Adult Muffins & Cheesecakes

Copyright
“Adult Muffins & Cheesecakes”
2018@Yael Eylat-Tanaka. No portion
of this book may be reproduced in any
form, transmitted, copied or otherwise
replicated without express
authorization of the author, including
name, style, recipes, images or design.
Attribution
“Betty Boop” is a Max Fleischer
trademark. All images herein were
inserted from Microsoft Corporation’s
Clip Art collection.

Everyone loves muffins and
cheesecakes. Their decadent
creamy fillings enrapture the
senses, fill the nostrils with
ambrosia, intoxicate and render
helpless the crustiest
curmudgeon.

Prologue
The beginning of every culinary experience starts with a
visual presentation.The eyes are dazzled with a panoply of
colors and shapes leading one to sniff for the
accompanying aromas. Once the appetite has been
roused, there is slow and deliberate movement to taste
each delectable bite.The tongue savors each essence
with eyes closed. A gourmet feast follows with various
morsels sampled one after the other.This leads to a world
filled with indescribable sensations meant to be
experienced again and again.
This book is a journey into the realm of sensuous tastes
and pure hedonistic enjoyment. Food is necessary for life,
but it also can provide immense pleasure.The parallel
between erotic and gustatory appetites is deliberate.
Frequently the first contact between lovers is the mouth
and tongue.Therefore, where better place to start the
dance between the sexes than with Adult Muffins and
Cheesecakes? Come now and savor every morsel in these
pages.

List of Confections
MUFFINS
• Sweet Potato and Chocolate Muffins
• Eggs in the Buns
• Lemon Poppy Seed Muffins
• Dark Chocolate Lava Cake with Kahlua and Ghirardelli
• Frozen Daiquiri Muffins
• Hot Buttered Rum Muffins
CHEESECAKES (sweet)
• The Classic Cheesecake
• The Rose of Africa with Kinky Pink Liqueur
• Amaretto Cheesecake
• Coconut Mango Cheesecake
• Orange Glaze & Cointreau Cheesecake
• Salted Caramel Macchiato Cheesecake with Kahlua
• Chocolate Caramel Cheesecake with Limoncello
• Lemon Raspberry Cheesecake
• Peach and Bacon Cheesecake with Southern Comfort
• The Pavlova
• Coconut-Lime Cheesecake with Limoncello
• Café-au-Lait Cheesecake with Kahlua

List of Confections (cont)
CHEESECAKES (savory)
• Smoked Salmon Quiche
• Mushroom Quiche
• Onion and Bacon Tart with Irish Whiskey Sauce
• Savory Bread Pudding with Kale and Mushrooms
• Goat Cheese Gratin with Broccoli and Tomato
• Turnover Empanadas and “Hot Pockets”
• Ricotta and Goat Cheese Turnovers

These sweets will please the
palate, tickle the tongue, and
excite your sensibilities – not to
mention add pounds to your
girth.
Pure hedonistic pleasure.
Enjoy at your own peril.

A long, long time ago, I wanted to open a
dessert coffee shop. Its name would be “Adult
Muffins & Cheesecakes.” The desserts would be
delectable slices of luxurious cheesecake,
sprinkled with a variety of confections, and laced
with alcohol designed to excite the senses and
slightly inebriate the consumer. Because of the
suggestive nature of the name, I imagined our
opening night with a young lady clad à la Betty
Boop who would greet passers-by with taste tests
of the café’s offerings.
Alas, the shop never materialized; but I did
practice the recipes, offering them to friends and
family to rave reviews.
Here is a distillation of some of my favorites.

uffins are nothing more than quick breads or
little cupcakes made from batter or dough. The varieties
that have come on the market are as varied as the
imagination of those who bake them! With ingredients as
pedestrian as flour, sugar and eggs to such unusual
concoctions as avocado and sweet potato, today’s
muffins are certainly not your grandmother’s muffins –
though to be sure, Grandma’s muffins may well evoke
some of the best memories anyone can have.
Nostalgia aside, this book will serve to introduce
you to a new variety of delectable morsels, some infused
with aromatic spirits, others laced with exotic spices,
and all to please the palate and the senses.

Some equipment seems to be universally
accepted in kitchens, whether you are
baking muffins, breads, cheesecakes, or
what have you. Spatulas, bowls, mixers,
ovens, timers – those are all tried and
true, and depend upon your own
preference. The next few pages give some
examples of useful equipment to use for
flawless results.
Baking

Mixers & Bowls
Rubber
spatulas
Real oven
Mixer
Hand mixer
Bowl
(Do not use a microwave!)
Nothing fancy is needed.
Timer

Muffin tins come in a variety of sizes and materials,
from nonstick to wrought iron, and sporting sizes from
mini cupcakes and muffins to giant affairs fit for the
most gluttony-afflicted among us. Filling the cups is
accomplished with ice cream scoops, spoons or
specialized dispensers for the baker who wants every
possible gadget in his or her arsenal.
For Muffins

The springform pan
This pan consists of a flat bottom that separates easily
from the “wall” by opening the latch as pictured
above. The crust is created at the bottom of the pan,
as above, and the filling is poured onto the crust.
After the cake has finished baking and has cooled,
opening the latch preserves its shape.
For Cheesecakes

A BAIN MARIE is essentially a double boiler. It is a
culinary technique where one uses indirect heat. You may
have seen examples of melting chocolate on top of the
stove by setting one pot of chocolate chips over another
pot of boiling water and whisking until the chocolate chips
melt. In the case of cheesecakes, since they bake in the
oven, a bain marie is structured by setting the cheesecake
springform pan within a roasting pan, setting the duo in the
oven, then filling the roasting pan with hot water up to
about half the height of the springform cheesecake pan.
To avoid injury, please take care to place an empty
roasting pan in the oven, setting the springform pan inside,
then pouring the hot water around the springform pan.

