Covered Bridge Inn - Cookbook Updates

Lemon Blueberry Coffee Cake

2012-02-03T10:45:00.000-06:00

1 tbsp. all-purpose flour
1 ½ cup frozen blueberries (do not defrost)
2 ½ cup flour
2 cups sugar
1 cup butter, softened
1 cup buttermilk
1 Tbsp. grated lemon peel
¼ cup lemon juice
½ tsp. baking soda
½ tsp. salt
4 eggs
Heat oven to 325 degrees F. Grease bottom and sides of
12 cup bundt pan. Toss 1 Tbsp. flour and the blueberries
to coat; set aside. Beat remaining ingredients in large
bowl with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Stir in blueberry mixture and
pour into pan. Bake 1 hour10 minutes or until toothpick
inserted in center comes out clean and edge is deep golden
brown. Cool 10 minutes; remove from pan to wire rack.
Cool completely, then drizzle with Lemon Glaze.

Lemon Glaze
¾ cup powdered sugar
½ tsp. grated lemon peel
1 to 2 Tbsp. lemon juice
Stir together all ingredients until smooth and thin enough
to drizzle over cooled cake.

Italian Cream Cake

2012-02-03T10:44:00.001-06:00

1c butter or margarine, softened
2c sugar
5 large eggs, separated
2c flour
1 tsp baking soda
¼ tsp salt
1c buttermilk
1 tsp vanilla
1c chopped pecans
1c flaked coconut
Cream Cheese Frosting

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
Combine flour, soda and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla. Add pecans and coconut; stir well.
Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Spoon batter into 2 greased and floured 9” round cakepans. Bake at 350 degrees for 30-35 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides of cake. Cover and store in refrigerator.

Cream Cheese Frosting

1 (8oz) package cream cheese, softened
½ c butter or margarine, softened
1 (16oz) package powdered sugar, sifted
1c chopped pecans, toasted
1 tsp vanilla

Beat cream cheese and butter at medium speed until creamy; gradually add sugar, beating until smooth. Stir in pecans and vanilla.

Ham and Broccoli Bake

2012-02-03T10:42:00.000-06:00

1 loaf (8 oz.) day-old French bread, cubed
½ cup butter, melted
2 cups shredded cheddar cheese
2 cups frozen chopped broccoli, thawed
2 cups cooked ham, cubed
4-5 eggs
2 cups milk
¼ tsp. pepper

Toss bread cubes with butter. Place half in a
greased 9 x 13 baking dish. Top with half of
the broccoli and cheese. Sprinkle with ham.
Top with remaining broccoli, cheese and bread
cubes. In a large bowl whisk the eggs, milk, and
pepper. Pour over casserole. Cover and refrigerate
overnight. Remove from the refrigerator 30
minutes before baking. Bake uncovered, at 350
degrees for approximately 45 minutes.

Grilled Teriyaki Chicken

2012-02-03T10:41:00.000-06:00

Cut boneless skinless chicken breasts into
thirds. Brush vegetable oil over pieces
and sprinkle with meat tenderizer. Pour
Teriyaki sauce (we use SoyVay brand---Very,
Very Teriyaki) over breast pieces making sure
all pieces are covered. Marinate for 30 minutes
then grill for ½ hour or until done. Baste chicken
with remaining sauce.

Grilled Pork Tenderloin with Picadillo Olive Salsa

2012-02-03T10:39:00.000-06:00

Season the pork liberally with E.J.’s Dry Rub(recipe
below). Wrap each tenderloin separately in foil to
contain juices. Grill or roast in oven at 400 degrees
until internal temperature reaches 160 degrees (about
30 minutes). Remove to a serving platter and let meat
rest in foil for 8 minutes. Remove from foil, slice and
serve with Picadillo Olive Salsa (recipe below).

