Cupcakes apaixonantes de Red Velvet

Receita do Tartelette.
Rende: 10 cupcakes ou mais
1 1/4 de xcaras de farinha
3/4 de xcara de acar
1/2 colher de ch de sal
1 colher de ch de cacau em p
1/2 xcara de leo vegetal (preferencialmente de canola)
1/2 xcara de buttermilk
1/2 colher de ch de extrato de baunilha (caseiro mais gostoso!)
1 ovo
1 colher de sopa de corante lquido vermelho
1/2 colher de ch de bicarbonato de sdio
1/2 colher de ch de vinagre branco
1 Ligue seu forno em 180C. Em uma tigela grande, peneire a farinha, o sal e o cacau.
Acrescente o acar e misture bem.
2 Em outra tigela ou em um medidor de lquidos, bata o ovo com um garfo. Ento,
acrescente o buttermilk, o leo, o extrato de baunilha e o corante. Misture bem e tome
cuidado para no se manchar de vermelho!
3 Adicione os ingredientes lquidos aos secos e misture com uma esptula. Faa
delicadamente e evitando mexer muito, para que a massa no fique dura, seca e solada.
4 Em uma pequena tigela, coloque o bicarbonato de sdio. Agora, preciso ser rpido:
adicione o vinagre e rapidamente, enquanto borbulha, adicione massa. Misture com a
esptula imediatamente.

Adoro a qumica da culinria.

5 Separe em 10 forminhas, enchendo 2/3 de cada uma, ou em tantas que conseguir com o
que a sua massa rendeu! Asse por 16 minutos ou at que um palito inserido no centro de
cada um saia limpo.
Cobertura de creamcheese
Rende: 10 cupcakes como na foto
100g de manteiga sem sal
Um tiquinho de sal
1 xcara de acar impalpvel
1/2 colher de ch de extrato de baunilha
110g de creamcheese, em temperatura ambiente
1 Corte o creamcheese em pequenos pedaos, do tamanho de colheres de ch. Em uma
tigela, peneire o acar impalpvel.
2 Bata a manteiga por 2 minutos, at que esteja bem lisa e uniforme. Adicione o sal, a
baunilha e todo o acar. Bata novamente, em velocidade baixa, at incorporar o acar, ou
ele vai espirrar na cozinha toda. Quando incorporar, aumente a velocidade para o mdio e
bata por 2 minutos.
3 Adicione os pedaos de creamcheese, um de cada vez, batendo entre cada adio. No

bata demais, somente o suficiente para misturar o creamcheese. Se voc bater demais, a
cobertura vai comear a separar.
4 Prove a cobertura: se achar pouco doce, acrescente mais acar peneirado, aos poucos.
5 Leve geladeira por alguns minutos. Depois de uns 8 minutos, retire da geladeira e
misture com uma esptula. Decore com uma esptula ou com uma colher.

Para repetir o efeito que eu fiz, eu desfiz um cupcake inteiro em farelinhos e passei somente
nas bordinhas de cada um. Em outros, salpiquei por cima. No cupcake para o seu amor, s
derreter um pouco de chocolate branco, colorir com corante de leo vermelho, colocar num

saco de confeitar e escrever love, amor, te amo ou o que voc quiser!

E viva os coraes apaixonados!
Dicas:
Usei corante lquido para a massa, mas se voc s tiver em gel, diminua para 1/2 colher de
sopa. Corante em p no d a cor necessria para o cupcake.
J para colorir o chocolate branco, nunca use corante lquido ou em gel. O ideal corante
com base de leo, especfico para chocolate. Vende em lojas de confeitaria. Se no achar,
faa com chocolate meio amargo ou ao leite, que fica lindo do mesmo jeito!
Quem voc vai agradar no Valentines Day desse ano?
Edio em 28/02: depois de algumas pessoas comentarem da quantidade de leo, resolvi
diminuir para 1/2 xcara, ao invs dos 3/4 de antes. No tem problema nenhum alterar isso!

