Remove from the heat and add the chocolate. Optional: chopped walnuts or pecans to tasteīring the cream to a simmer in a saucepan. Cover and chill completely.Ĩ ounces bittersweet chocolate – coarsely chopped Run a knife around inner edge of the pan, then cool to room temperature. Drizzle the chocolate mixture over the top, then pour over the remaining cream cheese mixture.īake until the cheesecake is set but still moves slightly in the center (45 minutes). Pour half of the remaining cream cheese mixture into the cooled crust. Transfer 1 cup of the mixture to a bowl and stir in cooled melted chocolate.
Remove from the heat.Ĭombine the cream cheese, sugar, eggs, sour cream, vanilla and almond extracts in the work bowl of a food processor. Bake for 10 minutes, then cool.Ħ ounces Mexican Ibarra Chocolate (2 tablets) – choppedģ 8-ounce packages cream cheese – room temperatureġ teaspoon almond extractOver a double boiler, melt the chocolate and cream over a low heat. Press the mixture into a buttered 9” spring form pan. In a medium bowl, combine the crumbs, almonds and butter with a fork. Ibarra Mexican Chocolate Swirl Cheesecakeġ cup graham crackers, oatmeal or chocolate cookies – finely groundĤ tablespoon unsalted butter – meltedPreheat the oven to 325 degrees. Oh man, this cheesecake was really good!! The perfect ending to our Cinco de Mayo fiesta. We happily ate them with a drizzle of chocolate sauce and whipped cream. Lucky for us, Grace-Marie had made two cheesecakes in the morning and they were chilled and ready to be served. Then the remaining cream cheese mixture is poured over the chocolate swirls.Īfter it comes out of the oven it is cooled to room temperature and then refrigerated until chilled completely. Half of the cream cheese mixture is poured into the cooled crust and the Chocolate mixture is drizzled over. The cream cheese, sugar, eggs, sour cream and flavorings are processed together, and one cup of the mixture is transferred to a bowl and mixed with the chocolate. Meanwhile the Ibarrra Chocolate is chopped and melted with cream. Grace-Marie’s Chocolate Swirl Cheesecake begins with the crust of finely ground Chocolate Cookies and ground Almonds mixed with melted butter, the mixture pressed into a spring form pan and baked for 10 minutes, In Mexico, in the traditional Aztec and Mayan style, Cayenne pepper is added to make it a spicy chocolate drink. Ibarra is used primarily to make hot cocoa in traditional Mexican style by mixing the chocolate tablets with near boiling milk or water until completely dissolved. Ibarra Mexican Chocolate is not meant to be eaten like a chocolate bar, because it has a rough, gritty texture from the undissolved granulated sugar. They are packaged in this distinctive red-and-yellow hexagon-shaped box. The circular tablets, which are about ½” thick and 3 ¼” in diameter, are made from sugar, cacao nibs, lecithin and cinnamon flavoring. So what is Ibarra Mexican Chocolate, anyway? Ibarra is a brand of Mexican Chocolate that is made in Guadalajara, Mexico. And not only did I get to photograph and eat, but this time I got to help serve! Each of these dishes was beautiful and delicious. Each dish that Grace-Marie prepared was spiced with the flavor notes from south of the border: lime juice, jalapeno pepper, cumin, papayas, avocado, cilantro, Mexican crema, queso fresco cheese and Ibarra Mexican Chocolate. On the menu was Fiesta Fruit and Avocado Salad, Gringo Picadillo Stuffed Peppers and Ibarra Mexican Chocolate Swirl Cheesecake. Grace-Marie was preparing a wonderful Mexican flavored luncheon and I wouldn’t miss that for anything. On May 5th I celebrated Cinco de Mayo at Grace-Marie’s Kitchen, the Cooking School at Bristol Farms.
0 kommentar(er)
