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Full Online Book HomeLearning KitchenItalian - Dessert - Gianduia Cheesecake
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Italian - Dessert -  Gianduia Cheesecake Post by :edman Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2048

Click below to download : Italian - Dessert - Gianduia Cheesecake (Format : PDF)

Italian - Dessert - Gianduia Cheesecake

From "Dinner Party" by J. Freiman

1 1/2 Tbs soft butter
6 oz. chocolate wafer cookies
2 Tbs sugar
3 Tbs warm melted butter

2 cups (1/2 lb) hazelnuts
1/2 lb semisweet chocolate
1/4 lb milk chocolate
2-1/4 lb. cream cheese, softened
1-1/2 cups sugar
1/2 cup whipping cream
1/4 cup Mascarpone or sour cream
1/2 tsp vanilla
1/3 cup Frangelico
5 eggs, lightly beaten

Coat bottom and sides of 9" springform pan with soft butter. In food processor, process cookies with sugar to fine crumbs. With motor on, add melted butter. Press crust evenly on bottom and sides of pan.Refrigerate 5 minutes. Bake 5 minutes at 350°. Cool completely.

Bake hazelnuts at 350° about 10 to 15 minutes, until skins blister. Rub in a towel to remove skins. Cool.

Melt chocolates. Grind cool hazelnuts to a smooth paste. Add cream cheese to hazelnuts and process until smooth. Add sugar, Mascarpone or sour cream, vanilla, and liqueur. Process, but do not overprocess. Stir smooth cheese mixture into warm chocolate. Stir in eggs. Pour over crust. Bake at 325°about 60 to 75 minutes, until centre is just set and shimmers slightly. Cool slowly.
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2 tablespoons unsalted butter, melted and cooled 1/3 cup sugar 2 egg whites 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1/3 cup unbleached white flour Preheat oven to 375 degrees F. In a mixing bowl, beat the butter and sugar. Add the egg whites and extracts; beat until smooth and slightly foamy. Spoon the flour into the measuring cup and level with a knife. Stir into the egg mixture until the lumps are gone. Lay a broom on your kitchen table and clean the handle: you'll use it for shaping the shells. Oil generously two non-stick cookie sheets. Depending on the

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2 cups canned pumpkin (see note)3 cups unbleached flour 3 tsps baking powder (heaping teaspoons) 3 eggs Pinch of salt 2 Tablespoons vanilla 1 tsp cinnamon 3/4 cup sugar Grated zest of 2 large oranges 1/3 cup raisins 1/2 cup toasted pine nuts Oil for deep frying Confectioners sugar for sprinkling Mix together flour and baking powder. Stir in flour into pureed pumpkin and mix well so that it holds together. Beat in eggs one at a time beating well after each addition. Add salt, vanilla, sugar, cinnamon, orange zest, raisins and pine nuts; mix well but don't