E.J.’s Dry Rub Ed Arthur
½ cup paprika 3 T. onion powder
3 T. cayenne pepper 6 T. salt
5 T. black pepper 2 ½ T. dried oregano
6 T. garlic powder 2 ½ T. dried thyme
Combine all ingredients in a bowl or large zip-loc
bag and mix well. Store in a cool, dry place in an
airtight container.
Picadillo Olive Salsa (from Holland America Culinary
Arts Center)
½ medium sweet onion, chopped
1 large red bell pepper, chopped
1 ten oz. can Ro-Tel
¾ cup pimento stuffed green olives, drained and sliced
½ cup raisins
1 T. drained capers
1 T. Worcestershire sauce
Combine all ingredients and fold gently. Refrigerate and
allow flavors to marry for at least 1 hour.

Green Apple Salad

2012-02-03T10:37:00.000-06:00

8 cups salad greens
2 green onions, chopped
1 apple, Granny Smith or other green
apple with skin on, chopped
4 oz. bleu cheese
¼ cup spicy pecans, coarsely chopped

Vinegarette Dressing
2/3 cup sugar
1 tsp. dry mustard
1 tsp. salt
2/3 cup white vinegar
3 Tbsp. apple cider vinegar
4 ½ tsp. onion juice or powder
2 Tbsp. Worcestershire sauce
Mix above ingredients then whisk in 1 cup
vegetable oil.

Spicy Pecans
2 egg whites 1 ½ tsp. cayenne pepper
1 ½ tsp. salt 4 ½ cups chopped pecans
¾ cup sugar 6 Tbsp. butter (melted and cooled)
2 tsp. Worcestershire sauce
2 Tbsp. paprika
Preheat oven to 325 degrees. Beat egg whites and
salt until foamy. Add rest of ingredients. Spread
on a baking sheet. Bake 30 minutes, stirring every
10 minutes.

Fiesta Pasta Soup

2011-12-27T19:33:00.000-06:00

2 cans low sodium chicken broth
1 can roasted garlic-seasoned chicken broth
2 cups water
1 10 oz. can mild Rotel (undrained)
½ tsp. ground cumin
½ tsp. chili powder

Cover and simmer above ingredients for
10 minutes. Then add:
½ lb. Healthy Choice smoked sausage
(slice and quarter each)
6 oz. Vermicelli (break in 1” pieces)
1 can Mexican or Fiesta corn (drained)
1 can (14 oz.) black beans (rinsed and drained)

Cover and simmer 10 minutes.
Just before serving add 1 Tbsp. lime juice to
pot plus 2 Tbsp. chopped fresh or dried
cilantro. Garnish each bowl with ripe
avocado slices and grated Monterrey
Jack cheese. Serve with round Tostito
Corn chips.

Cream Cheese Butter Pecan Frosting

2011-12-27T19:32:00.000-06:00

2 cups chopped pecans
¼ cup butter, melted
2 (8 oz.) packages cream cheese, softened
½ cup butter, softened
2 (16 oz.) packages powdered sugar
2 tsp. vanilla extract

Stir together chopped pecans and ¼ cup
melted butter. Spread pecans in an even
layer in a 13 x 9 inch pan. Bake at 350
degrees for 15 minutes or until pecans
are toasted. Remove pecans from oven,
and let cool.
Beat cream cheese and ½ cup butter at
medium speed with mixer until creamy.
Gradually add powdered sugar, beating
until light and fluffy. Stir in toasted
pecans and vanilla.

Country French Breakfast Casserole

2011-12-27T19:30:00.000-06:00

12 slices bread with crusts removed
6 slices cheese (or use 1 cup shredded)
¼ cup chopped green onion
¼ cup chopped green pepper
1 lb. smoked sausage, chopped
3 large eggs
2 cups milk
½ tsp. salt
1/8 tsp. pepper
1 cup crushed corn flakes

Place 6 slices of bread across the bottom of a
9 x 13 casserole dish. Cover each with a slice
of cheese. (If using shredded cheese you may
wish to cut bread into quarters before adding
cheese.) Cover the cheese with green onions,
green peppers, and sausage. Top with remaining
bread slices and cut into quarters.
Combine eggs and milk thoroughly and season
with salt and pepper. Pour over the bread slices.
Sprinkle more cheese on top if desired. Cover
and let stand several hours or overnight in
refrigerator. Remove cover, sprinkle with
crushed cornflakes and bake at 350 degrees
for 45-60 minutes or until puffed and set. Let
stand 5-10 minutes before serving.

