Chief Longwind Of The North
Certified/Certifiable
I want to use fudge as the bottome layer of a fudge/cheesecake/raspberry desert I'm going to enter into a local competition next weekend. A recipe posted by Crewsk was the inspiration for this recipe. It will have a graham cracker crust with a bottom layer of soft fudge, followed by a layer of New York style cheescake, with a strawberry glaze accross the top, and melted chocolate drizzled in threads accross the top, and finally, whipped cream crowning the outside edge. I'm not sure what I'll call it, but that's not the problem.
I'm looking for a fudge confection that's silky smooth, and soft enough to easily cut, and bite into, and that won't overpower the cheesecake, but accent it. I expect that it will be about 1/4 inch thick and topped with an inch of cheesecake filling.
I'm thinking that the addition of butter (as cocoa butter isn't available) would help soften the mix, or maybe some cooking oil, or even whipped cream folded in before the fudge cools.
I think I'll have to make the fudge and cheescake seperately, and then stack them. That's so both will be cooked enough to hold their shapes, with the layers remaining seperate.
Also, I'm wondering if I should try to bake the cheesecake without a crust, maybe in some parchment paper. But I think I'll give it a thin graham cracker crust, at least a bottom crust so that I can transfer it more easily from the pan onto the fudge.
I sure wish Audio were still around. But there has to be another master pastry chef around here. Any help would be appreciated.
Seeeeeeya; Goodweed of the North
I'm looking for a fudge confection that's silky smooth, and soft enough to easily cut, and bite into, and that won't overpower the cheesecake, but accent it. I expect that it will be about 1/4 inch thick and topped with an inch of cheesecake filling.
I'm thinking that the addition of butter (as cocoa butter isn't available) would help soften the mix, or maybe some cooking oil, or even whipped cream folded in before the fudge cools.
I think I'll have to make the fudge and cheescake seperately, and then stack them. That's so both will be cooked enough to hold their shapes, with the layers remaining seperate.
Also, I'm wondering if I should try to bake the cheesecake without a crust, maybe in some parchment paper. But I think I'll give it a thin graham cracker crust, at least a bottom crust so that I can transfer it more easily from the pan onto the fudge.
I sure wish Audio were still around. But there has to be another master pastry chef around here. Any help would be appreciated.
Seeeeeeya; Goodweed of the North