#80, Rum Mocha Cheesecake with #79, Chocolate Glaze (and Raspberries)

“The rum, espresso, and chocolaty-creamy filling atop a dark chocolate cookie crust makes this cheesecake pure decadence.”

(Add to that a layer of Chocolate Glaze and Raspberries and … what comes after “decadence” ?)

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………Rum – Espresso – Vanilla……. ……….Say no more!……….

RECIPE LINK

Are you familiar with the story of the Prodigal Son? The part I’d like to mention is how the father does not care to hear excuses from his son when he returns from a far-off land (being a naughty boy!). The young man starts to ask for forgiveness and the father butts in to start giving orders for a party. OK. So, I’ve been gone from the blog for quite some time — Party time! OK?

What party? Well, a reading party in the ASD MS/HS Professional Reading Library to be exact.

Lots of new books are on display for the teachers, and Patisserie Chezbonneau was asked to offer some treats to pull in some reading customers. So………..

Teachers can find the following in their professional library today:

  1. Mocha Rum Cheesecake (with Chocolate Glaze and Raspberries) – the subject of this blog.
  2. Banana Bread with Toasted Pecans and Coconut
  3. Blueberry Coffee Cake with Vanilla Glaze
  4. Magnolia’s Vanilla Cupcakes with Vanilla Buttercream Icing

STORY ABOUT THE CHEESECAKE?

This was only my second cheesecake ever. I was excited about the flavors and that’s why I chose to bake it for this special occasion. Yes. It’s riskly to do something new for the public, but I had no time for a trial run and the whole year is a risky one for this Learner-Baker.

Risk #1, the crust

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Crust of chocolate Graham Crackers (lucked out when I saw these at the store!) and butter. Baked for 10 minutes, let cool, then it was time for risk #2.

Risk #2, the filling

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Visual flavor

In the end, it all came together.

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And then came apart! In the best sense.

So far so good. Chocolate has a way of attracting followers.

DETOURS OR LEARNING CURVES?

Actually, this cheesecake frightened me a bit. While in the oven, it puffed up in a very uneven way. The surface never broke, but the cake began falling around the perimeter and created a kind of moat all round at the edge. That’s when I decided to add the chocolate glaze and ring the perimeter with raspberries.

Yes, the final touch was damage control. However, the damage control took the cake to a higher level. Chocolate, cheesecake and raspberry. Here’s what the taste looked like:

rat taste
Speechless in Doha.

READ-ON!

And have a sweet day.

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2 thoughts on “#80, Rum Mocha Cheesecake with #79, Chocolate Glaze (and Raspberries)

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