LCBO Food & Drink Spring 2018

FLAVOURS  SWEET ON MOCHA

CHEESECAKE ON A MOCHA CRUST— WITH A HINT OF ALMOND

SOUR CREAM LAYER ⅔ cup (150 mL) sour cream

This is a classic cheesecake, no fuss, nothing fancy, but the subtle flavours of mocha and al­ mond in the crust make it something just a little bit different. A trip down the cookie aisle in an Italian food shop might be required to source the amaretti (Italian almond cookies), but the rest of the ingredients can be found at any gro­ cery store. To change things up just a little bit further, the cake is designed to fit into a rec­ tangular tart pan. Just make sure you push the crust ingredients well up the sides of the pan. CRUST 1½ cups (375 mL) chocolate wafer crumbs, from about 30 wafers ¼ cup (60 mL) sugar 1½ tsp (7 mL) instant coffee or espresso powder ¼ cup (60 mL) butter, melted ⅓ cup (80 mL) crushed amaretti, from about 12 CREAM CHEESE FILLING 12 oz (375 g) cream cheese, room temperature

it evenly. Bake for 20 minutes or just until set. Remove from the oven and cool on a wire rack for 15 minutes. 4 Increase the oven temperature to 400°F (200°C). 5 Combine the sour cream, sugar and vanilla and spread evenly over the cream-cheese layer. Bake for 5 minutes, remove from oven and cool on a wire rack for 30 minutes. Chill the cheese­ cake completely. 6 Just before serving, decorate with pieces of amaretti and chocolate shavings. Serves 10 to 12 WHAT TO SERVE Luxardo Amaretto di Saschira LCBO 215988, $24.90 Batasiolo Bosc d’la Rei Moscato d’Asti DOCG LCBO 277194, $15.95

2 tsp (10 mL) sugar ¼ tsp (1 mL) vanilla Amaretti, broken in pieces, and chocolate shavings for garnish 1 Preheat the oven to 350°F (180°C). 2 For the crust, combine the chocolate wafer crumbs, sugar and instant coffee in the bowl of a food processor. Process to combine. Add the melted butter and blend well. Press the mixture onto the bottom and up the sides of a 4 x 13-inch (10 x 33-cm) rectangular tart pan with a removable bottom. Sprinkle the crushed amaretti over the bottom. 3 In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar and continue beating until combined, then mix in the vanilla. Add the eggs, 1 at a time, mixing just until combined. Transfer the mixture to the prepared tart pan, carefully spreading

⅓ cup (80 mL) sugar ¾ tsp (4 mL) vanilla 2 eggs, room temperature

50  FOOD & DRI NK SPRING 2018