desserts2

January 12th 2001

Cappuccino Cheesecake

Crust
9 whole cinnamon graham crackers
3 tbsp butter or margarine, melted

Filling
3 tbsp instant-coffee granules
1 tbsp vanilla extract
3 bricks (8 oz each) cream cheese softened *(see tip)
1/2 cup each granulated sugar and packed ligh brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
3 large eggs
3/4 cup sour cream *(see tip)

Topping
1 1/2 cups sour cream
1/4 cup granulated sugar

Garnish: 1 tbsp confectioner's sugar mixed with 1/8 ground
cinnamon; chocolate-covered espresso beans.

Heat oven to 350 degrees F. Lightly coat an 8 inch springform
pan with nonstick spray.
Break up crackers into food processor and pulse until fine crumbs
form. Add butter; pulse until blended. Or, place crackers in a
plastic bag, seal and crush with a rolling pin. Add butter to bag;
knead until blended. Press over bottom of prepared pan. Bake 8
minutes. Cool in pan on a wire rack.

Filling: Stir coffee granules and vanilla in a large bowl until
coffee dissolves. Add cream cheese and beat with mixer on high speed
until smooth. Beat in sugars, cornstarch and cinnamon, scraping down
sides of bowl often, until well blended. Reduce speed to low, add eggs
and beat just until combined. Add sour cream; beat just until blended.
Pour into crust; spread evenly.

Bake 1 hour or until top is brown and puffed around edges but still
jiggly in centre. Remove from oven and let stand a few minutes until
filling sinks slightly.

Topping: Stir sour cream and sugar in a small bowl until sugar dissolves.
Carefully pour over filling, spreading evenly to edges. Bake 10 minutes
or until sour cream sets. Cool completely in pan on a wire rack.
Refrigerate at least 6 hours or up to 3 days.

To garnish: Dust cake with cinnamon sugar; decorate with espresso beans.

*Tip: Use regular, not reduced-fat, cream cheese and sour cream.

February 2nd, 2001

Mile-High Lemon Meringue Tarts

Lemon Filling
2/3 cup sugar
2 tbsp. Cornstarch
2/3 cup water
Yolks from 2 large eggs (reserve whites)
� cup fresh lemon juice
1 tbsp freshly grated lemon peel
1 tbsp stick butter or margarine
1 pkg (4 oz) ready-to-fill single-serve graham cracker crusts (6 per pkg)

Meringue

Whites from 4 large eggs (save extra yolks for another use)
� tsp each cider vinegar and vanilla extract
� cup sugar

Lemon Filling: Whisk sugar and cornstarch in a 1-qt saucepan to mix. Whisk in water, egg yolks and lemon juice until smooth. Bring to a gentle boil over medium heat, stirring often with the whisk. Boil, stirring constantly, 1 minute or until filling is translucent and thick.
Remove from heat. Add lemon peel and butter; stir until butter melts. Pour � cup into
Each cracker crust. Place on a rimmed baking sheet.

Meringue: Heat oven to 350 degrees F. Beat egg whites, vinegar and vanilla in a medium bowl with mixer on medium speed until soft peaks form when beaters are lifted. Gradually beat in sugar, 1 tbsp at a time, increasing mixer speed and beating well after each addition until sugar dissolves. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
Mound Meringue high on each tart, spread to edge of crust, then swirl with back of a
teaspoon.
Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted
in center of meringue registers 160 degrees F.
Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8.

FYI

Although these are single-serve tarts, if you wish to share one, use a small sharp knife
Dipped in cold water to cut through the meringue smoothly.

Planning tip: May be made 8 hours ahead. Refrigerate until serving.



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