Here is an assortment of muffins, a favorite of many, to
prepare for a party or to enjoy as a complete meal. These are not
your grandmother’s muffins! They are rich and delectable, and
what makes them “adult” is their intense flavor that may not
appeal to the youngsters among us, such as the Dark Chocolate
Lava Cake, or the Hot Buttered Rum Muffins. Be that as it may, if
they do not contain alcohol, feel free to serve them to the entire
family.
A word about yield. Throughout this book, I have avoided
specifying the yield of each recipe. This is in an effort to avoid
restricting sizes according to an arbitrary measure. In the case of
muffins, whatever size muffin tins you use, please fill the cups ¾
full, as the batter will expand during baking, thus producing either
mini or jumbo muffins, depending on tastes.

Adapted from Martha Stewart
Ingredients:
2 medium sweet potatoes or yams
¾ c virgin olive oil
1 ½ c whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
Salt to taste
¾ c sugar
3 large eggs at room temperature
5-6 oz bittersweet chocolate, coarsely chopped
Preparation:
Preheat oven to 400 º. Scrub sweet potatoes clean, and prick
them all over with a fork. Place on cookie sheet and bake until
tender, about 1 hour. Let them cool, then scoop out the flesh,
discard their skin and mash coarsely with a fork. Measure
about 1 c for this recipe. Reserve the rest.

Preparation (cont.)
Reduce oven temperature to 350 º. Spray a standard muffin tin
and set aside.
In fairly large bowl, mix together the dry ingredients: flour,
salt, baking powder, baking soda and cinnamon. In another
bowl, whisk together the eggs, mashed sweet potatoes, sugar
and oil. Stir wet ingredients into dry and mix well just until
combined. Do not overmix. Fold in the chocolate.
Divide evenly among muffin cups, filling them about ¾ full.
Bake for about 25 minutes, until golden brown. Let them cool,
then invert onto serving platter and serve warm or cold.
Cont.

Ingredients:
11 large eggs, room temperature
½ c safflower oil
8 oz mild sausage, casing removed
2 c all-purpose flour
1 tsp baking powder
½ tsp baking soda
Salt to taste (¾ tsp)
1 T sugar
½ sour cream or Greek yogurt
½ c chopped scallions
1 c finely shredded Gruyere cheese
Preparation:
Place 9 eggs in a large pot of salted water and bring to a boil.
Once it has boiled, remove from the heat, cover and allow to
stand 5 minutes. Remove eggs to a water bath*. When they are
cool enough to handle, peel the eggs and set aside on paper
towels.

Preparation (Cont.)
In medium skillet, spray with nonstick spray, add 1 T oil and
sauté the sausage, breaking it up with a wooden spoon until
pea-sized throughout. Set aside.
Heat oven to 400 º. In large bowl, mix together flour, baking
powder, baking soda, salt and sugar. In a separate bowl, whisk
together ¼ c water, ½ c oil, remaining 2 eggs and sour cream.
Mix wet ingredients into dry, and stir just until combined. Do
not overmix. Stir in cooked sausage, chopped scallions and ½
c cheese. The dough will be thick and chunky.
Spray the inside cups of a muffin tin with nonstick spray. Fill
each prepared muffin cup with 2 T muffin batter. Nestle a
cooked egg into each cup. Add another 2 T muffin mix over the
egg and gently press in the sides to cover the egg and seal it
in. Sprinkle remaining ½ c cheese over top of muffins and bake
until golden, about 22-24 minutes. Let cool in the muffin tins
before inverting them onto a cooling rack. Serve hot or cold
(but hot is better).
Cont.
*A water bath (known as a Bain Marie) is a large bowl of cold water into
which you add ice cubes to cool it down further. Hot containers or unpeeled
eggs are placed in this cold water to stop the cooking. More on that in a
later slide.

Adapted from A Kitchen Addiction
Ingredients:
For Muffins
3 c (15 oz) all-purpose flour
1 c sugar
2 T poppy seeds
1 T baking powder
½ tsp baking soda
½ tsp salt
1½ c plain yogurt
2 T fresh lemon juice, optional
1 ½ T grated lemon zest
2 large eggs
8 T unsalted butter (1 stick), melted and cooled
For the Glaze
¼ c sugar
¼ c lemon juice
Coarse sugar for sprinkling, optional

Adapted from A Kitchen Addiction
Preparation:
Preheat oven to 375º.
Grease a 12-c muffin pan.
Whisk together the flour, sugar, poppy seeds, baking
powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk yogurt, lemon zest, and eggs until
smooth. Gently fold yogurt mixture into flour mixture until
just combined. Do not overmix. Fold in melted butter.
Pour batter evenly among prepared muffin cups.
Place pan in middle rack of oven.
Bake 20-25 minutes, or until golden brown and toothpick
inserted in the center comes out clean.
Rotate muffin tin halfway through baking.
While muffins are baking, simmer sugar and lemon juice
together in a small saucepan over medium heat until it turns
into a light syrup, about 3-5 minutes.
Remove muffin pan from oven. Brush muffins with lemon
syrup. Sprinkle with coarse sugar. Let muffins cool in tin for
5 minutes, then flip onto a wire rack and let cool for another
10 minutes before serving.
Cont.