Chocolate Velvet Cake

2011-12-27T19:29:00.000-06:00

1 ½ cups semisweet chocolate morsels
½ cup butter, softened
16 ounces light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ tsp. salt
8 oz. sour cream
1 cup hot water
2 tsp. vanilla extract

Melt chocolate morsels in microwave at high
for 30-second intervals until melted. Stir until
smooth. Beat butter and sugar at medium speed
with mixer about 5 minutes or until well blended.
Add eggs, one at a time, beating just until blended
After each addition. Add melted chocolate, beating
just until blended. Sift together flour, baking soda,
and salt. Gradually add to chocolate mixture
alternately with sour cream, beginning and ending
with flour mixture. Beat at low speed just until
blended after each addition. Gradually add 1 cup
hot water in a slow steady stream, beating at low
speed just until blended. Stir in vanilla. Spoon
cake batter evenly into 3 greased and floured
8-inch round cake pans. Bake at 350 degrees
for 25 to 30 minutes or until a toothpick inserted
in the center comes out clean. Cool in pans on
rack . Spread cream cheese-butter pecan frosting
between layers and on top and sides of cake.

Chocolate Truffle Sauce

2011-12-27T19:27:00.000-06:00

½ c. + 1 tbsp. cream
¼ c. butter
12 oz. semisweet chocolate
1 tsp. vanilla

Bring cream and butter just to simmer.
Remove from heat. Add chocolate and
vanilla; whisk until smooth. Keeps well
in refrigerator for several weeks. Just heat
in microwave and stir before serving.

Brownie Chunk Cheesecake

2011-12-22T10:51:00.000-06:00

31 Oreos (crushed)
¼ cup butter, melted
3 8oz. pkgs cream cheese, softened
1 cup sugar
1 tbsp vanilla
1 cup sour cream
1 cup cream
4 eggs
1 ½ cup coarsely chopped brownies
8ozs milk chocolate, chopped
1/3 cup cream
2 ozs white chocolate, melted

Heat oven to 325 degrees. Combine Oreo
crumbs and butter. Press into bottom and
1 inch up sides of 9inch springform pan.
Wrap pan with heavy duty foil; freeze 30
minutes. Beat cream cheese, sugar, and vanilla
at medium speed until just blended. Fold in
brownies. Place springform pan into large
baking or broiler pan. Pour batter into crust.
Add enough hot tap water to baking pan to
come halfway up sides of springform pan.
Bake 1 hour 15-30 minutes or until edges are
puffed and top is dry to the touch. Center
should move slightly when pan is tapped
but should not ripple as if liquid. Remove
springform pan from baking pan; remove foil.
Cool completely on wire rack and refrigerate
overnight. Melt milk chocolate and 1/3 cup
cream until smooth. Pour over top of cheese-
cake. Let stand 10 minutes. Pour white
chocolate into small resealable plastic bag.
Snip corner off of bag. Drizzle chocolate over
cheesecake. Refrigerate at least 1 hour.

Apricot Almond Coffee Cake

2011-12-22T10:50:00.000-06:00

4 oz cream cheese
1 16oz box pound cake mix
½ c apricot preserves
2 eggs
1 c sour cream
½ c milk
½ tsp almond extract
½ c sliced almonds

Blend cream cheese, apricot preserves and 1 tbsp pound
cake mix until blended. Set aside.

In large bowl, combine remaining cake mix, eggs, sour
cream, milk and almond extract. Blend at low speed
for 30 seconds until combined. Scrape sides of bowl
and continue blending at medium speed for 3 minutes.
Pour into greased 13x9 baking pan. Place spoonfuls of
apricot mixture over top, and swirl into batter with a
knife. Sprinkle top with almonds. Bake at 350 degrees
for 25-30 minutes or until tests done with toothpick
(top will only get light brown.)

