Chocolate Pumpkin Cheesecake with Caramel SauceIngredients
Crust
2 cups graham crumbs
1 Tbsp sugar
1/4 tsp cinnamon
1/4 cup butter, melted
Cheesecake
5 cups softened creamcheese
1 1/4 cups canned pumpkin
3/4 cup sugar
2 eggs
1 egg yolk
1/2 tsp cinnamon
pinch nutmeg
1/2 cup chocoltae chips
Caramel
1 cup brown sugar
6 Tbsp butter
1/2 cup heavy cream
2 Tbsp water
Whipping Cream
1 cup whipping cream
1/4 cup sugar
1/4 tsp vanilla
Method
Crust
1. In a small bowl, mix mented butter with crumbs, sugar and cinnamon.
2. Press into parchment lined 10" springform pan. (I often use a 9" for a thicker cake)
Cheesecake
1. Preheat oven to 325 F.
2. Mix creamcheese with sugar until smooth. Add pumpkin, vanilla, cinnamon, nutmeg.
3. Slowly beat in one egg at a time. Mix in chocolate chips and pour into crust.
4. Place pan in oven with a small baking dish of water on a low shelf. Bake for 1 hour and 15 minutes.
5. Shut oven off. Slightly open oven door and let sit for 1 hour before removing. Refrigerate overnight.
Caramel
1. In a pot on medium heat, melt sugar with water. Whisk until it boils. Remove from heat.
2. Add butter and stir until it melts. Return to boil and add cream. Whisk until smooth. Remove from heat and cool slightly before topping cheesacake.
Whipping cream
Whisk together at high speed until stiff peaks form.
Brandied Raisin Sour Cream PoundcakeIngredients
1 1/2 cups raisins
3 Tbsp brandy
1 1/2 cups butter
2 2/3 cups sugar
4 eggs
3 cups unbleached white flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp pure vanilla extract
3/4 cup sour cream
Method
Preheat oven to 325 F. Oil and flour the bundt pan. Combine raisins and brandy in a small bowl and set aside while you prepare the cake batter.
With an electric mixer, cream the butter with the sugar until light, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift togewther the flour, baking powder, and salt and set aside. (yes, sifting makes a difference). Drain the raisins, reserving the brandy. Combine the vanilla, sour cream, and reserved brandy and mix until blended.
Add the flour mixture and the sour cream mixture alternately to the butter-egg mixture, beating well after each addition. Sir in the plumped raisins. Pour the batter into the prepared pan and bake for 1 1/4 hours, until a knife inserted in the cake comes out clean. Allow to cool for 10 minutes, then invert onto a serving plate.
Carrot Ice Cream PieIngredients
1-1/3 cups graham cracker crumbs (about 21 squares)
1/3 cup packed brown sugar
1/3 cup butter, melted
1/3 cup thawed lemonade concentrate
2-1/4 cups chopped carrots
1/4 cup sugar
1 litre vanilla ice cream, softened
Method
In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15-20 minutes before serving.
Ingredients
Crust
6 egg whites
1/4 tsp cream of tartar
1 cup sugar
1 tsp vinegar
Middle
1 pkg cream cheese, softened
Approx 1 tub of Cool Whip or equivalent Whipping Cream
Icing sugar to taste
Topping
Blueberries - small carton
Raspberries - small carton (if Strawberries look better, then use instead)
kiwi - 3
Blackberries - small carton
Method
Mark out a 10" round on parchment paper. Set on baking sheet.
Beat egg whites, vinegar, cream of tartar until stiff peaks form. Add sugar and beat until smooth and thick. Pour onto parchment and spread to fit 10" circle, making a slight well in centre. Bake at 225 F for 1 1/4 hours. Turn off oven and slightly open door. Leave overnight to cool and set.
Mix cream cheese, whipped cream, and icing sugar, adjusting for desired sweetness. Pour cream cheese mixture onto crust and spead pleasingly. Top with mixed fruit.
