White Chocolate Pumpkin Cheesecakes With Blackberry Pixilation

Description

Source: CELEBRATE WITH CHOCOLATE - MARCEL DESAULNIERS

Halloween promotes odd behavior. The service staff at The Trellis always seizes the opportunity to transform themselves for the occasion. They have appeared in creative garb—mermaid, ax murderer, Mother Hubbard with her shoe, a peanut M&M, etc. Our pastry chef Kelly Bailey is always challenged by the sartorial excesses to come up with a dessert that fits the spirit. How about this? A crispy toasted walnut and golden corn flakes crust, framing a velvety pumpkin cheesecake enriched with white chocolate. Ladle on red wine-soaked blackberries and your spirits will soar. The subtle sweet flavor of pumpkin is enhanced by other ingredients, which is why so many cooks are tempted to overseason it. In this dessert, the white chocolate does not overwhelm the pumpkin. There’s no reason to insist on using fresh pumpkin when only ¾ cup is called for. So I give in—this time—and recommend canned 100% natural solid-pack pumpkin. Make certain you check the label on the canned pumpkin so that you do not mistakenly purchase pumpkin pie filling, which is tangled by too many tongue-tingling spices. The uniquely sized 4×1½-inch nonstick springform pans used in this recipe are available from Wilton Enterprises. Wilton calls the pans Singles!, I call them fun. Even though the pans are manufactured to last for many years, they are inexpensive. Turning over the bottom inserts of the springform pans (with the lip of the bottom inserts facing down) before assembling the pans will make it easier to remove the finished desserts from the bottoms of the pans. To thaw the blackberries quickly, place them in a medium glass bowl. Place the bowl in a microwave oven set on defrost for 3½ minutes. Remove the bowl from the microwave, then stir the berries gently. Return the berries to the microwave for 3½ more minutes on defrost. Set aside at room temperature. The most accurate way to measure the internal temperature of the cheesecake is by using an instant-read thermometer. Perhaps you don’t fancy blackberries. Consider frozen red raspberries in their place (use the same directions as for the blackberries). After assembly, you keep the cheesecakes in the refrigerator for 2 days before serving. To avoid exposing the cakes to odorous refrigerator vapors, place them in a large, tightly sealed plastic container. The Blackberry Pixilation will keep for several days stored in a noncorrosive container in the refrigerator. This dessert may be prepared over 3 days. DAY 1: Prepare and refrigerate the Blackberry Pixilation, covered in a noncorrosive bowl. DAY 2: Make the Walnut Corn Flakes Crust. Make and bake the White Chocolate Pumpkin Cheesecakes. Cool to room temperature, then refrigerate. DAY 3: Remove the cakes from the refrigerator. Release from the springform pans. Serve with the blackberries as directed in the recipe.

Ingredients

• 5 cups corn flakes
• 1½ cups walnuts, toasted
• ½ cup (4 ounces) tightly packed dark brown sugar
• 5 tablespoons unsalted butter, melted
• 10 ounces cream cheese, cut into 1-ounce pieces
• ¾ cup (6 ounces) tightly packed light brown sugar
• ½ teaspoon salt
• 6 ounces white chocolate, coarsely chopped and melted
• 4 large eggs
• ½ cup 100% natural solid-pack pumpkin
• 1 teaspoon pure vanilla extract
• 2½ cups frozen blackberries, thawed
• 1½ cups red table wine
• ½ cup (4 ounces) tightly packed light brown sugar

Directions

1. MAKE THE WALNUT CORN FLAKES CRUST: Assemble six 4×1½-inch nonstick springform pans with the bottom insert turned over (the lip of the insert facing down).
2. Place the corn flakes in the bowl of a food processor fitted with a metal blade.
3. Pulse the flakes until they have a medium-fine texture, about 45 seconds.
4. Add the walnuts to the bowl and pulse until fine, about 30 seconds.
5. Add the brown sugar and butter and pulse for 20 seconds.
6. Portion ½ cup (about 2½ ounces) of the crust mixture into each springform pan.
7. One pan at a time, use your fingers to evenly and firmly press the crust mixture onto the bottom and sides of the pan. (The crust mixture should reach the rim of the pan.)
8. Set aside while preparing the cheesecake batter.
9. MAKE THE WHITE CHOCOLATE PUMPKIN CHEESECAKES: Preheat the oven to 325°F.
10. Place the cream cheese, brown sugar, and salt in the bowl of an electric mixer fitted with a paddle.
11. Mix on low for 1 minute; then beat on medium-high speed for 4 minutes until soft and thoroughly combined.
12. Use a rubber spatula to scrape down the sides of the bowl and the paddle.
13. Add the white chocolate and mix on medium to combine, about 15 seconds.
14. Add the eggs, one at a time, beating on medium for 30 seconds after each addition, and scraping down the sides of the bowl once all the eggs have been incorporated.
15. Add the pumpkin and vanilla extract and beat on medium to combine, about 20 seconds.
16. At this point the batter has a pleasingly pale pumpkin patina.
17. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
18. Portion ¾ cup (about 5 ounces) of batter into each crust-lined springform pan.
19. Place the pans on a baking sheet.
20. Place the baking sheet on the center rack of the oven and bake for 20 minutes.
21. Lower the oven temperature to 225°F and bake until the internal temperature of the cheesecake reaches 170°F, about 55 minutes (the cheesecakes will also be firm to the touch and have slightly domed tops).
22. Remove the cheesecakes from the oven and cool at room temperature in the pans for 20 minutes. (While cooling, the tops of the cakes will collapse very slightly, creating a small recession that will be filled with the Blackberry Pixilation.)
23. Refrigerate the cheesecakes for 3 hours before unmolding.
24. PREPARE THE BLACKBERRY PIXILATION: Place the blackberries and their juices in a noncorrosive medium bowl.
25. Heat the wine and brown sugar in a medium saucepan over medium heat.
26. When hot, stir to dissolve the sugar.
27. Bring to a boil, then adjust the heat and allow to simmer for 23 to 24 minutes until thickened to the consistency of a light syrup.
28. Remove from the heat.
29. Pour the hot syrup over the blackberries in the bowl.
30. Stir gently to cover the blackberries with the syrup.
31. The powerful perfume of this mixture is irresistible.
32. If you are so inclined, I suggest tasting these berries—ah, promises of things to come.
33. Transfer the berries to a baking sheet with sides and refrigerate until cold.
34. Once the berries are cold, return them to the noncorrosive bowl, cover with plastic wrap, and refrigerate.
35. TO SERVE: Remove the cakes from the refrigerator.
36. Release the cakes from the springform pans.
37. Use a small spatula to remove the cakes from the bottom inserts of the pans.
38. Spoon 2 heaping tablespoons of the chilled berries and juices into the recession on the top of each cake.
39. Serve immediately.

YIELD: MAKES 6 INDIVIDUAL CAKES