Page 232 - Chocolate Cake Doctor

214 C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E

either), blend with an electric mixer on 6. Place the remaining strawberry pre-
low speed until just combined, 30 sec- serves in the same small glass bowl and
onds. Increase the mixer speed to medium heat them in the microwave on high power
and beat 1 minute more to thoroughly for 15 seconds. Stir with a small rubber
cream the mixture. Stop the machine. spatula, and spread this mixture over the
cooled cheesecake. Lightly cover the pan
1
4. Measure out ⁄2 cup of the strawberry
with plastic wrap and place it in the refrig-
preserves and place it in a small glass
f
erator to chill for at least 1 hour, and pre -
bowl. Heat in the microwave oven on high
erably 24 hours, for the flavors to meld.
power for 15 seconds. Stir in the lemon
juice. Add the preserves mixture and the 7. Remove the outside rim from the spring -
3 eggs to the batter, and beat on medium form pan. Either cut the cheesecake into
speed for 1 minute. Stop the machine and slices and serve right from the base of
scrape down the sides of the bowl with the the pan, or run a long sharp knife under the
rubber spatula. Pour the filling onto the cheesecake crust to separate it from the base
crust and spread it out with the rubber and carefully transfer the cheesecake to a
spatula so that it is smooth. Place the pan serving platter, then slice and serve.
in the oven.
Store this cake, covered first in plastic
5. Bake the cheesecake until it looks wrap and then in aluminum foil, in the refrig-
shiny and the center barely jiggles when erator for up to 1 week. Or freeze it, wrapped
you shake the pan, 60 to 65 minutes. Re - in foil, for up to 2 months. Thaw the cake
move the pan from the oven and place it over night in the refrigerator before serving.
on a wire rack to cool for 30 minutes.