Squirrel X's Culinary Miscellany!
leesburg raspberry cheesecake
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Leesburg Raspberry Cheesecake
this cake must be prepared a day in advance
Ingredients For Crust:
2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons white sugar
Ingredients For Raspberry Sauce:
2 and 1/2 cups raspberries --- fresh is best,
but if you use frozen, make sure they're unsweetened
2/3 cup white sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
Ingredients For Cream Cheese Fillin':
3 packages (8 ounce size) cream cheese, softened
1/2 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 egg whites
1 cup whippin' cream
2 to 3 tablespoons orange juice
1 and 1/2 cups raspberries [unsweetened!]
Instructions:
1) In a bowl, combine the chocolate wafer crumbs, melted butter,
and white sugar.
2) Press crumb mixture into the bottom and about 1 and 1/2 inches up the sides of a greased, 9 inch springform pan.
3) Chill 'til firm.
4) Pur�e raspberries.
5) Press raspberries through a sieve and discard seeds.
Add water, if need be, so you have 1 cup.
6) In a saucepan, combine the sugar and cornstarch.
Stir in the raspberry juice and bring to a boil.
6) Boil 2 minutes, stirrin' continuously, then remove from heat.
7) Stir in the lemon juice and set aside.
8) In a mixin' bowl, beat together the cream cheese, sugar, flour,
and vanilla extract 'til fluffy.
9) Add the egg whites and beat gently just 'til blended.
10) Stir in whippin' cream.
11) Pour half of the cream cheese fillin' mixture into crust.
12) Top with 3/4 cup of the raspberry sauce --- cover and refrigerate
the remainin' sauce.
13) Carefully spoon remainin' cream cheese fillin' over sauce layer.
14) Bake at 375� for 35 to 40 minutes, or 'til the centre is just about set.
15) Remove the cake from the oven and immediately run a knife around the pan to loosen the crust.
16) Cool on wire rack for an hour or so, then refrigerate overnight.
17) Just before you're ready to serve the cake, add the orange juice to the remainin' chilled raspberry sauce and gently fold in the raspberries. Spoon over cheesecake.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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