Many guests enjoy the GoldLeaf dining experience so much that they often ask Rocky Mountaineer Executive Chefs to share recipes with them to try at home. Below is a recipe for Honey Lemon Ginseng Cheesecake.
Ginseng, one of the regional ingredients in this recipe, is an herbaceous perennial that is grown in the Fraser River Valley and interior of British Columbia.
Sometimes referred to as the “elixir of life”, Ginseng is commonly used in traditional medicine, herbal teas and cooking. Its flavour is slightly bitter with a sweet and earthy aftertaste- a perfect enhancement to the honey and lemon in the recipe below.
We hope you enjoy this special dessert! Bon Appétit!
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Honey Lemon Ginseng Cheesecake |
1 pkg. (7 oz.) PEEK FREANS Nice Biscuits, finely crushed
1-1/4 cups sugar, divided
3 Tbsp. butter or margarine, melted
1 ounce Liquid Gingseng
2 Tbsp liquid Honey
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Sour Cream
Grated peel and juice from 1 medium lemon
3 eggs
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/4 cup of the sugar and butter. Reserve 1/2 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of pan. Set aside.
BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, lemon peel and juice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 45 to 50 minutes or until center is almost set. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes. Remove to wire rack. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator. |
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GoldLeaf Breakfast – Scrambled Eggs and Smoked B.C. Wild Salmon
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