Cheesecake Paradise

"Why don't you ever give deserts?" asks Ken in Biloxi. "Help, I'm having guests for dinner on the weekend and I'm making your French Beef recipe, but what do I do for desert?" asks Bill in West Hollywood. "I'm having people over for a meeting of my condo board and I'd like to serve something with coffee. Any suggestions?" from Bradley in Toronto.

Well guys, you're right, I have neglected sweets. So, this week I'm going to try to correct that.

A long time ago, probably long before many of you were even born, I went on one of those Broadway Tours to New York. After seeing a forgettable show one of the blue haired ladies in our tour suggested we go to Sardis the New York famous deli.

The joint had pictures covering the walls of just about every celeb who ever played he Great White Way. But, the highlight of the place was its wide selection of cheesecake. Rich and sweet beyond belief. And some of the most unique cheesecakes I've ever had.

I haven't been able to duplicate those, but I've come close and here, are my recipes.

http://www.365gay.com/lifestylechannel/food/101404food.htm

Some great one's here!

Bittersweet Chocolate Cheesecake with White Truffle Sauce

PREP: 30 min; BAKE: 1 1/4 hr; CHILL: 3 hr
Makes 12 servings

You'll love this cheesecake--it's full of rich chocolate flavor and not
too sweet!

2 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon all-purpose flour
3 eggs
8 ounces bittersweet baking chocolate, melted and cooled **

White Truffle Sauce (below)

Fresh raspberries or strawberries, if desired


1.Heat oven to 275°. Lightly grease bottom and side of springform pan, 9x3
inches.

2.Beat cream cheese and vanilla in medium bowl with electric mixer on
medium speed until smooth. Gradually add sugar, beating until fluffy. Beat
in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.

3.Bake about 1 1/4 hours or until center is set. (Do not insert a knife
because the hole could cause cheesecake to crack.) Cool at room
temperature 15 minutes.

4.Run metal spatula along side of cheesecake to loosen. Cover and
refrigerate about 3 hours or until chilled. Meanwhile, prepare White
Truffle Sauce.

5.Run metal spatula along side of cheesecake to loosen; remove side of
pan. Let cheesecake stand at room temperature 15 minutes before cutting.
Serve cheesecake with sauce and berries. Cover and refrigerate any
remaining dessert.


White Truffle Sauce

1 package (6 ounces) white baking bars, chopped **
2 tablespoons margarine or butter *
1/2 cup whipping (heavy) cream

Melt baking bars and margarine in heavy 2-quart saucepan over low heat,
stirring constantly (mixture will be thick and grainy); remove from
heat. Stir in whipping cream until smooth. Cover and refrigerate about 2
hours or until chilled.

*Spreads with at least 65% vegetable oil can be substituted.

1 Serving: 430 calories (305 calories from fat); 34 g fat (20 g
saturated); 110 mg cholesterol; 170 mg sodium; 27 g carbohydrate (3 g
dietary fiber); 7 g protein.


* The higher the quality of your chocolate the happier you will be with this

(yes, it is intentionally crustless)

Have to try that one on my hubby. :)