RECIPES: Cheesecake, Guacamole Add Zest to the Table

SYRACUSE, N.Y., Feb. 11, 2009 -- Syracuse University student Carolyn Meitzner offers two of her favorite recipes. Below, find all the ingredients you need to make a zesty guacamole, and check out page 2 for a scrumptious Vanilla-Chocolate Marble Cheesecake.

Chunky Guacamole

Ingredients

6 avocados

1 red onion

1 red bell pepper

¼ c. sweet whole kernel corn

5 cloves garlic

2 tbs. ground cumin

2 tbs. red pepper flakes

Parsley or cilantro to taste

¼ c. red wine vinegar

2 tbs. olive oil

Juice from 2 fresh limes

Salt and pepper to taste

Instructions

Peel and roughly chop the avocados. Place in a large bowl and salt them to bring out the flavor. While they sit, finely dice the red onion and red bell pepper, and crush or mince the garlic. Add the onion, pepper, corn, garlic, and olive oil to the bowl, and mix until well distributed. Add the spices, parsley/cilantro, red wine vinegar and lime juice and mix to desired consistency. All ingredients can be adjusted to taste.

Vanilla-Chocolate Marble Cheesecake

Ingredients

½ cup cocoa powder

¼ cup hot water

2 lbs cream cheese

1 cup sugar

4 eggs

2 tbs. vanilla extract

3-4 oz. graham crackers, crushed

Instructions

Allow the eggs and cream cheese to come to room temperature. Preheat oven to 350F.

Line an 8" cake pan with parchment or waxed paper; grease the paper.

Beat cream cheese until smooth, then beat in sugar followed by eggs (one at a time). Do not overmix.

Divide the mixture between 2 bowls, about 2/3 in one and 1/3 in the other.

Sift the cocoa powder into a bowl, pour in the hot water and mix until dissolved.

Stir the chocolate mixture into the 1/3 bowl, and add the vanilla to 2/3 bowl.

Layer cream cheese mixture and chocolate mixture in pan. Draw a skewer through the cake to achieve the marbled look.

Boil a pot of water and pour it into a roasting pan, so that the water fills the roaster about halfway. Cover the bottom of the cheesecake pan with foil and float it in the water, being careful not to get any water into the cheesecake pan.

Bake about 1 ½ hours, until golden.

Cool in pan on wire rack. Run knife around inside edges of cake; flip over. Cover with crushed graham crackers -- but make sure you take off the paper first! Gently invert again.

Cover and chill for at least 3-5 hours, preferably overnight. This cake tastes better and better as time goes by.