RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cheesecake, Norman's - dairy
In today's LA TIMES, there's an article which defines New World cuisine as intrinsically fusion cuisine. One of the recipes accompanying the article is for cheesecake created by Norman Van Aken, chef-proprietor of Norman's in Miami. Just in time for Shavuot, the cheesecake holiday, I offer you Norman's Cheesecake. Abby Mandel says that if you can't find passion fruit juice, 2 tablespoons orange juice and 2 tablespoons lemon juice will work just as well. In one of our local upscale groceries, I discovered Ceres brand fruit juices just before Passover. This is a line of hechshered fruit juices, including some exotic fruits, packaged in boxes. I believe the brand is a South African brand. I know the line includes passion fruit juice. Karen Selwyn * * * * * * * * Norman's Cheesecake CRUST: 1 cup graham cracker crumbs 3/4 cup toasted ground almonds 1/3 cup sugar 1 teaspoon cinnamon 1/3 cup melted butter FILLING: 3/4 cup plus 2 tablespoons sugar 1 pound cream cheese, at room temperature 4 eggs, separated, at room temperature 1 cup sour cream, at room temperature 1/2 teaspoon vanilla extract 1/4 cup unsweetened passion fruit juice CRUST: Mix crumbs, almonds, sugar, cinnamon and butter in 1-quart mixing bowl until thoroughly combined. Spread evenly in greased 10-inch springform pan, the base of which has been wrapped on outside with foil to prevent leakage. Using plastic wrap, compress mixture firmly and evenly over bottom and about 1 inch up sides of pan. Set aside. FILLING: Mix 3/4 cup sugar and cream cheese on low speed of electric mixer until creamy, about 1 minute. Add egg yolks and mix 5 minutes. Add sour cream and mix 1 minute. Add vanilla and passion fruit juice and mix until blended, about 15 seconds. Beat egg whites to soft peaks in separate bowl. Add remaining 2 tablespoons sugar and continue beating until just firm but still moist. Fold into cream cheese mixture. Pour filling into prepared pan, then spread evenly. Place on baking sheet and bake at 350 degrees until lightly browned, about 1 hour. Loosen cheesecake from sides of pan with thin, flexible knife. Let rest 10 minutes. Carefully release sides of springform pan. Cool at room temperature, then cover and refrigerate until well chilled, preferably overnight. To serve, dip sharp knife into hot water and cut into wedges. Serve chilled. Source: "New World Fusion" Abby Mandel LA TIMES (on-line edition), 5/13/98
