Here's a way to add some zing to a store-bought cheesecake.
- 1 6-inch, store-bought cheesecake
- 1 cup stemmed champagne grapes
- 1/2 cup cherry preserves (may substitute strawberry, red currant or black cherry preserves)
Cover the top of a plain cheesecake with the stemmed champagne grapes. In a small saucepan over high heat, boil the cherry preserves for 1 minute. Spoon the hot preserves over the grapes, allowing the glaze to drip down the sides of the cake; the glaze will harden after a few minutes. Refrigerate until ready to serve.
Adapted by chef and former restaurateur David Hagedorn.
Tested by Suzanne Springer.
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