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Thanks for playing the latest installment of Friday Trivia. The answers were:
1. Commonly known as chalk (also acceptable: limestone, marble, antacids)
2. Nelson
3. Cricket
Congratulations to those who qualified this round:
Stephanie
Christina
Low
Melinda
Sarah Jayne
Y
Brenda
Julie
Jenny
Richelle
Arica
Evan
Alison
Peggy
Art Good
Diana
If I missed anyone, please let me know. There are two more chances to qualify and win Martha’s cookie book.
Remember a few weeks ago when I made that white chocolate cheesecake? I actually used it as a practice run so I could make this version with PAMA pomegranate liqueur.
If you haven’t tried PAMA, you should — it makes a great cocktail. I love it with lime juice and club soda. My husband picked up a bottle for me a few weeks ago and, well, it’s dangerously tasty.
My crust is a chocolate crumb crust made in my mini food processor. It’s one of those little kitchen tools I use all the time.
I pressed the crust up the side of a springform pan because I love an Oreo-style crust that hugs the cheesecake.
Last time my cheesecake cracked like crazy, so my Aunt Lisa suggested mixing the batter on the lowest speed just until the ingredients were incorporated. I followed that tip this time and it worked — no cracks.
I finished the cheesecake with a chocolate ganache flavored with PAMA. I made the ganache with dark chocolate chips in a double boiler, then removed it from the heat and stirred in heavy cream and a splash of PAMA. The result was smooth, glossy and unexpectedly wonderful — dark chocolate and pomegranate is a perfect pair, even for someone who usually prefers milk chocolate.
I wanted a bright, crunchy garnish, so I added pomegranate arils on top. I didn’t always love pomegranate, but my taste has changed — now I adore the tart-sweet juice and the little seeds’ crunch. I almost ate the whole pomegranate before I remembered I needed some for the cheesecake.
After the ganache set, I topped the cheesecake with fresh whipped cream — I can’t resist fresh whipped cream on desserts — and sprinkled the pomegranate arils over the top for color and crunch.
PAMA Truffle Cheesecake
Ingredients:
25 Oreo cookies
3/4 stick (6 tablespoons) butter
3 (8-ounce) blocks cream cheese, softened
2 cups sugar (see notes in instructions)
4 eggs
1 tablespoon vanilla (divided use)
3 tablespoons flour
1/4 cup PAMA pomegranate liqueur (divided use)
1 cup dark chocolate chips
2 cups heavy cream (divided use)
1/4 cup pomegranate arils for garnish
Instructions:
Preheat oven to 350°F.
Crush the Oreo cookies in a bag or food processor until fine crumbs form. Melt the butter and combine with the crumbs. Press the mixture into the bottom and up the sides of a springform pan to form a crust. Chill in the refrigerator while you prepare the filling.
In an electric mixer, beat the cream cheese with 1 1/2 cups of the sugar until smooth. Add the eggs one at a time, then 1 teaspoon vanilla, mixing on low speed only until ingredients are just incorporated. Stir in 2 tablespoons PAMA and the flour until combined. Pour into the prepared springform pan and bake at 350°F for 45–60 minutes, until the edges are set and starting to brown. Remove from the oven and allow to cool completely.
To make the ganache, melt the dark chocolate chips in a double boiler. Remove from heat and stir in 1/2 cup heavy cream and the remaining PAMA until smooth. Spread the ganache over the cooled cheesecake and refrigerate for at least 2 hours to set.
Whip the remaining heavy cream with the remaining sugar and 1 teaspoon vanilla on high speed until soft peaks form. Spread the whipped cream over the ganache, refrigerate for another 2 hours, then sprinkle the pomegranate arils on top before serving.
Starting next week, you’ll be able to vote for the most delicious PAMA recipe on their Facebook page. If you like this recipe, please consider voting — I believe you can vote daily.
Have a wonderful Saturday!
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