Press into bottom of prepared pan.
Bake in preheated 350° F oven for 10
minutes, until slightly puffed (crust may
have cracked appearance, which is nor-
mal). 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.
Place cream cheeses and sugar in a
large mixing bowl. Beat on speed 2 until
combined and smooth, 2 minutes.
Using speed 1, add eggs, one at a time,
mixing for 15 seconds after each addi-
tion. Scrape the bowl. Add cornstarch;
mix on speed 1 for 20 seconds. Scrape
the bowl. Add half-and-half mixture and
vanilla extract, mix on speed 2 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 deep. Bake in the preheated
350° F oven for 60 to 70 minutes, until
the cheesecake is pulling away from
the sides of the pan; the center 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.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g •
fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg •
calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add 3
ounces each chopped white and bittersweet
chocolate using speed 1; mix for 15 seconds
to combine.
*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.
Sweetened Freshly
Whipped Cream
Sweetened whipped cream is the perfect
finish for just about any dessert, or spoon
a dollop over coffee or hot chocolate.
Preparation: less than 5 minutes.
Makes 2 cups
1-1/4
cups heavy cream, chilled
2
tablespoons granulated sugar
1-1/2
teaspoons vanilla extract
Place the cream, sugar, and vanilla in a
medium stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed
4 until whipped to desired thickness –
about 45 seconds for softly whipped
cream, about 1 minute for stiffly
whipped cream.
Nutritional information per serving (2 tablespoons):
Calories 70 (86% from fat) • carb. 2g • pro. 0g • fat
7g • sat. fat 4g • chol. 25mg • sod. 7mg •
calc. 12mg • fiber 0g
Variation:
Cocoa Whipped Cream: Place 1-1/4 cups
heavy cream, 3 tablespoons granulated
sugar, 1 tablespoon unsweetened cocoa,
and 1 teaspoon vanilla in mixing bowl. Whip
as directed.
SAVORIES
Herbed Cheese
Instead of purchasing expensive herb
flavored cheeses, you can easily
prepare your own.
Preparation: 10 minutes or less.
Makes about 2 cups
8
ounces cream cheese
(low-fat or regular), cut into 8 pieces
5
ounces chevre or other goat cheese
(soft type, not aged)
1
clove garlic, peeled and minced
1
tablespoon finely minced shallot or
green onion
1
tablespoon finely chopped
fresh parsley
1
teaspoon herbs de Provence
1/2
teaspoon kosher salt
1/4
teaspoon white pepper
dash hot sauce, to taste
Place all ingredients 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. Allow to stand at least 30 minutes
before serving to allow flavors to blend.
Transfer to a resealable container and
refrigerate. Remove from refrigerator
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