The Home Creamery (19 page)

SERVES 8 TO 10

FUDGE-SWIRL CAPPUCCINO CHEESECAKE

If you like coffee, you’ll love this mellow, richly coffee-flavored cheesecake. Make this at least 1 day before you want to serve it so the flavors can develop.

CRUST

1½ cups chocolate wafer crumbs (30 chocolate wafers)

3 tablespoons
HOMEMADE BUTTER (
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AND
31
)
, melted

2 tablespoons sugar

FILLING

1 cup sugar

3 tablespoons unbleached all-purpose flour

4 cups (2 pounds)
HOMEMADE CREAM CHEESE (
PAGE 60
),

2 eggs

2 egg whites

2 tablespoons instant espresso or ¼ cup instant coffee granules

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup hot fudge topping

1.
Preheat oven to 325°F.

2.
Make the crust: Mix the cookie crumbs, butter, and sugar in a small bowl. Coat a 9-inch springform pan with cooking spray and press the cookie mixture into the bottom of the pan. Bake for 10 minutes. Let cool on a wire rack.

3.
Increase oven temperature to 450°F.

4.
Make the filling: Beat the sugar, flour, and cream cheese in a large bowl with a mixer set on medium speed until smooth. Add the eggs and egg whites 1 at a time, beating well after each addition. Add the espresso, vanilla, and cinnamon; beat well.

5.
Pour the cheese mixture into the prepared crust.

6.
Spoon 4 mounds of fudge topping (2 tablespoons each) onto the cheese mixture. Using a knife, swirl together the mixtures gently without disturbing the crust. Bake for 15 minutes.

7.
Reduce oven temperature to 250°F (do not remove cheesecake from oven). Bake 1 hour or until almost set. Remove cheesecake from the oven and let cool to room temperature. Cover and chill at least 8 hours before serving.

SERVES 12

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

When I owned a bakery, called Great Cakes, this cheesecake was always a best seller for the Thanksgiving holiday. This recipe combines the richness of cream cheese, pumpkin, and a sour cream topping.

CRUST

¾ cup graham cracker crumbs (10½ graham cracker squares)

½ cup finely chopped pecans

¼ cup firmly packed light brown sugar

¼ cup granulated sugar

¼ cup
HOMEMADE BUTTER (
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AND
31
)
, melted and cooled

FILLING

1 (15-ounce) can solid-pack pumpkin (not pie filling)

3 eggs

1½ teaspoons cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon ground ginger

½ teaspoon salt

½ cup firmly packed light brown sugar

3 cups (1½ pounds)
HOMEMADE CREAM CHEESE (
PAGE 60
)

½ cup granulated sugar

2 tablespoons heavy cream

1 tablespoon cornstarch

1 teaspoon vanilla extract

TOPPING

2 cups
HOMEMADE SOUR CREAM (
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52
)

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur
or
bourbon

16 pecan halves for garnish

1.
Make the crust: Combine the cracker crumbs, pecans, brown sugar, and granulated sugar in a medium bowl. Stir in the butter. Butter a 9-inch springform pan. Press the crumb mixture into the bottom and ½ inch up the sides of the pan. Chill the crust for 1 hour.

2.
Preheat oven to 350°F.

3.
Make the filling: Whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in a medium bowl. Beat the cream cheese and granulated sugar in a large bowl with an electric mixer until smooth. Add the cream, cornstarch, vanilla, and pumpkin mixture and beat until smooth.

4.
Pour the filling into the prepared crust. Bake for 50 to 55 minutes or until the center is just set and let it cool in the pan on a rack for 5 minutes.

5.
Make the topping: Whisk together the sour cream, granulated sugar, and bourbon liqueur in a medium bowl. Spread the mixture over the top of the cheesecake. Bake the cheesecake for 5 minutes longer. Let the cheesecake cool in the pan on a rack, then chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

SERVES 16

NO-BAKE LEMON-RASPBERRY CHEESECAKE

Yogurt cheese makes a low-calorie substitution for cream cheese in this easy-to-make cheesecake. Because it doesn’t require baking it’s a great summertime dessert.

1½ cups
YOGURT CHEESE (
PAGE 18
)
(from 4 cups homemade yogurt)

¾ cup graham cracker crumbs (10½ graham cracker squares)

1 tablespoon granulated sugar

2 tablespoons
HOMEMADE BUTTER (
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AND
31
)
, melted

1½ cups confectioners’ sugar

2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

1 cup fresh raspberries

1.
Make the crust: Mix the cracker crumbs and granulated sugar in a small bowl. Add the butter and toss with a fork to moisten evenly. Press the mixture into bottom of an ungreased 8- or 9-inch springform pan. Cover and refrigerate until firm, at least 1 hour.

