I was born and raised in New York but now live in the Atlanta, GA. area. I come from a large Italian family and needless to say, something was always cooking in the kitchen. It was here that my passion for baking evolved and my love for cooking. My Mom, grandmother and aunts were such wonderful cooks and I learned much from them. I hope you enjoy and will try some of the recipes here. My website is now becoming a new passion of mine, too. When I am not baking or cooking, you can find me in my garden. Lavender roses are my favorites. I also love Romantic, Victorian, Cottage and Country French decorating.
Sweet Kathleen www.sweet-kathleens.com
INTRODUCTION- Sweet Kathleen’s Baking for me is truly a joy. It brings back so many happy memories for me. The wonderful aroma coming from my grandmother’s kitchen was so intoxicating. I loved watching her bake. She put so much love into each and every dessert she made. In my first baking cookbook, (Sweet Kathleen’s OldFashioned Coffee Cakes, Loaf Cakes & Pound Cakes), I dedicated the book to my Mom. It has been four years since my Mom passed away and I miss her everyday. Her constant support in all my endeavors enabled me to grow and become the person I am today. Over the years, I have perfected my baking, but I am always learning. In this magazine I have offered a selection of some of my favorites and I hope some of yours. Cakes mark a birthday, anniversary or any special occasion. And when they are made at home they are a great way of making someone feel special. My hope is that you have fun making these cakes and cheesecakes. Happy Baking!
www.sweet-kathleens.com
Table of Contents
Carrot Layer Cake Heavenly Coconut Layer Cake
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Chocolate Layer Cake Lady Baltimore Layer Cake
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Strawberry Layer Cake Red Velvet Layer Cake
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Caramel Cheese Cake Lemon Cheese Cake
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Orange Almond Italian Cheesecake
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Strawberry Cheesecake Blueberry Cheesecake
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5 Cake 2 ½ c. all-purpose flour 1 tsp. baking soda 1 ½ tsp. baking powder 2 tsp. ground cinnamon ½ tsp. ground allspice ¼ tsp. salt ¾ c. vegetable oil ½ c. buttermilk 2 tsp. vanilla extract 4 lg. eggs 1 c. granulated sugar 1 c. firmly packed light brown sugar 3 c. lightly packed peeled, grated carrots
Carrot Layer Cake
Cream Cheese Frosting 1 (8 oz.) packages cream cheese, softened ¾ c. (1 ½ sticks) butter, softened 1 T. vanilla extract 5 c. confectioners’ sugar, sifted Garnish: chopped, toasted walnuts or pecans Preheat oven to 325°F. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, baking powder, cinnamon, allspice and salt. Set aside. In large mixing bowl, beat the oil, buttermilk, vanilla extract, eggs and sugars on medium speed until smooth. Reduce the mixer speed to low and gradually add the flour mixture by thirds, beating just until blended. Fold in the grated carrots. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 30-40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large bowl, beat the cream cheese, butter, and vanilla extract on medium speed til soft and light. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes. To complete cake: Spread the frosting between layers and on top and sides of cake. Lightly press chopped walnuts or pecans on top of cake. Store in the refrigerator. Bring to room temperature before serving. Serves 12.
Cake 3 c. sifted cake flour (measure after sifting) 1 T. baking powder ¼ tsp. salt 1 c. (2 sticks) butter, softened 2 c. granulated sugar, sifted ½ tsp. vanilla extract 2 tsp. coconut extract 4 lg. eggs, room temperature 1 c. milk or half and half
Heavenly Coconut Cake
Coconut Buttercream Frosting 1 c. (2 sticks) butter, softened ¼ c. vegetable shortening 6 c. confectioners’ sugar, sifted ½ c. heavy whipping cream 1 ½ tsp. coconut extract ½ tsp. vanilla extract 1 ½ tsp. light corn syrup Garnish: 3 c. flaked, sweetened coconut Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Resift the flour with the baking powder and salt. Set aside. In large mixing bowl, cream the butter, granulated sugar, vanilla extract and coconut extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk or half and half, and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large mixing bowl, place the butter, vegetable shortening, 4 cups of the confectioners’ sugar, cream, coconut extract, vanilla extract and the corn syrup. With mixer on low speed beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. (If necessary add a little more sifted confectioners’ sugar if too thin or a little more cream if too thick). To complete cake: Spread the frosting between the layers and on top and sides of cake. Place the serving plate on a cookie sheet to catch any loose coconut as you shower the cake. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to 1cover any bare spots. Serves 12.
