Friday, April 17, 2015

Molten Lava Cheesecakes with Champagne Sabayon

Happy Foodie Friday Everyone!!  Today I'm going "back to my roots" so to speak and presenting you with one of my cheesecake recipe creations.  I began my journey down the recipe writing path many years ago by experimenting with the versatility of cheesecakes.  I'll admit this dessert is time consuming, but well worth the effort!  I suggest serving these decadently delicious cheesecakes for a special occasion, a dinner party, or an upscale afternoon tea. 

Molten Lava Cheesecakes with Champagne Sabayon

1 ¼ cups chocolate cookie crumbs
¼ cup butter, melted
½ cup finely chopped macadamia nuts

3 pkgs. (8oz. each) cream cheese, softened
¾ cup sugar
1 teaspoon vanilla extract
3 large eggs
4 oz. semi-sweet chocolate
½ cup butter
1 cup powdered sugar
2 large eggs
2 egg yolks
6 tablespoons flour                                                                         

½ cup champagne
4 large egg yolks
4 tablespoons sugar
¼ cup heavy cream

Garnish:  (optional)
12 strawberries

  1. Preheat oven to 350°F.  Put on a kettle of water to boil.  Coat 12 (oven-freezer safe) custard cups or ramekins (6 ounce size) with cooking spray.  In a small bowl, mix crumbs, butter, and nuts.  Press about 3 teaspoons into the bottom of each cup.  Set aside.  

  1. In a large bowl, beat cream cheese, sugar, and vanilla at medium speed until well blended.  Add eggs, one at a time, beating after each addition.  Pour about a heaping ⅓ cup of cheese mixture over crust in each cup.  Place cups in a deep baking or roasting pan.  Add enough hot water to the pan to come half way up the sides of the cups.  Bake for 20 minutes or until center is set.  Remove cups from oven and water bath and transfer to a baking sheet.  Set aside.  Increase the oven temperature to 425°F. 

  1. Microwave chocolate and butter in large bowl on high power for 1 minute.  Stir until chocolate is melted.  Stir in sugar until blended.  Whisk in eggs and egg yolks.  Stir in flour.  Top each cheesecake cup with a heaping ⅛ cup of chocolate filling and bake for 6-8 minutes or until sides are firm, but centers are soft.  Remove from oven and place cups in freezer for 5 minutes.  Carefully run a knife around edges and down sides of each cup.  Invert cakes onto individual serving dishes.  Let cool about 10 minutes or until warm, but not hot. 

  1. Place sabayon ingredients (except for cream) in top of double boiler and whisk until well mixed.  Set over bottom of simmering water and continue to whisk until mixture thickens and is fluffy, about 4 minutes.  Immediately place top of double boiler in ice-water bath and continue whisking until cool.  In a small bowl, beat cream to soft peaks and fold into sabayon.

  1. Serve cakes with sabayon and garnish with strawberries, if desired.  Refrigerate any leftover cakes.  To reheat “molten lava,” place cake in microwave (crust side down) and heat on 50% power for 20-30 seconds or until center is soft or “melted” to the touch. 

Serves:  12




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