is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirely
you bakers out there might like this. I haven't
made it yet so have no critique for this. The
recipe is from Chef Thaddeus Palmese, 201 Restaurant
Bar & Grill, New Orleans".
24 oz. cream cheese
3/4 cup sugar
1/2 Tblsp. corn starch
2 egg yolks
1/4 cup Chambord or Cassis
1 tsp. lemon zest
1/2 cup raspberries
5 oz. semisweet chocolate
3 oz. butter
2 egg yolks
3 egg whites
1 cup heavy cream
3 Tblsp. sugar
1 tsp. vanilla extract
1 1/4 cup graham cracker crumbs
1/3 cup butter, melted
a large mixing bowl, combine sugar and corn
starch. Mix to remove any lumps.
sour cream, cream cheese, lemon peel and cassis.
the mixture with electric beater until smooth
hand whip in one egg at a time until all are
not over mix.
mixture into spring form pan with crust on bottom.
pan with wet towel and place on cookie sheet.
at 325º for 1 hour 15 minutes or until
toothpick inserted in center comes out clean.
cake completely in pan.
1/3 cup melted butter with graham cracker crumbs
and mash evenly into bottom of pan.
For Chocolate Mousse:
a double boiler melt chocolate.
butter and stir until melted and combined with
from heat and stir in egg yolks.
egg whites with sugar until soft peaks form.
cream with vanilla just until firm.
fold results of steps 1, 2 & 3 together and
pour cooled cakes.
until set firm. Remove from pan, slice and serve.