Fun Yonksgirl! My "wow them" dinner party dessert standby is a baked cheese cake... they are large and serve lots, they can be very versatile and you can really gussy them up with garnishes (and thus they are swanky, heh heh). And for some reason, homemade cheese cakes seem to really impress people... even though they are super easy. The only thing about cheesecake at a dinner party is it is sooo filling, so people need to save room.
Another dessert which is kind of "quaint" (for the city folk
) and nice at this time of year is gingerbread. Then you can make some fancy topping-- I've done one w/ a carmel sauce, and one w/ a lemon sauce. Of course, "real" whipped cream is a crowd-pleaser.
Tried and tested:
PUMPKIN CHEESECAKE:
Crust:
1 cup graham cracker crumbs
1 tbsp sugar
4 tbsps melted butter
Combine and press into a 9 inch spring form pan. Chill.
Filling:
2, 8 oz pkgs of cream cheese, softened to room temp
3/4 sugar
1, 16oz can pumpkin (here our cans hold a little more than this)
1 1/4 tsp cinnamon
˝ tsp ground ginger
˝ tsp nutmeg
1/4 tsp salt
2 eggs
Beat cream cheese and sugar until well-blended. Mix in spices and pumpkin. Add eggs, one at a time, mixing well after each. Pour into crust. Bake at 350 F for 50 mins (I usually leave it about an hour though– try the ole tooth pick test. Plus the top should just be slightly browned.)
Top with whipped cream.
OR, the last time I made this I melted chocolate and drizzled it over the top. I have also sifted icing sugar on top.... once into the shape of a pumpkin (just cut out a paper stencil).
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Never tried, but how can it be bad?
White Chocolate Cheesecake
12 servings
1 cup shortbread cookie crumbs (store bought or recipe)
3 Tbs. finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 Pkg. cream cheese (8 oz), softened
1 Pkg. (6 oz) white chocolate baking bar, (melted and cooled) Instructions on melting chocolate.
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 tsp. vanilla
In a small mixing bowl, combine cookie crumbs and almonds. Stir in melted butter. Press onto bottom of 9-inch springform or cheesecake pan.
In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined.
Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low speed till just combined. Pour over prepared crust. Bake in a 350 degree F oven for about 45 minutes or until center appears almost set.
Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Refrigerate for at least 4 hours.
Other serving suggestions:
1. After slicing cheesecake, top with Raspberry sauce. Serve with whip cream.
2. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve.
3. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake. I think you could also garnish with those candy-covered cranberries or blueberries... that woulld be purdy... and tasty!
Tips:
1. To cut perfect cheesecake slices, use a wet knife.
2. A white chocolate baking bar is unsweetened, pure chocolate with no sugar or flavorings added.
3. If you use the shortbread recipe, omit the glaze and the raspberry jam. Follow the directions for the rest of the recipe. After cookies have cooled, crumble enough cookies in a ziplock back to make 1 cup.
Storage suggestions:
1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.
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And for the holidays: (also never tested)
Crust
8 boards graham crackers
1 teaspoon sugar
1/4 teaspoon groung ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
Filling
4 pkg (8 ounces each) cream cheese, at room temp.
3/4 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch ground cloves
1 egg
1 3/4 cups prepared eggnog (with or without alcohol)
1 teaspoon vanilla
1 container (8 ounces) sour cream
Garnish (optional)
1 package (6 ounces) premium white chocolate baking bars
pinch ground nutmeg
1. Heat oven to 350°F.
2. Crust: Crush crackers in plastic bag. Add sugar, ginger, nutmeg and cinnamon. Add butter; knead bag to blend. Press over bottom on 9" round springform pan.
3. Bake crust in 350°F oven 10 minutes, cool on wire rack.
4. Filling: Beat cream cheese in bowl until smooth. Mix sugar, flour, nutmeg, cinnamon and cloves in small bowl. Add to cream cheese; beat until smooth. Beat in egg. Beat in eggnog in slow stream. Beat in vanilla. Pour into springform pan. Tap pan lightly to release air bubbles.
5. Bake in 350°F oven 1 hour. Remove from oven; spread with sour cream. Bake 5 more minutes. Cool in pan on rack until cool to the touch. Refrigerate until serving.
6. Optional garnish: Melt chocolate in bowl over saucepan of simmering water. Add nutmeg. Line 8x4x3 inch loaf pan with foil. Pour chocolate into pan, spreading evenly; cool until firm. Lift out of pan. Make curls, using vegetable peeler. Araange on top of cake. Reserve remaining "bar" for snacking.
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They look great! I may have to try them all!
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