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Raspberry Cheesecake From A Killer Cookbook #1: Holiday Recipes to Accompany The Chef Who Died Sautéing This is best prepared the day before a party, since it has a total cooking and chilling time of close to 7 hours. Start softening the cream cheese before you begin the crust; make the glaze while the cake is finishing its “cool down” time. A “Lemon Cookie” Crust 1 cup sifted all-purpose flour ¼ cup sugar 1 teaspoon grated lemon peel ½ cup butter 1 slightly beaten egg yolk ¼ teaspoon vanilla extract Combine the flour, sugar, and lemon peel. Cut in the butter until the mixture is crumbly. Add the egg yolk and vanilla and blend thoroughly. Take the sides off a 9-inch spring-form pan, and pat ⅓ of the dough onto the bottom. Bake it at 400° for 7-8 minutes or until it is golden, and allow it to cool. Reattach the sides to the bottom. Butter the sides and pat the remaining dough onto the sides to a height of 1¾ inches. The Cheesecake 3 tablespoons all-purpose flour 1¾ cups sugar ¼ teaspoon salt 5 8-ounce packages soft cream cheese, softened to room temperature (1-1½ hours) 4-5 eggs (1 cup) 2 egg yolks ¼ teaspoon vanilla extract ¾ teaspoon grated lemon peel ¼ cup whipping cream Mix the flour, sugar, and salt. Beat the softened cream cheese until it is smooth and creamy. Add the vanilla and lemon peel. Add the flour mixture and blend it into the cheese. Add the eggs and egg yolks one at a time, beating the mixture after each one enough to blend. Gently stir in the whipping cream. Pour the mixture into the crust-lined pan. Bake it for 12 minutes at 400°, then reduce the heat to 300° and bake another 55 minutes. Remove the cake from the oven and let it cool. After 30 minutes, loosen the sides with a spatula, then 30 minutes later remove the sides. Cool for another 2 hours before glazing. The Glaze 2-3 cups fresh raspberries 1 cup water 1½ tablespoons cornstarch ½-¾ cup sugar (depending on the sweetness of the berries) Crush ¼ cup of the berries, add the water, and cook for 2 minutes, then put the mixture through a sieve. Mix the cornstarch with the sugar, and stir it into the hot berry mixture. Bring it to a boil, stirring constantly. Cook until it is thick and clear, stirring constantly. (Add red food coloring, if necessary.) Cool the glaze to room temperature. Place the remaining raspberries on top of the cheesecake, drizzle the glaze over it all, and chill for 2 hours.
Ariel Quigley Mysteries