6 Cake 2 c. all-purpose flour 2 c. granulated sugar ¾ c. unsweetened cocoa powder 1 ½ tsp. baking soda 1 ½ tsp. baking powder ¼ tsp. salt 1 c. milk ¾ c. vegetable oil 2 lg. eggs 2 tsp. vanilla extract 1 c. boiling water
Chocolate Layer Cake
Chocolate Frosting 6 c. confectioners’ sugar, sifted ½ c. unsweetened cocoa powder 1 ½ cups (3 sticks) butter, softened 6 oz. semisweet chocolate, melted and cooled 1 T. dark corn syrup 2 T. vanilla extract ½ c. heavy whipping cream Garnish: chocolate candy sprinkles Preheat oven to 350ºF. Spray 3( 8-inch or 9-inch) round cake pans with nonstick baking spray containing flour. In large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk together the milk, vegetable oil, eggs, and vanilla extract. Slowly add milk mixture to flour mixture beating with mixer on low speed until well combined. Gradually add the water in a slow, steady stream just until blended. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: Sift together the confectioners’ sugar and cocoa powder. In large mixing bowl, cream the butter with mixer on medium speed. Beat in the cooled chocolate, corn syrup and vanilla extract. Reduce the speed to low and gradually beat in the sugar mixture and cream until the sugar is incorporated. Add a little more cream if necessary. Whip frosting on high until light and creamy. Serves 12. Cake 3 c. sifted cake flour, (measure after sifting) 1 T. baking powder ¼ tsp. salt 1 c. (2 sticks) butter, softened 2 c. granulated sugar, sifted 1 tsp. vanilla extract ½ tsp. almond extract 1 c. milk 6 lg. egg whites, beaten until stiff Filling ¾ c. chopped dried cranberries ¾ c. golden raisins ½ c. chopped dried figs ½ c. chopped pecans 2 T. orange-flavored liquer
Lady Baltimore Cake
Frosting 1 c. plus 2 T. granulated sugar 3 lg. egg whites ¼ c. water ½ tsp. cream of tartar Pinch of salt 1 T. vanilla extract Garnish: dried cranberries tossed with a little sugar
Preheat oven to 350ºF. Grease and flour 3 (8-inch or 9-inch) round cake pans or spray with nonstick baking spray containing flour. Resift the flour with the baking powder and salt. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract, and almond extract on medium speed until light and fluffy. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in one-fourth of the beaten egg whites to lighten. Fold in remaining egg whites. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Filling: Combine all filling ingredients. Let stand for at least 30 minutes. Frosting: In large saucepan, bring 1-inch of water to simmer. In a large stainless steel bowl, combine the sugar, egg whites, ¼ cup water, cream of tartar and the salt. Set the bowl over the simmering water and beat the egg whites with a handheld mixer until the frosting holds stiff peaks. Remove the bowl and continue to beat until cooled and billowy. Beat in the vanilla extract. Use immediately. To complete the cake: Place about 2 c. of the frosting into a medium bowl and stir in the dried fruit and nuts, including the juice. Mix well. Place a cake layer on a cake plate; spread with half of the filling mixture. Top with the second layer; spread with remaining filling. Top with third layer. Spread the top and sides of the cake with the remaining frosting. Use a table knife to swirl the icing into pretty peaks and curls. Garnish with sugared cranberries. Store in the refrigerator.