Glaze if desired – mix 1c powdered sugar with 2-3 tbsp
milk until desired consistency, and drizzle over top.

Apple Pie Cheesecake

2011-12-22T10:49:00.000-06:00

Crust – 2c crushed gingersnaps
6 tbsp butter,melted

Filling – 3 (8oz) pkgs cream cheese, softened
1 c sugar
2 eggs
1 egg yolk
¼ c cream
2 tbsp flour
1 tsp vanilla
2 medium firm tart apples, peeled and thinly sliced
1 tbsp brown sugar
1 tsp ground cinnamon

Topping - ½ c flour
½ c brown sugar
¼ c finely chopped walnuts or pecans
¼ c butter, melted

Heat oven to 350. Spray bottom of 10” springform pan with nonstick spray. In small bowl, stir together all crust ingredients. Press into bottom and ½ “up sides of pan. Wrap outside of pan with heavy duty foil. Bake 5-7 minutes or until set.

In large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2T flour and vanilla 1 minute or until blended.

In medium bowl, toss sliced apples with 1T brown sugar and cinnamon until lightly coated.

Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.

Meanwhile, in small bowl, stir together all topping ingredients. Sprinkle over cheesecake and bake 20-25 minutes more, or until top is golden brown and set 3” from edge. Cool on wire rack to room temperature. Refrigerate overnight.

Apple Cinnamon Oven French Toast

2011-12-22T10:47:00.000-06:00

1 loaf cinnamon raisin bread
8 large eggs
1 cup milk
1 cup half & half
2 tsp. vanilla
¼ tsp ground nutmeg
½ tsp cinnamon
1 can apple pie filling
1 8oz pkg. cream cheese
TOPPING
1 ½ stick unsalted butter
1 cup brown sugar
¼ cup syrup
½ tsp cinnamon
powdered sugar
Heavily butter a 9x13 dish. Cover bottom
With bread slices. Spread apple pie filling
Over slices. Add another layer of bread.
Whisk together eggs, milk, half & half,
Softened cream cheese, and spices. Pour over
Bread and filling. Cover and refrigerate over
Night. Next morning, make topping by melting
Butter, sugar, cinnamon and syrup. Pour
Over bread and bake 1 hour at 350 degrees.
Sprinkle with powdered sugar and serve.

2011-07-24T19:38:00.003-05:00

Calico Bean Bake Pat Farrington

1/2 lb. sliced bacon
1 c. onion, chopped
1 lb. lean ground beef
1 (29 oz.) can green beans
1 (15 oz.) can red beans
1 (15 oz.) can Great Northern beans
1 (15oz.) can black beans
2 (15 oz.) cans pork and beans
1 bottle honey Dijon barbecue sauce
Cut bacon into 1 inch pieces, cook in skillet until browned. Remove bacon, drain drippings. Add chopped onion and ground beef to skillet. Cook until beef is no longer pink, breaking into small crumbles. Drain beef, then return to skillet. Rinse all beans except for pork and beans in large colander. Add to beef in skillet along with undrained pork and beans. Add barbecue sauce and bacon, stirring well. Continue to cook for 30 minutes until thoroughly heated. Mixture may be cooked in a large electric skillet or in a casserole dish in a 350 degree oven.

Mixed Scalloped Potatoes

2011-06-11T09:41:00.000-05:00

1 ½ lbs. Yukon Gold potatoes, peeled and sliced
1 ½ lbs. sweet potatoes, peeled and sliced
2 cups heavy whipping cream (or half & half)
½ cup butter
1 clove garlic, minced
½ cup sweet onion, finely diced (optional)
1 T. fresh parsley (or 1tsp. dried)
1 tsp. Italian seasoning
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
¾ tsp. fine sea salt
¾ tsp. black pepper
8 oz. grated Gruyere, Gouda, or Swiss Cheese
Preheat oven to 400 degrees.
In a small saucepan, combine cream, butter, and garlic
and bring to a simmer. Remove from heat, stir in spices
and set aside. Next layer ½ of mixed potatoes on bottom
of a lightly sprayed 13 x 9 baking dish. Pour ½ cream
mixture evenly over potatoes. Sprinkle with onions and
½ shredded cheese. Repeat process then cover with foil
and bake in preheated oven for 30 minutes. Remove foil
and continue baking for an additional 30 minutes.
(I use more potatoes in this recipe, but do not double the
liquids or spices).

