Dutch Cheesecake Adopted Recipes

DUTCH CHEESECAKE (ADOPTED)

Steps:

• NOTE: Use an 8-inch tart pan in this recipe.
• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes.
• Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins.
• Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks.
• Fold the egg whites into the cheese mixture.
• Pour the cheese mixture into the prepared crust and bake for 45 minutes.
• Cool to room temperature, then chill before serving.

DACQUOISE

Steps:

• This is how the original was posted!
• Cream all ingredients together for meringue shell and fill with filling.
• Bake at 400 for 10 min until set.
• Serve cooled.
• THIS is how I believe it should read:.
• Preheat oven to 375'F.
• Prepare 3 9" circles of baking paper on baking trays.
• Mix together the ground almonds & cornstarch.
• Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
• Very slowly add the sugar while continuing to beat until stiff.
• Fold in the cornstarch & almond mix.
• Spread evenly on the three circles and bake for 20mins until golden brown.
• Cool and when ready to assemble remove from paper.
• For Filling:.
• Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
• Add the cocoa and sugar and beat for about 4mins until fluffy.
• Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
• Chill for about 30mins.
• Whip cream, sugar & vanilla together for topping and covering sides.
• To assemble:.
• Place a circle of meringue on a flat plate.
• Spread over half of the butter cream.
• Place second circle on top and spread over remaining butter cream.
• Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
• You can also place an almond or a chocolate leaf on each rosette if liked.

DUTCH CHOCOLATE-MINT CHEESECAKE

Steps:

• For crust:.
• Finely grind cookies, chocolate and sugar in processor.
• Add butter; blend until crumbs begin to stick together.
• Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For filling:.
• Position rack in center of oven and preheat to 350°F Melt chocolate in top of double boiler over simmering water, stirring until smooth.
• Cool to lukewarm.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended.
• Add eggs 1 at time, beating just until incorporated.
• Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
• Pour filling into crust.
• Bake until center is just set, about 1 hour.
• Transfer to rack and cool 20 minutes.
• Run small sharp knife around top edge of pan to loosen.
• For toppings:.
• Combine sour cream and sugar in bowl.
• Spoon sour cream topping over cheesecake.
• Bake 20 minutes.
• Chill cheesecake until cold, at least 6 hours.
• Garnish with mint leaves.