RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cheesecake, Decorated with Hanukkah gelt - dairy
Source: "Tempting New Dishes For the Hanukkah Feast" Marcy Goldman WASHINGTON POST (on-line edition), 12/1/99 Makes 12 to 16 servings Note: Decorate this cheesecake chocolate Hanukah gelt. For the crust: 1 1/3 cups crushed shortbread cookies 4 tablespoons unsalted butter, melted 2 tablespoons sugar 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon For the cheesecake batter: 2 pounds cream cheese 3/4 cup sugar 1/4 cup all-purpose flour 5 eggs 14-ounce can sweetened condensed milk 1 1/2 teaspoons vanilla extract 2 to 3 drops orange oil* (optional) 2 to 3 drops lemon oil* (optional) 1/3 cup heavy (whipping) cream For the topping: 1 1/2 cups sour cream 1 teaspoon vanilla extract 2 tablespoons confectioners' sugar Gold foil-covered chocolate Hanukah gelt (small coins), some halved Preheat the oven to 425 degrees. Have a 10-inch springform pan ready. For the crust: In a medium bowl, mix together the cookie crumbs, butter, sugar, vanilla and cinnamon. Pat the mixture into the bottom of the pan. Set aside. For the cheesecake batter: In a large bowl with an electric mixer on medium speed, cream together the cream cheese, sugar and flour. Reduce the speed to low and blend in the eggs, sweetened condensed milk, vanilla, orange and lemon oils (if using) and cream; mix well. Scrape the batter onto the crumb crust. Cover the pan with foil, transfer to a baking sheet and bake in the preheated oven for 15 minutes. Remove foil, reduce the heat to 325 degrees and bake just until set, about 30 minutes. For the topping: In a small bowl, whisk together the sour cream, vanilla and confectioners' sugar. Remove the cheesecake from the oven, increasing the oven temperature to 350 degrees. Pour the topping over the cheesecake. Return the cheesecake to the oven and bake for 8 minutes. Turn off the oven and let the cheesecake cool in the oven for at least 1 hour. Transfer to the refrigerator to cool completely, at least 6 hours. To serve, sprinkle the cheesecake with gold coins, standing the halved coins on end in the topping. Note: Oils made from a variety of citrus fruits are available at some specialty markets.
