James Martin Chocolate Cheesecake With Cardamom Creme Anglaise Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
• Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
• Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

Steps:

• Preheat oven to 325 degrees F.
• Puree cottage cheese in food processor until very smooth. Add the cream cheese and sugar and cream together. Combine egg, egg whites, vanilla, lemon juice, and salt in a separate bowl. Slowly add to the cheese mixture and continue processing, being careful not to over mix. Fold in the chocolate chips.
• Mix together the graham cracker crumbs and butter in a bowl. Press crumb mixture into a 10-inch springform pan. Carefully spoon the batter on top of the crust and place the pan in a water bath. Bake until the cheesecake has set and is firm to the touch, about 40 to 45 minutes. Remove from heat and let cool to room temperature. Refrigerate until chilled through, at least 4 hours.
• Once the cake cools, slice into 20 wedges and top each wedge with a dollop of low-fat crème anglaise.
• Whisk all ingredients together in a bowl. Heat a small saucepan filled halfway with water over medium heat. Place the bowl with the ingredients on top of the pan to create a double boiler. Reduce the heat to medium-low and cook until thickened, whisking occasionally. When the sauce is thick enough to coat the back of a spoon without running off, then it is finished. Strain the sauce through a fine mesh strainer and cool quickly in an ice bath. Refrigerate if not serving immediately. Serve on top of chocolate chip cheesecake.
• Per serving: Calories: 144; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 11 grams; Total carbohydrates: 14 grams; Sugar: 10 grams; Fiber: 1 gram; Cholesterol: 35 milligrams; Sodium: 378 milligrams

Steps:

• Grease a 10cm/4in chefs' ring with butter and place onto a plate.
• Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
• Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
• Smooth over the top and sprinkle the chocolate over.
• Carefully remove the ring and top with the orange segments and mint.
• For the crème anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
• In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
• Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
• Strain the mixture through a sieve into a bowl and allow to cool.
• For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
• Allow to set, then remove and serve over the cheesecake with the crème anglaise poured around.

Steps:

• Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
• Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

Steps:

• In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Steps:

• Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)