New York Style Cheesecake (receita original aqui)

Crosta:
1 pacote e meio de bolachas tipo maizena modas (moer no processador ou coloc-las num
saco/pano e amass-las com um martelo de carne). Obs: a receita original pede "Graham
Crackers", que no existem no Brasil e, eu acredito, so menos doces. Muitas pessoas usam
tambm a "Oreo" (= Negresco, sem recheio) para fazer uma crosta de chocolate.1/4 de xcara
(ch) de acar (eu acho dispensvel!)1/4 de xcara (ch) de manteiga derretida

Primeiro, sobre a frma: voc pode usar tanto uma frma de aro desmontvel (mais fcil para
desenformar) quanto uma frma retangular/quadrada normal. No primeiro caso, se for de teflon,
no precisa forrar (eu usei uma assim e foi muito fcil desenformar usando meramente duas
esptulas finas por baixo). Mas, se for de alumnio, forre s o fundo com papel manteiga ou papel
alumnio com uma sobra, para fora do aro, de uns 6 cm. No caso da frma no desmontvel,
forre-a com papel alumnio deixando sobras para fora, conforme a foto ao lado. Essas sobras
ajudam a desenformar sem quebrar (voc puxa o cheesecake todo para cima segurando nas
sobras do papel, entendeu?).
Prepare a crosta: Misture tudo e coloque sobre a frma escolhida. Repare que a mistura no
precisa dar liga por si s aps receber a manteiga: ela fica meio arenosa mesmo. No se preocupe
muito com isso agora (a no ser que esteja mesmo muito solta, caso em que s colocar mais
manteiga). Aperte a mistura com as mos ou com o fundo de uma xcara para deix-la lisa e
uniforme. Aps assado e gelado o cheesecake, a crosta ganha umidade e fica bem agregada. Eu
no coloco crosta nas bordas laterais, s no fundo. Vai por mim: no precisa, pois a massa assada
fica bem firme nas laterais.
Recheio:

3 ovos grandes
1 e 1/2 xcara de "sour cream" ou "homemade
sour cream" (feito assim: use creme de leite fresco OU aquelas caixinhas de creme de leite que
bate chantili, pois ambos possuem por volta de 35% de gordura - no tente usar o creme de leite
comum, pois ele possui apenas 20% de gordura! Adicione 1 e 1/2 colher de sopa de suco de
limo, mexa e deixe descansar durante 30 minutos)2 colheres (ch) de extrato de baunilha450 g
de cream cheese em temperatura ambiente (eu usei uma bisnaga de 400 g da Polenghi - ateno,
cream cheese e no requeijo!)1/4 de xcara (ch) de acar1 colher (sopa) de manteiga
derretida1 colher (sopa) de farinha de trigo (este o truque para a massa no rachar)opcional:
raspas de um limo
Pr-aquea o forno a 180 graus.
Para fazer a massa, bata o acar e o cream cheese por alguns minutos. Coloque a farinha, a
baunilha e as raspas do limo. Adicione os ovos um a um. No bata demais os ovos para no criar
muito ar na massa, o que far com que ela rache depois. Acrescente o nosso "homemade sour
cream" e, aps agregar massa, est pronto.
Dica: se tiver a batedeira planetria, use o batedor para massas mdias.
Espalhe na frma sobre a crosta e leve para assar. Muitas pessoas recomendam o banho maria
para no rachar, mas no precisa - pelo menos no meu caso, no precisou! Imediatemente aps
colocar o cheesecake no forno, aumente a temperatura para 260 graus e deixe por 10 minutos.
Em seguida, abaixe a temperatura para 150 graus e deixe por mais 50 minutos (o tempo
exato mesmo e ele fica meio branquinho, no espere que ele fique corado!). O ponto certo para
retirar o cheesecake do forno quando voc sacudir um pouquinho a frma e s o centro parecer
se agitar. Se quiser, desligue o forno e coloque para gratinar, no grill eltrico, por 5 minutos, para
que o topo fique coradinho.
Aps esfriar, o cheesecake murcha e cria uma depresso em cima, perfeita para uma cobertura de
sua preferncia.
Coberturas (sugestes):
- se tiver acesso a amoras, framboesas e mirtilos frescos ou congelados, sugiro uma gelia dessas
frutas. s cozinhar um bocado das frutas com um tiquinho de gua, sumo de limo e quanto
baste de acar at reduzir e formar-se a gelia.
- voc pode simplesmente usar um vidro de gelia de sua preferncia, de boa qualidade (ex.:
Queensberry ou St. Dalfour) ou, como na foto acima, chantili e morangos frescos ou glaados.
- uma cobertura bem simples e excelente para o NY Style Cheesecake feita batendo 200g de
"homemade sour cream" (conforme ensinei acima), 1 colher (sopa) de acar de confeiteiro e 1
colher (ch) de extrato de baunilha.
Cortando:
Para tirar pedaos certinhos do seu cheesecake, sem fazer "maaroca" (como diria minha me),
corte-o aps gelado. Use uma faca grande a afiada. Coloque a faca na gua quente e enxugue em
papel toalha. Divida o cheesecake em dois (sem levantar a faca, s deslizando-a por baixo). Molhe
em gua quente e enxugue novamente a faca e repita esse processo at cortar em tantas fatias
quantas queira.

