Bon Appetit Desserts (59 page)

Read Bon Appetit Desserts Online

Authors: Barbara Fairchild

BOOK: Bon Appetit Desserts

13.13Mb size Format: txt, pdf, ePub

Read Book Download Book

¼ cup sugar

4 teaspoons vodka

2 teaspoons vanilla extract

CRUSTS
: Preheat oven to 350°F. Mix graham cracker crumbs, brown sugar, and melted butter in large bowl until evenly moistened. Divide mixture among eight 4½×¾-inch tartlet pans with removable bottoms. Press crumb mixture over bottoms and up sides of pans. Bake until crusts are light brown, about 12 minutes. Cool crusts completely in pans on racks.

FILLING
: Mix vodka and 4 teaspoons vanilla extract in small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over very low heat just until gelatin dissolves. Cool to barely lukewarm.

Using electric mixer, beat cream cheese, sugar, and remaining ½ teaspoon vanilla extract in large bowl until blended. Scrape in seeds from vanilla beans and beat to blend. Beat in cream, then gelatin mixture. Divide filling among crusts. Press bottoms of pans up, releasing tartlets. Arrange tartlets on rimmed baking sheet. Chill until filling sets, at least 3 hours and up to 1 day.

TOPPING
: Gently stir berries, sugar, vodka, and vanilla extract in bowl. Let stand 15 minutes. Spoon berry mixture atop tartlets.

No-Bake Berry Cheesecake with Graham Cracker Crust

Though the crust bakes briefly, the fresh blueberry filling doesn’t require any baking at all, making this an ideal summertime dessert. Chilling the cheesecake overnight will enhance the blueberry flavor.
10 servings

Crust

9 whole graham crackers

½ cup old-fashioned oats

3 tablespoons (packed) golden brown sugar

⅛ teaspoon salt

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Filling

¼ cup water

1 tablespoon unflavored gelatin (from 2 envelopes)

1½ 8-ounce packages Philadelphia-brand cream cheese, room temperature

1 cup heavy whipping cream

1 cup sugar

1 tablespoon fresh lemon juice

3 cups blueberries

Topping

1 cup chilled heavy whipping cream

1 tablespoon sugar

4 ½-pint containers blueberries

⅔ cup blueberry jam

CRUST
: Preheat oven to 350°F. Blend graham crackers, oats, brown sugar, and salt in processor until graham crackers are finely ground. Add melted butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until deep golden brown, about 12 minutes. Cool.

FILLING
: Pour ¼ cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over very low heat just until gelatin dissolves. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth, occasionally scraping down sides of bowl. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight.

DO AHEAD
:
Can be made 2 days ahead. Keep chilled.

Cut around pan sides to loosen cake; remove pan sides. Transfer cake to platter.

TOPPING
: Using electric mixer, beat cream and sugar in medium bowl until peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries on cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.