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Stun Friends With Martha Stewart's Snake Cake

partysugar — Fri, 16 Oct 2009 13:00:50 -0700

Sometimes I'll be flipping through a cooking magazine and see an item, say a chocolate cheesecake with a ganache glaze and a green sparkly sugar snake, and think, I'm going to make that. The majority of the time I rip out the recipe, add it to the "must-make" stack, and forget about it. But, sometimes the stars align and I do end up making said item. And so is the tale of the snake cake from the current issue of Martha Stewart Living.

Don't be intimidated, this cake is not that hard to make. It's a standard chocolate cheesecake and typical chocolate ganache. The most difficult part is cutting out the snake stencil. Completing the cake is wildly rewarding, I found it more satisfying than actually eating a piece, and regretted not making it for a party where it could be properly displayed and admired. It's perfect for Halloween or a Harry Potter-themed birthday party, so if you're feeling daring, get the recipe and read more.

Snake Cake With Venom Glaze
From Martha Stewart Living

Ingredients

For the crust
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 ounces (4 tablespoons) unsalted butter
1/3 cup packed light-brown sugar
2 tablespoons plus 1 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the filling
2 1/4 cups granulated sugar
1/4 cup plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 1/2 teaspoonsunsweetened Dutch-process cocoa powder
2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)
3/4 cup sour cream
3/4 teaspoon pure vanilla extract
3 large eggs plus 1 large yolk
6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly
Boiling water, for pan
For the glaze
8 ounces bittersweet chocolate (preferably 61 percent cacao)
1 tablespoon corn syrup
1 1/4 cups heavy cream
For the decoration
Snake stencil
Green and red* powdered food coloring

Directions

Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Beat butter and sugars with a mixer on medium speed until pale and fluffy, 2 to 3 minutes. Beat in yolk and vanilla. Reduce speed to low, and mix in flour mixture, scraping down sides of bowl as needed.
Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan** to form a 1/4-inch-thick crust. Let chill in freezer for 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with a mixer on medium speed until fluffy, scraping down sides as needed, about 3 minutes. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add eggs and yolk, 1 at a time, mixing just to combine after each addition. Add chocolate, and mix until combined.
Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake for 45 minutes.
Reduce heat to 325 degrees. Bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
Make the glaze: Combine chocolate and corn syrup in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour cream over chocolate. Let stand for 5 minutes. Whisk until smooth. (Do not whisk too much or bubbles will form). Let cool for 10 minutes.
Decorate the cake: Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or overnight). Cake can be refrigerated for up to 2 days.
Set snake stencil on cake: Print template. Place it under a sheet of calendar vinyl. Use a permanent marker to trace the outline and the snake design onto vinyl. Working on a cutting mat, use a craft knife to cut along the lines. Work slowly and carefully. The vinyl will dull the knife's blade; change the blade as necessary. Sift green powdered food coloring over snake, avoiding the tongue, Carefully sift red powdered food coloring over tongue.

Serves 10-12.

*I used pink sugar instead of red, because that's what I had on hand.

**I made this in a 9-inch springform pan and had lots of leftover batter.

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Chocolate Cheesecake + Oreos = Indulge!

YumSugar — Tue, 06 Mar 2007 00:08:28 -0800

I love these ridiculous national days. You would think I'd get tired of talking about them, but there are so many, it definitely keeps things interesting. Today is one for all of you cheesecake lovers, specifically chocolate cheesecake lovers. Yep the luscious mousse like cheesecake is all grown up and has its very own day. So mark it in your calendars for next year, March 6, National Chocolate Cheesecake Day. Oh and what's this I just read? March 6 also happens to be the day that Nabisco debuted the Oreo cookie. Hrmmm... This can only mean one thing. Time for a Chocolate Oreo Cheesecake! You know you want it, so read more

Chocolate Oreo Cheesecake
From Diana's Desserts via Kraft Foods

12 Oreo Chocolate Creme Chocolate Sandwich Cookies, crushed

4 pkg. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla extract
1 pkg. (8 oz.) semi-sweet chocolate baking squares, melted and slightly cooled
4 eggs
20 Oreo Chocolate Creme Chocolate Sandwich Cookies, quartered

For Crust:
Press crushed cookie crumbs onto bottom of 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes if using a silver or light- colored springform pan. (Bake at 300°F/150°C) for 10 minutes if using a dark springform pan.)

