SEVEN-MINUTE FROSTING 5 Tablespoons water 1/4 teaspoon cream of tartar 1+1/3 cups sugar 2 large egg whites 1 Tablespoon light corn syrup 1 teaspoon vanilla 1/2 to 1 cup of: chopped nuts or shredded dried sweetened coconut (optional) Have the egg whites at room temperature. In a stainless steel bowl, whisk together everything except the vanilla and the (nuts or coconut). Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees Farenheit (65 degrees Celsius), making sure to wash the thermometer in the skillet water so as not to contaminate the egg whites. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. Beat the eggs on high speed for exactly five minutes. Remove the bowl from the skillet and add the vanilla. Beat on high speed for 2-3 more minhutes to cool. Stir in the (nuts or coconut). Use the same day it is made. ______________________________________________________________ CHOCOLATE GANACHE FROSTING 3/4 cup heavy cream (sweet) 8 ounces semisweet chocolate or bittersweet chocolate, finely chopped 1 Tablespoon liquer, to taste (optional) Boil the cream in a small saucepan. Remove from the heat and add the chocolate. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk very gently until completely smooth. Stir in the liquer. For a pourable glaze, let stand at room temperature, stirring occasionally, until the mixture cools to 85 or 95 degrees Farenheit (35 degrees Celcius). For frosting, let stand until spreadable. If the frosting becomes too stiff, set the pan in a larger pan of hot water and stir until softened. ______________________________________________________________ CHOCOLATE SATIN FROSTING 6 ounces unsweetened chocolate 1 cup evaporated milk or heavy cream (sweet) 1+1/2 cups sugar 6 Tablespoons unsalted butter, cut into small pieces 1 teaspoon vanilla Break the chocolate, or cut into pieces. Bring the evaporated milk (or heavy cream) to a boil in a small saucepan. Remove from the heat and add the chocolate pieces, without stirring. Cover and set aside for exactly 10 minutes. Scrape the mixture into a food processor or blender and add the sugar, the vanilla, and the butter. Process in the food processor or blender until perfectly smooth. Transfer to a bowl and set aside until thickened to the desired consistency. ______________________________________________________________ WHITE CHOCOLATE FROSTING 10 ounces white chocolate, coarsely chopped 1 cup sour cream Use to fill and frost any chocolate butter cake. Prepare this just before using. Melt, stirring often, in the top of a double boiler or in a microwave on medium: 10 ounces white chocolate, coarsely chopped Remove from the heat and stir in (do not beat) just until combined: 1 cup sour cream Use immediately; if the frosting becomes too stiff or loses its gloss at any time, set the pan in a larger pan of hot water for a few seconds and stir to soften. This keeps, refrigerated, for up to 1 week. Or freeze for up to 6 months. Soften before using. ______________________________________________________________ NEW YORK CHEESECAKE Shortbread Crust (recipe below) 1 egg white, well beaten 2 1/2 pounds cream cheese 1 3/4 cups sugar 3 tablespoons all-purpose flour (optional) 1 teaspoon grated lemon zest 1/2 teaspoon vanilla 5 large eggs 2 large egg yolks 1/2 cup heavy cream For many New Yorkers, this is the biggest and best cheesecake of all. (If you are baking for New Yorkers, go easy on the lemon zest or leave it out entirely.) Do not be afraid of the extreme oven temperature—the surface of the cake will be golden, with a creamy interior. Preheat the oven to 400°F. Lightly grease a 9-inch springform pan. Prepare the dough for: Press one-third of the dough, or slightly less, over the bottom as evenly as possible. Prick the dough all over with a fork. Bake until the crust is light golden brown, 10 to 15 minutes. Let cool completely on a rack. Press the remaining dough about 1/8 inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with: 1 egg white, well beaten Refrigerate the crust if you are not filling it right away.nn Have all the ingredients at room temperature, 68° to 70°F. Preheat the oven to 500°F. In a large bowl, beat until creamy, about 30 seconds: 2 1/2 pounds cream cheese Scrape the sides of the bowl and the beaters well. Gradually add and beat until smooth and creamy, 1 to 2 minutes: 1 3/4 cups sugar 3 tablespoons all-purpose flour (optional) Beat in: 1 teaspoon grated lemon zest 1/2 teaspoon vanilla Beat in 1 at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition: 5 large eggs 2 large egg yolks On low speed, beat in: 1/2 cup heavy cream Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500°F, then reduce the oven temperature to 200°F and bake for 1 hour more. Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes. Remove to a rack and let cool completely in the pan before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. (The cheese flavor is even more intense after 48 hours.) SHORTBREAD CRUST 1 1/4 cups all-purpose flour 1/3 cup sugar 1 teaspoon grated lemon zest (optional) 1/4 teaspoon salt 8 tablespoons unsalted butter, softened if working by hand, cut into 8 pieces 2 large egg yolks pinch of salt This rich, sweet dough resembles a shortbread cookie. Use it for a cream pie, a lemon tart, a fresh fruit tart with pastry cream, or any other pie or tart with a creamy or buttery filling, or to make approximately eight 3 1/2-inch tartlet crusts. For tartlets, press the dough into your molds and bake until firm and golden, about 15 minutes, pricking with a fork several times during baking.If you make this in a food processor using cold butter, it will be firm enough to form into a crust at once; if made by hand with softened butter, the dough will require brief chilling before forming. Position a rack in the center of the oven. Preheat the oven to 400°F. Grease or butter the bottom, but not the sides, of a 9-inch pie pan or 9 1/2- or 10-inch two-piece tart pan. Dust the pan with flour, tilt to coat the bottom, then tap out the excess. (If using a tart pan, pop out the bottom, wedge it between your palms, and tap.) Whisk together in a bowl or process for 10 seconds in a food processor: 1 1/4 cups all-purpose flour 1/3 cup sugar 1 teaspoon grated lemon zest (optional) 1/4 teaspoon salt Add: 8 tablespoons unsalted butter, softened if working by hand, cut into 8 pieces Mash with the back of a fork or process until the mixture resembles coarse crumbs. Add: 1 large egg yolk Mix with a spatula or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, refrigerate for at least 30 minutes or up to 2 days. Pat the dough evenly over the bottom and sides of the prepared pan, or roll it between sheets of wax paper and flip it into the pan (see About Pat-in-the-Pan Crusts). Do not attempt to crimp or flute the edge. Thoroughly prick the bottom and sides with a fork. Bake until deep golden brown, 18 to 22 minutes. If you are filling the crust with an uncooked mixture that requires further baking, whisk together, then brush the inside with: 1 large egg yolk Pinch of salt Return to the oven until the egg glaze sets, 1 to 2 minutes. ______________________________________________________________ CHEESECAKE COCAIGNE Crumb Crust, made with graham crackers 1 1/2 pounds cream cheese 1 cup sugar 1 teaspoon vanilla or 1/4 teaspoon almond extract 3 large eggs 1 cup sour cream 1/4 cup sugar 1 tablespoon vanilla 1/8 teaspoon salt One of the simplest and best. This old-fashioned sour cream­topped cake, only about 1 1/4 inches tall, tastes wonderfully homemade. Prepare and bake in a 10-inch springform or cake pan: Crumb Crust, made with graham crackers Have all ingredients at room temperature, 68° to 70°F. Preheat the oven to 300°F. In a medium bowl, beat until creamy, about 30 seconds: 1 1/2 pounds cream cheese Gradually beat in: 1 cup sugar 1 teaspoon vanilla or 1/4 teaspoon almond extract Beat in 1 at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition: 3 large eggs Scrape the batter into the crust and smooth the top. Place on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, 45 to 55 minutes. Let cool in the pan on a rack for at least 1 hour. Combine and spread over the cake: 1 cup sour cream 1/4 cup sugar 1 tablespoon vanilla 1/8 teaspoon salt Let cool completely in the pan on a rack before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours, before serving. Serve with fresh strawberries. CRUMB CRUST 1 1/2 cups fine crumbs made from graham crackers, chocolate wafers, vanilla wafers, or gingersnaps 6 tablespoons melted butter, warm or cool 1/4 cup sugar 1/4 teaspoon ground cinnamon (optional) The proportions here are ample for a 10-inch pie pan or a 10- to 12-inch springform pan, and very generous for a 9-inch pie pan or an 8- to 9-inch springform pan. For the smaller size pans, you can reduce quantities to 1 1/4 cups crumbs, 5 tablespoons butter, and 3 tablespoons sugar. If you wish to bake the crust, preheat the oven to 350°F. Lightly grease or oil a pie pan or springform pan. Mix together with a fork or pulse in a food processor until all the ingredients are moistened: 1 1/2 cups fine crumbs made from graham crackers, chocolate wafers, vanilla wafers, or gingersnaps 6 tablespoons melted butter, warm or cool 1/4 cup sugar 1/4 teaspoon ground cinnamon (optional) Spread the mixture evenly in the pan. Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and 1/2 inch up the sides of a pie pan or over the bottom of a springform pan. Freeze for 20 minutes or bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes. Let cool thoroughly if filling with a cooked mixture, but use hot if filling with a mixture that requires baking.