Ingredients
Cake
4 oz (½c) Ghirardelli 60% Cacao Bittersweet Baking Bar or
Chips
1 stick unsalted butter, cut into pieces
2 whole eggs
2 egg yolks
1
3 c sugar
¼ c flour
Kahlua Center
2 oz (¼ c) Ghirardelli 60% Cacao Bittersweet Baking Bar or
Chips
¼ c heavy cream
2 oz Kahlua Liquor (equals ¼ cup)
Optional
Melted Dark Chocolate Drizzle with Ghirardelli chips

Preparation
For the Centers
Preheat oven to 400º.
In a double boiler, melt the 2 oz of chocolate chips with the
heavy cream and the Kahlua.
Refrigerate mixture about 2 hours, or until firm.
Using a melon baller, scoop some mixture and form it into a ball
between your hands. Mixture will make about 6 balls.
Refrigerate again until needed.
For the Cake
To make the cake
Spray a regular 6 muffin pan with cooking spray.
In a double boiler, melt the 4 oz of chocolate chips with the
butter. Set aside.
In a large bowl, whisk together the whole eggs, egg yolks, and
sugar on high speed for about 5 minutes.
Fold in the melted chocolate mixture to combine.
Gently stir in the flour until combined.

Preparation (cont.)
Fill the muffins cups about 1/3 full with batter then place 1 of the
refrigerated chocolate balls into each cup.
Add more batter until cups are ¾ full.
Bake for 15 minutes or until the cake is firm.
Remove muffin pan from the oven and let it sit for 8-12 minutes.
Once cooled, invert the muffin cups onto a plate.
Top with melted dark chocolate drizzle if you desire.
To Melt the Chocolate
Add Ghirardelli Dark Chocolate chips to double boiler and melt
to desired consistency.

Ingredients:
1 can full-fat coconut milk, chilled
3 c frozen strawberries or raspberries, thawed
2 ripe avocadoes
2 T lime juice
½ c clover honey
1 tsp cinnamon
1 ¼ c graham cracker crumbs
1 stick butter, melted
½ c toasted sesame seeds
1 c whipping cream
½ c sugar
1 tsp vanilla extract
Preparation:
In a large bowl, mix the melted butter with the graham cracker
crumbs and sesame seeds. Add the cinnamon. The mixture will
be coarse and lumpy. Press it in the bottom of a springform pan
or pie pan that has been sprayed with nonstick spray, and allow
the sides to flare a bit at the bottom.

Preparation (Cont.)
In a blender, mix the frozen strawberries or raspberries,
avocadoes, lime juice and honey until very smooth. Open
the can of coconut milk and add the thick milk, omitting any
coconut water that may have accumulated.
Continue to blend until very smooth. Pour the mixture over
the graham cracker crust, and chill in the freezer 5-6 hours
until firm.
Before serving, whisk the whipping cream, sugar and
vanilla in a separate bowl. Cut the frozen pie, and serve
with dollops of whipped cream and sliced fresh
strawberries or raspberries.
Cont.

Ingredients:
12 T butter (1 ½ sticks) room temperature
1 ½ c sugar
3 large eggs
1 tsp butter flavor extract
1 ½ tsp rum flavor extract (or real rum)
1 c sour cream
¼ c whole milk
2 ½ c all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
12 oz bag walnuts or pecans, toasted
Coarse brown sugar for topping
Preparation:
Preheat oven to 350 º. Spray muffin tins with butter-flavored
nonstick spray.

Preparation (Cont.)
In a large bowl with an electric mixer, cream the softened
butter and sugar until light and fluffy. With the mixer on low
speed, add the eggs one at a time, then the rum, butter
extract, sour cream and milk.
In another bowl, mix together the dry ingredients (flour, salt,
baking powder and baking soda). With the mixer on low
speed (or manually with a folk), mix the dry flour mixture
into the batter. Make sure it is completely mixed, but do not
overmix.
With an ice cream scoop or large spoon, scoop the mixture
into the prepared muffin cups, filling them ¾ full. Sprinkle
toasted nuts over the batter, then spread a generous amount
of coarse brown sugar over top of the nuts and batter, and
bake 25 minutes, or until muffins are golden brown, and a
toothpick or sharp knife comes out clean when inserted in
the center.
Serve warm.
Cont.

heesecakes may have originated in ancient
Greece. Rome may have adopted the recipe and
embellished upon its principles, adding ingredients of its
own.
Cheesecakes of many varieties are found throughout the
world, from Africa to the Netherlands, each adding its own
cultural preferences and flavors. Most commonly,
cheesecakes are baked, typically with a separate crust made
from crushed cookies, cake or pastry.
Flavors range from savory to sweet, with fruits, nuts and
spices.
Flour is rarely used in these cakes, and thus they are
considered to be custard cakes. Whatever leavening occurs
is with the addition of eggs.
This book adds an additional ingredient.

With just a dash of cognac,
whiskey or Kahlua, the
ordinary becomes
extraordinary; the mundane
assumes the mantle of magic;
and the lowly muffin ascends
to heights unimaginable!
Likewise the cheesecake.
From the simple combination
of a basic custard to the
unctuous velvety feel on the
tongue, the cheesecake
assumes the regal throne.

ost of the following recipes will call for
either a springform pan, a pie tin, or even a layer-cake
pan. You may use your own favorite containers.
Although not mentioned specifically in the preparation
section of the recipes, I highly suggest that you use a
non-stick spray along the inner surfaces of any pan you
select. This will not affect the flavor of the cake, but
will simply render the cake easier to remove and serve.

