ancho-chocolate cheese cake

18

 OREO Cookies, crushed (about 2 cups)

2

Tbsp. butter or margarine, melted

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

cup sugar

2

Tbsp. ancho chile pepper powder

1

pkg.  (6 oz.) BAKER'S Bittersweet Chocolate, melted

4

 eggs

HEAT oven to 325ºF.

MIX crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar with mixer until well blended. Add pepper powder and chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

BAKE 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

SIZE-WISE

Sweets can be part of a balanced diet but remember to keep tabs on portions.

WHERE TO BUY ANCHO PEPPER POWDER

Look for ancho pepper powder in Mexican grocery stores where it is typically found next to the dried chiles or packaged herbs
.

Strawberry Freeze

12

 CHIPS AHOY! Cookies

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1

can (12 oz.) frozen berry juiceconcentrate, thawed

1

cup crushed strawberries

1

tub (8 oz.) COOL WHIP Whipped Topping, thawed

2

cups whole strawberries, cut in half

ARRANGE cookies in single layer on bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan.

FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.

SUBSTITUTE

Prepare as directed with CHIPS AHOY! Reduced Fat Chocolate Chip Cookies, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

SUBSTITUTE

Prepare using your favorite flavor of frozen juice or drink concentrate, such as raspberry, lemonade, grape or pink lemonade.

Dulce de Leche Swirl Cheesecake

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup butter, melted

3/4

cup plus 2 Tbsp. sugar, divided

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1

cup BREAKSTONE'S or KNUDSEN Sour Cream

4

 eggs

1

can  (13.4 oz) Mexican caramel spread (dulce de leche)

DIRECTIONS HEAT oven to 325ºF.

MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.

BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

REMOVE 1-1/4 cups cheesecake batter; mix with caramel spread. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.

BAKE 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

SUBSTITUTE

Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

HOW TO BAKE CHEESECAKE IN 13X9-INCH PAN

Line pan with foil, with ends of foil extending over sides. Use to prepare cheesecake as directed, decreasing baking time to 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

new york cheese cake

(servings 12)

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
•  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour
• 1 cup sliced strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving, add the strawberries on top.

tiramisu

servings 6

Ingredients

• *6 egg yolks
• 3 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso, cooled
• 2 teaspoons dark rum
• 24 packaged ladyfingers
• 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
once is cooled,  sprinkle with chocolate shavings.

creme brulee

Ingredients for 5 serving

• • 2 1/2 cups heavy cream
  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.

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