Este tradicional restaurante de NYC , na esquina das avenidas Flatbush e DeKalb, no bairro do Brooklyn, foi fundado em 1950
por Harry Rosen e serve seu famoso cheesecake desde ento, tendo se tornado um ponto turstico na cidade.
Quando voc for Big Apple, prove o tradicional Juniors cheesecake. realmente divino! Se no puder ir at o restaurante no
Brooklyn, vale sabore-lo tambm em um dos outlets, na Grand Central Station ou na Times Square. Agora, se voc no aguenta
esperar, veja abaixo a receita e nosso glossrio com o vocabulrio para que voc possa fazer o seu Juniors cheesecake em

casa. E se voc j conhece, tente preparar a receita e depois nos diga se ficou igual, ou pelo menos parecido, com essa delcia
novaiorquina.

Preparation Time: 1 hour

Total Time: 2h10m

Servings: 12 portions

- Ingredients

Sponge Cake Layer

o 1/2 cup sifted cake flour

o 1 teaspoon baking powder

o 1 pinch salt

o 3 large eggs, separated

o 1/3 cup sugar

o 2 tablespoons sugar

o 1 teaspoon pure vanilla extract

o 3 drops lemon extract

o 3 tablespoons unsalted butter, melted

o 1/4 teaspoon cream of tartar

Cream Cheese Filling

o 4 (8 ounce) packages cream cheese

o 1 2/3 cups sugar

o 1/4 cup cornstarch

o 1 tablespoon pure vanilla extract

o 2 large eggs

o 3/4 cup heavy whipping cream

- Directions

Sponge cake

4. Preheat the oven to 350 F and generously butter a 9-inch springform pan.

5. Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.

6. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.

7. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form
in the bowl, about 5 minutes more.

8. Beat in the vanilla and lemon extracts.

9. Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear

10. Then blend in the butter.

11. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.

12. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in
stiff peaks, but not be dry).
13. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (dont worry if a few white specks
remain).

14. Gently spoon the batter into the pan.

15. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let
the cake cool in the pan on a wire rack while you continue making the cheesecake filling.

16. Do not remove the cake from the pan.

Cream Cheese Filling

17. Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

18. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.

19. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

20. Blend in the eggs, one at a time, beating the batter well after each one.

21. Blend in heavy cream.

22. At this point mix the filling only until completely blended (just like they do at Juniors) Be careful not to overmix the batter.

23. Gently spoon the cheese filling on top of the baked sponge cake layer.

24. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.

25. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

26. Cool the cake on a wire rack for 1 hour.

27. Then cover the cake with plastic wrap and refrigerate until its completely cold, at least 4 hours or overnight.

28. Remove the sides of the springform pan.

29. Slide the cake off of the bottom of the pan onto a serving plate.
Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight.
You do want to make this a day ahead before you plan to serve it as its best chilled for at least 8 hours. Enjoy!!! By yooper at
www.food.com

JUNIOR'S ORIGINAL CHEESECAKE

One 8-inch Sponge-Cake Crust (see recipe below)
Three 8-oz. pkgs. Philadelphia cream cheese (use full fat), at room temperature
1 1/3 cups sugar
3 Tbsps. cornstarch
1 Tbsp. pure vanilla extract
2 eggs, extra large
2/3 cup heavy or whipping cream

Make and bake the sponge-cake crust as the recipe directs. Let cool in the pan
on a wire rack. Leave the oven on at 350 degrees.
While the sponge-cake crust cools, make the cheesecake filling. Place one
package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a
large bowl. Beat with an electric mixer (using the paddle attachment, if you have
it) on low for about 3 minutes to make a stable starter batter. Blend in the
remaining cream cheese, one package at a time, scraping down the bowl after
adding each one. This will take about another 3 minutes.
Increase the mixer speed to medium (no faster!) and beat in the remaining
sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each
one. Beat in the cream just until completely blended. The filling will look light,
creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently
spoon the filling over the crust.
Place the pan in the center of a large shallow pan containing hot water that
comes about 1 inch up the side of the springform. Bake until the edge of the
filling is light golden brown and the top is light golden tan, about 1 1/4 hours.
Gently remove the cake from the water bath, transfer it to a wire rack, remove
the foil covering the outside of the pan, and leave the cake on the rack (just
walk awaydon't move it) for at least 2 hours. The less you move it, the less
likely it is your cake will crack. Once it has cooled, leave the cake in the pan,
cover loosely with plastic wrap, and refrigerate overnight. Release and remove
the side of the springform pan, leaving the cake on the bottom of the pan. Place
on a serving plate.
If you wish to remove the cake from the bottom of the pan, freeze the cake in
the pan for about 30 minutes, enough to firm it up. Warm the bottom by placing
it in on a hot wet towel or over a burner on very low heat for about 15
secondsjust long enough to melt the butter used to grease the pan but not
long enough to make the pan hot. Release the spring and, using pot holders,
remove the side of the pan. Now, insert a long metal spatula between the cake
and the pan bottom, move it in a circle, and lift up on the cake oh-so-gently, just
enough to release the vacuum. Slide the cake onto a serving plate, using the
spatula and your hands. Serve. Cover any leftover cake and refrigerate for up to
3 days or wrap and freeze for up to 1 month.
Makes an 8-inch cheesecake, about 2 1/2 inches high.
The Junior's Way
Junior's uses Philadelphia brand cream cheese. It uses the full-fat product, as
low-fat cream cheese does not work when baking these cakes.
Use two speeds of the electric mixer to mix the batter: slow to cream one
package of cream cheese with a little sugar and the corn starch, then medium

