6 of your favorite Rochester restaurant desserts Post Bulletin

Raspberry White Chocolate Cheesecake

This recipe for the Raspberry White Chocolate Cheesecake comes from original pastry chef Heather Fulton, part of the former family owners of North Mr. Pizza. Current head pastry chef Kara Mischke trained with Fulton for four years and perfected those cheesecake recipes that are still on the menu today. Cheesecake for days.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 4 eggs
• 2 cups fresh raspberries
• 1 cup white chocolate chips, melted

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, combine graham cracker crumbs, melted butter and 1/4 cup of sugar. Press mixture into the bottom of a 9 inch springform pan.
3. In a large bowl, beat cream cheese with 1 1/4 cups sugar until smooth. Blend in cream and 2 teaspoons vanilla. Beat in eggs one at a time. Pour half of batter over crust. Drop tablespoonfuls of melted chocolate over batter, spacing evenly. Add raspberry puree to the remaining batter and stir until blended. Pour raspberry batter over chocolate drops.
4. Bake in the preheated oven for 60 to 70 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate for at least 3 hours before serving.

Tiramisu

Terza's kitchen crafts the Tiramisu in-house every other day. The recipe comes from Chef Vincenzo Giangiordano (yes, he's Italian) who brought the traditional, classic recipe to Terza when it opened about nine years ago. It's been a staple of the menu since the restaurant opened its doors.

Ingredients:

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 24 ladyfingers
• 2 tablespoons cocoa powder, for dusting

Directions:

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Allow to cool to room temperature.
2. In a large bowl, beat cream with vanilla until stiff peaks form. Fold in mascarpone cheese into the egg mixture until smooth.
3. In a small bowl, combine coffee and rum. Dip ladyfingers in coffee mixture, then arrange in a single layer in a 9x13 inch dish. Spread half of mascarpone mixture over ladyfingers, then repeat with remaining ladyfingers and mascarpone mixture.
4. Cover and refrigerate for at least 2 hours or overnight. Sprinkle with cocoa powder before serving.

Bunnie's Coconut Cake

When Joe Powers finished the menu for his first Canadian Honker restaurant in 1984, his father kept badgering him about putting his mother's cake on the menu. The debate went back and forth, but eventually the elder Powers wore down his son, and Joe begrudgingly added his mom's coconut cake. It immediately became a hit.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 4 cups flaked coconut, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2. Sift together flour, baking powder and salt; set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in vanilla. Add flour mixture alternately with milk, beginning and ending with flour. Stir in 2 cups coconut. Divide batter evenly into three 9 inch prepared pans.
4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
5. To make the frosting: Blend cream cheese and butter until smooth, then gradually beat in confectioner's sugar. Stir in vanilla. Fold in 2 cups coconut. Frost cake between layers and on top, then sprinkle with remaining coconut.

Tiramisu Cheesecake

Sorellina's bills itself as an updated take on the classic Italian fare offered by its sister restaurant Victoria's, of which the Tiramisu Cheesecake is a direct representation. Pastry Chef Rachel Dolton specializes in cheesecake, and once she learned to make Victoria's tiramisu, she began crafting her own recipe, combining tiramisu and cheesecake for the eatery.

Ingredients:

• 1 1/2 cups chocolate graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1/4 cup brewed espresso
• 1 tablespoon Kahlua coffee liqueur
• 8 ounces mascarpone cheese
• 1/4 cup confectioners' sugar
• 1/4 cup cocoa powder

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine chocolate graham cracker crumbs, 1/4 cup sugar, and unsalted melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
3. Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add 1 cup white sugar and vanilla extract, then beat until mixture is smooth. Add eggs one at a time, beating well after each addition.
4. Combine espresso and Kahlua coffee liqueur. Stir mixture into cream cheese mixture.
5. Beat mascarpone cheese and confectioners' sugar in a bowl until smooth. Add to cream cheese mixture and stir until well blended. Pour mixture into crust.
6. Bake in the preheated oven for 50 minutes. Turn off heat and let cheesecake cool in oven, about 1 hour. Remove from oven and refrigerate for 4 hours, until chilled.
7. Before serving, sprinkle cocoa powder over the top of the cheesecake.

Pavlova

When Our Paladar chefs first began hand-crafting their pasta, they found themselves sitting with four dozen egg whites a day. How could they put them to good use? Easy. A dessert centered around egg whites. Enter the meringue-based pavlova, a lighter take closer to a Bananas Foster, with caramel and rum along for the ride.

Ingredients:

• 4 egg whites
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1/2 cup heavy cream
• 2 tablespoons rum
• 1/2 cup caramel sauce
• 2 bananas, sliced

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, continuing to beat until sugar is fully incorporated and stiff peaks form. Beat in vanilla, vinegar, and cornstarch.
3. Spoon mixture onto prepared baking sheet, forming a 9-inch circle. Using a spoon, make a well in the center of the meringue, leaving the edges slightly raised.
4. Bake for 1 hour or until crisp on the outside and soft on the inside. Let cool in oven with the heat off for 2 hours, then transfer to a serving platter.
5. In a large bowl, beat heavy cream and rum until stiff peaks form. Spoon caramel sauce into the well of the meringue. Top with sliced bananas and whipped cream.

Originally Post From https://www.postbulletin.com/rochester-magazine/6-of-your-favorite-rochester-restaurant-desserts

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