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About Rebecca Newell

Raised in Glen Falls, NY, Rebecca Newell spent much of her youth traveling with her family to Old Quebec City, Paris, Italy, and Holland along with several other interesting places. By experiencing these different cuisines and cultures, Newell was exposed to what she now credits as an important part of developing her own unique style of cooking. Newell attended the University of Maine in Orono on a swimming scholarship and later graduated with a degree in English. She then attended New England Culinary Institute to broaden her food knowledge. After culinary school, Newell moved to Naples, Florida and worked at Bistro 821 and Quail Creek Country Club. From there, she moved back to New England and trailed Kevin and Jill Crawely at Coriander Bistro and then Stephen Sherman at Union Bar and Grille. From Union Bar and Grille, Newell was promoted to Chef at Aquitaine Bis; and in October 2007 accepted the position as Executive Chef at Boston's The Beehive. When not in the kitchen, Newell loves to visit her home on Lake George, NY, explore Boston, go swimming, spend time with friends and try new restaurants.

Recipe

Ingredients

This is for one 12" spring-form pan and is best made the day before

3 lbs cream cheese, softened
2 cups sugar
3 tbsp vanilla extract
3 tbsp lemon juice
6 eggs
2 doz (24) Lorna Doone Shortbread Cookies
8 oz melted butter
3 oz brown sugar
1 tsp cinnamon
1 cup Irish Cream
dash of salt
non-stick cooking spray

For the Ganache

6 oz chocolate chips
6 oz heavy cream
2 oz coffee
1 tsp vanilla extract
pinch of cinnamon

How-to

Preheat oven at 350 degrees
Place cookies in a plastic baggie and break apart with mallet. Place in a bowl with brown sugar, cinnamon, a pinch of salt and melted butter. Press down crust mix into the base of the spring form pan until evenly distributed
Bake at 350º degrees for 10 minutes. Remove and cool
Place cream cheese in mixing bowl with paddle and whip with sugar until fluffy, continually scraping down the sides
Add extract, lemon juice, pinch of salt and eggs one at a time. Whip for 3 more minutes
Add half of cream cheese batter into the spring form pan. Spread out evenly
Add Baileys to remaining half of cream cheese batter, mix well, then add to spring form pan
Bake at 350º until solid, about 40 minutes. Let cool overnight
Serve with berries and whipped cream

Make the Ganache

Add 6 oz steeped heavy cream to 6 oz chocolate chips and stir to melt
Add 2 oz coffee, 1 tsp vanilla extract and a pinch of cinnamon and stir to combine