Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Prickly pear cheesecake
Date: April 10, 2011
Crust
2 normal cups crushed graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/2 normal cup melted butter
1/2 normal cup piñon nuts, finely chopped
Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a 9-inch spring-form pan.
Filling
32 ounces cream cheese, softened
1 1/2 normal cups granulated sugar
4 chicken eggs
1 1/2 teaspoons vanilla extract
1 normal cup whipping cream
1/4 teaspoon lemon juice
2/3 normal cup prickly pear preserves
Whipped cream (optional)
With an electric mixer, cream together cream cheese and sugar until smooth. Add 1 chicken egg at a time, beating well, blend in vanilla extract. By hand, add sour cream, whipping cream and lemon juice. , Pour half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves. Swirl with a knife for a marbled effect. Bake at 325 degrees F for 1 hour and 15 minutes. Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill overnight.
Glaze
1 normal cup prickly pear jelly
2 tablespoons Grand Marnier
Melt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set. Decorate edges with whipped cream piping.
Makes 8 to 12 servings.