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Updated June 17th, 2010
 Cooking
with Kristine Clark
Fruited White Cheesecake
Remember when it seemed as if
all women were getting their colors
done? The “ladies who lunched” or
played bridge (I tried) were discovering
what “season” they were. I am
a winter, no question about it. True
red is my favorite color and looks
pretty good on me.
 Nowadays, Botox parties are all
the rage. Why not invite your friends over one morning or afternoon
to sip coffee or mimosas while
awaiting your turn. If you want to
be totally decadent, serve a piece of
fruited white cheesecake. Just make
it the night before and garnish with
perfectly fresh berries of your
choice.
I find myself thinking of different
shades as the seasons, and our
food choices, change, too. I love the
brighter, lighter and fresher colors
and flavors of spring. When making
a special dinner, I particularly enjoy
having it reflect those.
Last weekend, I did some serious
research into, then tried out, a
festive and decadent dessert for
springtime parties. (It’s a tough job
but someone’s got to do it!) I
required it to be relatively quick and
easy to make, too, so that I can enjoy
the season’s entertaining without
being chained to the kitchen.
Fruited white cheesecake fulfilled
my wishes. The white baking
bars add a luscious touch to cheesecake
that is creamy and rich but not
too sweet. I actually used the white
morsels and they worked fine, plus I
have enough left for another cheesecake.
Baked in a pre-made chocolate
crumb crust, it can be assembled
in only 15 minutes.
Fresh fruit garnish makes this
cheesecake a real standout. Use
whatever suits your fancy — strawberries,
kiwi, raspberries — alone
or in combination. Excellent.
Dad, Scott and I gave fruited
white cheesecake two thumbs up.
Actually, it’s a winner no matter
what season we’re in or what season
you are. You’ll like it.
Fruited White Cheesecake
Ingredients:
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1 (8-inch) chocolate crumb crust
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3 bars (6-oz. box) Nestle Toll House Premiere White Baking Bars,
broken into pieces
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11 ounces cream cheese, softened
-
3/4 cup sour cream
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1 large egg
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1 teaspoon vanilla extract
-
2 cups fresh fruit or berries
 Directions:
Preheat oven to 350 degrees.
Microwave baking bars in medium, uncovered, microwave-safe
bowl on medium high (70%) power for one minute; stir. The bars may
retain some of their shape. If necessary, microwave at additional 10-to-
15-second intervals, stirring just until melted; cool.
Beat cream cheese in small mixer bowl until smooth. Beat in sour
cream, egg and vanilla extract. Gradually beat in melted baking bars.
Pour into crust.
Bake for 30 to 40 minutes or until center is set. Cool completely on
wire rack. Refrigerate for one hour or until firm. Garnish with fruit.
Yields 8 servings
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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