I am very excited about this cheesecake, especially as this is an original recipe for a bespoke order from my store.
My client and I went through my recipe books and settled on a chocolate cheesecake recipe from The Hummingbird Bakery book as a base, and incorporating nutty and fruity elements. We decided to try out a nut base with a raspberry sauce to drizzle over it.
I did some research into nut bases, and found a few gluten free options, but then I found a Pin that incorporated pecan pie and cheesecake.
|Cocoa Biscuit Base Mixture|
This gave me the idea to make a pecan pie filling to sit on the cocoa base, and top with the chocolate cheesecake.
The recipe seemed suspicious as it included eggs in a sugary-syrup pecan mixture with melted butter, and this potion was then expected to be boiled! With eggs in it!!! Outrageous. I was seriously torn whether to go with my instinct and omit the eggs, or to follow the rules. The jobsworth won this time. In my mind this was no win, as the mixture puffed up unexpectedly and when stirring it to calm it, I discovered the sugars had melted and burned to the bottom of the pan along with a substantial amount of pecans, and these offensive burnt bits were happily entering the good part like so many bad salmon.
I was in a dilemma again. Should I cut my losses, and make another batch, or was it *just* passable? Miss Thrift won that battle: I plugged on, and tapped into the hope that the predominantly sweet flavours will put up a spirited fight against the burned flavours. If it harms the taste, I will opt for a nut crust for the final product.
Then came the cheesecake mixture. Feeling somewhat deflated from the pecan pie filling fiasco, I wasn't as diligent as I should have been when incorporating the melted chocolate into the cream cheese mixture, and was left with some unattractive chocolate clumps floating about. Something to fix for next time.
I have finally bought a pan large enough to hold my springform tin for Bain Marie baking, and I made such a hoohah of getting that into the oven, that I disappointed myself. I remembered to wrap the tin in foil - eventually - however I may have been overzealous when filling the pan with water, and I'm worried that the water got into the springform... and my cake! I'll have to watch out for that when it's sliced.
|Homemade Blueberry and Raspberry Sauce|
The original plan was to make a raspberry sauce to drizzle over the top, and having become accustomed to a frozen 'pick and mix' selection of fruits in Swedish supermarkets, I didn't anticipate there not being any available. Ah, such arrogance. I had to improvise and buy a packet of raspberries mixed with blueberries. I made a simple sauce, and I will make sure I go to a larger supermarket and find frozen raspberries if the client doesn't like this trial.
|Baked! What a lovely colour|
The author of the pecan pie recipe said that her cheesecake developed a huge crack, and whilst I have not yet been afflicted by this, I made sure to cool the cheesecake in the oven with the door open for an hour to prevent it.
I will see how it cuts tomorrow at work, but I am actually feeling quite positive about this cake, despite the pecan pie filling mistake.