normal). Place on a rack to cool. When
the pan is cool to touch, wrap a sheet
of aluminum foil around the bottom and
sides of the pan so that it comes up at
least 2 inches (5 cm).
Place cream cheeses and remaining
sugar in a large mixing bowl. Beat on
Speed 1 until combined and smooth,
2 minutes. Using Speed 1, add eggs,
one at a time, mixing for 15 seconds
after each addition. Scrape the bowl. Add
cornstarch; mix on Speed 1, 20 seconds.
Scrape the bowl. Add half-and-half
mixture and vanilla; mix on Speed 1
until smooth and completely combined.
Pour the mixture over the cooled crust.
Place the pan in a larger aluminum pan
and place in the oven; add enough
hot water to the outer pan so that it is
1
⁄
2
-inch (1.25 cm) deep. Bake in the
preheated 350°F (180°C) oven for 60 to
70 minutes, until the cheesecake is
pulling away from the sides of the pan;
the centre will be jiggly. Remove from
the oven, remove the foil and let cool
completely on a rack. Refrigerate at least
4 hours before serving. Garnish with
chocolate curls if desired.
* Warm cold eggs safely before using
by placing in a bowl of hot (not boiling)
water for 10 minutes. They will
incorporate more easily into your mixture.
Nutritional information per serving
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Variation:
After the cheesecake is mixed, add
3 ounces (85 g) each chopped white and
bittersweet chocolate using Speed 1,
and mix for 15 seconds to combine.
Savories
Herbed Cheese
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Makes about 2 cups (500 ml).
8
ounces (225 g) cream cheese
(may use regular or lowfat)
5
ounces (145 g) chèvre or other goat
cheese (soft type, not aged)
1
clove garlic, peeled and minced
1
tablespoon (15 ml) finely minced
shallot or green onion
1
tablespoon (15 ml) finely chopped
fresh parsley
1
teaspoon (5 ml) herbs de Provence
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
4
teaspoon (1 ml) white pepper
dash hot sauce such as Tabasco
®
,
to taste
Place all ingredients except hot sauce
in a medium bowl. Mix on Speed 3 for
1 minute, then increase speed to Speed 5
to whip for an additional 2 minutes until
light and fluffy. Add hot sauce to taste,
whip on Speed 5 for 30 seconds longer.
Allow to stand at least 30 minutes before
serving, to allow flavours to blend.
Transfer to a resealable container and
refrigerate. Remove from refrigerator
15 minutes before serving to soften. Serve
with crackers, pita or bagel chips. It also
makes a good topping for a baked potato.
10
