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and vanilla extract. Mix on Speed 1 until
creamy, about 1 minute.
4. Wrap the cooled springform pan well with
both plastic and foil wraps – to come about
two-thirds up the sides of the pan.
5. Pour batter into cooled, prepared crust –
do not scrape any thick bits from the sides
of the bowl, as they are not thoroughly
mixed in and will change the texture of
your finished cheesecake.
6. Put the filled pan into a roasting pan, or
something similar in size and oven safe,
and then add hot water so it comes about
halfway up the sides of the springform pan.
7. Transfer the filled pan to the preheated oven
and bake for 45 minutes. The cheesecake
will still be jiggly at this point, but that is OK.
After the 45 minutes have expired, turn the
oven off and allow cheesecake to rest in the
warm oven for an additional 45 minutes.
8. Remove and bring to room temperature.
Cover well and refrigerate to fully chill prior
to serving.
Nutritional information per serving:
Calories 449 (61% from fat) • carb. 36g • pro. 8g
fat 31g • sat. fat 18g • chol. 163mg • sod. 330mg
calc. 39mg • fiber 0g
Chocolate Cream Pie
Crowd-pleasing pie for any holiday
or special occasion!
Makes one 9-inch pie, about 12 servings
Crust:
2½ cups chocolate cookie crumbs
(from about 24 chocolate sandwich
cookies)
5
tablespoons unsalted butter, melted
Filling:
¼
cup packed light brown sugar
¼
cup granulated sugar
3
tablespoons unsweetened cocoa
powder
2½ tablespoons cornstarch
¼
teaspoon kosher salt
3
cups half & half
3
large eggs, lightly beaten
4
ounces semisweet chocolate, chopped
3
tablespoons unsalted butter, cut into
small cubes
Topping:
2
cups heavy cream, well chilled
¼
cup plus 2 tablespoons granulated
sugar
Chocolate curls for garnish
Make the crust:
1. Preheat oven to 350°F with the rack in the
middle position.
2. Put the cookie crumbs and melted butter
into a medium mixing bowl. Mix on Speeds
1 to 2 to fully combine. Transfer crumb
mixture to a 9-inch pie plate. Press evenly
into the bottom and sides.
3. Bake in preheated oven for 10 to 15
minutes, until crumb crust is fully set.
Cool completely before filling.
Make the filling:
4. Put the sugars, cocoa powder, cornstarch,
and salt into a large, wide saucepan. Mix
on Speed 1 to combine. While still mixing
on Speed 1, gradually add the half & half,
and then the eggs and continue to mix until
completely smooth.
5. Set the pan over medium-low heat, mixing
occasionally on Speeds 1 to 2 to prevent
the mixture from overcooking – do not
leave the pot unattended.
6. Allow the mixture to heat gradually, until
just about boiling. At this point, the mixture
will get quite thick. Continue to mix on
Speed 1, and when thickened, remove
from heat. Whisk in the chopped chocolate
and butter until completely incorporated.
Strain the filling through a fine mesh strainer
and then transfer the strained filling into
the cooled crust. Cover the filling directly
with wax paper or plastic wrap so that
the filling does not form a skin. Chill in the
refrigerator until set.
7. After the filling is well chilled and ready
to serve, prepare the whipped cream.
Put the cream into a large mixing bowl.
Start whipping cream on Speed 1, gradually
increasing to Speed 3 for about one minute,
so that the cream has some body. Add the
sugar and continue to whip to Speed 4,
until cream holds medium-stiff peaks that
have formed.
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