Tuesday, August 4, 2009

Chef Allyson's Rosemary Shortbread Crusted Cheesecake Recipe


1 package Demarle at Home in the Kitchen Rosemary Shortbread Baking Mix
3/4 cup unsalted butter
2 pounds cream cheese
9 ounces sugar
3 eggs
Zest of 1 lemon
1 T vanilla extract
2 ounces heavy cream
2 ounces sour cream
Fresh strawberries
Demarle at Home in the Kitchen Spiced Apple Pear Balsamic


Demarle Difference® Mixing Bowl
1 Medium Perforated Baking Sheet
Medium Round Mold
Magnetic Measuring Trio


Allow the butter, cream cheese, cream and sour cream to come up to room temperature. Preheat the oven to 350 degrees F. In Mixing Bowl, cut the butter into the Rosemary Shortbread Baking Mix until the texture is like coarse sand. Slightly beat in 1 egg and mix it until combined. Press the dough evenly into the bottom of the mold about 1/2 inch thick. Place mold on top of perforated baking sheet and bake at 350 degrees F for 15-20 minutes, then allow it to cool. Reduce the oven temperature to 250 degrees F. In Mixing Bowl, cream the cream cheese and sugar until the cream cheese texture softens and the sugar dissolves. Add the remaining 2 eggs until well incorporated. Scrape the sides of the bowl to ensure that there are no cream cheese lumps. Add the lemon zest, vanilla extract, cream and sour cream and mix until well combined. Scrape the sides again and mix for 2 minutes. Pour the cheesecake batter onto this cooled Rosemary Shortbread crust and bake at 250 degrees F for approximately 2 hours or until a toothpick inserted in the center comes out clean. (If the cheesecake begins to get too much color on the surface reduce the temperature to 200 degrees F.) Allow the cheesecake to cool at room temperature, then refrigerate or freeze it to remove the Flexipan®. To serve, quarter the strawberries and drizzle with the Spiced Apple Pear Balsamic to taste. Top the cheesecake with the dressed berries generously and a sprig of rosemary for garnish.

Published by Demarle At Home.

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