(Family Features) The elegance of the holidays starts at the table with meals, desserts and drinks shared among loved ones. This year, let grapes add easy elegance to seasonal recipes as a signature ingredient perfect for special occasions.
As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, grapes are an essential ingredient to keep on hand. Thanks to their delicate sweetness and juicy texture, Grapes from California can be the star in Grape Basque-Style Cheesecake, where delicious, fresh grape juice is used in the cheesecake batter to lend natural sweetness and enhance flavor. Decorate the top with fresh, juicy grapes for a final festive touch.
Find more sweet ideas to celebrate the holidays at GrapesfromCalifornia.com.
Grape Basque-Style Cheesecake
Prep time: 15 minutes, plus cooling and chilling
Bake time: 40 minutes
Servings: 12
2 cups green Grapes from California, divided
1/4 cup, plus 2/3 cup, granulated sugar, divided
2 1/2 tablespoons cornstarch
2 large pinches kosher salt
21 ounces cream cheese, at room temperature
1 cup cold heavy cream
4 large eggs, at room temperature
2 tablespoons orange-flavored liqueur (optional)
Heat oven to 425 F with rack in center. Use 12-by-16-inch sheet of parchment paper to line 9-inch springform pan in center. Press paper into bottom edge of pan and flatten creases around sides. Place pan on shallow baking sheet.
In mini blender or food processor, blend 1 cup grapes, 1/4 cup sugar, cornstarch and salt on high until smooth, about 1 minute.
In bowl of electric mixer fitted with paddle, beat cream cheese and remaining sugar until fluffy, 1-2 minutes. With mixer on medium speed, gradually pour in heavy cream; scrape down and beat on high speed until mixture resembles soft whipped cream, about 1 minute. Beat in eggs, one at a time, scraping down between additions. At medium speed, gradually add grape puree mixture; scrape and mix until well blended, 1 minute.
Pour batter into prepared pan, transfer to oven and bake 38-40 minutes until cake is puffed and top is caramel brown. Cracks will appear around edges and cake will be wobbly when touched gently with finger. Set cake pan on baking sheet on rack to cool. Cake will sink to half its height. Cool to room temperature, 1-2 hours, then refrigerate uncovered. Do not unmold cake from pan until well chilled, at least 5 hours or overnight.
Slice remaining grapes in halves or rounds. In small bowl, combine grapes with orange liqueur, if desired, and set aside.
When ready to serve, remove side of pan. Carefully pull creased parchment away from side of cheesecake then transfer to serving platter by peeling parchment away from bottom of cake and underneath pan while gently tugging cake toward platter and off parchment.
Garnish top of cheesecake with grape-liqueur mixture, if desired, or fresh grapes. Cut cake into wedges with thin, sharp knife.
Note: Cheesecake can be made up to 2 days ahead. Once cake is well chilled, cover pan with plastic wrap until ready to serve.
Nutritional information per serving: 350 calories; 6 g protein; 25 g carbohydrates; 26 g fat (67% calories from fat); 15 g saturated fat (39% calories from saturated fat); 135 mg cholesterol; 200 mg sodium; 0 g fiber.
Source: California Table Grape Commission
