The East Community Guide - Gainesville, FL Feb 2019 the east take 1 | Page 13

Red Velvet Cheesecake Makes: 20 servings, Prep 45 mins, Chill 4 hrs Cool 1 hr, Bake 1 hr 1 pound milk chocolate, chopped 1/2 cup butter 1 9 - ounce package chocolate wafer cookies (40 to 45 cookies) EASY HOT APPLE CIDER pieces RECIPE 1 cup semisweet chocolate INGREDIENTS 1 cup slivered almonds 2 quarts 100% apple brown juice sugar 1/2 cup packed 1/2 cup sugar melted 1/2 brown cup butter, 1 apple unpeeled cut in half 4 8 oz cream and cheese, softened 1 small orange 1 8 naval oz dairy sour unpeeled/sliced cream 2 tsp 1/3 whole cup cloves granulated sugar 2 cinnamon 1/3 cup sticks buttermilk 1/2 tsp nutmeg 1 1 freshly oz red grated food coloring 1/2 tsp 4 eggs allspice 2 egg insert yolks the whole cloves into the apple on both the flesh and skin sides Carefully leaves (optional) Heat Chocolate apple juice over medium heat in a large pot Powdered sugar Once heated, add the (optional) brown sugar and stir to dissolve. powder (optional) Add Unsweetened the remaining cocoa ingredients. Bring to a simmer and let simmer for 20 minutes. Fresh raspberries and/or small orange whole slices, strawberries (optional) Promptly remove the apple halves, cinnamon sticks and any clove In a medium saucepan, melt remnants from the pot. Serve hot. chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely. Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside. For filling: In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined. Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently. Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings. Bake and chill up to 24 hours. Garnish just before 13 Email: [email protected] Website: theeastcg.weebly.com serving.