HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 40Rich, dark, bittersweet Chocolate Truffle Cheesecake is a fabulous recipe that's
easier to prepare than it looks.
Bittersweet Chocolate Truffle
Cheesecake
This decadently rich dessert
makes enough to serve a crowd and
is perfect for holiday gatherings or
dessert buffets. It should be made
ahead of time, then glazed just
before serving.
Crust:
11/3 cups chocolate wafer
crumbs
1/3 cup melted butter
Filling:
2 pkgs. (250 g. each) cream
cheese, softened
1 cup sugar
3 eggs
1/4 cup cold coffee or coffee
liqueur
8 squares bittersweet
chocolate, melted
1/2 cup sour cream
Glaze:
4 squares bittersweet
chocolate
1/2 cup whipping cream
To make crust, combine wafer
crumbs and melted butter; press
mixture evenly on bottom of 9-inch
(23 cm) springform pan. Refrigerate
while preparing filling.
To make filling, beat softened
cream cheese with sugar until
blended and smooth. Beat in eggs
one at a time. Beat in coffee then
melted chocolate. Blend in sour
cream. Pour batter over chocolate
crust in springform pan; smooth top.
Bake at 350°F (180°C) for 40 to 50
minutes or just until centre is barely
set. Cool completely on wire rack
then refrigerate overnight. (Can be
Page 16
refrigerated for up to 3 days or can
be frozen for up to 1 month.)
When ready to serve, run sharp
knife around edge of cake to loosen
and remove from pan. Shave a few
curls off back of 4 squares of bitter
sweet chocolate; reserve for gar
nish. In small pan, bring cream to a
simmer over low heat. Add remain
ing chocolate and stir until melted
and smooth. Spoon glaze over
cake. Garnish with chocolate curls.
Makes about 16 servings.
Never Fail Pie Crust
1 tsp. salt
1 tsp. baking powder
1 lb. shortening
6 cups sifted pastry flour
Mix all together really well until
shortening is small and crumbly.
Add just enough ice water to hold it
together. Keeps well in fridge or
freezer. Makes enough for 5 pies.
- Helen Klemke, Centralia
------------------------------------------------------------------------------------------
At Wilson 's you will find unique gift
ideas for every special occasion.
• crystal • jewellery • greeting cards
wrapping paper • natural health supplements
• home and office supplies • health and
beauty aids
WILSON'S HEALTH & GIFT CENTRE
Queen St. BLYTH 523-4440
Cranberry Muffins
1 cup fresh cranberries
1/4 cup sugar
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground allspice
1 egg, beaten
1/4 tsp. grated orange peel
3/4 cup orange juice
1/3 cup butter, melted
1/4 cup chopped walnuts
Coarsely chop cranberries. Sprin-
de with 1/4 cup sugar and set aside,
n bowl, stir together flour, sugar,
making powder, salt, cinammon and
allspice. Make a well in center of dry
ngredients. Combine egg, peel,
uice and butter. Add all at once to
flour mixture; stir to moisten. Fold in
cranberry mixture and nuts. Fill
greased muffin cups; bake at 375°F
for 15-20 min. or until golden. Yield:
12 large muffins.
- Anne (Caldwell) Cottel, Crediton.
Microwave Carmel Corn
4 quarts popped corn
1 cup brown sugar
1 stick butter
1/4 cup white corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Place popped corn in large brown
grocery bag. Set aside. Combine
brown sugar, butter, corn syrup and
salt in 1 -1/2 qt. glass dish.
Microwave until mixture boils on
High; stir. Microwave for 2 min. on
High, stirring after each minute.
Remove from microwave; stir in
soda. Carefully pour syrup over corn
in bag. Close bag; shake well.
Microwave in bag for 1 1/2 minutes
on High, watching carefully. Shake;
cook another 1 1/2 minutes. Pour
onto cookie sheets; cool. Store in
air-tight containers. Yield: 4 quarts.
- Anne (Caldwell) Cottel, Crediton.