LCBO Food & Drink Holiday 2018

SEASONAL  EASY DOES IT

No-Bake KitKat Cheesecake

1 Grease an 8-inch (20-cm) springform pan with butter and line the bottomwith parchment paper. 2 Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan. 3 Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes. 4 Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

5 Run a thin knife around the edge and trans- fer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days. Serves 8 WHAT TO SERVE Forty Creek Cream Liquor LCBO 281378, $29.95 Peninsula Ridge Cabernet Franc Icewine VQA VINTAGES 148056, 200 mL, $29.95

A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving. Butter, for greasing 4 regular KitKat bars (73 g each), divided 7 graham cracker cookies or 1 cup (250 mL) crumbs 6 tbsp (90 mL) unsalted butter, melted 2 blocks (250 g each; 500 g total) cream cheese, softened 1 cup (250 mL) whipping cream, chilled

¼ cup (60 mL) sugar 2 tsp (10 mL) vanilla 1 tbsp (15 mL) orange zest Chocolate Sauce (recipe on page 236)

60  FOOD & DRI NK HOLIDAY 2018