7
Cake 3 c. sifted cake flour (measure after sifting) 1 T. baking powder ¼ tsp. salt 1 c. (2 sticks) butter, softened 2 c. granulated sugar, sifted ½ tsp. almond extract 6 lg. egg whites, room temperature 1 c. milk
Strawberry Layer Cake
Strawberry Cream Cheese Frosting ¼ c. butter, softened 1 (8 oz.) package cream cheese, softened 1/3 c. pureed fresh strawberries ½ tsp. strawberry extract 7 c. confectioners’ sugar 1 or 2 drops red food coloring, if desired Garnish: fresh halved strawberries
Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Resift the flour with the baking powder and salt. Set aside. In large mixing bowl, cream the butter, sugar and almond extract on medium speed until light and fluffy. Add the egg whites in a slow steady stream beating until well blended. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large mixing bowl beat butter and cream cheese on medium speed until smooth. Add the pureed strawberries and strawberry extract until well combined. Reduce the mixer speed to low and gradually add the confectioners’ sugar. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes. (Add more confectioners’ sugar if frosting is too thin, or add more pureed strawberries if too thick.) Stir in the red food coloring, if using. To complete cake: Spread the frosting between layers and on top and sides of cake. Store in the refrigerator. Bring to room temperature before serving and garnish top with fresh strawberries. Serves 12. Cake 2 ½ c. all-purpose flour ½ c. unsweetened cocoa powder 1 tsp. baking soda ¼ tsp. salt 1 c. (2 sticks) butter, softened 2 c. granulated sugar 1 T. vanilla extract 4 lg. eggs, room temperature 1 c. sour cream ½ c. milk 2 (1 oz) bottles red food coloring
Red Velvet Cake
White Chocolate Frosting 6 ( 1 oz.) squares white chocolate ½ c. heavy whipping cream ¾ c. (1 ½ stick) butter, softened 2 tsp. vanilla extract 5 c. confectioners’ sugar, sifted Garnish: white chocolate curls Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round baking pans or spray with nonstick baking spray containing flour. Sift together the flour, cocoa powder, baking soda and salt. Set aside. In large mixing bowl, cream the butter, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and blend in the sour cream, milk and food coloring. Be sure the food coloring is well blended. Add the flour mixture by thirds. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 20-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: Microwave chocolate and cream in microwaveable bowl until chocolate is almost melted. Stir until chocolate is completely melted. Let cool completely. In large mixing bowl, combine the cooled chocolate mixture, butter and vanilla extract with mixer on medium speed until smooth. Reduce the mixer speed to low and gradually add the confectioners’ sugar. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. To complete cake: Spread the frosting between the layers and on top and sides of cake. Garnish top with white chocolate curls. Serves 12.
8 Crust 1 ¼ c. graham cracker crumbs 3 T. light brown sugar ½ tsp. ground cinnamon 5 T. butter, melted ½ tsp. vanilla extract
Caramel Pecan Cheesecake
Filling 5 (8 oz.) pkgs. cream cheese, softened 1 ½ c. granulated sugar ¼ c. all-purpose flour 1 T. vanilla extract 5 lg. eggs, room temperature ½ c. heavy cream Topping 5 T. butter 1/3 c. firmly packed dark brown sugar 1/3 c. heavy cream 1 c. pecans, toasted, cooled and chopped 1 ½ tsp. vanilla extract Preheat oven to 325ºF. Spray a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl beat the cream cheese, sugar, flour and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the heavy cream. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan half way with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard the foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: Place butter, brown sugar, and cream in small saucepan and stir over low heat until sugar dissolves. Increase heat to medium and bring to boil. Add the pecans and boil until nuts are thinly coated. Remove saucepan from heat and stir in vanilla extract. Cool slightly and spoon over the cooled Crust 1 ¼ c. graham cracker crumbs 3 T. granulated sugar ½ tsp. ground ginger 5 T. butter, melted ½ tsp. vanilla extract Filling 4 ( 8 oz.) pkgs. cream cheese, softened 1 ½ c, granulated sugar ¼ c. all-purpose flour 2 tsp. vanilla extract 3 T. lemon juice 4 lg. eggs, room temperature 2 c. sour cream
Lemon Cheesecake
Lemon Topping 3 T. cornstarch 1 c. water 2 egg yolks, slightly beaten ¾ c. granulated sugar 1/8 tsp. salt 5 T. lemon juice 1 tsp. grated lemon peel 1 T. butter
Preheat oven to 325ºF. Spray a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl, beat the cream cheese, sugar, flour, vanilla extract and lemon juice at medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: Dissolve cornstarch in ½ cup of water, whisk in the egg yolks. In saucepan combine the remaining water, sugar and salt and cook over medium-low heat, stirring constantly, until sugar dissolves. Add the cornstarch mixture, lemon juice, peel and butter. Cook until thick. Remove from heat and pour mixture through a fine mesh sieve into a bowl. Let cool for 10 minutes then cover with plastic wrap, pressing it directly over the surface. Cool to room temperature and refrigerate. Spread cold lemon topping over cooled cheesecake.
9 Crust 1 c. graham cracker crumbs 2 T. granulated sugar ½ stick butter, melted
Orange Almond Cheesecake
Filling 5 pkgs. cream cheese, softened 2 c. granulated sugar ½ c. cornstarch 1 T. almond extract 2 tsp. grated orange peel 2 tsp. orange extract 5 lg. eggs, room temp ½ c. orange juice 1 c. heavy cream 8 drops yellow food coloring 6 drops red food coloring
Preheat oven to 300. Spray bundt pan with nonstick baking spray containing flour. Combine crust ingredients and press in bottom of pan. In large mixing bowl, beat a little of the cream cheese, a little sugar, and the cornstarch on medium speed until smooth. Gradually beat in the remaining cream cheese and sugar, then the almond extract, orange peel and orange extract. Reduce mixer speed to low and beat in the eggs, one at a time, blending well after each addition. Beat in the orange juice and heavy cream. Blend in food coloring. Carefully pour in pan and smooth top. Place pan in a large roasting or baking pan. Fill roasting pan halfway with hot water. Bake 85-95 minutes or until set. Remove cheesecake from waterbath. Cool 1 ½ to 2 hours and carefully invert onto serving plate. Refrigerate 6 hours, preferably overnight.
