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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 STREUSEL 1½ cups of unbleached flour plus 2 tablespoons 1 teaspoon of baking powder ½ cup of sugar plus 1 tablespoon 1 egg 1 teaspoon of fresh lemon juice ¼ teaspoon freshly grated lemon zest ½ cup unsalted butter, cut into small pieces Butter for greasing FILLING 2 pounds cream cheese, softened ¼ cup unsalted butter, softened, cut into small pieces 1¼ cups sugar plus 2 tablespoons 4 eggs, separated ½ teaspoon fresh lemon juice ¼ teaspoon almond extract 2 tablespoons of cream of wheat, uncooked Instructions: Preparing streusel: In a medium size bowl sift together flour and baking powder. Add ½ cup of sugar, egg, lemon juice, lemon zest and butter. Mix together until flour mixture resembles coarse meal. Grease the bottom and sides of a 10” spring-form pan, sprinkle bottom and side with remaining 1-tablespoon of sugar. Scatter half of the streusel over the bottom of pan, reserving the rest of the streusel for the topping. Preheat oven to 325F Preparing filling: Beat together cream cheese, butter 1¼ cups of sugar and lemon juice in a large bowl until smooth. Beat in egg yolks, beat 10-15 minutes or until mixture is very thick and creamy. Fold in almond extract and cream of wheat. Using clean, dry beaters beat egg whites in a medium bowl until soft peaks form. Gradually add the remaining 2 tablespoons of sugar, beating until whites are stiff, but not dry. Fold egg whites into the cream cheese mixture. Pour cream cheese filling into prepared spring-form pan, smooth out the top, sprinkle remaining streusel over the cream cheese filling, and bake for 50-60 minutes or until cake tester inserted in the center comes out clean. Remove cake from oven and set on cake rack to let cool completely in the pan, about 2-3 hours. Remove sides of pan, transfer cake to serving platter, loosely cover with plastic wrap, and let cake cool for one more hour in the refrigerator. To enjoy: Cut cake into serving pieces, garnish with fresh seasonal fruit and mint leaves. Notes: Signature Family recipe, also found in Chef Erika's second cookbook. |
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