Gayle’s Galley
This month I am sharing a recipe which was originally published in the LCBO’s Food & Drink magazine, Holiday 2018. It’s described as …” A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving.” Enjoy!
No Bake Kitkat Cheesecake
4 regular KitKat bars (73 g each), divided (292 g total)
7 graham cracker cookies or 1 cup (250 mL) crumbs
6 tbsp (90 mL) unsalted butter, melted (85.2 g)
2 blocks (250 g each) cream cheese, softened
1 cup (250 mL) whipping cream, chilled
¼ cup (60 mL) sugar
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest
Chocolate Sauce (recipe follows)
Instructions:
Grease an 8-inch (20-cm) spring-form pan with butter and line the bottom with parchment paper.
Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.
Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.
Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.
Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.
Serves 8
CHOCOLATE SAUCE
A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.
½ cup (125 mL) cocoa powder
½ cup (125 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt
Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake. Makes 1 cup (250 mL) sauce
Super Bowl
I don’t need to tell most people that February 12th is Super Bowl Sunday. Football fans will be drawn to Arizona to see which team - Eagles or Chiefs reign supreme. For some people, the food is just as important as the game. Some refer to it as the biggest food event of the winter.
Besides chicken wings and nachos a sloppy pulled pork sandwich just might be your answer to “What do we serve your die-hard football fans?” You can’t get much easier than the following recipe for Slow Cooker Pulled Pork Sandwiches. May the best team win!
Slow Cooker Pulled Pork Sandwiches
2 lb Pork Loin or Roast (Excess fat removed)
1 large onion, chopped
12 oz can or bottle of Root Beer (Regular - not diet)
18 oz bottle of your favorite BBQ Sauce
Favourite buns
Place the chopped onion in the slow cooker and put the pork on top. Pour the Root Beer over the meat. Cover and cook on low until well cooked and the pork shreds easily – about 6 to 7 hours. Remove the pork and shred with two forks. Drain the liquid from the pot and reserve. Return the shredded pork to the slow cooker and stir in BBQ Sauce. Skim any fat from the drained liquid. If the pulled pork seems dry, add some of the drained liquid back into the slow cooker. Serve in your favourite buns. Enjoy!
Tip: This can be prepared the day ahead and re-heated. Any leftovers? Freeze individual servings of pulled pork in freezer bags. You are all set for a quick sandwich.