Luscious New Year’s Eve Desserts

A toast to ring in the new year isn’t half as fun without delicious party desserts. Thanks to these wonderful desserts your holiday will be amazing!

Tiramisu Cheesecake

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“Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.”

Ingredients:

  • 1 (12 ounce) package ladyfingers
  • 1/4 cup butter, melted
  • 1/4 cup coffee-flavored liqueur, divided
  • 3 (8 ounce) packages cream cheese
  • 1 (8 ounce) container mascarpone cheese
  • 1 cup white sugar
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 (1 ounce) square semisweet chocolate

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
  2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
  3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
  4. Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
  5. Grate semisweet chocolate over the top right before serving.

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Author: Marty Fries

Italian Cream Cake

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This wonderful Italian Cream Cake will make your New Year’s eve special.

Ingredients:

  • Italian Cream Cake II
  • 1/2 cup margarine, softened
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 5 egg whites
  • 8 ounces cream cheese
  • 1/2 cup margarine, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. Beat egg whites until they form stiff peaks.
  3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  5. Combine cream cheese, 1/2 cup margarine, confectioners’ sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Author: Cyndi

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