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Entries in Canal Junction (2)
Black Walnut & Charloe Cheesecake: Inn At Cedar Falls
Order all the ingredients for this recipe at our online store here.
Serves 12-14
1 1/2 lbs. cream cheese
1 1/2 lbs. cream cheese
1 1/2 lbs. Canal Junction Charloe cheese, finely grated
1/2 cup sugar
3 tablespoons all purpose flour
2 drops vanilla extract
4 eggs
5 egg yolks
1/3 cup sour cream
1/3 cup heavy cream
8 oz. black walnut pieces
Preheat oven to 300.
Cream the cheese and sugar on low speed of stand mixer until very pliable. Scrape down sides and bottom of bowl with rubber spatula.
Add the flour, mixing well.
Add egg and yolks two at a time mixing well after each addition. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs.
Blend until last egg has just been incorporated and stop. Scrape the sides and bottom again. Add the vanilla, sour cream, heavy cream and walnuts, and mix just until incorporated. Pour into prepared crust.
Preheat oven to 300.
Cream the cheese and sugar on low speed of stand mixer until very pliable. Scrape down sides and bottom of bowl with rubber spatula.
Add the flour, mixing well.
Add egg and yolks two at a time mixing well after each addition. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs.
Blend until last egg has just been incorporated and stop. Scrape the sides and bottom again. Add the vanilla, sour cream, heavy cream and walnuts, and mix just until incorporated. Pour into prepared crust.
Bake in oven with water bath at 300 for 15 minutes. Then turn temp down to 250 and continue to bake for 60-75 minutes longer until set. Check and rotate as needed. I check every 15 minutes. (Little to no jiggle in center of pie) Remove from oven and run a paring knife around the pie. Let cool and refrigerate. Good for one week covered and refrigerated.
For the Crust:
For the Crust:
1 ½ cups graham crumbs
½ cup black walnut meal
4 oz butter melted
pinch salt
1 tablespoon sugar
10-inch spring-form pan
Mix together, press into spring-form pan and bake at 350 for about 10 minutes, until just starting to get color. Remove and cool before adding pie mixture.
Mix together, press into spring-form pan and bake at 350 for about 10 minutes, until just starting to get color. Remove and cool before adding pie mixture.
Share Recipe | in Columbus Restaurants, Dessert | tagged Canal Junction, Inn at Cedar Falls | Email Article | Print Article Twice Baked Wabash Erie Canal Soufflé: Inn At Cedar Falls
Order all the ingredients for this recipe at our online store here.
Serves 6
1/4 cup breadcrumbs
unsalted butter
6 5 oz. ramekins
1/3 cup whole milk
1 tablespoon unsalted butter
1 tablespoon all purpose flour
3/4 cup grate Wabash Erie Canal Cheese - divided in three
1 large egg yolk
4 large egg whites
1 teaspoon fresh lemon juice
pinch of kosher salt
Butter the ramekins. Coat the sides and bottoms with the breadcrumbs. Place the dishes in a large roasting pan.
In a large saucepan, bring the milk to a boil and remove from the heat. In another pan melt the butter. Add the flour and stir until golden pale, about 5 minutes. Gradually whisk in the hot milk and whisk constantly, bringing back to a boil. Remove from the heat and stir in ¼ of the cheese and the yolk. Let stand.
Beat the egg whites, lemon juice and salt with electric mixer until stiff. Gently fold in thirds of the whites into the cheese mixture.
Pour half of the cheese mixture into the ramekins. Sprinkle each ramekin with one part of the divided grated cheese and top with remaining cheese mixture. Pour enough hot water into the roasting pan to come half way up the sides of the ramekins.
Bake until puffed and golden brown, about 15 minutes. Remove dishes from the water. Cool for ten minutes and run a paring knife around the sides of the ramekins. Gently turn the soufflés out onto a baking sheet. (Can be prepared the day before. Cool to room temperature, cover and refrigerate).
To reheat; sprinkle the remaining cheese on tops and bake until heated through, about 8 minutes at 350.
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