Desserts I
Caramel Apple Cheesecake
JON DONAIRE DESSERTS5
2 cups cold water 8 large Granny Smith apples,
1/2 cup granulated sugar peeled and sliced
1/2 teaspoon vanilla extract (approximately 8 cups)
3/ * 4 teaspoon ground cinnamon 1 Jon Donaire Baked New York
1/ Cheesecake, thawed ( 16 slices) 8 teaspoon ground cloves
1/ 1 jar caramel sauce 8 teaspoon ground nutmeg
Pinch of salt 1 tub whipped dessert topping
Cinnamon sticks, for garnish
Sliced almonds (optional)
1. In a large saucepan, combine water, sugar, vanilla, spices and salt.
Bring to a boil. Reduce heat and continue to boil until sugar is dissolved
and the mixture starts to thicken, approximately 5 minutes.
2. Add apples and return to a boil. Reduce heat and simmer, stirring
occasionally, until apples are tender and the mixture begins to thicken,
about 20 minutes. Remove from the heat and let cool for about 1 hour.
The mixture will thicken as it cools.
3. Place 1 slice of cheesecake on each plate. Top with 1/4 cup of apple
mixture. Drizzle caramel over cheesecake and apples.
4. Garnish with a dollop of dessert topping and a cinnamon stick.
Sprinkle with sliced almonds. Makes 16 servings.
* Brands may vary by region; substitute a similar product.
Hazelnut-Frangelico and Chocolate
Marbled Cheesecake
RASKAS5
Cooking spray
1 1/2 pounds Raskas* cream
cheese, softened
1 cup granulated sugar
4 large eggs
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Pinch of salt
2 cups semisweet chocolate
chips, melted
3 ounces Frangelico liqueur
3 cups whipped cream
1 cup toasted hazelnuts, chopped
CRUST
2 cups graham cracker crumbs
1 cup skinned hazelnuts
1/4 cup granulated sugar
4 tablespoons unsalted butter,
melted
1. Preheat oven to 350°F. Coat a 10-inch springform pan with cooking spray.
2. To prepare the crust, blend all ingredients in a food processor. Transfer to
the pan and press to form a firm crust.
3. Place cream cheese, sugar, eggs, lemon juice, vanilla and salt in a food
processor. Blend until smooth.
4. Remove half of batter to a bowl. Stir in melted chocolate. Add Frangelico
to remaining batter.
5. Pour Frangelico batter into the pan. Then pour in chocolate batter in a
circular pattern. Marble the batters with a toothpick.
6. Bake for 40 minutes, or until set. Let cool to room temperature.
Refrigerate overnight.
7. To serve, top with whipped cream and toasted hazelnuts. Makes 12 servings.
Brands may vary by region; substitute a similar product.
