Elisa Veal
Pastor , Enduring Faith Christian Center
MasterChef Contestant Founder , NOURISH
Elisa Veal was born in Evanston , Illinois and currently resides in Chicago with her husband and three daughters ( ages 7 , 9 , and 11 ). She spends much of her time assisting her husband John Veal , as they serve as Pastors of Enduring Faith Christian Center .
She studied music for a long time and plays the piano and harp . At one point she wanted to be in the music industry , but her focus now is on ministry and her passion for food . She shares , “ I love to EAT .” Known for her hearty appetite , she has always had a great fondness for food , ever since she was a kid .
In her spare time , she enjoys reading . She likes to study and research food history , recipes , and current trends . She also loves to bake , especially cakes . Sometimes she sells her cakes locally , but mostly bakes for friends and family . She says , “ I am always trying new recipes and I often enter cooking and recipe contests .”
FOODIES
31 and edges are slightly darker , about 15 minutes . Transfer to rack to cool completely .
5 . Once cool , preheat oven to 350 °. Crumble shortbread into a bowl . Pour in ¼ cup melted butter , one tablespoon at a time , mix until just combined and you can " pinch " with your fingers and it will hold firm . BE CAREFUL not to add too much butter .
6 . Press crust into a 9-inch springform pan . Bake crust for 4-7 minutes until lightly set and fragrant - careful not to burn ! Cool on rack and prepare filling . Make Filling
1 . Preheat oven to 200 degrees . Using electric mixer , beat cream cheese in large bowl until smooth . Add mascarpone and flour ; beat until smooth , occasionally scraping down sides of bowl with rubber spatula .
2 . Gradually add sugar and beat until smooth . Beat in vanilla and coffee mixed with Espresso powder . Add Espresso grounds . Next , add eggs 1 at a time , beating just until blended after each addition , scrape down side of the bowl until well incorporated .
3 . Pour filling into cooled crust . Place cheesecake in oven and bake for 2 hours . When cheesecake is set and jiggles in the middle , it is done .
4 . Turn off oven and leave cheesecake inside to cool slowly ( about 2 hours ). Then remove cheesecake from the oven , run a knife gently around the perimeter of the springform collar and place cake uncovered in the refrigerator to cool overnight .
5 . Next day , remove from refrigerator and slice . Best served at room temperature to allow the flavors to develop .
ISSUE 04 | WINTER 2017