Upside Down Jack Daniels Double Chocolate Cheesecake

 

Cheesecake:

1 cup semisweet chocolate chips

1/3 cup heavy cream

1 cup sugar

24 oz cream cheese, softened

4 eggs

2 Tbsp Jack Daniels

tsp Grand Marnier

pinch of salt
Preheat oven to 400 deg. Spray a 9-inch spring form pan. In a double boiler, melt chocolate chips with cream until smooth; reserve. Whip cream cheese, sugar and liqueur in an electric mixer until smooth. Add eggs and blend well. Add melted chocolate mixture and whiskey and blend thoroughly. Add cheesecake batter to the spring form pan. Bake at 400 deg for 15 minutes; reduce temperature to 350 deg and bake an additional 15 minutes.

 

Fudge Brownie

2-oz unsweetened chocolate

1 stick butter

2 eggs

1 cup sugar

1 tsp Grand Marnier (or vanilla)

cup flour

cup pecans, chopped (optional)

pinch of salt

 

While cheesecake is baking, melt chocolate and butter in a double boiler. Stir until smooth. Beat in eggs, sugar and liqueur and blend thoroughly. Add flour and pecans and blend well. Remove cheesecake from oven; carefully spoon on brownie (star at edges and working toward the center) Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool completely. After cooled refrigerate until cake is completely cold.

Chocolate Granache

 

1-1/2 cup milk chocolate chips

1/3 cup heavy whipping cream

2 Tbsp Jack Daniels

1 Tbsp corn syrup

 

While cake is cooling, combine chocolate chips and cream in a double boiler and melt. Remove and let rest for a couple of minutes to allow for slight cooling. When mixture is blended smooth and slightly cool, add whiskey and syrup stirring constantly. Let stand at room temperature for a couple of minutes. Remove cake and place on wire rack. Pour ganache over cake and allow to set. After ganache is dry, decorate and serve

Talk of the Town 26 Jan 01 recipe #2650 Chef Robert W. Beighey, CCC/Opryland Hotel Culinary Institute