Essential
Ingredients
For A Superlative
Cheesecake

Our taste buds have become much too
acclimated to chemicals and additives.
If you go through the trouble of
making a cheesecake, please do
yourself a favor and make real whipped
cream topping. That implies real heavy
cream whipped up with sugar and a
touch of vanilla. Nothing compares to
it – none of the commercial brands
can even come close to the flavor of
the real thing.

The cheese you use to make cheesecake is as
varied as the nations of the world. There are a
few basic principles: It should be a soft cheese
and at room temperature when blended with
other ingredients.
The cheese can be mild tasting, like Philadelphia
cream cheese, Neufchâtel, ricotta or farmer
cheese, or it can be pungent, like goat cheese or
Camembert for the savory recipes. The cheese
you select will adopt the flavoring you add for
your particular creation, as well as contribute its
own flavoring, thus enhancing the overall flavor.
Keep experimenting!

What Makes Cheesecakes So
Yummy?
Their delectability is in their fat
content, that velvety rich taste on your
tongue, the unctuousness of the cream,
the richness of the eggs and sugar. It
creates a euphoric experience as the
creaminess slips down your throat, and
the sugar passes to your brain,
releasing the “happiness” hormone,
dopamine.

Basic Recipe
Crust:
6 T unsalted butter, melted
1-½ c. graham crackers, crushed*
Pinch salt
Mix ingredients together and press into the bottom of a
springform cake pan with the back of a spoon. Spray the inner
sides of the pan with nonstick spray. Bake at 325º for 15 mins.
Remove from oven, wrap the cake pan in aluminum foil so it is
watertight, and place inside roasting pan. See “Bain Marie” below.
Filling:
2 lbs. softened cream cheese
1-¼ c. sugar
1-¼ c. sour cream
6 eggs
1 T vanilla extract
1 T lemon or orange and/or lemon zest*
Beat all ingredients just until smooth and lump-free. Do not
overbeat. Pour into cake pan and bake at 325º for about 1 hour and
10 mins. Remove cake pan from roasting pan, let cool 30 mins.,
then refrigerate entire springform cake pan overnight before
serving.

Basic Recipe (cont.)
Bain Marie: Refer to the note on Bain Marie
To zest a citrus fruit:
Zesting is the practice of scraping the outer part of a peel, the
colored part, against a very fine grater, so as to produce the finest
hint of flavor.
Crushing graham crackers for the crust:
Graham crackers yield well to crushing. A simple technique is to
put a few in a food processor and pulse until a desired consistency
of crumbs is achieved.
Preparing the crust:
Transfer crushed graham crackers to a large bowl and drizzle the
melted butter over the crumbs, mixing them with a fork. They will
still look like crumbs, but when placed at the bottom of the
springform pan, will easily yield to the back of the spoon to form
the crush. Once you bake it, it will know who’s boss!
Note: Recipe calls for unsalted butter, but I prefer lightly salted
because of the salt/sweet combination that’s so delicious.
The classic
cheesecake is
comprised of a few
basic ingredients:
Cream cheese, eggs
and sugar.

Ingredients:
Crust:
1-½ c. graham crackers
¼ c. melted butter
Filling:
3 (8 oz) packages cream cheese, room temperature
1 (14 oz) can sweetened condensed milk
4 large eggs
10 tsp rose syrup
1 tbs vanilla extract
¼ c. Kinky Pink Liqueur
Preparation:
Prepare crust according to Basic Recipe.
In mixing bowl, place softened cream cheese and
condensed milk, and beat until blended and smooth. Add
eggs, vanilla, rose syrup and Chambord and beat to blend.
Do not overbeat.

Cont.
Pour the mixture onto the baked crust in the springform
pan.Wrap the pan in aluminum foil, and place into a
roasting pan. Place the roasting pan on the middle rack of
the preheated oven, then carefully pour hot water into the
roasting pan, being careful not to allow the water to get into
the cheese mixture. This is a bain marie, and is designed to
create even baking of the delicate cheese mixture. Close
the oven door gently and bake for 1 hour and 10 minutes.
Carefully remove pan from oven (water will be boiling hot),
remove the springform pan from the bain marie, run a knife
around edge, and set on top of the stove to cool down.
Allow cake to cool completely before opening the latch.
Refrigerate before serving. Decorate the top with rose jelly
or sliced strawberries, and enjoy!
The Rose
of Africa
Cont.

Ingredients:
Crust:
Follow Basic Recipe.
Filling:
2 (8 oz) softened cream cheese
1-¼ c. sugar
1 (16 oz) container sour cream
3 tbsp cornstarch
4 eggs
1-½ tsp vanilla extra
7 tbsp Amaretto di Saronno liqueur
Preparation:
Preheat oven to 350º. Prepare crust and let cool. In large bowl,
mix first 4 ingredients until very smooth. Lower speed to low,
and add eggs one at a time, blending each until smooth.

Amaretto
Cheesecake
Cont.
Add vanilla and Amaretto and blend. Pour mixture onto
baked crust, place in a bain marie and bake 1 hour. Let cool,
run a knife around edge of springform pan, refrigerate before
serving.
Serving Suggestion:
½ c. whipping cream
½ c. toasted sliced or slivered almonds
Extra Amaretto to drizzle.
Preparation:
Beat whipped cream with the sugar until stiff peaks form.
Spoon large dollops of whipped cream, or pipe in lovely
shapes over sliced cheesecake, sprinkle with toasted slivered
almonds, and drizzle Amaretto di Saronno over whipped
cream and serve.

