Mad About Maida

Polka Dot Cheesecake Source:  Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.) , pg. 132. Maida has a lot of cheesecake recipes and I'm surprised I'm just now getting around to making one. This one immediately caught my eye because it is so unique. As Maida says in her introduction, it is not difficult at all and your friends will be amazed. It is also very creamy and delicious! First of all, it is recommended that you use a round cheesecake pan measuring 8 x 3 inches. I only have a 9" springform pan so I used that. I think the polka-dot effect would be more noticeable if I had used the smaller pan (and the cake would have been taller). Also a note about the crust. The recipe calls for you to make the cake without the crust and apply the graham cracker crumbs with your hand after the cake has finished baking. This sounds like a huge kitchen mess waiting to happen so I made the traditional cheesecake crust that I normally do (see below). Aside...

Chocolate Cream Cheese Pie Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 381. Very easy to make and very delicious, especially if you love chocolate. It has to be refrigerated for a few hours or preferably overnight to set up. I didn't have any luck getting it to slice attractively so I did not get a "serving shot".  Crust 1 1/4 cups graham crumbs 1 TBS sugar 3 oz. (3/4 stick) butter, melted Adjust rack to center of oven and preheat to 350. Mix the crumbs, sugar and melted butter in a large bowl (you can use a fork or spoon to do the mixing). Turn into a 9-inch pie plate. Use your fingertips to spread the crumb mixture evenly over the bottom and sides. Bake for 8 minutes. Remove from the oven and set aside to cool, then chill. Filling 3 oz. semisweet chocolate 2 oz. unsweetened chocolate 12 oz. cream cheese, softened Pinch of salt 1 cup sugar 1/2 tsp vanilla extract 3 eggs Preheat the oven ...

Black Bottom Pie Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 359. This recipe is a variation of Marjorie Kinnan Rawlings (author of "The Yearling", "Cross Creek" and "Cross Creek Cookery"). Both recipes call for ginger (or gingersnaps) in the crust. I have to confess that I did not like the crust. The ginger was too strong and if I make it again, I will omit that. If you like ginger, you'll probably love it but if not, you are warned! Otherwise, this a light, creamy custard-like pie that has a lot of fans. Crust 1 1/4 cups graham-cracker crumbs 1 TBS. sugar 1 tsp ginger 1 tsp cinnamon 2 oz. (1/2 stick) sweet butter Adjust oven rack to the center and preheat to 375 degrees. Mix the crumbs with the sugar, ginger and cinnamon. Add the melted butter and stir. Press the mixture against the sides of the pie plate (Maida recommends a glass plate). Bake in a pre-heated 375 d...