TCNJ Magazine: Spring 18

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25 SPRING 2018 attract 750 million monthly views. The first Delish cookbook is due in October. And a pilot for a Delish television show — "the world's first viral food TV show," Saltz predicts — is now in production, with a hoped-for premiere date later this year. "It's a behind-the-scenes look at how we come up with our stories, and the insane foods we find out in the world," Saltz says. "It's basically TMZ for food." The Delish audience is equal parts millennials, young marrieds, and busy moms and dads, and Saltz knows a lot of them would be perfectly happy to dine at Chipotle every night. "That, too, was sort of our mission," she says, "making something fun enough that they might want to try cooking it." For Saltz, the very accessibility of Delish has been its abiding appeal. "It's all in the name of making our brand feel like you're cooking with a friend," she says. Or a few million friends. ■ —Christopher Hann and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into prepared pan, and transfer to freezer for 10 minutes. Bake crust for 12 minutes, then transfer to a cooling rack. Reduce oven temperature to 325°. Make cheesecake: In a small saucepan over low heat, warm butterscotch chips and heavy cream, stirring frequently, until chips are melted and mixture is smooth. Remove from heat, and set aside to cool. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium speed, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt, and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes, and then add vanilla and beat 30 seconds. Add eggs, one at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add ¾ of the butterscotch mixture (save the rest for drizzling over the bars) and sour cream, and beat on low until completely smooth and streak-free, 1 minute more. Pour cheesecake batter over cooled crust, and smooth top with a spatula. Bake until set around edges and just barely jiggling in center, 35 to 40 minutes. Transfer to a cooling rack, and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap, and refrigerate until firm, 3 hours, or up to overnight. When ready to serve, heat up remaining butterscotch glaze. Cut cheesecake into squares, and place on a serving tray. Pour butterscotch glaze over bars and serve. Butterscotch Cheesecake Bars Prep time: 40 minutes Total time: 4 hours, 45 minutes Servings: 24 For the crust: 18 graham crackers 3 tablespoons sugar ¼ teaspoon kosher salt 1 stick unsalted butter, melted For the cheesecake: 1½ cups butterscotch chips 1 cup heavy cream 3 8-ounce packages cream cheese, room temperature 1 cup sugar ¼ teaspoon kosher salt 2 teaspoons pure vanilla extract 3 large eggs, room temperature ¾ cup sour cream Make crust: Butter a 9" x 13" baking pan and line with parchment paper, leaving a 2" overhang on all sides. Butter parchment, then set rack in the middle of the oven, and preheat oven to 350°. In a food processor or blender, grind graham crackers into fine crumbs; add sugar and salt, and pulse to combine. Transfer to a medium bowl, add melted butter, ETHAN CALABRESE

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