Ingredients:
Crust:
Filling:
2 (8 oz) packages cream cheese, room temperature
2 large eggs
1 tbsp lime zest
2 tbsp lime juice
¾ c. sweetened shredded coconut
¼ c. coconut liqueur
Preparation:
In large mixing bowl, mix all ingredients, blend until very smooth
without overbeating. Pour mixture into baked crust and bake in a
bain marie 1 hour and 10 minutes. Remove from oven and allow to
cool. Refrigerate overnight, unclasp latch from springform pan
and cut into wedges.
Topping:
Process 1 c. ripe mango in food processor to desired consistency,
and spoon over sliced cake. Decorate with sliced lime.

Crust:
Filling:
2 (8 oz) packages Neufchatel cheese, room temperature
2/3 c plain or Greek yogurt
Finely grated peel of 2 oranges
Finely grated peel of 2 lemons
2/3 c whipping cream
2 eggs
2 T honey
Topping:
3 oranges
Juice of 2 lemons
¼ c sugar
1 T cornstarch
¼ c water
Cointreau and fresh sliced kiwi

Cont.
Cont.
Preparation:
In large mixing bowl, mix all ingredients, blend until
very smooth without overbeating. Pour mixture into
baked crust and bake in a bain marie 1 hour and 10
minutes. Remove from oven and allow to cool.
Refrigerate overnight, unclasp latch from springform pan
and cut into wedges.
Topping:
Peel and cut oranges into segments. Reserve juice in
small pan. Stir in sugar, lemon juice and bring to boil.
Combine cornstarch and water, and add to citrus juice.
Simmer until thickened; cool. When cheesecake has set,
spread topping over cheesecake. Peel and slice kiwi and
place around edge, arranged among slides of orange
segments. Drizzle Cointreau over top and serve.

Preheat oven to 350º
Crust:
1 packet (9 oz) chocolate wafers
1 c (6 oz) semisweet chocolate chips
½ c brown sugar
2 T instant espresso powder
Pinch nutmeg
½ c butter, melted
Filling:
3 (8 oz) packages cream cheese, softened
1 c brown sugar
½ c sour cream
¼ c Kahlua liqueur
2 T flour
2 T instant espresso powder
4 eggs, lightly beaten
Topping:
½ c hot caramel ice cream topping
½ tsp coarse sea salt

Cont.
Crust:
Place the first five ingredients in a food processor; cover and
pulse until fine crumbs form. Gradually add melted butter,
pulsing until combined. Remove and press mixture onto the
bottom and 2 inches up the sides of prepared springform pan.
Filling:
In a large bowl, beat cream cheese and brown sugar until
smooth. Beat in sour cream, Kahlua, flour and espresso powder.
Add eggs, one at a time; beat on low speed just until blended.
Pour onto crust. Place springform pan in a bain marie*, bake 55-
65 minutes or until center is just set and top appears dull.
Remove springform pan from water bath; set on stove top,
remove foil and allow to cool. Run a knife along sides of cake to
loosen, cover and refrigerate overnight.
To serve:
Pour caramel topping over cheesecake. Refrigerate at least 15
minutes. Remove rim from pan. Sprinkle with sea salt just before
serving.
Cont.

With Limoncello
Crust:
½ c butter, melted
¾ c crushed Oreo cookies
Filling:
3 (8 oz) pkg cream cheese, softened
1 c brown sugar
1 T vanilla extract
1 can (13.4 oz) dulce de leche caramel
1 c sour cream
2/3 c heavy whipping cream
4 eggs
¼ c flour
Topping:
½ c butter, softened
1 c brown sugar
¼ c heavy whipping cream
2 c powered sugar
¼ c chopped toasted walnuts
¼ c miniature marshmallows (optional)
Limoncello liqueur

Cont.
Preparation:
Prepare crust according to Basic Recipe.
Heat oven to 325 degrees. In mixing bowl beat cream cheese,
brown sugar and vanilla at medium speed until well blended. Beat
in dulce de leche caramel, sour cream and heavy cream. Add eggs
one at a time until blended. Add vanilla extract. Slowly beat in
flour.
Place springform pan in a large baking pan. Pour filling into
springform pan over crust. Batter will come to a 1/4 inch of top of
pan. Fill pan 1/2 way up the side of the springform pan with hot
water. Bake for 1 hour 30 minutes or until edges are puffed and top
is dry to touch. Remove springform pan from roasting pan, place on
stove top and allow to cool. After it cools refrigerate overnight.

Cont.
Frosting:
Heat butter over medium heat until melted. Stir in brown sugar and
heat to boiling, stirring constantly. Reduce heat to low and stir 2
minutes. Stir in whipping cream and bring back to boil. Remove
from heat. Cool to lukewarm. Gradually stir in powdered sugar.
Place frosting saucepan in a bowl of cold water and beat until
smooth and of spreading consistency. If frosting becomes too stiff,
stir in additional heavy cream, one teaspoon at a time.
Remove cheesecake from pan. Spread the caramel frosting over the
cake, sprinkle with the roasted nuts and miniature marshmallows.
Drizzle additional caramel all over cake, then drizzle Limoncello
lemon liqueur over sliced cheesecake for a contrast of flavors.

