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Garnish
Double Dipped Strawberries
8 to 10 large strawberries with
leaves intact
2 2-ounce squares white chocolate
candy coating
1-6-ounce package semisweet
chocolate chips
Melt the white chocolate candy coating in small saucepan over low heat, stirring
constantly. Remove from heat.
Holding strawberry by its green cap, dip a portion of the fruit into melted
coating. Let excess coating drop off berry.
Place on a baking sheet lined with waxed paper and let dry. Repeat with
remaining strawberries.
In another small saucepan, melt chocolate over low heat, stirring constantly.
Dip each strawberry in melted chocolate, leaving part of the white coating
showing. Let excess coating drop off berry. Let dry and then chill. |
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Lemon Cheesecake
Crumb Crust:
1 1/2 C. graham cracker
3 T. unsalted butter, melted
Cheesecake:
3 lbs. cream cheese, at room temperature
1 C. sugar
6 large eggs, at room temperature
1/4 C. strained lemon juice
1 T. vanilla
1 or 2 lemons, thinly sliced for garnish, optional
Mint sprig, for garnish, optional
To prepare crumb crust, combine cookie crumbs and butter, stirring together with
fork. Gently press mixture into bottom of buttered 10 inch springform pan. Bake
at 325°F. for 15 minutes on middle rack until slightly dry. Cool slightly.
Meanwhile, to prepare Cheesecake, beat cream cheese and sugar with electric
mixer on low speed until just combined. Scrape bowl and beaters and beat in
eggs, one at a time, scraping bowl and beaters between each addition to avoid
lumps. Beat in eggs only until absorbed. Stir in lemon juice and vanilla.
Wrap double thickness of aluminum foil around bottom of pan. Place pan in
roasting pan. Pour in batter. Place pans in oven. Pour warm water to depth of 1
inch into lower pan. Bake at 325°F. about 1 hour or until lightly golden and
firm, except for area about 2 inches in diameter in very center.
Remove from oven.
Loosen sides of cheesecake from pan with tip of small, sharp knife to prevent
cracking. Leave cheesecake in the water-filled pan until cool enough to handle.
Remove pan from water. Peel away foil and cool to room temperature.
Refrigerate cheesecake, loosely covered with foil, at least 8 hours or
overnight. Loosen sides of pan from cheesecake with small, sharp knife. Remove
side of pan. Garnish cheesecake with lemon slices and mint sprig. Cut cheesecake
with sharp, thin knife, dipped in warm water and wiped clean between each cut.
Makes about 16 servings.
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