This Sunday we had a pie contest at our church. Knowing I wouldn’t be able to have any desserts unless I made my own, I decided to submit two pies – GF pumpkin pie (made at Thanksgiving, too) and a new one – marbled chocolate cheesecake.
The pumpkin pie recipe – including the GF pastry pie crust – can be found on a previous post. While the sugar browned too quickly, I realized (the hard way) that I cannot bake pies in our mini convection oven. Pies have a tendency to bake and brown too quickly. The previous pumpkin pie was “prettier” but this one tasted just as good! And, I’m perfecting my pastry pie crust. I noticed I never took a picture of the previous pumpkin pie, so here is the one from Sunday.
Marbled Chocolate Cheesecake:
Graham cracker crust:
1 1/2 cups finely crushed GF graham crackers
4 Tbs butter or margarine, melted
Crush graham crackers – a food processors works really well for this. You can also simply put them into a gallon size Ziploc bag and use a rolling pin to crush. Place graham cracker crumbs into a Ziploc bag and add the melted butter. Smush the bag by hand until all crumbs are moistened. Remove from bag and mould crumbs to the bottom and up the sides of a 9″ pie pan. For the cheesecake recipe, you’ll need to make two of the graham cracker crusts. These can be stored in the fridge until you are ready to use them (within 24 hours).
Marbled chocolate cheesecake:
3-8oz packages of cream cheese, softened
(I use Neufchâtel Cheese [1/3 less fat than cream cheese])
1 1/4 cup granulated sugar
1 cup vanilla yogurt
1 Tbs GF flour
2 tsp vanilla extract
1/2 cup (heaped) chocolate chips, melted*
Preheat oven to 325 degrees. Beat cream cheese and sugar for 2 minutes. Beat in yogurt, flour, and vanilla. Add the eggs one at a time, beating well after each addition. Transfer 1 1/2 cups of batter to a small bowl and stir in chocolate. Spread half of vanilla batter of crusts. Top with half chocolate batter. Using a knife, gently swirl batters together (it’s fun to make designs!). Place in oven, over a roasting pan with water. Bake until set, about 1 hour and 15 minutes. Cool and chill.
*To melt chocolate while keeping it correctly tempered should be done in a double boiler. If you do not have one (I don’t), simply fill a saucepan with water. Place a glass (or metal) bowl – with the chocolate in it – over the water. The bottom of the bowl should be submerged in the water, but make sure the water does not boil into the chocolate. Low and slow is the best way to heat chocolate – I usually use a medium heat.
As for the pie contest – the cheesecake was devoured! I’m glad the recipe makes two – I kept one at home for just Jacob and I! The cheesecake also won an award: Most Delectable! Now I can say I have an award-winning cheesecake recipe! Enjoy!!