to beat in the rest of the cream cheese, the eggs, vanilla and cream. Take your
time, about 6 to 7 minutes total.
Stop the mixer several times and scrape down the side of the bowl to ensure all
the cream cheese is blended thoroughly and none collects at the bottom. This
ensures that all of the ingredients are incorporated into the batter. Undissolved
particles can result in undesirable air bubbles on the top of your cake.
Always bake your cheesecake in a water bath. It evens out the heat, keeps the
cake moist and creamy, gives the cheesecake a smooth top, and protects
against cracking. Watch the temperature of the water. If it begins to boil, it's too
hot; add some cold water. Above all, don't let it boil dry, or the cake will not bake
evenly.
Be sure the temperature of your oven is 350 degrees. Buy an oven
thermometer if you have any doubts. Overbaking will probably cause the top to
crack; underbaking can cause it to fall in the center.
SPONGE-CAKE CRUST
1/4 cup sifted cake flour
1/2 tsp. baking powder
Pinch of salt
2 extra-large eggs, separated
1/4 cup sugar
3/4 tsp. pure vanilla extract
2 drops pure lemon extract
2 Tbsps. unsalted butter, melted
1/4 tsp. cream of tartar
One of the most famous, and best tasting, cheesecakes ever! The recipe is adapted from the
cookbook, Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from
Its Favorite Restaurant. This one sits atop a sponge cake base, with a strawberry topping
and a optional macaroon crunch border.
CHEESECAKE RECIPE HELP
One 9-inch Sponge Cake Layer:
INGREDIENTS
1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt

3 large eggs separated

1/3 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
INSTRUCTIONS
1. Preheat the oven to 350 degrees F and generously butter a 9-inch springform pan. Sift the
cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating
until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla
and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks
appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together
on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating
until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites
(don't worry if a few white specks remain).
6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake
springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake
cool in the pan on a wire rack while you continue making the cheesecake filling. Do not
remove the cake from the pan.
Cheesecake:
INGREDIENTS
Four 8-ounce packages cream cheese (the regular variety not light Neufchatel cream
cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream
INSTRUCTIONS
1. Preheat the oven to 350 degrees F and generously butter a 9-inch springform pan. Make
the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of
the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack
to cool (do not remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the
cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric
mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream
cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then
beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only
until completely blended (just like they do at Junior's). Be careful not to overmix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the
springform pan in a large shallow pan containing hot water that comes about 1 inch up the
sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the
pan, about 1 hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and
refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the
springform pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply
leave the cake on the removable bottom of the pan and place it on a serving plate. If any
cake is left over, cover it with plastic wrap and store in the refrigerator.
Macaroon Crunch, optional
INGREDIENTS
1/2 cup chopped mixed nuts (almonds, pecans, and/or walnuts)
1/2 cup angel flake coconut
Strawberry Topping
INGREDIENTS
1 quart large ripe strawberries
1 cup strawberry jelly
1/2 cup apricot preserves
INSTRUCTIONS FOR THE STRAWBERRY CHEESECAKE
1. Preheat the oven to 350 degrees F and butter a 9-inch springform pan. Make and bake the
sponge cake layer. Make the cheesecake filling and bake the cake as for Junior's Famous
No. 1 Pure Cream Cheesecake. Transfer the baked cake to a wire rack to cool, about 1 hour.
2. While the cake is baking and cooling, make the macaroon crunch: Spread the nuts and
coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to
15 minutes. Set the crunch aside to cool.
3. To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat them
dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on
their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top
of the cake is completely covered by strawberries.
4. Now make the strawberry topping: Melt the strawberry jelly and apricot preserves
together in a small saucepan over medium-low heat. Strain and drizzle the warm jelly over
the berries.
5. Sprinkle the macaroon crunch in a 1 1/2-inch border around the edge of the cheesecake,
covering the berries around the outside edge. Loosely cover the entire cake with plastic
wrap, being careful not to let the glaze stick to the wrap.
6. Refrigerate the cake until it's completely cold, at least 4 hours or overnight.

