MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES
The year: 1983. The place: Williamsburg, Va., where representatives from across the globe - and "some of the biggest and brightest names on the American culinary scene" - gathered. The Times's own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, "a formidable new creation" for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group - or for yourself to eat over time. They freeze well, and can just as well be served frozen.
Provided by Maida Heatter
Categories dinner, dessert
Time 2h30m
Yield 16 square brownies or 32 bars or triangles
Number Of Ingredients 17
Steps:
- Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees.
- Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down. Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil. Then turn the pan right side up. Place the foil in the pan and gently press it into place. Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper. Set aside.
- To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted. Stir in the salt, sugar and vanilla. Remove from heat and stir in the eggs one at a time. Add the flour and stir well to mix, then stir in the pecans and coconut. Turn the batter into the prepared pan and smooth the top. Let stand.
- To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft. Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition.
- Pour the cheesecake mixture in a ribbon over the top of the brownie layer. Smooth the top. Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern. Smooth the top again.
- Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
- Cool to room temperature. Then place in the freezer for about one hour until firm.
- Cover with a piece of wax paper and, on top of that, a cookie sheet. Turn the pan and cookie sheet upside down, remove the pan and peel off the foil. Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up.
- Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings. These may be wrapped individually in clear plastic wrap. But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking. Store these in the refrigerator or the freezer. They may be served frozen.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 91 milligrams, Sugar 20 grams, TransFat 0 grams
CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)
This perfect and surprisingly easy to make biscotti recipe is from Maida Heatter's wonderful "Book of Great Chocolate Desserts". To make ahead, you can freeze the dough logs and bake from frozen and slightly increase baking time. Recipe makes 40 biscotti.
Provided by blucoat
Categories Dessert
Time 1h30m
Yield 40 biscotti
Number Of Ingredients 10
Steps:
- First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
- Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
- Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
- Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
- Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
- In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
- Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
- With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
- Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
- Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
- Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
- Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
- Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.
Nutrition Facts : Calories 117.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 10.8, Sodium 32.7, Carbohydrate 16.3, Fiber 1.2, Sugar 9.8, Protein 2.3
MILLIONAIRE'S CHEESECAKE
Indulge in this no-bake chocolate cheesecake after a special dinner. Whether it's for New Year's Eve or a birthday, it's sure to impress
Provided by Lulu Grimes
Categories Dessert, Treat
Time 35m
Yield Cuts into 10-12
Number Of Ingredients 10
Steps:
- Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
- Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
- Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.
Nutrition Facts : Calories 534 calories, Fat 43 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
MAIDA HEATER'S INTENSE FUDGY BROWNIES
This recipe is different because it has the addition of sour cream which adds moistness and a little tang. The taste of these brownies improves overnight so, if possible, make the day before serving.
Provided by Mysterygirl
Categories Bar Cookie
Time 1h15m
Yield 16 Brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
- Prepare an 8 by 8 by 2 inch (20 x 20 x 5 cm) pan by lining the pan with a piece of aluminum foil, shiny side up.
- Coat pan with room temperature butter, approximately 1 tablespoon (14 grams).
- Can also line across the bottom and up 2 opposite sides with parchment paper.
- In a bowl place the flour, baking powder, and salt and sift or whisk to combine.
- Set aside.
- Chop the chocolate in small pieces (can use a food processor) and set aside.
- In a small bowl beat the eggs, vanilla, and sour cream just to mix; set aside.
- In a medium sized saucepan, over medium heat, melt the butter.
- Add the sugar and stir until sugar is partially melted.
- Then add the chocolate and stir until the chocolate has melted.
- Transfer to large mixing bowl.
- Stir in egg mixture, then the sifted dry ingredients.
- If the mixture is not perfectly smooth, beat it briefly with electric mixer (I use a hand mixer).
- Stir in nuts, if using.
- Pour into the baking pan and smooth top.
- Bake for about 50- 55 minutes, until a toothpick inserted in the middle comes out almost (but not completely) clean.
- Remove from oven and let stand at room temperature until cool.
- Note: These are best chilled overnight.
- Remove from pan by inverting on a cutting board and then re-inverting it onto a plate.
- Chill brownies completely before cutting.
- These freeze very well.
