The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake

Ingredients:
Crust:
1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
⅓ cup margarine, melted

Filling:
½ cup raspberry preserves
¼ cup water
4 x 8 oz pkgs cream cheese
1¼ cups granulated sugar
½ cup sour cream
2 tspn vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks

Garnish:
2 oz white chocolate, shaved
whipped cream

Method:

1. Preheat oven to 250°C.
2. Place a large pan or oven-safe skillet filled with about ½" of water into the oven while it preheats. This will be your water bath.
3. Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave.
4. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
5. Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers (with the filling scraped out) into a medium bowl. Mix in ⅓ cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
7. Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.
8. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 250°C, then turn the oven down to 180°C and bake for 50 to 60 mins or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
10. Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

The Cheesecake Factory Pumpkin Ginger Cheesecake

Ingredients:
4 Tbsp butter
¾ cup graham cracker crumbs
½ cup crushed gingersnaps
1 Tbsp brown sugar (or your favorite substitute)
1 tsp cinnamon
1 cup heavy cream, chilled
24 oz cream cheese, softened
1½ cups granulated sugar
3 large eggs
1½ cups mashed pumpkin
¾ tsp ground cinnamon
¾ tsp powdered ginger
1½ tsp ground cloves
¼ cup pecan halves

Method:

1. Preheat the oven to 160°C.
2. To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
3. For filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well.
4. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crustbsp Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan.
5. Bake for 60 to 70 mins.
6. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.
7. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.

The Cheesecake Factory Pumpkin Cheesecake

Ingrediets:
1½ cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 x 8-oz packages cream cheese, softened
1 tspn vanilla
1 cup canned pumpkin
3 eggs
½ tspn cinnamon
¼ tspn nutmeg
¼ tspn allspice
whipped cream, for serving

Method:

1. Preheat the oven to 180°C.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill itbsp
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this pointbsp Remove from the oven and allow the cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
8. Serve with a generous portion of whipped cream on top.

Serves 8.

The Cheesecake Factory Pasta with Mushroom Bolognese

Ingredients:
6 oz spaghettini, cooked al dente, drained and kept warm
2 oz olive oil
1 oz carrots, minced
1 oz yellow onion, diced to ¼" thickness
4 oz mushrooms, diced to ¼" thickness
½ tspn kosher salt
¼ tspn black pepper, freshly ground
1 tbsp garlic, minced
1 tspn fresh thyme, chopped
2 oz Madeira wine
10 oz marinara sauce
1 oz butter
1 oz Parmesan cheese, grated
2 tspn parsley, chopped

Method:

1. In a saute pan over medium-high heat, bring olive oil to a light sizzle.
2. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
3. Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
4. Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle ½ oz Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.
5. Serve immediately.

Makes 6 to 8 servings.

The Cheesecake Factory German Chocolate Cheesecake

Ingredients:
24 oz cream cheese, softened and cut into chunks
½ cup granulated sugar
2 eggs
¼ cup dairy sour cream
1 tspn vanilla extract

Chocolate Cake:
4 oz unsweetened chocolate
½ cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tspn vanilla extract
1 ½ cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)

Chocolate Glaze:
½ cup semi-sweet chocolate chips
2 tbsp whipping cream

German Chocolate Topping:
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tspn vanilla extract
1 cup flaked coconut
1 cup chopped pecans

Method:

1. For Cheesecake: On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
2. For Chocolate cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
3. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 ½" springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425°F oven for 15 minutes.
4. Reduce oven temperature to 180°C and continue baking 55 to 60 mins.
5. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
6. Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping.
7. Refrigerate until serving time. Garnish with whipped cream, if desired.
8. For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
9. For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended.
10. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

The Cheesecake Factory Bleu Cheese Dressing

Ingredients:
2 shallots, very finely minced
2 tbsp vegetable oil
2 oz crumbled blue cheese
1½ cups buttermilk
½ tspn salt
12 cups gourmet salad mix / mixed baby greens (mesclun)

Method:

1. Combine all ingredients except greens and whisk until smooth or blend at low speed.
2. Chill.
3. When ready to serve, put 2 cups greens on each salad dish and top with dressing.

The Cheesecake Factory Banana Cream Cheesecake

Ingredients:
20 vanilla sandwich cookies
¼ cup margarine, melted
24 oz cream cheese, softened
⅔ cup granulated sugar
2 tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tspn vanilla extract

Method:

1. Preheat oven to 180°C.
2. Place cookies in a blender; process with on/off pulse until finely crushed.
3. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10" springform pan; refrigerate.
4. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
5. Reduce oven temperature to 95°C (DO NOT forget to reduce temperature - very important) and continue baking 75 mins or until center is almost set.
6. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
7. Allow cheesecake to stand at room temperature 15 mins before serving.

