Andrea Geneoffo is known for her delicious desserts. She's the owner of My Sweet Lola which whips up some tasty cheesecakes. She tempted our taste buds as she shared her secrets.
• Prep Time?20 minutes
• Total Time?2 hours, plus chilling
• For Filling
• 2 1/2 pounds bar cream cheese, room temperature
• 1 ½ cups sugar
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• 7 large eggs
1. Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan and line with parchment paper. In a food processor, pulse shortbread until fine crumbs form. Press crumb mixture into bottom of pan.
2. Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Strain mixture.
3. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
Makes 36 bars
• 1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans
• 2/3 cup sugar
• 3/4 teaspoon salt
• 3/4 teaspoon pure vanilla extract
• 3 1/3 cups all-purpose flour
1. Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
2. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
3. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.
YIELD?: 5 cups
• 2 1/4 pounds fresh or frozen (partially thawed) raspberries
• 3 3/4 cups granulated sugar
• Juice of 1 small lemon
STEP 1 In a nonreactive saucepan, combine all the ingredients. Place the pan over medium heat and cook, stirring occasionally, until the berries have given up their juices. Bring the liquid to a boil and continue cooking until the mixture has thickened but is still fairly liquid.
STEP 2 Place a fine-meshed strainer over a heatproof bowl. Pour the berry mixture through the strainer to remove the seeds, pressing down with a spoon to force the fruit and juices through. Transfer to a covered nonreactive container and refrigerate until ready to serve. The puree will keep well for several days