Nutrition Facts : Calories 210.2, Fat 17.2, SaturatedFat 9.3, Cholesterol 43.8, Sodium 57.6, Carbohydrate 15.9, Fiber 2.6, Sugar 9.7, Protein 3.6
More about "maida heatters chocolate cheesecake brownies food"
MAIDA HEATTER'S BOOK OF GREAT CHOCOLATE DESSERTS: HEATTER ...
From amazon.ca
Reviews 74Format HardcoverAuthor Maida Heatter
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES - RECIPESRUN
From recipesrun.com
Servings 16Total Time 3 hrs
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES - DINING AND ...
From diningandcooking.com
Estimated Reading Time 3 minsCalories 290 per serving
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES - COOKERYNOTE
From cookerynote.com
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES - MASTERCOOK
From mastercook.com
MAIDA HEATTER COOKBOOKS, RECIPES AND BIOGRAPHY | EAT YOUR ...
From eatyourbooks.com
CHOCOLATE BROWNIE CHEESECAKE | CHOCOLATE BROWNIES ...
MAIDA HEATTER'S BROWNIES RECIPE - FOOD NEWS
From foodnewsnews.com
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES RECIPE ...
From pinterest.com
MAIDA HEATTER BROWNIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MAIDA HEATTER'S BROWNIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MIND-BLOWING CHEESECAKE RECIPES - JAMIE OLIVER
From jamieoliver.com
MAIDA HEATTER'S CHOCOLATE-MARBELIZED CHEESECAKE RECIPE
From bakerrecipes.com
MAIDA HEATER'S INTENSE FUDGY BROWNIES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: AMARETTO-AMARETTI CHOCOLATE CHEESECAKE ...
From recipelink.com
MAIDA HEATTER RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
PALM BEACH BROWNIE RECIPE FROM MAIDA HEATTER | COOKING …
From cookingontheweekends.com
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES RECIPE ...
From pinterest.ca
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES | HJPRICE ...
From copymethat.com
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES RECIPE ...
From pinterest.fr
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES | HJPRICE ...
From copymethat.com
MAIDA HEATTER'S BROWNIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
MAIDA HEATTERS PALM BEACH BROWNIES RECIPE - COOKEATSHARE
From cookeatshare.com
NABISCO'S "OUR BEST" CHEESECAKE - RECIPE | COOKS.COM
From cooks.com
10 CHEF MAIDA HEATTER (PASTRY) IDEAS | DESSERTS, DESSERT ...
From pinterest.ca
110 MAIDA HEATTER RECIPES IDEAS | RECIPES, DESSERTS, BAKING
From pinterest.com
MAIDA HEATTER CHOCOLATE MOUSSE RECIPES
From tfrecipes.com
MAIDA HEATTER CAKE RECIPES
From tfrecipes.com
MAIDA HEATTER'S CHOCOLATE WHOPPER COOKIES - FAMILYSTYLE FOOD
From familystylefood.com
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES RECIPE ...
From pinterest.co.uk
MAIDA HEATTERS CHOCOLATE-MARBELIZED CHEESECAKE
From bigoven.com
MAIDA HEATTER'S CHOCOLATE MARBELIZED CHEESECAKE RECIPE ...
From cookeatshare.com
MAIDA HEATTER'S CHOCOLATE-MARBELIZED CHEESECAKE - ASTRAY
From astray.com
REMEMBERING MAIDA HEATTER, A CHARMINGLY ... - NEW YORKER
From newyorker.com
CHOCOLATE-CHEESECAKE BROWNIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MAIDA HEATTER'S QUEEN MOTHER'S CAKE - THE BAKING WIZARD
From thebakingwizard.com
THE LONG AND HAPPY LIFE OF MAIDA HEATTER | BON APPéTIT
From bonappetit.com
CHOCOLATE CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
MAIDA HEATTER BULL’S EYE CHEESECAKE - ZOEBAKES.COM
From zoebakes.com
MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES RECIPE ...
From pinterest.se
MAIDA HEATTER'S SANTA FE BROWNIE RECIPE
From mtholyoke.edu
ASTRAY RECIPES: MAIDA HEATTER'S PALM BEACH BROWNIES (MODIFIED)
From astray.com
MAIDA HEATTER'S CHOCOLATE CHEESECAKE - RECIPE | COOKS.COM
From cooks.com
THE QUEEN OF CAKE - SAVEUR: AUTHENTIC RECIPES, FOOD ...
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love