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until combined and smooth, 2 minutes.
Using speed 1/Low, add eggs, one at a
time, mixing for 15 seconds after each
addition. Scrape the bowl. Add corn-
starch; mix on speed 1/Low for 20 sec-
onds. Scrape the bowl. Add half-and-
half mixture and vanilla extract; mix on
speed 2/Low until smooth and com-
pletely combined. Pour the mixture over
the cooled crust. Place the pan in a
larger aluminum pan and place in the
oven; add enough hot water to the outer
pan so that it is 1/2 inch deep. Bake in
the preheated 350° F oven for 60 to 70
minutes, until the cheesecake is pulling
away from the sides of the pan; the
center will be jiggly. Remove from the
oven, remove the foil, and let cool com-
pletely on a rack. Refrigerate at least 4
hours before serving. Garnish with
chocolate curls if desired.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g •
fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg •
calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add 3 ounces
each chopped white and bittersweet choco-
late using speed 1/Low; mix for 15 seconds
to combine.
*Warm cold eggs safely before using by
placing in a bowl of hot (not boiling) water for
10 minutes. They will incorporate more easily
into your mixture.
Sweetened Freshly
Whipped Cream
Sweetened whipped cream is the perfect
finish for just about any dessert, or spoon
a dollop over coffee or hot chocolate.
Preparation: less than 5 minutes.
Makes 2 cups
1-1/4 cups heavy cream, chilled
2tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
Place the cream, sugar, and vanilla in a
medium stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed
4/High until whipped to desired thick-
ness – about 45 seconds for softly
whipped cream, about 1 minute for
stiffly whipped cream.
Nutritional information per serving (2 tablespoons):
Calories 70 (86% from fat) • carb. 2g • pro. 0g
• fat 7g • sat. fat 4g • chol. 25mg • sod. 7mg
• calc. 12mg • fiber 0g
Variation:
Cocoa Whipped Cream: Place 1-1/4 cups
heavy cream, 3 tablespoons granulated
sugar, 1 tablespoon unsweetened cocoa,
and 1 teaspoon vanilla in mixing bowl. Whip
as directed.
SAVORIES
Herbed Cheese
Instead of purchasing expensive
herb flavored cheeses, you can easily
prepare your own.
Preparation: 10 minutes or less.
Makes about 2 cups
8 ounces cream cheese (lowfat or
regular), cut into 8 pieces
5 ounces chevre or other goat cheese
(soft type, not aged)
1 clove garlic, peeled and minced
1 tablespoon finely minced shallot or
green onion
1tablespoon finely chopped fresh
parsley
1 teaspoon herbs de Provence
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
dash hot sauce, to taste
Place all ingredients in a medium bowl.
Mix on speed 2/Low for 1 minute, then
increase speed to speed 3/Medium to
whip for an additional 2 minutes until
light and fluffy. Allow to stand at least 30
minutes before serving, to allow flavors
to blend. Transfer to a resealable con-
tainer and refrigerate. Remove from
refrigerator 15 minutes before serving to
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