Filling ½ c. (1 stick) butter 3 T. all-purpose flour 3 T. cornstarch 2 (8 oz.) pkgs. cream cheese, softened 1 (15 oz.) carton whole milk ricotta cheese, well drained 1 ½ c. granulated sugar 3 T. orange juice 1 T. vanilla extract 1 tsp. grated orange peel 4 lg. eggs, room temperature 2 c. sour cream ½ c. pignoli nuts, toasted (optional)
Italian Cheesecake
Mandarin Orange Topping ½ c. apricot jam 2 T. orange liquer or orange juice 2 (11 oz.) cans mandarin oranges in light syrup Preheat oven to 300ºF. Grease a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Filling: Melt butter and cool. Sift together the flour and cornstarch. In large mixing bowl, beat the cream cheese and ricotta cheese on medium speed until smooth and creamy. Add the sugar slowly. Blend in the flour/ cornstarch mixture, orange juice, vanilla extract and the grated orange peel. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the melted butter and sour cream. Fold in the pignoli nuts, if using. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: In microwave or on stovetop melt the jam and liquer or orange juice. Brush some glaze with pastry brush over cooled cheesecake top. Drain the oranges and pat dry with paper towel. Arrange orange slices in concentric circles over top of the cheesecake. Using a pastry brush, glaze oranges with remaining apricot glaze. Keep refrigerated until ready to serve.
10
Crust 1 ¼ c. graham cracker crumbs 3 T. granulated sugar ½ tsp. ground cinnamon 5 T. butter, melted ½ tsp. vanilla extract
Strawberry Cheesecake
Filling 5 (8 oz.) pkgs. cream cheese, softened 1 ½ c. granulated sugar ¼ c. all-purpose flour 2 tsp. grated lemon peel 2 T. lemon juice 1 tsp. vanilla extract 5 lg. eggs, room temperature ½ c. sour cream Topping 4 c. ripe strawberries, hulled 4 ½ tsp. cornstarch ¼ c. cold water ½ c. granulated sugar 2 tsp. lemon juice 1 drop red food coloring, optional Preheat oven to 325ºF. Spray a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl beat the cream cheese, sugar, flour, lemon peel, lemon juice and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Do not overmix. Blend in the sour cream. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 8090 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: Crush enough strawberries to make 1 cup of pulp. Strain through fine sieve. Mix together the cornstarch and cold water. Place pulp, sugar, cornstarch mixture, lemon juice and red food coloring in medium saucepan and cook and stir over medium heat until mixture boils, thickens and is clear. Remove saucepan from heat. Cool to room temperature. Decorate top of cake with remaining whole berries. Starting at outside edge, arrange them with tips pointing up until top is completely covered with the berries. Spoon glaze over each berry covering them completely and letting a little drizzle down sides. Chill until glaze is set. Crust 1 ½ c. graham cracker crumbs ¼ c. granulated sugar ½ tsp. ground cinnamon ¼ tsp. ground nutmeg ½ tsp. vanilla extract 6 T. butter, melted
Blueberry Cheesecake
Filling 5 (8 oz.) pkgs. cream cheese, softened 1 ½ c. granulated sugar 3 T. all-purpose flour 1 T. vanilla extract 2 tsp. orange extract 1 tsp. lemon extract 5 lg. eggs, room temperature 2 lg. egg yolks, room temperature ½ c. sour cream Blueberry Topping ½ c. all-fruit blueberry spread 1 T. orange liquer or orange juice 2 c. fresh blueberries or frozen blueberries, thawed and drained Preheat oven to 325ºF. Spray a 10-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl, beat the cream cheese, sugar, flour, and extracts at medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 75-90 minutes or until center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thinbladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 6 hours, preferably overnight. Serves 16. Topping: In microwave or on stovetop melt the blueberry spread and liquer or orange juice. Remove from heat. Add the blueberries; toss to coat. Spoon blueberry mixture over top of cooled cheesecake, spreading evenly. Chill until cold.