With Ghirardelli Liqueur
Crust:
½ c butter, melted
2/3 c vanilla wafers
Filling:
1 lb 4% cottage cheese, sieved
1 c sour cream
1 (8 oz) pkg cream cheese
1
3 c brown sugar
2 eggs
2 T flour
½ tsp vanilla extract
1 tsp lemon juice
Topping:
1 carton fresh raspberries
Powered sugar

With Ghirardelli Liqueur
Cont.
Cont.
Preparation:
Prepare crust according to Basic Recipe, but substitute
vanilla wafers instead of Graham crackers.
Filling:
Preheat oven to 325 degrees. Beat all filling ingredients
together until smooth. Spoon filling into prepared pie
crust. Bake in bain marie* 50 minutes or until set. Remove
springform pan from bain marie, and place on stovetop to
cool.
Topping:
Rinse raspberries gently in colander, then spread
raspberries over top of cake. Sprinkle powered sugar
over top, then drizzle Ghirardelli chocolate liqueur over
entire cake.

Crust:
Pillsbury refrigerated pie crust
Filling:
4 (8 oz) pkgs cream cheese, softened
8 T (1 stick) butter, room temperature
5 large eggs, room temperature
2 c sour cream
1 ½ c sugar
2 T cornstarch
1 tsp lemon juice
Topping:
1 lb. bacon, fried crisp and crumbled
½ c brown sugar
Ripe peaches, sliced and roasted
¼ c Southern Comfort

Cont.
Preparation:
Follow directions on the package of pie crust. Set aside.
Filling:
Combine cream cheese and butter and beat until smooth.
Add eggs one at a time until blended. Beat in sour cream.
Add sugar, cornstarch and lemon juice, and beat until very
smooth. Pour into prepared pan, and place in a large
roasting pan.
Place pan in a bain marie and bake 1 hour or until set.
Bake 2-2.5 hours, or until cake is lightly browned on top.
Remove springform pan from water bath, remove foil and let
cool at room temperature. Do not unlatch pan. Cover and
refrigerate overnight.
To serve, sprinkle over sliced peaches. Drizzle Southern
Comfort over entire cake and serve.
Cont.

Cont.
Topping:
Slice peaches and set on cookie sheet. Sprinkle with the
brown sugar, place the cookie sheet in center of preheated
350 degree oven and roast until peaches are golden, and
slightly charred around the edges. Remove from oven and
allow to cool completely.
To serve cheesecake, remove from springform pan, spread
roasted peaches around top in pleasing form, sprinkle
crumbled bacon over sliced peaches, then drizzle Southern
Comfort over entire cake and serve. Prepare for rave
reviews.
Cont.

Who would have thought that such an elegant dessert named
after the quintessential Russian ballerina would come out of
New Zealand? The Pavlova’s hallmark is the meringue that
graces the entire cake, and holds in its soft pillowy pockets the
delicious sliced kiwi and strawberries that produce such a
marvelous ballet of flavors.
For the Pavlova (the meringue):
4 egg whites
1 c sugar
½ tsp cornstarch
¾ tsp white vinegar
For the Filling:
1 ½ c frozen raspberries or strawberries
1 whole fresh kiwi, halved and sliced
1 ½ c heavy cream
2 tsp gelatin dissolved in ¼ c boiling water
16 oz softened cream cheese (room temp)
1
3 c sugar
1 tsp lemon juice

For the Topping:
1 c heavy cream
1 T confectioner’s sugar
1 c diced or sliced fresh fruit (kiwi and strawberries)
Preparation:
Preheat oven to 325 º. Place rack in lower third. Generously
grease bottom and sides of a springform pan, and line it
with parchment paper, with the paper reaching about 2
inches over the top, as in the picture. To make the base,
place the pan
over a sheet of parchment, and
draw a circle around the pan, cut it out,
and place it on the bottom of the pan.
Preparing the meringue:
In a very clean bowl, using very clean beaters, beat the egg
whites until the beaters begin to form solid trails. As you
continue to beat the egg whites, add the sugar 1 tablespoon
at a time until it is completely mixed. By now, the meringue
should hold up with stiff peaks. Now splash in 1 tsp of white
vinegar as you give it one last beating.
Cont.

Use a spatula to pour the meringue into the lined springform pan,
and smooth the top until it is fairly even. Bake for 1 hour and 45
minutes. Turn the oven off, but leave the meringue in the oven 1
hour with the door open before removing it from the oven to a
cooling rack. Do not remove meringue from springform pan.
Preparing the Filling:
Add the gelatin to ¼ c boiling water and mix to dissolve
completely. Set aside.
Whip the heavy cream and vanilla until stiff.
Place the softened cream cheese and sugar in large bowl and beat
together until smooth. Whisk in the gelatin mixture. Add the
beaten heavy cream and mix thoroughly.
Pour the entire cream and cheese mixture over the cooled
meringue (still in the springform pan) and spread evenly.
Refrigerate 3-4 hours, or overnight.
Before serving, remove from springform pan onto serving platter,
spread more whipped cream around edge of cake, and decorate
with fresh kiwi and strawberry slices – or whatever your heart
desires.
Cont.

Ingredients
¾ c sweetened flaked coconut
¾ c crushed gingersnap cookies
3 T melted butter
2 (8 oz) packages cream cheese, softened
2 eggs
1 T lime zest
2 T lime juice
1 T coconut extract
Limoncello liqueur
Preparation
Preheat oven to 325º. Lightly grease a 9-inch springform pan.
Mix the coconut, gingersnap cookies, and melted butter in a bowl
until evenly moistened. Press the mixture into the bottom and
slightly up the sides of the prepared springform pan.
Bake the crust in the preheated oven about 10 minutes. Set aside to
cool.