7 Tips for a Perfect Cheesecake

1. Use cream cheese at room temperature
   Instead of using cream cheese directly out of the refrigerator, let the cream cheese soften for 2-3 hours so that it is easier to whip. Your cheesecake batter needs to be creamy and smooth, and you'll get this consistency more easily with pre-softened cream cheese.
2. Take it out of the oven when the middle is still soft
   To avoid cracking and overbaking, you'll need to pull the cheesecake out of the oven before it cooks all the way through. This is probably the toughest part of baking this dessert to perfection, but you can easily see the softer center about ten minutes before the end baking time.
3. Add a spot of cream
   Cream and eggs are what bind the cheesecake together, and adding a spoonful of whipping cream can ensure your cheesecake is dense enough to pass as a classic New York style dessert.
4. Use real graham crackers for the crust
   While a box of graham cracker crumbs is convenient, you'll get that 'homemade' taste when you actually crumble your own crackers. Try flavored graham crackers for variation - cinnamon and chocolate can fare well for those deluxe cheesecake flavors.
5. Don't open the oven until the end of the baking cycle
   While it's tempting to check up on your cheesecake during the baking cycle, letting the heat escape can make your cheesecake fall too quickly. Wait until 10 minutes before the time on the recipe where you do a quick check of the center (See #2).
6. Chill the cheesecake for at least 24 hours
   Your enthusiastic cheesecake fans will need to steer clear of the kitchen during your baking escapades, because the dessert won't be ready for at least another day. Chilling the cheesecake allows the cream cheese to sink into the crust and ensures the dessert is firm and easy to cut. Diving into the cheesecake too early can ruin the experience.
7. Use a springform pan
   Unless you have super-baker capabilities in releasing the cheesecake from a regular cake pan, a springform pan will ensure your dessert slides right off the pan in one piece. Spring form pans are ideal for cheesecakes, and investing in a quality pan will help you bake up that cheesecake evenly and prevent any cracks from forming

Outrageous Chocolate Cookies

Ingredients:
8 oz semisweet chocolate, roughly chopped
4 Tbsp unsalted butter
2/3 cup AP flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup (packed) light-brown sugar
1 tsp vanilla extract
1 package( (12oz) semisweet chocolate chunks

Method:

1. Preheat oven to 180°C. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.
2. In another bowl, whisk together flour, baking powder, and salt.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.
4. Mix in flour mixture until just combined. Stir in chocolate chunks.
5. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
6. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Dulce de Leche and Chocolate Chunk Bread Pudding

Ingredients:
8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into ¾" to 1" cubes
4 Tbsp (½ stick) unsalted butter, melted, divided
1½ cups heavy whipping cream
1 cup dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 Tbsp dark rum
1 tsp vanilla extract
Pinch of salt
½ cup (about 3 ounces) bittersweet chocolate chips
2 Tbsp sugar
Powdered sugar

Method:

1. Preheat oven to 180°C.
2. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11"x7"x2" glass baking dish with 1 Tbsp melted butter.
3. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. 
4. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. 
5. Stir in bread cubes. Let soak 30 mins, stirring occasionally.
6. Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. 
7. Bake pudding until puffed and set in center, about 35 mins. Let cool 15 mins. Dust with powdered sugar.
8. Serve warm, passing more dulce de leche topping alongside.

Red Velvet Cake with Raspberries and Blueberries

Ingredients:
Cake:
2¼ cups sifted cake flour (sifted, then measured)
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 Tbsp red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting:

2 8oz packages cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 Tbsp vanilla extract

2½ cups powdered sugar

3½ pt baskets fresh raspberries
3½ pt baskets fresh blueberries

Method:

1. Preheat oven to 180°C. Butter and flour two 9" diameter cake pans with 1½" high sides. 
2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. 
3. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. 
4. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. 
5. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
6. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. 
7. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
8. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
9. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and ½ basket blueberries atop frosting, pressing lightly to adhere. 
10. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. 

Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.

Dark Chocolate Red Wine Cake with Chocolate Cream Filling

Ingredients:
Cake:
1¾ cup AP flour
½ cup unsweetened cocoa
1½ tsp baking soda
½ tsp salt
1¼ cup sugar
½ cup softened butter
1 tsp vanilla
2 eggs
1 cup red wine
⅓ cup confectioners' sugar

Filling:
2/3 cup butter, softened
4 cups confectioners' sugar
⅓ cups cocoa
1 tsp vanilla
4 Tbsp half and half

Method:

1. Pre-heat oven to 180°C. Grease/spray a Bundt pan.
2. In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.
4. Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 mins, or until toothpick inserted in the center comes out clean.
5. Cool for 15 mins then remove from pan. Cool completely before adding chocolate cream filling.
6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.
7. Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.
8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar. Slice and enjoy.

