EXCERPT:
As she dropped exhausted onto a barstool with her own slice of almond-crusted lime cheesecake, Daniel breezed in.
“Well, that was fun.”
His dry tone saved Emily having to ask what. It had been five hours of hell for both of them. First Lady Katherine, of course, looked fresh as a daisy and was presently having dessert and coffee on the White House veranda with the guests of her impromptu party.
Without asking, Daniel snagged a slice of the cheesecake and dropped down across the butcher block from her. He jammed a forkful into his mouth and started to chew as he reached for the milk bottle she’d left on the table. Then he froze.
“Oh.”
“What?”
“Oh my.” He chewed once more.
“What? Is it okay? I didn’t have time to taste it.” She rose to her sore feet, but he held out a hand, palm facing her, and she settled back.
He kept chewing. Then swallowed hard. Then turned those pretty blue eyes on her.
“Marry me!”
“What?” Emily actually glanced over her shoulder, but they were the only ones in the kitchen. “I’ve known you about half a day.”
“Don’t care. You must! I simply must marry the woman who baked this dessert.” He jabbed another forkful, stuffed it in his mouth, and closed his eyes as he chewed. “I’ll have to call Mother right away and tell her that I have finally met the girl of her dreams.”
Note: While this isn’t Emily’s cheesecake, not a chance I could make one that good, but I am rather pleased with it. I figured out two different mirror glazes, so take your pick.
Active time: 1-1/2 hours / Cook time: 2 hours / Total time: overnight to chill / Serves: 6-8
Ingredients for the Base
- 3 oz. all-purpose flour
- 1 oz. almonds, ground
- 4 oz. butter, chilled
- 1-1/2 Tbsp. dark brown sugar
- Pinch of salt
- Zest of 1/2 orange, finely chopped
- 2 tsp. orange juice
- 1 egg white (egg yolk will be used in filling)
- 8 oz. full fat cream cheese
- 8 oz. mascarpone
- 1/2 c. brown sugar
- 2 lg. eggs + 1 egg yolk
- Zest of 1 lime, 2 if small
- 2 Tbsp. lime juice
- 4 tsp. powdered gelatin
- 1/4 c. cold water, for blooming gelatin
- 1-1/2 c. granulated sugar
- 1/2 c. water, room temperature
- 1 Tbsp. lime juice
- 2/3 c. sweetened condensed milk
- 12 oz. white chocolate chips
- (an instant read thermometer)
- Gel food coloring
- 4 tsp. powdered gelatin
- 1/4 c. water, for blooming gelatin
- Whisk together in a medium saucepan:
- 1/3 c. water
- 1 Tbsp. lime juice
- 1 c. cocoa powder
- Whisk together in a medium bowl:
- 2/3 c. whipping cream
- 1 c. + 2 Tbsp. granulated sugar
- Preheat oven to 425 °F with a rack in the center. Place a cookie sheet at the very lowest rack in case the springform leaks. (or wrap the bottom of the springform in aluminum foil)
- Butter a 9-10” springform pan on the bottom and 1/2” up the sides.
- Pulse the dry ingredients in a food processor until butter makes a coarse grainy texture. (or combine in a large bowl and rub between fingers)
- Firmly press into a flat layer in the springform pan.
- Bake until just golden brown (7-8 minutes). Set aside to cool.
- Brush with beaten egg white to help seal against moisture from the filling.
- Reduce oven to 325 °F.
- Beat cream cheese, mascarpone, and sugar together until smooth.
- Add eggs one at a time and beat until well blended before adding the next.
- Beat in lime zest and juice, then pour over pre-cooked base.
- Bake until only a slight wobble in the middle (about 25-30 minutes).
- Turn off oven and leave door ajar for 15-20 minutes, then cool on the counter for 30 minutes, and 1-2 more hours (or overnight) in refrigerator before topping.
- Bloom gelatin in small bowl by sprinkling over water for 5 minutes. If it sets too hard, microwave briefly to loosen it before adding to the next step.
- Heat sugar, water, and condensed milk, stirring constantly over medium-low heat until dissolved.
- Off the heat, add lime juice and gelatin, then stir with spoon or spatula (not a whisk) until fully dissolved.
- Melt the white chocolate in a bowl over steaming but not boiling water. The bowl can’t touch the water’s surface.
- Gently mix chocolate into sugar-milk mixture, stir to combine.
- Strain gently into bowl through a fine-mesh strainer.
- Divide into 4 small bowls. Color each with gel-based food coloring. For a galaxy effect use black, blue, purple, and pink or yellow.
- Stir each occasionally until 90 °F (warm to the touch).
- Pour into a pouring cup, trying not to overmix as you pour (do not stir or it all turns to gray).
- Bloom gelatin in small bowl by sprinkling over water for 5 minutes. If it sets too hard, microwave briefly to loosen it before adding to the next step.
- Whisk together water and cocoa in a medium saucepan until paste is smooth.
- Using a spoon or spatula, stir in a splash of cream-and-sugar mixture. Stir (do not whisk) to loosen. Keep adding slowly until all combined.
- Bring to a boil over medium heat, then immediately remove from stove.
- Add lime juice and gelatin, stirring in very gently.
- Strain gently into bowl through a fine-mesh strainer.
- Joggle rapidly to bring bubbles to the surface, then prick with a knife to pop them.
- Cover with plastic wrap pressed onto surface and cool to 90 °F. (This may take awhile.)
- Strain very gently again, this time into a pouring cup.
- Place the chilled cake on a rack set in a cookie sheet to catch drippings. Pop off the outer springform.
- Starting at the center and spiraling outward, try to pour it all in one smooth move until it spills evenly over the edges. (Alternately, you can leave the edges dry, covering only the top.) Do not overpour or it will keep flowing outward before it fully cools.
- After ten minutes, knock off any nearly set glaze along the lower edge. Move to a plate (I make this easy by leaving it on the springform base, even if it is crass).
- Decorate by pressing sliced or finely chopped almonds around the sides, maybe a couple pretty lines along the top.
- Allow to fully cool in the fridge.
- Clean slices can be made by running the knife under hot water then drying between each cut.
 Baked cheesecake, showing flecks of lime zest. |
 Finished purple, green, and red nebula with almond-crusted sides. |
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A slice of heaven...or the heavens.