2.
Make the filling: Mix the yogurt cheese, confectioners’ sugar, lemon zest, and lemon juice in a medium bowl.

3.
Spoon the filling into the chilled crust. Smooth the surface with a rubber spatula. Cover and chill for at least 2 hours, or overnight if possible. (The cheesecake can be covered and refrigerated up to 2 days.)

4.
Run a knife between the cheesecake and the pan sides to loosen. Remove the pan sides. Leave the cheesecake on the base. Mound the raspberries in the center before serving.

SERVES 8

ITALIAN RICOTTA TART

Similar to cheesecake but not as rich and filling, this tart is good served with fresh berries or sliced peaches or plums. Homemade ricotta makes the filling extra rich and flavorful.

1 (9-inch) piecrust

2 eggs

⅔ cup sugar

2 cups (1 pound)
HOMEMADE RICOTTA (
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72
)

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1 teaspoon vanilla extract

¼ teaspoon salt

¼ cup toasted, chopped walnuts

1.
Preheat oven to 375°F. Line a 9-inch tart pan with a removable bottom with the dough. Prick the pastry all over with a fork and bake 10 to 15 minutes or until lightly browned. Let cool on a wire rack.

2.
Reduce oven temperature to 350°F. Beat the eggs and sugar in a medium bowl with an electric mixer until well blended. Beat in ricotta, lemon zest, orange zest, vanilla, and salt until blended.

3.
Spoon the ricotta mixture into the prepared tart shell. Sprinkle the top with the nuts. Bake just until set, 45 to 50 minutes. Let cool on a rack. Serve at room temperature.

SERVES 6

CHERRY CHEESE TART

Cream cheese and cherries are a classic combination, and they both shine in this no-bake dessert.

CRUST

22 chocolate wafer cookies, processed into crumbs

¼ cup
HOMEMADE BUTTER (
PAGES 28
AND
31
)
, softened

2 tablespoons sugar

FILLING

1 cup (8 ounces)
HOMEMADE CREAM CHEESE (
PAGE 60
),
softened

1½ cups milk

2 tablespoons sugar

½ teaspoon vanilla extract

1 (3½-ounce) package instant vanilla-pudding mix

1 (21-ounce) can cherry pie filling

1.
Make the crust: Put the cookie crumbs, butter, and sugar into a food processor and process until the crumbs are moistened. Press mixture evenly over bottom and up sides of an 8- or 9-inch tart pan with a removable bottom. Refrigerate until firm, at least 30 minutes.

2.
Make the filling: Beat the cream cheese, milk, sugar, and vanilla in a large bowl with an electric mixer until blended and smooth. Add the pudding mix and beat on low speed for 1 minute or until blended and slightly thickened. Spread the filling into the chilled crust. Cover with plastic wrap and refrigerate until set, at least 3 hours.

3.
To serve, remove the side of the pan. (If necessary, use a small knife to loosen the crust from the sides of the pan.) You can leave the tart on the pan bottom for serving or, using a spatula, loosen the tart from the pan bottom and slide it onto a serving plate. Just before serving, spoon the cherry pie filling evenly over cheese layer.

SERVES 8

TIRAMISU

In Italy, this dessert, which literally means “pick me up,” is always made with fresh mascarpone. Now you can duplicate that taste at home.

2 cups (1 pound)
HOMEMADE MASCARPONE (
PAGE 90
)

¼ cup sugar

3 tablespoons dark rum

1 cup heavy cream

24 ladyfingers

1½ cups brewed espresso, chilled

8 ounces semisweet chocolate, finely chopped

1.
Mix the mascarpone, sugar, and rum until smooth.

2.
Beat the cream in a medium bowl with an electric mixer until stiff peaks form. Fold the whipped cream gently into the mascarpone mixture.

3.
Moisten 12 of the ladyfingers lightly with espresso and arrange in a 2-quart glass dish with straight sides or an 8-inch-square glass baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with half of the chocolate. Repeat the layers with the remaining ingredients. Cover and refrigerate for at least 1 hour or overnight.

SERVES 8

SOUR CREAM RAISIN PIE

The flavor and plain old appeal of this Southern favorite are universal. It’s easy to make and just as easy to eat. The light meringue topping over the custardlike filling makes a delicious contrast.

1 (9-inch) piecrust

1 cup raisins

1 cup boiling water

1⅓ cups sugar

6 tablespoons unbleached all-purpose flour

⅓ teaspoon salt

2¼ cups whole milk

3 eggs, separated

½ cup
HOMEMADE SOUR CREAM (
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AND
52
)

¼ cup
HOMEMADE BUTTER (
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AND
31
)
, cut into small pieces