will eat it in a couple of days.  It’s not difficult to make as long as you bring the gelatin to a boil and even though it’s costly, it’s a great one to start with.

As I said yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, this is it for me, now it’s my turn to take some time off.  In the meantime, I insist that you that you learn as much as you can about yeast breads so that you will build your confidence.  I assure you over and over to never fear and read all the books on the subject that are available to you. There are many good books that can be purchased at Amazon.com which makes them reasonably priced so go over there and take a look. Buy a Steve Miller Band album and buy a cookbook! See you all tomorrow! Bye!    

Thank you!

V. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.


This is me as a young chef back in the 1970's when I was working at a hotel in San Francisco. I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef. I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.

---30---

END Commentary for Tuesday, August 16, 2011 by Chef V. Vicky Mazarotti



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef V. Vicky Mazarotti

Recipes created by Chef V. Vicky Mazarotti on April 05, 1985 in Kona, HI.

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This is #1248, a 12” x 16" original oil painting by Beverly Carrick entitled, “Evening Landing." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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