Preparation (cont.)
Reduce oven heat to 300 degrees F (150 degrees C).
Beat the softened cream cheese in mixer bowl until smooth. With beater
set to medium-low, slowly pour the condensed milk into the bowl,
mixing only until just blended, stopping to scrape the sides of the bowl
as necessary. Add the eggs, individually, allowing the first to blend into
the mixture before adding the second; again, scrape the sides of the
bowl as necessary.
Pour about half of the cream cheese batter into a separate bowl. Stir the
lime juice and lime zest into the portion in the new bowl; pour the batter
over the crust in the springform pan, smoothing into an even layer.
Stir the coconut extract through the remaining cream cheese batter;
pour over the lime-flavored batter in the springfom pan, smoothing into
an even layer.
Bake in the preheated oven until the top of the cheesecake springs back
when gently pressed, about 45 minutes. Turn oven heat off, but leave
cheesecake inside with oven door slightly ajar until the oven cools
completely. Refrigerate until completely chilled.
Drizzle Limoncello liqueur over cheesecake when plated.

Ingredients:
1- ½ pkg (4oz each) white chocolate pieces
4 pkg (8 oz each) cream cheese, softened
4 eggs
¼ c unsweetened cocoa powder
1
3 c strong coffee (brewed)
1 c sugar
½ c sugar additional for frosting
2 tsp grated orange zest
1 tsp cinnamon
Kahlua to drizzle (optional)
Preparation:
Preheat oven to 350º. Grease springform pan and set aside.
Melt white chocolate with the coffee in bowl in microwave
for 2 mins or until chocolate is soft. Stir to mix well.
In separate bowl, mix 3 pkg cream cheese and 1 c sugar on
medium speed until well blended. Add eggs one at a time
and mix on low speed until all eggs have been incorporated.
Add zest.
Pour into greased springform pan and bake 1 hour. Cool 20
minutes, then run knife around the periphery of pan to
loosen cake, but do not remove from pan yet.
Refrigerate at least 4 hours.

Preparation (cont.)
When cake has cooled, remove from springform pan
Mix cocoa powder and cinnamon, and sprinkle over
cheesecake.
Frosting:
Mix 1 pkg softened cream cheese with ½ c sugar and 1 tsp
vanilla, and spread over the cake.
To serve, drizzle some Kahlua over cream cheese frosting if
desired.
Cont.

Just because it has “cheesecake” in the
name doesn’t mean it has to be sweet!
The famous Quiche Lorraine, a staple in
French cuisine, is a kind of cheesecake,
but it is savory, full of the creamy
goodness of gruyère and spinach, eggs
and cream.
The following recipes will introduce you
to some of my favorite savory
concoctions – I hope they inspire you to
invent some of your own.

Ingredients:
1 frozen unbaked crust (thawed)
1½ tbsp unsalted butter
2 tbsp finely chopped shallot
1 small leek, cleaned and sliced in ½ inch slices
6-8 oz smoked salmon, cut into small pieces
8 oz shredded Swiss cheese
1 c. whipping cream
4 large eggs
¼ tsp salt
¼ tsp cayenne pepper
2 tbsp chopped fresh dill
Preparation:
Preheat oven to 375º. Place pie crust in appropriate dish. In a
medium pan, melt butter and sauté the shallots and leeks just until
the leeks begin to soften. Set aside.
In a medium bowl, whisk together the whipping cream, eggs, salt,
and pepper. Add in salmon, cheese and leek mixture, and mix
well. Pour egg mixture into the pie crust, spreading evenly. Bake
for 40-50 minutes until quiche is puffed and lightly browned.
Insert a knife in the middle to ensure it comes out clean. Cut in
wedges and serve with a crisp salad.

Ingredients:
1 pie shell (unsweetened) ½ c. dry white wine
1 lb. oyster mushrooms ¾ c. grated Swiss cheese
1 lb. button mushrooms 2 c. milk
2 small shallots, minced 2 c. heavy cream
2 tbsp butter (I prefer lightly salted) 6 eggs
1 tbs chopped thyme
Salt & pepper to taste
Preparation:
Preheat oven to 325º. Clean mushrooms thoroughly, and slice. In large
pan, melt butter and sauté the minced shallots and the mushrooms
until soft. Add the thyme, salt and pepper. Deglaze pan with the wine,
scraping bottom of pan and continue to cook about 10 mins. Set aside.
In a large bowl, beat the milk, heavy cream and eggs thoroughly until
smooth. Spread the mushrooms at the bottom of the pie crust, spread
half the grated Swiss cheese over the mushrooms, then pour the cream
and egg mixture gently over top, and bake for 1 ½ hours. Remove
from oven, run a knife around edge of pie, and let cool in its pan.
Serve hot or cold.

Ingredients:
1 refrigerator pie shell (unsweetened) ½ c. dry white wine
1 lb. oyster mushrooms ¾ c. grated Swiss cheese
1 lb. button mushrooms 2 c. heavy cream
2 small shallots, minced 6 eggs
1 Spanish onion, finely sliced Whiskey sauce
4 slices bacon fried crisp and chopped
2 tbsp butter (I prefer lightly salted)
1 tbs chopped thyme
Preparation:
Preheat oven to 325º. Clean mushrooms thoroughly, and slice. In large
pan, melt butter and sauté the sliced onions, minced shallots and the
mushrooms until soft. Add the thyme, salt and pepper. Deglaze the
pan with the wine, scraping bottom of pan and continue to cook about
10 mins. Set aside.
In a large bowl, beat the heavy cream and eggs thoroughly until
smooth. Spread the mushrooms at the bottom of the pie crust, spread
half the grated Swiss cheese over the mushrooms, spread the
crumpled bacon bits over the cheese, then pour the cream and egg
mixture gently over top, spread any remaining Swiss cheese over top,
and bake for 1 ½ hours. Remove from oven, run a knife around edge
of pie, and let cool in its pan.

