Home Party Dessert Recipe
4/27/2016
Chocolate Truffle Cheesecake
12~14 lady fingers
2 T brandy or rum
8 oz. package cream cheese, softened
1 cup whipping cream
1 t vanilla extract
12 oz. semisweet chocolate, melted
2 egg whites
cocoa powder
chocolate curls
>how to make<
*Line the bottom of a 7" springform cake pan with waxed paper.
*Arrange ladyfingers over paper, cutting them as necessary to fit as tightly as possible.
*Spoon brandy or rum over ladyfingers.
*Beat together cream cheese and cream in a medium bowl until thick; stir in vanilla and chocolate and mix well.
*In a bowl, whisk egg whites until stiff; fold into cheese mixture.
*Spoon into prepared pan; level the top.
*Cover and refrigerate at least 6 hours to set.
*Invert cake onto a serving plate.
*Using a fine sieve, dust cocoa powder on top.
*Sprinkle chocolate curls over the top.
-makes 8 to 10-
Note: I adapted this recipe from "The Step-by-Step Family Cookbook".
12~14 lady fingers
2 T brandy or rum
8 oz. package cream cheese, softened
1 cup whipping cream
1 t vanilla extract
12 oz. semisweet chocolate, melted
2 egg whites
cocoa powder
chocolate curls
>how to make<
*Line the bottom of a 7" springform cake pan with waxed paper.
*Arrange ladyfingers over paper, cutting them as necessary to fit as tightly as possible.
*Spoon brandy or rum over ladyfingers.
*Beat together cream cheese and cream in a medium bowl until thick; stir in vanilla and chocolate and mix well.
*In a bowl, whisk egg whites until stiff; fold into cheese mixture.
*Spoon into prepared pan; level the top.
*Cover and refrigerate at least 6 hours to set.
*Invert cake onto a serving plate.
*Using a fine sieve, dust cocoa powder on top.
*Sprinkle chocolate curls over the top.
-makes 8 to 10-
Note: I adapted this recipe from "The Step-by-Step Family Cookbook".
Labels: chocolate cheesecake recipe. cheesecake recipe, Chocolate Truffle Cheesecake recipe
4/11/2016
Strawberry Chiffon Pie
(for crust)
5.3 oz. shortbread cookies, broken into 1" pieces
2 T sugar
1/4 t salt
1/2 cup slivered almonds, toasted
2 T unsalted butter, melted
(for filling)
2 t unflavored gelatin
2 T water
12 oz. strawberries, hulled(2 1/2 cups), plus
8 oz. strawberries, hulled, halved, and sliced thin (1 1/3 cups)
3/4 cup plus 2 T sugar
2 T cornstarch
1/4 t salt
2 T lemon juice
2 large egg whites
1/8 t cream of tartar
1/2 cup heavy cream, chilled
>how to make<
(for crust)
5.3 oz. shortbread cookies, broken into 1" pieces
2 T sugar
1/4 t salt
1/2 cup slivered almonds, toasted
2 T unsalted butter, melted
(for filling)
2 t unflavored gelatin
2 T water
12 oz. strawberries, hulled(2 1/2 cups), plus
8 oz. strawberries, hulled, halved, and sliced thin (1 1/3 cups)
3/4 cup plus 2 T sugar
2 T cornstarch
1/4 t salt
2 T lemon juice
2 large egg whites
1/8 t cream of tartar
1/2 cup heavy cream, chilled
>how to make<
(for crust)
*Heat oven to 325 degrees.
*Grease 9" pie plate.
*Process cookies, sugar, and salt in food processor until finely ground, about 1 minute.
*Add almonds and pulse until coarsely chopped, about 8 pulses.
*Add melted butter and pulse until combined, about 10 pulses.
*Transfer crumb mixture to pie plate.
*Using bottom of dry measuring cup, press crumbs evenly into bottom and up sides of plate.
*Bake until crust is golden brown, 18 to 20 minutes, rotating halfway through baking.
*Let crust cool completely on wire rack, about 30 minutes.
(for filling)
*Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes.
*Process hulled whole strawberries in food processor until completely smooth, about 1 minute.
*Transfer to fine mesh strainer set over medium bowl and press on solids to extract 1 cup of juice; discard solids.
*Whisk 3/4 cup sugar, cornstarch, salt, and strawberry juice together in small saucepan.
*Bring juice mixture to simmer over medium heat, stirring constantly.
*Cook until slightly thickened, about 1 minute.
*Off heat, whisk in gelatin mixture until dissolved.
*Transfer to large bowl, stir in lemon juice, and let cool completely, about 30 minutes, stirring occasionally.
*Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.
*Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minutes.
*Gradually add remaining 2 T sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.
*Whisk one third of meringue into cooled strawberry mixture until smooth.
*Fold remaining meringue into strawberry mixture until only few white streaks remain.
*In now empty mixer bowl, whip cream on medium-low speed until foamy, about 1 minute.
*Increase aped to high and whip until stiff peaks form, 1 to 3 minutes.
*Gently fold whipped cream into strawberry mixture until no white streaks remain.
*Fold in sliced strawberries.
*Spoon filling into crust and spread into even layer using back of spoon.
*Refrigerate pie for at least 3 hours or up to 24 hours. Serve.
-serves 8-
Note: I found this recipe in "Cook's Country".
Labels: pie recipe, strawberry chiffon pie recipe, strawberry mousse recipe, strawberry pie recipe
