Muscat goes well with spicy food such as Indian, Thai, but it also pairs well with Chinese
cuisine. If you’d like to drink it with dessert, it tastes great with cheesecake, chocolate, or dried
fruit.
Almond Joy Cheesecake Bars
1 package of chocolate graham cracker cookies
6 Tablespoons of butter, melted
16 ounces of cream cheese, room temperature
1 large egg
1/4 cup of granulated sugar
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of coconut extract
1/3 cup of chopped almonds
1 cup mini chocolate chips
1/2 cup of sweetened shredded coconut
Directions: Preheat the oven to 350 degrees. Line a 8×8 baking dish with parchment paper, add
the pulverized chocolate graham cookies, in a medium bowl, stir together the chocolate crumbs
and melted butter. Press the crust into the bottom of the lined baking dish. Bake for 10 minutes,
set aside and cool. Next, in a mixer, blend cream cheese, egg, sugar, vanilla extracts, coconut
extract until smooth and creamy, 2 to 3 minutes.
Gently fold in 1/2 cup of mini chocolate chips, 1/2 cup of shredded coconut and chopped
almonds. Spread the mixture over the crust. Sprinkle the remaining 1/2 cup of mini chocolate
chips over the top. Bake for 30 minutes or until the edges are golden and the cheesecake is set in
the center. Chill for 3 hours and cut into squares.
Chocolate Mocha Cheesecake
2 teaspoons of espresso powder
1 package of cream cheese, softened
2/3 cup of sugar
3 Tablespoons of unsweetened cocoa powder, sifted
2 teaspoons of vanilla extract
1 container of whipping cream
1 graham cracker pie or chocolate pie crust
Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder
and vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon mixture into
prepared chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or powdered
sugar.
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