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White Chocolate Cheesecake
1
1
⁄2 cups (375 ml) graham
cracker crumbs
1 tablespoon (15 ml) sugar
1
⁄3 cup (80 ml) butter, melted
4 8-ounce (900 g) packages
cream cheese
Preheat oven to 325ºF (160ºC). In a medium bowl mix graham cracker crumbs,
1 tablespoon sugar, and butter. Butter a 9-inch (23 cm) spring form pan. Press
crumbs onto bottom and
1
⁄2
-inch (1 cm) up the sides. Set aside. Using flat beat-
er attachment, beat cream cheese on setting 4 until smooth. Add 1 cup sugar
and continue to beat. Add one egg and beat until mixed. Turn off mixer and
scrape sides and bottom of bowl. Add remaining eggs one at a time beating
after each addition. Reduce speed to setting 2 then add lemon and vanilla.
With mixer running on setting 2 slowly pour in melted white chocolate. Mix just
until blended. Pour mixture into prepared crust and bake 1 hour and 15 min-
utes or until cheesecake is slightly browned around the edges. The center may
still look “wet.” Let cool completely before serving. Makes 16 servings.
Fluffy Sweet Potato Pie
2 eggs, separated
15-ounce (425 g) can sweet potatoes,
drained OR 1 cup (250 ml) mashed
3
⁄4 cup (175 ml) light brown sugar,
packed
1 tablespoon (15 ml) flour
1
⁄4 teaspoon (1.25 ml) salt
Preheat oven to 375ºF (190ºC). Using whisk attachment on setting 12, beat egg
whites until stiff but not dry. Set aside. Using flat beater and the same bowl (not
necessary to wash) beat egg yolks and sweet potatoes on setting 6. Blend until
smooth. Add brown sugar, flour, salt, cinnamon, and nutmeg. Blend until mixed.
Reduce speed to setting 2 and add milk and vanilla. Stir. Turn off mixer and
scrape sides and bottom of bowl. Add the beaten whites and mix on setting 4
until incorporated. Pour into pie shell. Bake 40 minutes or until filling is set.
Makes 6 to 8 servings.
1 cup (250 ml) sugar
3 eggs
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) vanilla
6-ounces (170 g) white chocolate,
melted
1
⁄4
teaspoon (1.25 ml) cinnamon
1
⁄2 teaspoon (2.5 ml) nutmeg
3
⁄4
cup (175 ml) evaporated milk or
whipping cream
1 teaspoon vanilla
9-inch (23 cm) deep dish unbaked pie
shell
Pies and Other Desserts
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