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Tuesday Taste Tempter 12.16.08

Tuesday Taste Tempter 12.16.08

Posted: Tuesday, December 16, 2008 9:05 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipes come from the cookbook “The Cheesecake Bible” (ISBN-13: 978-0-7788-0192-4 and ISBN-10: 0-7788-0192-6) by George Geary. It includes 200 recipes with full-color photos and costs $24.95. Christmas Cheesecake Preheat oven to 350 degrees. 10-inch cheesecake pan, ungreased or springform pan with three-inch sides, greased Crust 2 cups graham cracker crumbs 1/4 cup pecans, toasted and ground 1/3 cup unsalted butter, melted Filling 5 packages (each 8 ounces) cream cheese, softened 1 cup sour cream 2 1/4 cups granulated sugar 6 eggs 1/3 cup all-purpose flour 1 tablespoon grated orange zest 1 tablespoon grated lemon zest 1 teaspoon freshly squeezed lemon juice 2 teaspoons vanilla extract Decoration Classic Whipped Cream Topping 2/3 cup raspberry preserves 2 kiwifruits, peeled and thinly sliced 1. Crust: In a bowl, combine graham cracker crumbs, pecans and butter. Press into bottom of cheesecake pan and freeze. 2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour, orange zest, lemon zest, lemon juice and vanilla. 3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 60 to 75 minutes. Let cool in pan on a wire rack for two hours. Cover with plastic wrap and refrigerate for at least six hours before decorating or serving. 4. Decoration: Pipe a ribbon of Classic Whipped Cream Topping around border of cake. Spread raspberry preserves in the center and out toward the whipped cream. Lay kiwi slices in spirals close to the whipped cream. Cranberry Orange Cheesecake Preheat oven to 350 degrees. 10-inch cheesecake pan, ungreased or springform pan with three-inch sides, greased Crust 1 1/2 cups butter cookie crumbs 1/2 cup pecans, toasted and ground 1/3 cup unsalted butter, melted Filling 6 packages (each 8 ounces) cream cheese, softened 2 1/4 cups granulated sugar 6 eggs 2 tablespoons grated orange zest 2 teaspoons freshly grated nutmeg 2 teaspoons vanilla extract 1 1/2 cups fresh cranberries, slightly crushed or frozen cranberries Topping 1 cup sour cream 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon grated orange zest 1. Crust: In a bowl, combine cookie crumbs, pecans and butter. Press into bottom of cheesecake pan and freeze. 2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for three minutes. Add eggs, one at a time, beating after each addition. Stir in orange zest, nutmeg and vanilla. Fold in cranberries by hand. 3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 60 to 75 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly. 4. Topping: In a small bowl, combine sour cream, sugar, vanilla and orange zest. Pour into center of cooled cake and spread out to edges. Bake for five minutes more. Let cool in pan on a wire rack for two hours. Cover with plastic wrap and refrigerate for at least six hours before serving. Taco Cheesecake Preheat oven to 325 degrees six-inch cheesecake pan, ungreased or springform pan with three-inch sides, greased Crust 3/4 cup tortilla chip crumbs 2 tablespoons unsalted butter, melted Filling 2 packages (each 8 ounces) cream cheese, softened 2 teaspoons granulated sugar 2 eggs 2 cloves garlic, minced 1 large Roma (plum) tomato, seeded, diced and drained 1 1/2 cups shredded Cheddar cheese 1/2 cup packed fresh cilantro, chopped 1/2 cup diced onion 2 teaspoons taco seasoning 1 teaspoon hot pepper sauce Decoration 2 cups shredded lettuce 1. Crust: In a bowl, combine tortilla chip crumbs and butter. Press into bottom of cheesecake pan and freeze. 2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in garlic, tomato, Cheddar cheese, cilantro, onion, taco seasoning and hot pepper sauce by hand. 3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 30 to 40 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving, 4. Decoration: Place cheesecake on a serving plate with lettuce around the sides. Published in The Messenger 12.16.08

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