LCBO Food & Drink Holiday 2020

Cheesecake 101 from page 175

CINNAMON & GINGER CHEESECAKE Choose your favourite store-bought ginger cookies and make your own crumbs using a food processor. Alternatively, place the cookies in a plastic bag and crush them with a rolling pin. A light sprinkling of cinnamon between the cream cheese and sour cream layers adds a further hint of spice. GINGER CRUST 1 1/2 cups (375 mL) ginger cookie crumbs 2 tbsp (30 mL) unsalted butter, melted 1 Combine the cookie crumbs and melted butter and follow the directions as for the gra- ham cracker crust in the Classic Cheesecake (recipe this page). 2 Prepare and bake the cream cheese layer, also as directed. 3 Before adding the sour cream layer, sift a generous 1/4 tsp (2 mL) cinnamon over the cream cheese layer. CRANBERRY DRIZZLE Drizzle the cheesecake with this bright and flavourful syrup made so easily with just a few ingredients. You can change up the flavour by using pomegranate or cherry juice, or by com- bining juices to your liking. The syrup can be made well ahead and used with so many things such as pancakes, waffles, ice cream and more.

1 Place a rack in the centre of the oven and preheat the oven to 350°F (180°C). 2 For the crust, in a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and toss with a fork until the crumbs are evenly moistened. Transfer the mixture to a 9 1/2-inch (24-cm) springform pan and press evenly onto the bottom using the flat bottom of a small drinking glass. Bake for 10 minutes, then transfer to a wire rack and cool completely. 3 Reduce the oven temperature to 325°F (160°C). 4 In a stand mixer fitted with the paddle attachment (or using a hand-held electric mixer), beat the cream cheese on low-medium speed just until smooth. Add the sugar and continue beating at low-medium speed, stop­ ping to scrape down the sides of the bowl and the beater. Beat just until the mixture is completely smooth and free of any lumps. Add the vanilla and mix just until blended. Add the eggs, 1 at a time, beating just until incorpor­ ated. Don’t overbeat once the eggs have been added or the mixture will become too aerated; this may cause the cheesecake to puff too much and crack. 5 Pour the mixture over the cooled crust and bake for 40 minutes or just until the sides of the cake are slightly puffed and the centre is still wobbly. Transfer to a wire rack and cool for 15 to 20 minutes. 6 Increase the oven temperature to 400°F (200°C). 7 Prepare the topping by stirring together the sour cream, sugar and vanilla. Distribute dol- lops of the sour cream mixture over the warm cake and, using a small off-set metal spatula or the back of a spoon, spread the sour cream in an even layer. Return the cake to the oven for 5 minutes, then transfer to a wire rack to cool completely. Run a knife around the sides of the pan and release the springform ring. Refrig- erate for at least 4 hours or overnight before serving. 8 To cut the cake with clean edges, run a sharp knife under hot water then dry it well. Repeat for each slice.

CLASSIC CHEESECAKE Simple and classic. Cheesecake as it should be… for the purist. This recipe includes a familiar graham cracker crust and smooth cream cheese layer topped with a thin blanket of lightly sweetened sour cream. One of the first keys to the success of this recipe is having the ingredients at room temperature. Start with the standard Philadelphia Cream Cheese and take it out of the fridge about 2 hours before you plan to bake—the cheese needs to be quite soft. If you forget to take the eggs out of the fridge, there’s a quick solve: before cracking them, place them in a bowl of warm water for 5 minutes or so. As for the mixing, keep it to a minimum, just enough to create a smooth consistency. Overmixing will cause aeration and ultimately unwanted cracks in the cake. Lastly, look for “the wobble.” The cream cheese layer will be perfectly baked when the sides are dry and just a little bit puffed, while the centre is still soft and has a Jello-like wobble. CRUST 1 1/2 cups (375 mL) graham cracker crumbs 2 tbsp (30 mL) sugar 6 tbsp (90 mL) unsalted butter, melted FILLING 3 pkgs (each 250 g) cream cheese, room temperature

2 cups (500 mL) cranberry juice 1/2 cup (125 mL) sugar 2 tbsp (30 mL) light corn syrup

Pomegranate seeds for garnish

1 Combine cranberry juice, sugar and light corn syrup in a medium saucepan and bring to a simmer. Continue simmering until the mixture is thickened and reduced to a gener- ous 1/2 cup (125 mL). The syrup will measure between 240° to 245°F (116° to 118°C) on an instant-read thermometer. Cool completely. The syrup can be prepared a week ahead, covered and stored in the fridge. Bring to room temperature before drizzling on the cake. Garnish each serving with pomegranate seeds.

1 cup (250 mL) sugar 2 tsp (10 mL) vanilla 3 eggs, room temperature TOPPING 1 container (250 mL) sour cream,

room temperature 1 tbsp (15 mL) sugar 1/4 tsp (1 mL) vanilla

Serves 10 to 12

Makes about 1/2 cup (125 mL)

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HOLIDAY 2020 FOOD & DRINK