GRAND PRIZE WINNER: APPETIZERSPepper Cheesecake hot with judges; it's actually an adaptable, spicy taco dipAlthough the Rev. Janice E. Duncan toned down the original recipe for her Pepper Cheesecake, it was still the hottest among semifinalists in The Herald's ``What's Cookin' in Your World?'' recipe contest.For her recipe, entered in the Appetizers category, Mrs. Duncan took the contest's $250 grand prize in the Oct. 19 bakeoff. Winners in the six categories earned $75 gift certificates to Hermitage County Market; other semifinalists got $25 gift certificates. What Mrs. Duncan enjoys most about her Pepper Cheesecake is that it's so adaptable to other ingredients and can be made mild or hot and spicy. Although the name for the recipe conjures up images of dessert, Pepper Cheesecake actually is a taco dip. The cake portion is cream cheese, sharp cheddar cheese, eggs, sour cream, salsa and taco seasoning. The topping is guacamole, tomatoes, black olives, sour cream and shredded sharp cheddar. Mrs. Duncan developed the recipe while working part time for a caterer when she was a student. While earning her master of divinity degree from University of the South School of Theology, Sewanee, Tenn., she often made bread pudding to share with classmates for breakfast after chapel. Working part time as associate pastor of Trinity Episcopal Church, New Castle, leaves plenty of time for the mother of six and grandmother of nine to cook. Among her favorite recipes is a fat-free cheesecake, which she entered in the contest's Eating Light category. ``I've done a lot of creative things in my life and never entered a contest,'' Mrs. Duncan said. That was until two weeks ago when she entered the recipe contest and a poetry contest. Mrs. Duncan might be more well known locally as former executive secretary for Christian Associates of the Shenango Valley, a post she held for four years. She and her husband, Dan, live at 870 N. Buhl Farm Drive, Hermitage. Pepper Cheesecake2 packages (8 ounces each) cream cheese, softened1. Combine cream cheese, Cheddar cheese and taco seasoning; beat well at high speed of an electric mixer. 2. Add eggs, one at a time, beating well after each addition. Stir in half of sour cream. Fold in chiles and red pepper. 3. Pour mixture into a greased 10-inch springform pan. Bake at 350 for 35 minutes or until set. 4. Combine remaining half of sour cream and salsa. Spread mixture evenly over cheesecake. Bake an additional 5 minutes. Let cool in pan on a wire rack; cover and chill at least 8 hours. 5. To serve, carefully remove sides of springform pan. Spread with guacamole. Garnish if desired. 6. Serve with tortilla chips or assorted crackers to dip. Makes one 10-inch cheesecake. |