Tip: Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

For Filling:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate. Add eggs, mixing on low speed just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. Bake at 325°F (160°C) for 1 hour or until center is almost set if using a silver or light-colored springform pan. (Bake at 300°F/150°C for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight. Store any left-over cheesecake in refrigerator.

Makes 12 servings.

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Come Party With Me: Inauguration - Dessert

partysugar — Wed, 14 Jan 2009 11:15:58 -0800

Although the Inauguration isn't until next Tuesday, I'm inviting friends over to kick off the ceremony on Sunday. Since Barack Obama was senator in Chicago, the menu has a Chicago theme. After finishing the deep-dish pizzas, wait an hour before serving this decadent dessert. Eli's is the Windy City's famous bakery known for its chocolate chip cheesecake. While you could order a cheesecake from Eli's and have it delivered, I recommend whipping up a homemade variation. This recipe features sour cream (like most Chicago-style cheesecakes) and results in a cake that is firm on the outside, but deliciously creamy on the inside.

To look at the recipe, read more.

Chocolate Chip Cheesecake
From Ghirardelli

Ingredients

1 cup(s) Semi-Sweet Chocolate Chips
1 tablespoon(s) Unsweetened Cocoa
2 ounce(s) White Chocolate Baking Bar
2/3 cup(s) crushed graham crackers
1/4 cup(s) granulate white sugar
1/3 cup(s) (2/3 stick) unsalted butter, melted
2 1/4 cup(s) cream cheese, at room temperature
1 teaspoon(s) pure vanilla extract
2/3 cup(s) granulated white sugar
3 large eggs
1 cup(s) sour cream

Directions

Preheat the oven to 350°F. Grease 9-inch springform cake pan.
To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan.
Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. Chill the crust while making the filling.
To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth.
Gradually beat in the eggs, increasing the speed slightly as the mixture softens.
Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.
Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 75 minutes, or until firm. The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
Remove from the oven and let cool completely.
Cover and chill in the refrigerator overnight before removing from the pan.
Sprinkle the top with grated white chocolate. This cheesecake is best if eaten within 3 days of baking.

Serves 8-10.

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Bailey's Irish Cream Chocolate Chip Cheesecake

partysugar — Mon, 12 Mar 2007 15:59:19 -0700

Bailey's Irish Cream Chocolate Chip Cheesecake. Bailey's Irish Cream Chocolate Chip Cheesecake. Bailey's Irish Cream Chocolate Chip Cheesecake. Phew! Try saying that tongue twister three times in a row. The long name brings to mind a delicious and decadent dessert, doesn't it? If you're looking for recipes to make this weekend for St. Patrick's Day then look no further. All week we will be featuring fabulous recipes inspired by Ireland, the color green, and friendly little leprechauns. This time of year I love to use Bailey's Irish Cream liquor to enhance dessert recipes. I can't wait to make this cheesecake, it has an Oreo cookie crust and 1 whole cup of Bailey's! The long name will wow my guests and make it seem like I made an extremely difficult expert level dessert. To look at the recipe, read more

Bailey's Irish Cream Chocolate Chip Cheesecake
From Recipe Zaar

Crust
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
Filling
2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Bailey's original Irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
Coffee Cream Topping
1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or Skor English toffee bits, for decoration on top

Make crust: Preheat oven to 325°. Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake for 7-10 minute.
Make filling: beat cream cheese with electric mixer until smooth.
Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla.
Sprinkle half of chocolate chips over crust.
Spoon in filling. Sprinkle with remaining chocolate chips.
Bake at 325° approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
Cool cake completely.
Coffee Cream Topping: beat all ingredients and spread over cooled cake.
Top with chocolate curls or Skor bits.

Make ahead: be sure to make and refrigerate at least one day before serving.