Grilled Teriyaki Chicken

2011-06-11T09:39:00.000-05:00

Grilled Pork Tenderloin with Picadillo Olive Salsa

2011-06-11T09:36:00.000-05:00

Season the pork liberally with E.J.’s Dry Rub(recipe
below). Wrap each tenderloin separately in foil to
contain juices. Grill or roast in oven at 400 degrees
until internal temperature reaches 160 degrees (about
30 minutes). Remove to a serving platter and let meat
rest in foil for 8 minutes. Remove from foil, slice and
serve with Picadillo Olive Salsa (recipe below).

E.J.’s Dry Rub
½ cup paprika 3 T. onion powder
3 T. cayenne pepper 6 T. salt
5 T. black pepper 2 ½ T. dried oregano
6 T. garlic powder 2 ½ T. dried thyme
Combine all ingredients in a bowl or large zip-loc
bag and mix well. Store in a cool, dry place in an
airtight container.
Picadillo Olive Salsa (from Holland America Culinary
Arts Center)
½ medium sweet onion, chopped
1 large red bell pepper, chopped
1 ten oz. can Ro-Tel
¾ cup pimento stuffed green olives, drained and sliced
½ cup raisins
1 T. drained capers
1 T. Worcestershire sauce
Combine all ingredients and fold gently. Refrigerate and
allow flavors to marry for at least 1 hour.

Orange Cranberry Scones

2011-02-19T11:14:00.000-06:00

2 c. flour
1 tbsp baking powder
½ tsp salt
3 tbsp sugar, plus some for sprinkling
5 tbsp butter – cold and cut into small cubes
1 c. cream, plus more for brushing
1 tsp orange zest
¾ c dried cranberries

In large bowl or food processor combine flour,
baking powder, salt and sugar. Sprinkle butter
cubes over flour mixture, and with two knives
or using food processor, cut in until mixture
resembles coarse crumbs. Stir in cranberries
and orange zest. Mix in cream until dough
forms a slightly sticky ball. Turn out onto
cutting board or countertop and knead 4-5
times until mixture comes together. Pat out
into approximately 8” circle and cut into wedges.
Brush tops with cream and sprinkle with a little
sugar. Place on baking sheet in preheated 425 degree
oven for 12 minutes or until tops are golden.

Banana Cake with Caramel Frosting

2011-02-19T11:12:00.001-06:00

1 package plain yellow cake mix (18.25 oz.)
½ cup packed light brown sugar
1 tsp. ground cinnamon
2 medium-size ripe bananas, peeled and
mashed (about 1 cup)
1 cup water
½ cup vegetable oil
3 large eggs
2 tsp. crème de banana liqueur (optional)
Quick Caramel Frosting (recipe on previous page)
1 cup chopped pecans, toasted

Preheat oven to 350 degrees. Lightly grease 2
9-inch round cake pans with solid vegetable
shortening, then dust with flour. Shake out
excess flour, then set aside. Place the cake mix,
brown sugar, and cinnamon in a large mixing bowl.
Add the mashed bananas, water, oil, eggs, and
liqueur. Blend with an electric mixer on low
speed for 1 minute. Increase the mixer speed
to medium and beat for 2 minutes more. The batter
should look well blended with the bananas pureed.
Divide the batter between 2 pans and bake until
lightly browned (30-32 minutes). Cool completely
before frosting. Sprinkle top of frosted cake with
the toasted pecans.