New York Cheesecake

Ingredients:
Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
¼ cup (50 grams) granulated white sugar
½ cup (114 grams) unsalted butter, melted

Filling:
32 oz (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 Tbsp (35 grams) all purpose flour
5 large eggs, room temperature
⅓ cup (80 ml) heavy whipping cream
1 Tbsp lemon zest
1 tsp pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 Tbsp (30 grams) granulated white sugar
½ tsp pure vanilla extract

Method:

1. Grease, or spray with Pam, a 9" (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 180°C with rack in center of oven.
2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium sized bowl. Press the crumbs evenly over the bottom and about 1" (2.5 cm) up the sides of the springform pan. Cover and refrigerate.
3. Beat cream cheese, sugar, and flour on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.
4. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl.
5. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
6. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
7. Bake for 15 minutes and then lower the oven temperature to 120°C and continue to bake for about another 1½ hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
8. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more mins.
9. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
10. Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
11. Serve with fresh fruit or fruit sauces.

Autumn Spice Cake

Ingredients:
½ cup (1 stick) butter, softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1½ cup buttermilk
1 tsp vanilla extract
2 cups flour
1 Tbsp Dutch-processed cocoa
2 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves

Method:

1. Heat oven to 180°C. Line two 9-inch cake pans with parchment paper and lightly butter.
2. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. 
3. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
4. Pour batter into the pans and bake until center tests clean – about 35 mins.
5. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

Boston Cream Pie

Ingredients:
½ cup (1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1¼ cup cake flour
1½ tsp baking powder
¼ tsp salt
½ cup milk

Method:

1. Heat oven to 180°C. Line the bottom of an 8" round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
3. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 mins. Cool completely on a wire rack.
4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

Vanilla Bean Pudding

¾ cup milk

1 cup cream

1 vanilla bean

3 egg yolks

2 Tbsp cornstarch

½ cup sugar

¼ tsp salt

½ tsp vanilla extract

1½ tsp butter

¼ cup whipped cream (optional)

1. Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot. 
2. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. 
3. Pick out and discard vanilla bean. 
4. Stir in the vanilla extract and the butter. 
5. Press plastic wrap against the surface to cover. Chill and serve with whipped cream, if desired.

Chocolate Glaze

½ cup heavy cream

4 oz chopped dark chocolate

1 Tbsp unsalted butter

3 Tbsp corn syrup

1. Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. 
2. Let sit for 1 minute and stir until smooth. 
3. Let cool to thicken slightly. 
4. Use immediately to top Boston Cream Pie or serve over ice cream.

Stacked Applesauce Cake with Cinnamon Whipped Cream

Ingredients:
3 cups AP flour
3 tsp baking soda
1½ tsp baking powder
¾ tsp cinnamon
¾ tsp nutmeg
¼ tsp cloves
¾ cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
3 tsp vanilla extract
3 cups unsweetened applesauce
2 Tbsp confectioners' sugar (optional)

Method:

1. Make the batter: Preheat oven to 180°C. Using a small brush, lightly coat three 9" cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 min. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
4. Bake the cake: Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 35 to 40 mins. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack.
5. Finish the cake: Place one cake layer on a cake plate or stand. Spread half of the Cinnamon Whipped Cream on the layer. Place a second layer over the first and repeat. Top with the final layer and sprinkle with confectioners' sugar, if desired, and serve. Store refrigerated for up to 4 days.

Cinnamon Whipped Cream

2 cups heavy cream, cold
¾ cup confectioners' sugar
1 tsp ground cinnamon
½ tps vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

Crab & Mango Salad

Ingredients:
1 cup shredded unripe 'King' mango
1 cup baby spinach
5 sprigs cilantro
5 cherry tomatoes (sliced in half)
1 red chilli, sliced
3 shallots, sliced
2 Tbsp fried shallots
5 Tbsp crab meat
½ cup Thai dressing (Delicious)

Method:
Toss all ingredients together & serve.

Rich Chocolate Layer Cake

Ingredients:
1 box devil's food cake mix (eg Betty Crocker)
¼ cup unsweetened cocoa
1 cup mayonnaise
3 large eggs
1 cup water
2 containers (16 oz each) chocolate frosting
¼ cup sour cream
2 tsp vanilla extract
½ cup chopped almonds, toasted
1 cup sweetened flaked coconut, toasted

Method:

1. Make the cake: Heat oven to 180°C. Lightly coat two 8" cake pans with softened butter. Cut two 8" circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
2. Make the filling: Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1½ cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
3. Assemble the cake: Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread ⅓ of the filling over the layer. Top with the next layer and spread another ⅓ of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.