SERVE
Remove the cake from the pan and serve it chilled.
STORAGE
Wrap any leftover cake in plastic wrap and store in the refrigerator.

Ingredients

For the cheesecake layer:

3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the devil's food cake (3 layers):
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar
For the Chocolate Curls:
12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see
below)
For the dark fudge frosting:
6 cups sifted confectioners' sugar (1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 ounces bittersweet or semisweet chocolate, melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream

Directions

Early in the day, preheat the oven to 350 degrees F and generously butter the bottom
and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside
with aluminum foil, covering the bottom and extending all the way up the sides.
To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the
sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until
creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the
remaining cream cheese, one package at a time, scraping down the bowl after each.

Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the
vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the
cream just until it's completely blended. Be careful not to overmix!
Gently spoon the batter into the foil-wrapped springform and place it in a large shallow
pan containing hot water that comes about 1 inch up the sides of the springform. Bake
the cake at 350 degrees F until the edges are light golden brown and the top is slightly
golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire
rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still
in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to
assemble the cake.
Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350
degrees F and that the water bath has been removed. Generously butter the bottom and
sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three
pans with parchment or waxed paper (don't let the paper come up the sides).
Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and
both sugars together in a large bowl with the mixer on medium until light yellow and
creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted
chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with
the milk, mixing well after each until blended.
Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean,
dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the
whites into the chocolate batter until they disappear, then gently fold in the remaining
whites. Don't worry if you still see a few white specks--they'll disappear during baking.
Divide the batter evenly between the three pans. Bake until a toothpick inserted in the
centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in
the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel
off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap
and refrigerate overnight or until ready to assemble the cake.
Early on the day you plan to serve the cake, make the chocolate curls and lay them out
on the marble or baking sheet to dry. Now make the frosting: In a large bowl, sift the
confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter
with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the
mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer
speed to low and beat in the sugar-cocoa mixture in two additions, beating well after
each. Blend in the cream until the frosting is a spreading consistency, adding a little
more cream if needed. Whip the frosting on high until light and creamy, about 2
minutes more.
To assemble the cake, remove the cheesecake from the freezer and let stand at room
temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a
cake plate and spread with some of the frosting. Release and remove the ring of the
springform, then remove the frozen cheesecake from the bottom of the pan. Place top
side down on the frosted cake layer and spread with some frosting. Top with the second

devil's food layer, top side down. Spread with more frosting and cover with the third
devil's food layer, top side up. Brush away any crumbs from the sides and top of the
fudge cake layers. Frost the sides and top of the cake with the remaining frosting,
spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has
been warmed under hot running water to smooth out the frosting on the sides and top of
the cake. Coat the sides with the chocolate curls, placing them where you want. With a
small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you
wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then
crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.
Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to
easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any
leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
Chocolate Curls:

At Junior's, the bakers often use dark chocolate curls to decorate cheesecakes for a
delicious and very professional looking finish.
For large chocolate curls:
If you have a marble slab, use it. If not, use a baking sheet (place the sheet in the
refrigerator to chill first).
Melt the chocolate over low heat. Spread it out in a thin sheet on the flat marble surface-but not so thin that you can see the surface through the chocolate. Let the chocolate
cool.
Using a baker's bench scraper or a wide, flat metal spatula, scrape up the chocolate into
wide curls, lifting them up as you work. The curls will be different widths and lengths,
but that's fine. If the chocolate curls up into one long sheet, let it cool more before
scraping again. Carefully place the curls where you want them on the cake. If you are
decorating the side of the cake with them, press the curls gently into the frosting with
your fingers so they stay, without falling off.
For smaller chocolate curls:
Buy a thick bar of chocolate and use at room temperature (not straight from the
refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat
surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler,
allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal
spatula, carefully place them on the cake.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary
professional and makes a large quantity. The Food Network Kitchens chefs have not
tested this recipe in the proportions indicated and therefore cannot make any
representation as to the results.

Recipe courtesy Juniors Cheesecake Cookbook, 50 To-Die-For Recipes for New York
Style Cheesecake, by Alan Rosen and Beth Allen