I COOKING 1

Eve Caldwell Bakes
Tempting Cheesecakes

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Tired of counting calories?
Sink your teeth into Eve's
Sweet Temptation
Cheesecake.
Eve's cheesecake, created by
Eve Caldwell of Temple,
Texas, is not for the timid.
The basic recipe calls for five
8-ounce packages of cream
cheese, 1 3/4 cups granulated
sugar, 1/2 cup heavy cream,
plus 4 egg yolks and 2 whole
eggs. It is a New York-style
cheesecake, dense and sweet,
with a crust made from but-
ter cookies, butter, sugar and
nuts.
The recipe for this, and 149
other delicious desserts, is in-
cluded in Caldwell's cook-
book, Eve's Sweet Temptations
(Eakin Publications, Austin,
Texas), now in its second
printing.
Savor the plain cheesecake,
or vary the recipe and create
Amaretto Cheesecake, Choc-
olate Cheesecake, Creme de
Cacao Cheesecake or Black
Forest Cheesecake. There is
also a recipe for White Choc-
olate Cheesecake.
Cheesecake is her favorite,
but the cookbook also con-
tains recipes for cakes and
tortes; cookies, brownies and
muffins; pies, puddings, tarts
and cobblers; and candies.

EVE'S SWEET
TEMPTATION .
CHEESECAKE
Crust:
1 stick butter
3 cups butter cookies,
crushed fine
2 tablespoons sugar
1/2 cup pecans, finely
chopped (optional)
Batter:
4 egg yolks
2 whole eggs
Five 8-ounce packages
cream cheese
1/2 cup heavy cream
To prepare crust: Melt 1
stick butter. Mix butter with
crushed cookies, sugar and
nuts. Press into the bottom
and partially up the sides of
a 10-inch cheesecake pan.
To prepare butter: Preheat
oven to 300 degrees F. In bowl
of electric mixer, beat egg
yolks, whole eggs and sugar
until very creamy, about 4 to
5 minutes. Add cream cheese,
one package at a time,
beating well after each addi-
tion. Add heavy cream and
continue beating until very
creamy and well combined,
about 3 to 4 minutes. Pour in-
to a prepared pan and bake 50
to 60 minutes, or until sides
of cheesecake are set. Cake
will not be brown. Turn off
oven and let cake sit in the

oven, undisturbed, for at least
2 hours.
Remove cake from oven and
refrigerate at least 12 hours.
It is better if the cake is left to
sit for 24 hours before serving.
When ready to serve, turn
the pan upside down under
the faucet in the sink and let
hot water run over it for just
a few seconds. Turn out onto
a cake plate. The cake will be
upside down. Turn right side
up on the plate just before ser-
ving. Serve plain or with
toppings.

WHITE CHOCOLATE
CHEESECAKE
Crust:
2 cups butter cookies,
crushed
1 stick butter
2 tablespoons sugar
Combine all ingredients
and press into the bottom of
a 10-inch springform pan.

Bake in a preheated
350-degree F oven for 8-10
minutes. Set aside to cool.
Filling:
8 ounces white chocolate,
coarsely chopped
Four 8-ounce packages
cream cheese
11/2 cups granulated
sugar
2 whole eggs
4 egg yolks
1/2 cup heavy whipping
cream
To melt chocolate: Place in
top of double boiler and bring
water to a boil. Reduce heat
to low and stir chocolate un-
til melted. Take off heat and
cool before adding to cheese
batter.
In mixing bowl of electric
mixer on medium speed, beat
cream cheese and sugar until
creamy. Add 2 whole eggs and
4 egg yolks, one at a time, and
continue beating until
smooth. Gradually pour in
whipping cream and orange-
flavored liqueur, beating on
medium speed until well corn-
bined. Pour in cooled white
chocolate. On low speed,
beat mixture just until blend-
ed. Pour mixture into pre-
pared pan and bake in a pre-