Prepare the Whiskey Sauce before serving
Whiskey Sauce:
1 c. heavy cream
½ c. sugar
2 T cornstarch
¾ c. Bourbon or other whiskey
Pinch salt
2 T butter
Preparation:
In small saucepan, combine the cream, sugar and butter, and
bring to temperature. In a separate bowl, combine the cornstarch
and whiskey and whisk to make a slurry, then combine with cream
mixture and stir until thickened. Serve warm.
Cont.

Ingredients:
1 lb. loaf crusty white bread
¼ c olive oil
4 tsp fresh thyme
1 large garlic clove, minced
1 stick butter (lightly salted)
1 lb assorted mushrooms, cleaned
1 ½ c. chopped onion
1 bunch fresh kale
1 c thinly sliced celery
1 c finely chopped bell pepper
1/3 c. chopped fresh parsley (not cilantro)
3 ½ c whipping cream
8 large eggs
½ c Parmesan cheese
Whiskey Sauce (optional)

(Cont.)
Preparation:
Preheat oven to 375º. Butter a 13x9x2 pan and set aside. Discard
ends of loaf of bread and cut the rest into 1-inch cubes and place in
a very large bowl. Sprinkle with salt, pepper, fresh thyme and
olive oil and toss well to coat. Then spread bread cubes on a flat
cookie sheet and bake in the oven about 20 minutes, or until
golden brown and slightly crusty. Remove from oven and return to
the very large bowl.
Melt butter in large pan, and sauté the onions, mushrooms, celery,
bell pepper, kale, garlic and parsley until soft, about 15 minutes.
Pour this mixture onto the toasted bread cubes and mix lightly.
Whisk the heavy cream, eggs, salt and pepper thoroughly until
smooth. Spread the custard over the bread and vegetable mixture,
and turn the entire mixture into the prepared oven dish. Spread
the grated Parmesan over the top and bake in the preheated oven
about 1 hour. Allow to rest 15 minutes or so before serving. Serve
with a drizzle of whiskey sauce.
Cont.

Ingredients:
1 lb. baguette or other crusty white bread
4 tsp fresh thyme
2 large garlic cloves, minced
1 stick butter (lightly salted)
1 ½ c. chopped onion
1 bunch broccoli flowerets, steamed
2 c milk
1 c crumbled goat cheese
4 large eggs
1 lb firm large tomatoes, sliced
Preparation:
Break up the bread into 1-inch pieces, and place into a bowl with
the milk, and allow to soak. If you are using stale bread, place it in
the microwave for 20 seconds to soften, then soak it in the milk
while you prepare the other ingredients.

Cont.
Preheat oven to 350º. Butter a 2-quart baking dish and set aside. In
a medium pan, bring a quart of water to a boil, then drop the
broccoli flowerets in the water for 1 minute to blanch. Remove
from water with slotted spoon.
In separate sauté pan, melt 2 T butter, add the minced garlic,
blanched broccoli and fresh thyme and stir. Sauté 5 minutes, or
until broccoli is soft and slightly browned. Set aside.
In large bowl, whisk together the eggs and milk, salt and pepper
and the goat cheese. Add the soaked bread, along with any
remaining milk, and mix in the sautéed broccoli flowerets. Turn
mixture out into the buttered baking dish. Top with the sliced
tomatoes, drizzle some of the olive oil over the tomatoes, sprinkle
with salt and pepper and a bit of fresh thyme, add the Parmesan
cheese over top and bake 50 minutes, or until puffy and golden.
Serve warm.
Cont.

Ingredients:
1 package refrigerator croissant dough
Cooked sausage, sliced
1 c crumbled feta cheese
½ c Gruyere cheese
1 lb sliced tomato
Preparation:
Unroll the croissant dough onto a floured surface as in the image
below.
Beginning at the wide edge, place 1 tsp. feta cheese,
along with 1 piece of sausage and a sliced tomato, top
with a bit of Gruyere cheese, and roll up, wide side first
to the small end. Place on a baking dish and bake at
350º for about 10-15 minutes. Serve hot.

Ingredients:
1 Packet refrigerator turnover dough
1 lb. Ricotta cheese
4 eggs
1 egg for egg wash
2 c cream
2 c goat cheese
Toasted sesame seeds (optional)
Preparation:
Preheat oven to 350 º. Unroll the dough onto a floured surface
and cut into 4-inch squares.
In large bowl, beat the eggs, ricotta cheese, cream, goat
cheese and Parmesan cheese. Then place a generous
tablespoonful into the center of each square of dough, and
bring opposing ends together on one side only to create a
triangle. With a fork, crimp the sides so as to keep the filling in
while baking. Brush the top of the turnovers with beaten egg,
sprinkle with sesame seeds (optional) and bake for 25 minutes,
or until golden. Serve hot or cold.

You may have noticed that many of these
recipes do not include added sugar. This is
not a flimsy attempt at conserving calories;
rather, the other ingredients are sweet
enough, and adding sugar would be gilding
the lily.

It has been fun to titillate the
senses with this complement
of seductive confections. They
are easy to make with
accessible ingredients, and
even more fun to eat – as
long as you exercise some
restraint!
Or maybe not!

To The Reader:
If you enjoyed this book, I would
very much appreciate your
writing a review on Amazon.
Thank you for your support!
Yael Eylat-Tanaka

Peruse these pages; allow full
rein to your imagination; float in
the ether of the sublime; eat,
drink, be merry - and SHARE!
These are not clickable links!

Adult Muffins & Cheesecakes

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