Idea Alley

Cheesecake recipe rings Stoby's bell

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

I've never had the cheesecake at Stoby's, so I can't say if this one is similar, but when I came across the recipe online I was reminded of Louise DiPietro's request for chocolate cheesecake like that served at Stoby's. DiPietro described the cake as fluffy with cakelike crust.

This one has a cookie-crumb crust, but otherwise fits that description. It is from the cooking blog Our Kitchen Island.

Fluffy Chocolate Cheesecake

1/2 cup butter, divided use

1 1/2 cups chocolate graham cracker crumbs

¼ cup brown sugar

¼ cup whole milk

1 tablespoon vanilla extract

7 ounces cream cheese

6 eggs, separated

4 tablespoons cornstarch

½ cup cake flour

3 tablespoons unsweetened cocoa powder

½ teaspoon cream of tartar

½ cup granulated sugar

Heat oven to 350 degrees.

To make the crust, melt 1/4 cup of the butter in a small saucepan and combine with cookie crumbs and brown sugar. Mix the crust with your hands to ensure an even consistency.

Spread the crumbs evenly across the bottom of a spring-form cake pan with a removable bottom, and with your fingertips, firmly press the crust down.

Bake for about 5 minutes, or until golden brown. Set aside to cool.

Fill a roasting pan half-full with warm water and place it on the bottom rack of the oven. Place the rack for the cheesecake above the roasting pan.

To make the cheesecake: In the top part of a double-boiler over barely simmering water, melt the remaining butter. Once the butter is melted, remove from the heat and whisk in the milk, vanilla extract and cream cheese until the mixture is smooth. If the mixture is still warm, place the bowl in the refrigerator for a few minutes until it has cooled.

Whisk the egg yolks into the cooled mixture.

In a separate small bowl, combine the cornstarch, flour and cocoa powder. Sift cocoa mixture into the cream cheese mixture, then stir until smooth and thoroughly combined; set aside.

In a separate large bowl, combine the egg whites and cream of tartar. Whip the egg whites until they are frothy but not stiff (they should not hold their shape). Add the sugar and continue blending the mixture until soft peaks form.

Gently fold the egg whites into the cream cheese mixture, being careful not to overmix.

Grease the sides of the cake pan with butter. Pour the cream cheese mixture over the crust in the cake pan and give it a little jiggle until the top is even.

Place the cake in the oven on the rack just above the roasting pan and cook for 1 hour and 15 minutes. Do not open oven door. After baking, turn off oven but leave cake inside with door shut for 15 minutes. After 15 minutes, open the oven door slightly and leave the cake inside the oven for another 45 minutes. Serve chilled or at room temperature.

REQUEST

• Vegetable spaghetti sauce for Bertie Baker. The sauce contained tomatoes, yellow squash and other vegetables, but no meat.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

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Please include a daytime phone number.

Food on 05/21/2014

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