Pastries & Breads
AMBROSIA CHEESECAKE BARS
MAKES 15
From the creamy cheesecake to the crumbly coconut crust, there’s a reason we think these bars deserve a spot on your dessert spread.
2 cups graham cracker crumbs
2 cups sweetened shredded coconut
1½ cups sugar, divided
½ teaspoon kosher salt
⅔ cup unsalted butter, melted
5 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
5 large eggs
1 (8-ounce) container sour cream
1 (13.5-ounce) jar maraschino cherries
1 tablespoon cornstarch
1 cup chopped candied orange peel
Garnish: sweetened whipped cream, chopped candied orange peel, maraschino cherries, toasted shredded coconut
1. Preheat oven to 350°. Line a 13x9-inch pan with foil, letting the excess extend over sides of pan. Spray with cooking spray.
2. In a medium bowl, combine graham cracker crumbs, coconut, ½ cup sugar, and salt. Stir in melted butter. Using a measuring cup, press mixture into bottom of prepared pan. Bake until lightly toasted and aromatic, 15 to 20 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 300°.
3. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Gradually add remaining 1 cup sugar, flour, and vanilla, beating until smooth. Add eggs, one at a time, beating just until combined after each addition. Beat in sour cream.
4. Drain juice from jar of cherries into a medium saucepan. Stem and halve cherries, discarding stems. Add cherries to saucepan. Bring to a boil over medium heat.
5. Place cornstarch in a small bowl. Carefully pour about ¼ cup hot cherry liquid over cornstarch. Whisk cornstarch and liquid together until smooth. Add cornstarch mixture to pan, and boil until mixture is translucent and thickened, 3 to 5 minutes. Remove from heat and let cool to room temperature. Fold in candied orange peel and cooled cherry mixture. Pour batter over prepared crust.
6. Bake until center slightly jiggles and an instant-read thermometer inserted in center of cheesecake registers 150° to 155°, 1 hour to 1 hour 10 minutes. Let cool to room temperature in pan on a wire rack. Cover, and refrigerate overnight or for up to 2 days. Using excess foil as handles, remove from pan and cut into bars. Garnish with sweetened whipped cream, orange peel, cherries, and coconut, if desired.
White Chocolate–Peppermint Poke Cake
MAKES 1 (13X9-INCH) CAKE
As festive as it is easy, this cake is an ideal choice for a holiday treat.
4 large egg whites
2 large eggs
1¾ cups sugar
1 cup plus 2 tablespoons olive oil
3 teaspoons peppermint extract, divided
3½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon kosher salt
5 cups whole milk, divided
