Bright Star Frozen Cheese Torte using Bakers Cheese
(Submitted by customer)
Ingredients:
2 tablespoons gelatin (2 packs)
1/2 cup cold water
4 egg yolks
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup whole milk
1 cup sugar
2-1/2 pints whipping cream
4 egg whites
Crust:
18 graham crackers (9 whole)
1/3 cup sugar
1/3 cup melted butter
1 teaspoon cinnamon
Cooking Directions:
Pour cold water into bowl, sprinkle with gelatin. Beat yolks slightly, add sugar, salt, milk. Cook over boiling water until consistency is like custard. Stir a few times while cooking. add gelatin to hot mixture and stir until gelatin dissolves. Cool until thick. Add cheese and vanilla. Beat until fluffy.
Whip cream 1/2 pint at a time and beat whites until still and dry. Fold whites and cream into gelatin mixture.
Mix ingredients for crust. Press into torte pan. Pour mixture onto crust. Chill 12 hours.
Cheese Pascha
Russian Orthodox Christians call Easter Pascha. Sandy, one of customers, submitted a recipe for a traditional dessert to celebrate the feast of Resurrection that they call Cheese Pascha. You make it two days before serving as it has to have time to drain. This is used as dessert spread on a sweet bread, or just eaten!
Ingredients: 2 lbs
Bakers Cheese 16 oz
Cream Cheese 5 hard boiled egg yolks
1/2 - 3/4 lb unsalted butter
1 lb Superfine Sugar
1 cup heavy whipping cream
1T flour
1 tsp vanilla
Cooking Directions:
First get a mould with a drainage hole or a clean 7-1/2"x5" plastic or unglazed flower pot with drainage hole and line it with 3 double-thicknesses of cheesecloth. Make sure there is length hanging over the mould. Place on wire rack set over cake pan. Set aside.
Combine ingredients in a food processor (may have to do it in two sessions). Pour into the mould. Take the long pieces of cheese cloth and place them over the top of the mould. Then put a weight on it so the liquid drains into your cake pan. Place in the refrigerator and drain the pan daily for two days.
Bing Cherry Wisconsin "Cheesecake"*
By Chef Judy Gilliard
Servings: 8
Ingredients: 1 cup graham cracker crumbs
1 teaspoon ground allspice
3 tablespoons unsalted butter, melted
15 ounces Wisconsin Ricotta Cheese
8 ounces Neufchatel Cheese
1 15-ounce can bing cherries in syrup, drained, syrup reserved
3/4 cup turbinado sugar, divided
1 1/2 packages unflavored gelatin (1 1/2 tablespoons)
8 ounces
Wisconsin Mascarpone Cheese 3 tablespoons milk
Cooking Directions:
Preheat oven to 350°F. Line bottom and sides of 8-inch springform pan with parchment paper. Place graham cracker crumbs and allspice in food processor with metal blade; process 5 seconds. Add butter; process until well mixed. Pat mixture in bottom of pan. Bake 10 minutes or until set; cool.
Whip Ricotta Cheese and Neufchatel Cheese in food processor until very smooth, about 5 minutes.
Place reserved cherry juice in small microwavable bowl; stir in 1/2 cup turbinado sugar. Heat in microwave 30 seconds. Sprinkle gelatin over juice and stir until dissolved. With food processor running, pour gelatin mixture through feed tube and continue processing 1 minute. Reserve 8 cherries for garnish; add remaining cherries to food processor. Pulse 2 or 3 times, just until coarsely chopped. Cool 30 minutes. Pour into cooled crust. Refrigerate 2 hours or until set.
Place Mascarpone cheese, milk and remaining 1/4 cup turbinado sugar in food processor or in mixing bowl. Process or beat with electric mixer until stiff peaks form. Gently spread over top of cheesecake.
Carefully remove side of pan; remove strip of parchment paper. Garnish with remaining cherries. Cut in wedges to serve.
* Recipes and images courtesy of the WI Milk Marketing Board.
