Holiday Celebrations
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Arla_TreStelle Denningers Ad_FINAL.pdf 1 15-10-19 1:21 PM<br />
sweets<br />
Gluten<br />
Free<br />
chocolate<br />
peppermint<br />
cheesecake<br />
recipe on page 56<br />
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citrus mini<br />
goat cheesecakes<br />
3 tbsp Stirling Churn 84 European-style<br />
Unsalted Butter, melted<br />
1 pkg McVities Digestive Cookies<br />
2 cups cream cheese<br />
1 log Woolwich Dairy Lemon<br />
Chevrai Goat Cheese<br />
1/2 cup sour cream<br />
1 cup sugar<br />
3 eggs<br />
2 tbsp fresh lemon juice<br />
2 tsp lemon zest, finely grated<br />
1 cup Danish Selection Orange<br />
Fruit Spread<br />
3 tbsp Grand Marnier (or orange juice)<br />
2 oranges, sliced thin, for garnish<br />
Bring goat cheese and cream cheese to room temperature. Preheat oven to 325 o F.<br />
Put cookies in a zip lock plastic bag, and crush with a rolling pin. In a small bowl, blend<br />
cookie crumbs and butter and press onto the bottom 18 paper-lined muffin cups.<br />
In a mixer, blend cream cheese only for 5 minutes. Add sour cream, goat cheese and sugar<br />
and continue beating for 5 minutes. Add eggs one at a time, lemon juice and lemon zest<br />
and continue beating for 1 minute.<br />
Pour cheesecake batter into the muffin cups and bake for 25 - 35 minutes, or until centres<br />
are almost set. Remove and allow to cool completely before the next step.<br />
Mix the orange fruit spread with the Grand Marnier or juice. Just before serving, remove<br />
the papers from each cake, and drizzle the topping on each cake. Garnish with fresh<br />
orange slices if desired.<br />
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