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Celebrate Halloween With Spiderweb Cheesecake

partysugar — Sat, 18 Oct 2008 08:00:26 -0700

When I saw this recipe for a no-bake cheesecake in the October issue of Martha Stewart, I immediately went to the store to purchase the necessary ingredients. The technique is simple and this stunning dessert comes together quite quickly. There's no eggs involved, so if you dislike custardy cheesecake, definitely give this variation a try.

Make it the night before you plan on serving, because like any cheesecake it needs time to chill and set. It's an equally fabulous finish to a child's Halloween party or a grownup ghoulish dinner, so get the recipe and read more.

No-Bake Spiderweb Cheesecake
From Martha Stewart

Ingredients

For the crust
Vegetable oil cooking spray
18 ounces chocolate wafers* (about 90), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt
For the ganache**
4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
1/2 cup heavy cream
For the filling
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold

Directions

Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth.
Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt.
Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
Whisk cream until medium-stiff peaks form.
Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.
Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Serves 12-14.

*I used Oreo cookies.

**I couldn't find my piping bag, so I used Hershey's chocolate syrup to create the swirled web.

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Strawberry Cheesecake Two Ways - Beginner & Expert

partysugar — Mon, 04 Jun 2007 15:41:39 -0700

Every home cook, whether they are a trained professional or a newlywed new to the kitchen, should have a delicious and decadent cheesecake recipe in their repertoire. Cheesecake is one of those desserts that pleases a crowd time and time again and is better made in advance so it has time to set and chill. There are hundreds of varieties, but the classic combination of cheesecake and strawberries always pleases. I've found two recipes - one for the advanced and one for the novice (or those short on time) - that are equally scrumptious and completely doable in any home kitchen. Champagne pairs perfectly with either of these recipes, so choose the one that suites you, just read more

Beginner Strawberry Cheesecake
From Kraft Foods

1 Graham Cracker crumb pie crust
1 pkg. (8 oz.) cream cheese, softened
3/4 cup sugar
1-1/3 cups fruit juice of your choice such as orange juice, raspberry juice, limeade, grape juice or pink lemonade
2 cups sliced, fresh strawberries
1 tub (8 oz.) Cool Whip or other Whipped Topping, thawed

Beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended.
Add fruit juice; mix until blended.
Gently stir in berries and whipped topping.
Pour over prepared crust.
Freeze 6 hours or until firm.
Let stand at room temperature 15 minutes before cutting to serve.

Serves 12.

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Expert Strawberry Cheesecake
From Martha Stewart

1 1/2 pounds strawberries, hulled
3 tablespoons light corn syrup
1 1/2 cups finely ground graham crackers, (about 4 sheets)
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 pound plus 13 ounces cream cheese, room temperature
1/4 teaspoon salt
2 large eggs, room temperature
1 vanilla bean, seeds scraped and reserved
8 3/4 ounces mascarpone cheese, room temperature

Preheat oven to 300 degrees.
Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat.
Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes.
Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
Raise oven temperature to 350 degrees.
Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes.
Transfer pan to a wire rack, and let crust cool completely.
Reduce oven temperature to 325 degrees.
Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes.
Scrape down sides of bowl, then gradually add remaining cup sugar and the salt.
Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition.
Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine.
Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan.
Bake cheesecake until set, about 1 hour to 1 hour 10 minutes.
Remove springform pan from water bath, and transfer to a wire rack to cool.
Refrigerate until cold, at least 4 hours (up to overnight).

Serves 8-10.

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Come Party With Me: My Half Birthday - Dessert

partysugar — Wed, 05 Mar 2008 09:13:19 -0800

At all of my parties I like to provide guests with a sweet treat even if it is only a small bite. At my half birthday - besides filling bowls with M&Ms which is signature to all my events - I will make one refreshing dessert: white chocolate and lime cheesecake bars.

Instead of cutting the bars into squares, I'll use a cookie cutter to cut out circles making mini cheesecakes. To emphasis the half theme, I will cut the circles in half and serve mini half cheesecakes! For the recipe, read more.

