A Story For Your Sweet Tooth

Hi everyone!

I'm Robin Bayne and I'm very excited to be invited here today.

The heroine of my upcoming inspirational novella release (Feb. 10th) "Samaritan" is a pastry chef and caterer who has a specialty: Gold leaf topped cheesecake. This artistic dessert is so popular that the hero depends on her supply of it at his family's café, and when she suddenly can't deliver, he's an unhappy camper. In this prequel to "Prodigal," come for a virtual visit of the Gardner's Gazebo Café and see why the cheesecake isn't "All That Glitters."

I remember ordering a gold-leaf cake from a catalog at Christmastime years ago, and then decided I could make them myself.




Recipe for "All That Glitters" Cheesecake

Purchase:

-- edible gold leaf, edible glitter or "Luster Dust" (from cake store or online)

-- pre-made graham cracker crust (freeze while mixing other ingredients)



You will also need:

16 ounces cream cheese, softened
1 1/8 cups granulated sugar or Splenda
Dash salt
3 eggs
3/4 teaspoon vanilla


In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar, salt, eggs and vanilla and beat just until mixed. Pour into crust and bake at 350º 20-25 minutes, until filling is set.

Cool, apply gold leaf (easiest to tear or cut into flakes as garnish) gold dust or glitter, then chill well before serving.

Makes 8-12 servings
Do not freeze.

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