Last night at my book club’s annual holiday potluck, guests brought two appetizers, two soups, and a half dozen desserts. Obviously, this group of avid readers had forgone diets to indulge in sweet temptations. There were three kinds of cookies, big (not petit) vanilla frosted cupcakes topped with pomegranate seeds, dense brownies, and a loaf cake studded with fruits. At the end of the evening the few remaining desserts were quickly divvied up and carted off to enjoy at home!
“Tis the season to eat without guilt,” so I am including a new recipe for a rich and creamy cappuccino cheesecake. Just like a cup of cappuccino, this cheesecake has an espresso-scented base (made with both cream cheese and mascarpone) and is garnished with whipped cream and a sprinkle of cinnamon. I also added a drizzle of chocolate sauce to complement the coffee flavor. Continue reading