Recipes

Esther Gould’s Gourmet Cheesecake Recipe
Part of the secret to a perfect cheesecake is laying a good foundation. Just follow our guide.
  • Mix your package of Esther Gould’s Cheesecake base with 5 tablespoons of softened butter.
  • Use a straight-sided glass to spread and press the cookie mixture over the base and to the side of a 9 inch spring form pan.
  • Use the back of a teaspoon to smooth out any ridges
  • Refrigerate until ready to fill with your favourite cheesecake recipe.

Cookie Base Recipe
1/2 package Esther Gould’s Cheesecake base  
4 tablespoons softened butter
  • Mix together and press into spring form pan.


Classic Cheesecake Recipe
 24 oz. cream cheese (3 pkg. PHILADELPHIA Cream Cheese)
¾ cup sugar
1 ½ tsp vanilla
3 eggs
  • Beat cream cheese, sugar in mixer until well blended.
  • Add vanilla and mix for 1 minute.
  • Add eggs – 1 at a time – on low speed until just blended
  • Remove base from refrigerator.
  • Pour filling over crust.
  • Bake for 55 min until centre is almost set.
  • Cool
  • Remove rim.
  • Refrigerate.
  • Serves 8 –10
To make this basic cheesecake your own just add your favourite toppings such as fruit, chocolate, jam or try our delicious dessert sauces
  • Irish Whiskey Cream Sauce
  • Jamaican Buttered Rum Sauce
  • Kentucky Bourbon Sauce
  • Double Chocolate Fudge Sauce
Frozen Strawberry Meringue
Crust
1 cup Esther Gould’s Pecan Caramel Mandelbroit Cookie Base
3 tbsp butter
Filling
2 cups fresh or drained frozen strawberries sliced
1 cup sugar
2 egg whites
1 tbsp lemon juice
1 tsp vanilla
Dash of salt
½ cup whipping cream
  1. Preheat oven to 325 degrees
  2. Combine Esther Gould’s Pecan caramel Cookie base and butter. Mix well
  3. Press into the bottom of a 10” spring form pan
  4. Bake for 10 min and let cool
  5. Combine 2 cups of berries, sugar. Egg whites, lemon juice vanilla and salt into a big bowl.
  6. Beat on low speed to blend and then on high until soft peaks form, about 15 min.
  7. In another bowl beat cream until soft peaks form, then fold into berry mixture.
  8. Pour into cooled crust
  9. Cover and freeze over night
  10. To serve, carefully remove sides of pan and garnish if desired.
Pecan Kentucky Bourbon Pie
Crust
2 cup Esther Gould’s pecan caramel Cookie base
3 tbsp butter
  1. Combine Esther Gould’s Pecan Caramel Mandelbroit Cookies with softened butter.
  2. Press Cookie Crumb Crust Mixture into an 8” square pan
  3. Bake for 10 min. Let cool
Filling
1 cup brown sugar
3 eggs at room temperature and well beaten
1 jar Esther Gould’s Kentucky Bourbon Sauce
¼ cup light corn syrup
½ cups chopped pecans
  1. Preheat oven to 375 degrees
  2. Cream butter and sugar
  3. Add well beaten eggs and mix thoroughly
  4. Add remaining ingredients and mix well
  5. Pour into square pan
  6. Place on a cookie sheet and bake 35 – 40 min
  7. Let cool and cut
Serve with vanilla ice cream or whipped cream
Mud Pie
1 cup Esther Gould’s Hazelnut Chocolate or Chocolate Spice Cookie Base
2 tbsp butter
4 cups coffee or mocha ice cream
1 jar Esther Gould’s Double Chocolate Fudge Sauce
1 cup whipping cream
½ cup slivered almonds
  1. Combine Esther Gould’s base and butter – mix well.
  2. Press into a 9 inch pie plate
  3. Cover with soft ice cream and put into freezer until firm. Top with Esther Gould’s Double Chocolate Fudge Sauce.
  4. Store in freezer overnight
  5. Top with whipped cream and slivered almonds
  6. Serve on chilled plates with a chilled fork.
Crisp Bread with Pine Nuts and Goat Cheese
1 pkg refrigerated crescent rolls
3 tbsp pine nuts
Vegetable oil
4 tbsp  or more goat cheese
  1. Open package of crescent rolls 
  2. Separate into triangles.
  3. Place on baking sheet
  4. Press 1 tsp pine nuts firmly into each triangle
  5. Sprinkle with goat cheese (to your taste)
  6. Brush with vegetable oil
  7. Bake for five minutes
Top with Esther Gould’s Tangy Red Russian Rhubarb Sauce 
Caribbean Lime Pie
Preheat oven to 350 degrees
Coconut Pie Crust
3 cups Esther Gould’s Coconut Mandelbroit
5 tbsp butter
  1. Combine 2 ¾ cups Esther Gould’s Coconut Mandelbroit Cookies with softened butter.
  2. Press coconut cookie mixture into the sides of a deep 9 inch pie plate or 10 inch spring form pan.
  3. Bake for 10 min. Let cool
Filling
½ cup fresh lime juice
1 envelope unflavored gelatin
5 egg yolks
1 cup sugar
3 tbsp light rum
1 tbsp Cointreau
Rind of 2 limes grated
5 egg whites
1 cup whipping cream 1 cup whipping cream for garnish
  1. Soften gelatin in lime juice
  2. Place over simmering water until gelatin is completely liquefied, 2-3 minutes.
  3. Combine egg yolks and ½ cup sugar in top of double boiler. Beat with an electric mixer
  4. Add gelatine mixture and continue beating until mixture is thick, about 10 minutes.
  5. Remove mixture from heat and let cool
  6. Blend in rum Cointreau and lime peel
  7. Beat egg whites until soft peaks form gradually add remaining ½ cup sugar until whites are stiff and glossy
  8. Gently fold egg whites into custard  to create a marble effect do not over fold
  9. Gently fold in whipped cream
  10. Spoon filling into crust, mounding and swirling in centre to create a dome
  11. Refrigerate or freeze until firm
  12. Garnish with remaining coconut cookie base
  13. Drizzle with Esther Gould’s Jamaican Butter rum sauce
Apricot Squares      
½ Pkg. Esther Gould’s Cookie crumb Base
4 tbsp butter
2/3 cup dried apricots
2/3 cup water
½ cup butter
¼ cup sugar
1 cup flour
2 egg yolks
½ cup coconut
½ cup flour
¼ tsp salt
½ tsp baking powder
Icing
¼ cup butter
2 cups icing sugar
Rind and juice of 1 lemon
  1. Preheat to 325 degrees
  2. Cut apricots in small pieces and simmer with water for 15 min or until all water is absorbed
  3. Mix butter and Esther Gould’s Apricot Ginger Cookie Crumb Base
  4. Press into a 9” square pan
  5. Bake for 10 minutes and let cool
  6. Beat egg yolk and combine with brown sugar, coconut, flour’ salt, baking powder, apricots and any remaining cooking water
  7. Spread mixture on crust and bake for 25 min.
  8. Meanwhile combine butter, icing sugar, and lemon.
  9. Spread on cooled square
  10. Cut into small pieces