White Chocolate Lime Cheesecake Bars
From Bon Appetit magazine

Ingredients

7 ounces high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 ounces)
2-4 tablespoons melted butter
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Lime slices or lime twists (for garnish)

Directions

Line 8x8x2-inch square baking pan with foil, extending over all sides.
Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.
Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and 2 tablespoons melted butter blend until mixture clumps together, adding more melted butter as necessary to create a crust that will hold together.
Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth.
Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust.
Chill until filling is slightly firm, at least 2 hours.
Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

Serves 9.

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Come Party With Me: Fashion Week Party - Dessert

partysugar — Wed, 10 Sep 2008 15:00:33 -0700

Since the fashion week party I'm throwing takes culinary inspiration from the Big Apple, I'm sticking with the theme and making a New York-inspired cheesecake for dessert.

To encourage that guests mingle, I'm going for a menu of mostly single-serving offerings. Dessert will be no exception: These mini-cheesecake snacks pack rich, chocolatey indulgence into pretty, bite-sized packages. To get the recipe, read more.

Chocolate Caramel Cheesecake Bites
From Land O'Lakes

Ingredients

Crust
3/4 cup chocolate cookie crumbs
3 tablespoons butter, melted
Filling
20 caramels, unwrapped
1/4 cup half-and-half
1/3 cup chopped pecans, toasted
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream
Coating
2 cups semi-sweet chocolate chips
1/4 cup shortening or butter

Directions

Make the crust: Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray.
Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.
Make the filling: Combine caramels and half and half in medium microwave-safe bowl. Microwave on high 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy but just until the ingredients are combined. Add egg and vanilla, beating just until combined. Stir in sour cream by hand. Pour over caramel mixture.
Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
Make the coating: Place cooling rack over large piece of waxed paper on counter.
Combine chocolate chips and shortening or butter in 1-quart saucepan. Cook over low heat, stirring constantly, until smooth, 4 to 5 minutes.
Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.

Serves 12 to 15.

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A Delicious Dessert: Lemon Ripple Cheesecake

partysugar — Mon, 17 Mar 2008 15:13:31 -0700

At the last minute, I decided not to make the white chocolate-lime cheesecake bars for my half birthday party. Instead, I opted for these lemon ripple bars. Lemon seemed to evoke the flavors of Spring more than lime and white chocolate. I cut them into small, bite-sized pieces and they went like hot cakes at the party!

This easy-to-follow recipe is divine. The crust is flecked with lemon zest and lemon curd is rippled with the creamy cheesecake filling. They are wonderful for a party because you can make them one or two days before the event. For the recipe, read more.

Lemon Ripple Cheesecake Bars
From Food & Wine magazine

Ingredients

Crust
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
Filling
1 tablespoon plus 2 teaspoons cornstarch
1/2 cup cold water
2 large egg yolks
1 3/4 cups sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1 1/4 pounds cream cheese, softened
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract

Directions

Make the crust: preheat the oven to 325°F and position a rack in the center. Butter a 9-inch-square nonstick baking pan.
In a food processor, pulse the flour with the sugar, lemon zest, and salt. Add the butter and pulse until a soft, crumbly dough forms.
Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
Meanwhile make the filling: in a small bowl, dissolve the cornstarch in the water.
In a medium sauce pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth.
Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula.
Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much each mixture should remain distinct so you have a lovely white and yellow pattern on top.
Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan.
Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.

Makes 16 large bars.

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Non-Chocolate Dessert For Super Bowl

partysugar — Thu, 01 Feb 2007 14:43:43 -0800

With the Super Bowl just a few days away everyone is scrambling for yummy dessert recipes to serve at their parties. I know when you hear the words "Super Bowl" brownies and chocolate instantly come to mind, but what about lemon cheesecake squares? It's like lemon bars and cheesecake all wrapped into one divinely delicious little package. It's an unexpected, elegant dessert that is sure to have your crowd cheering. If you are doing brownies, the lemon cheesecake squares will pair nicely. To indulge yourself in this dessert, read more

Lemon Cheesecake Squares
From Martha Stewart

For the crust:
8 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For the filling:
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 large eggs
finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

Make the crust: Preheat oven to 325°.
Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days).
Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

Makes 16

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