Plain New York Style Cheesecake


1 ½ cups graham cracker crumbs
2 Tbs. butter

Preheat oven to 350 degrees.

Prepare a 10-inch spring form pan by spraying with cooking spray.

In food processor blend graham crackers and butter until well blended. Spread crust on bottom of prepared pan evenly coming up on sides about 1/4 inch. Crust should be course like corn meal. Set aside.


2 cups sugar
2 Tbs. corn starch
1 ½ tsp. cinnamon
5 - 8 oz. pkgs. cream cheese
1 - pint sour cream
1 stick butter (½ cup)
5 tsp. vanilla extract
5 large eggs

In a large mixing bowl mix together corn starch, sugar and cinnamon till blended. Then add cream cheese, butter and sour cream.

With mixer on medium speed, cream together till mixture is smooth and creamy. Increase speed adding eggs one at a time, mixing well between each addition. Add vanilla until blended and batter is smooth.

Pour batter into prepared pan. Place cake in center of oven.

Blueberry Bread with lemon glaze

1 ½ cup flour
2 tsp. baking powder
½ tsp. salt
½ cup vegetable oil
¾ cup sugar
2 large eggs
1 tsp. vanilla
1 Tbs. lemon zest
2 Tbs. lemon juice
½ cup sour cream
1 cup fresh blueberries
½ cup chopped walnuts

Preheat oven to 350 degrees.

In a mixing bowl blend together flour, baking powder and salt. Set aside.

In a separate bow, add oil, eggs and sugar. Beat with a hand mixer until creamy. Then add vanilla, lemon zest, lemon juice and sour cream. Beat with hand mixer until blended and fold in dry ingredients until incorporated. Gently fold in blueberries and walnuts.

Pour batter into prepared loaf pan and bake for 55-60 minutes or until wooden pick comes out clean when inserted into center.

Remove from oven and poke holes into bread with wooden pick. Spread with lemon glaze.

Lemon Glaze

In a small sauce pan melt 2 Tbs. butter and add 1/4 cup of sugar and 3 Tbs. lemon juice. Cook just until sugar dissolves and spread on hot bread.

Black Rock Chocolate Torte with raspberry puree

This cake is best when it sits in fridge overnight! Using the FAVORITE CHOCOLATE CAKE recipe, place one layer top down on cake plate. Set aside additional layers.


3 cups heavy cream
¼ cup unsweetened cocoa
½ -3/4 cup confectionary sugar

In large mixing bowl add all the ingredients. Mix on high speed with hand mixer until ingredients are well incorporated and mixture becomes very stiff - a little tighter than whip cream but not butter.

Start filling your cake using even amounts in between each layer making sure that you see the filling from all sides. Make sure your top layer is the bottom of the cake (for the purpose of having a very flat top.) Place filled cake in refrigerator to chill.

While cake is chilling make your CHOCOLATE GANACHE (Fudge)

It also makes great Hot Fudge over ice cream or to dip strawberries “YUM!”

Chocolate Ganache

½ cup heavy cream
¼ cup strong coffee
1-12 oz. pkg. semi sweet chocolate chips

In a small sauce pan, on low heat, add heavy cream and coffee. Heat stirring constantly until hot. Do not boil. Add chocolate chips, stirring constantly until all chips are melted and continue to stir until mixture is smooth. Allow to stand for 5 minutes. Stir and pour GANACHE over chilled cake covering top completely, about 1/4 inch thick, and letting some drip over sides. Put cake back in fridge to chill. You may have some GANACHE left if so you can keep it covered in refrigerator.

Raspberry Puree

2 cups frozen raspberries or 1 pint fresh
½ cup granulated sugar or desired sweetness
Set aside 6 or 7 raspberries to decorate with

Pour the raspberries in a medium size bowl, sprinkle sugar over raspberries, cover with plastic wrap and let completely thaw. Berries will make their own sauce as they defrost. When using fresh berries add 1/2 cup water. Puree in a food processor.

Take your torte out of fridge and lightly sift top with some powdered sugar. Next sift with some cocoa. To decorate use mint leaves and the set aside raspberries . You can also use flowers from your garden. The decoration is as important as the cake, in my opinion.

Your guests will love it! Slice and serve torte with puree on
side of plate.

Now… you're a super star!


Recipe book

Recipe book

In a new recipe book Laura has created and assembled more than one hundred fabulous dessert recipes, most of which (by design) are quite easy to make and have been field tested by a host of raving fans (see Testimonials).

Recipe book

Sample Recipes

There is a sample menu here of several very successful desserts to give you an idea of what you can expect from the book and also on another page of this site are a few sample recipes to try out. And be sure to come back for another visit and new recipes will be available on this page!