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Updated August 4th, 2011
 Cooking
with Kristine Clark
Fruited White Cheesecake
Remember when it seemed like
all women were getting their colors
done? I know I’m really dating
myself here. 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,
as does white and navy. (I’m also
patriotic and hung out at the yacht
club in my early years.)
I find myself thinking of different
shades as the seasons, and our
food choices, change too. I love the
brighter, fresher colors and flavors
of summer. When making a special
dinner, I particularly enjoy having it
reflect those. Chilled soups and salads,
grilled veggies and meats...
I’ve done some serious research
into — then tried out — a festive
and decadent dessert for summertime
dinner parties. (It’s a tough job
but someone’s got to do it!) I wanted
it to be relatively quick and easy
to make, too, so I can enjoy the season’s
entertaining without being
chained to the kitchen while everyone
else is relaxing.
Fruited White Cheesecake fulfilled
my wishes. The white baking
bars add a luscious touch to the
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 — e.g.
strawberries, kiwi, raspberries —
alone or in combination.
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
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¾ cup sour cream
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1 large egg
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1 teaspoon vanilla extract
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2 cups fresh fruit or berries
 Directions:
PREHEAT oven to 350º F.
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 1 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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