Peach French Toast

2011-02-19T11:08:00.001-06:00

½ cup butter
1 cup brown sugar
2 tbsp. sour cream
29 oz. can peaches or frozen
1 tsp. vanilla
Sweet buttermilk bread
¼ cup pecans
6 eggs
1 ¼ cup milk or cream
1 ½ tsp. cinnamon

Cook butter and brown sugar over medium heat
Until butter is melted. When it begins to boil,
Add sour cream. Stir with a whisk. Cool in pan
before pouring into baking pan. Drain peaches
and cut into bite-size pieces. Arrange peaches
in butter mixture. Cube 2/3 loaf of butter-milk
bread. Cover peaches and butter mixture with
bread. Sprinkle pecans on top of bread. Mix
together the eggs, milk or cream, and vanilla.
Stir in cinnamon and pour mixture over bread.
Cover and refrigerate overnight. Bake at 350
Degrees for 40-50 minutes. Serves 10-12

Apple Cranberry Salsa

2010-11-16T19:11:00.000-06:00

4 medium cooking apples
3 T. lemon juice
½ cup butter
1 cup walnuts, chopped
1 cup dried cranberries
½ cup maple syrup
½ cup brown sugar
½ cup white sugar
1 tsp. cinnamon
(You can substitute the glaze packet that
comes in spiral-sliced hams for the last
three ingredients)

Core and chop apples, then toss with lemon
juice to prevent browning. Melt butter in a
large skillet over medium high heat. Add
walnuts and cook, stirring until walnuts
smell toasted. Stir in apples, dried cranberries,
maple syrup, sugars and cinnamon. Stir well
to dissolve sugar. Bring to a boil then simmer
until apples are cooked.
Serve salsa warm over ham, pork roast, or
turkey.

Cajun Strata

2010-08-16T21:26:00.001-05:00

2 T. butter
1 cup chopped onion
1 cup sliced mushrooms
2 heads garlic, minced
½ cup chopped celery
8 cups stale bread cubes
1 lb. sausage
¾ lb. shredded cheddar cheese
½ cup green onions
4-5 eggs, slightly beaten
2 cups milk
1 T. Dijon mustard
1 t. salt
1 t. cumin
¼ t. black pepper
¼ t. cayenne

In a skillet, cook the sausage, set aside. Using the same skillet melt the butter
and sauté onion, mushrooms, celery, and garlic. Spray a 13 x9 baking dish
and spread half the bread cubes in the bottom, followed by half the sausage,
half the cheese, half the vegetable mixture, and all the green onions. Repeat layers.
In a small bowl combine eggs, milk, mustard, and seasonings. Pour this mixture
all over the top of the strata. Cover and refrigerate overnight allowing the bread
to soak up the egg mixture. Bake uncovered for 1 hour at 350 degrees.

Maple Glazed Baby Carrots

2010-06-21T16:43:00.002-05:00

2 lb. baby carrots
1/4 cup Catalina Reduced Fat Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp.butter
1/2 cup chopped pecans, toasted (optional)
Cook carrots in saucepan, in enough boiling water to cover, 12-14 minutes or until
tender.Drain, and set aside. Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently. Add butter, stir until melted.
Stir in pecans (optional).
Makes 10 servings, 1/2 cup each. Can be doubled.

Chocolate Irish Cream Cheesecake

2010-06-16T20:08:00.002-05:00

· 1 1/2 cups chocolate cookie crumbs
· 1/3 cup confectioners' sugar
· 1/3 cup unsweetened cocoa powder
· 1/4 cup butter
· 3 (8 ounce) packages cream cheese, softened
· 1 1/4 cups white sugar
· 1/4 cup unsweetened cocoa powder
· 3 tablespoons all-purpose flour
· 3 eggs
· 1/2 cup sour cream
· 1/4 cup Irish cream liqueur
· 1/2 cup mini chocolate chips
· 1 cup semi sweet chocolate chips
· 1/4 cup cream

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan.
5. For glaze: combine semi sweet chocolate chips and cream. Microwave until melted, about 1 minute. Stir until smooth. Pour over top of cooled cheesecake. Chill before serving.