Date: Wed, 18 Aug 1993 03:06:55 GMT
Gingerbread Cheesecake Swirl 1 pound cream cheese, at room temperature 1/2 teaspoon vanilla extract 4 eggs 1/2 cup plus 2 tablespoons granulated sugar 1/4 cup light unsulphured molasses 4 tablespoons butter, softened 1 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup light brown sugar 1 1/2 teaspoons baking soda 1 cup all-purpose flour Preheat the oven to 350F. Butter a 9 inch springform pan. In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside. In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature. Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking sode, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half the gingerbread better in dollops into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbelize the batters (be careful not to overmix). Smooth the remaining cream cheese mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack in the center. (The cake may be lumpy since the gingerbread rises and the cheesecake sinks). Let cool to room temperature. Remove the sides of the springform pan, cover and refrigerate. Serve chilled. Pistachio Cheesecake 1 1/2 pounds cream cheese, at room temperature 1 1/4 cups plus 1 tablespoon sugar 3 whole eggs, at room termperature 1/4 cup finely chopped unsalted pistachio nuts 1 egg white 1/2 cup finely ground almonds 3 tablespoon apricot preserves Preheat the oven to 275F. Butter an 8 by 3 inch cheesecake pan or springform. Chill the pan for 5 minutes, then butter it again. If using a springform, wrap the outside with foil. In a large bowl, beat the cream cheese with an electric mixer on medium until it is very soft. Gradually beat in 1 1/4 cups of the sugar until the mixture is light and smooth, about 5 minutes. Beat in the whole eggs 1 at a time, beating well between each addition, until the mixture is smooth and thoroughly blended. Stir in the chopped pistachios. Turn the batter into the prepared pan and place it in a larger pan. Add enough warm water to the larger pan to reach about two-thirds of the way up the cake pan. Bake the cheesecake in the middle of the oven for 1 1/2 hours, or until set. Remove from the water bath and let the cake cool in the pan on a rack. Refrigerate until chilled, at least 4 hours or overnight. Preheat the oven to 500F. In a medium bowl, beat together the egg white, almonds and remaining 1 tablespoon sugar until well blended, about 1 minute. Unmold the cake onto a cookie sheet, wrapping a hot wet towel around the outside of the pan if necessary. Brush or spread the almond meringue over th top and sides of the cake and bake in the upper third of the oven until golden brown, about 3 minutes. Let cool. In a small heavy sacepan, warm the apricot preserves until melted. Press through a sieve and brtush all over the cake to glaze.
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