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hi

Cheesecakes

Continued from Page 96

sure cookie crumbs into food
processor. Add nuts. Process
together for 5-second inter-
vals, checking texture fre-
quently. It should be fine and
dry but not mushy. Add
crumb/nut mixture all at once
to butter mixture. Mash to-
gether with a fork until well-
blended, and then deposit in
springform. Press and flatten
walnut-sized nuggets of crust
mix no more than 1'/2 inches
up sides of springform pan,
and spread remainder over
bottom, pressing and smooth-
ing down with the back of a
soup spoon.
Filling:
10" springform
3 oz white chocolate
2 oz butterscotch bits
1 pound cream cheese
1 can sweetened
condensed milk
teaspoon butterscotch
extract
2 teaspoons brandy
extract
2 tablespoons good
brandy
2 oz chocolate almond
crunch chopped into
1 /4-inch dices

8" springform
1 1/2 oz. white chocolate
1 oz. butterscotch bits
pound cream cheese
1/2 can (about % cup)
sweetened condensed
milk
1 /4 teaspoon butterscotch
extract
1 teaspoon brandy
extract
1 tablespoon good
brandy
1 oz chocolate almond
crunch chopped into
1 /4-inch dices

Melt white chocolate and
butterscotch bits together
over simmering water in top
of a double boiler or as above.
Reserve. In a mixer, whip
cream cheese on highest
speed for 5 minutes. Add con-
densed milk and beat on me-
dium speed for 2 minutes
more or until creamy and well
blended. Add melted choco-
late and butterscotch bits, ex-
tracts, and brandy to mixer
bowl and beat until blended.
Or, in a food processor whip
up cream cheese and con-
densed milk using on-off
pulse about 25 times, and
then just run the processor for
10 to 15 seconds more, or un-
til ingredients are smooth
and blended. Add melted
chocolate and butterscotch
bits, extracts and brandy to
processor bowl and blend.
Fold in diced crunch. Pour in-
to crust. Spread batter
around carefully with a rub-
ber spatula so that it's level
and pressed firmly against
the crust.

Garnish:
chopped chocolate
almond crunch
Sprinkle with crunch and
put into refrigerator to set, at
least 2 hours, preferably over-
night.

PRUNE DANISH
NO-BAKE CHEESECAKE
MUFFINS
Crust:
1 /4 pound (1 stick) lightly
salted butter
4 ounces white
chocolate
1 1/2 cups finely ground
butter cookie crumbs
1 1/2 cups finely chopped
blanched almonds
Melt butter and chocolate
together over simmering
water in a double boiler or as
in recipe above and reserve.
Blend cookie crumbs and
nuts in food processor and

then add chocolate mixture
and pulse until well com-
bined. Line each cup of a muf-
fin tin with plastic wrap or
insert a foil-laminated baking
cup and press crust mix all
around to sheathe it. Smooth
and even out crust. 3 table-
spoons of crust per muffin
will do the trick. Refrigerate
pan. Label and freeze any left-
over crust mix.
Filling:
1 pound cream cheese .
1 can sweetened
condensed milk
(about 1 1/2 cups)
1 /3 cup fresh lemon juice
1 /4 cup prune cake filling
or lekvar
Blend cream cheese, con-
densed milk, and lemon juice
in food processor until smooth
and creamy. Spread 1 teas-
poon prune filling in the bot-
tom of each muffin cup, then
fill the cups with batter,
about 1/4 cup to each.

Garnish:
1 /4 cup prune cake filling or
lekvar
Dab 1 teaspoon prune fill-
ing in center of each muffin so
Continued on Page 100

