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Recipes

Vanilla-eggnog cheesecake

BT Toronto | posted Wednesday, Dec 4th, 2013

phillycheesecake-featured

Vanilla-eggnog cheesecake

Ingredients:

  • 1-1/4 cups Honey Maid Graham Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 3/4 cupplus
  • 2 Tbsp. sugar, divided
  • 1 vanilla bean, split lengthwise
  • 2 Tbsp. flour
  • 1/2 tsp. ground nutmeg, divided
  • 1/4 cup rum
  • 3 eggs
  • 1/2 cup whipping cream

Method:

  1. Heat oven to 350ºF.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Scrape inside of vanilla bean into batter; discard pod. Add flour and 1/4 tsp. nutmeg to cream cheese mixture; mix well. Blend in rum. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Beat cream and remaining sugar in small bowl with mixer on high speed until stiff peaks form. Use to garnish cheesecake. Sprinkle with remaining nutmeg.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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Peach and cherry crumble

BT Toronto | posted Wednesday, Aug 7th, 2013

Peach and cherry crumble

Ingredients:

  • 1 cup peaches, peeled and chopped
  • 1 cup cherries, pitted and halved
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp butter, melted
  • 2 tbsp
  • 4 tbsp oats
  • 3 tbsp brown sugar
  • 1 tsp cinnamon

Method:

  1. Pre-heat oven to 400F. Mix together the fruit, corn starch, granulated sugar and lemon juice.
  2. In a separate bowl, mix together the flour, oats, brown sugar, butter and cinnamon.
  3. Evenly divide the fruit mixture between the two ramekins and cover with the oat topping. Place into toaster oven to bake for 15 minutes until golden brown and bubbly. Serve with Vanilla ice cream and garnish with fresh mint sprigs.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

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