Cheese Cake and CARM

 

I usually make cheese cake two or three times a year. Using a premade graham cracker crust and cream cheese, our family enjoys a nice dessert. Sometimes I add some chocolate syrup.

But last week, I did something new. I prepared for quite a while finding the recipes and determining how I should go about making the new, never attempted before, recipe.

Always enjoying a piece of New York Style cheese cake when visiting the Big Apple (it has been a while since I have been there), I thought that why go to New York when I can bring New York to me!

I set off to conquer the task at hand.

My New York Style Cheesecake Recipe...
Step 1
- 10 chocolate cream sandwich cookies and 10 vanilla wafers crushed
- 1/4 cup of melted butter
- 2 tablespoons of sugar
After crushing the cookies and wafers add to a bowl and mix in the melted butter and sugar. Stir.
Using a lasagna size deep aluminum pan, cover the bottom with the cookie/wafer mix.

Recipe found at:
"Second Helpings, Please!" (Norene Gilletz, Roslyn Brown and Rae Wander. "Second Helpings, Please!", B'nai B'rith Women of Canada, Montreal, 1968.) Page 130

Step 2
- 1 tablespoon cornstarch
- 3 tablespoons warm water
- 1 pound strawberries (fresh or frozen). hulled and halved. If using frozen, do not defrost.
- 2 teaspoons of lemon zest
- 1 teaspoon of lemon juice
- 1/4 cup sugar
Mix the cornstarch and water together in a small saucepan ensuring that the cornstarch dissolves.
Put the rest of the ingredients into the saucepan and place on medium heat.
Ensure to continuously stir the mixture.
Bring to a simmer, lower heat and continue to stir for 5 to 7 minutes.
Remove from heat. Let cool.

Recipe found at:
https://sallysbakingaddiction.com/homemade-strawberry-topping/print-recipe/72779/ 

Step 3
- 3 pounds of cream cheese
- 6 eggs
- 1.5 cups of sugar
- 3 teaspoons vanilla
- (I leave out sour cream from the recipe.)
Combine all ingredients and beat until smooth.
(To ensure that the cream cheese becomes smooth, I split up the ingredients into three batches.)
Spread over the crust made in step 1.
Bake in a preheated oven set at 375 degrees Fahrenheit for 30 to 35 minutes.
Remove from oven and let cool for one hour.

Recipe found at:
"Second Helpings, Please!" (Norene Gilletz, Roslyn Brown and Rae Wander. "Second Helpings, Please!", B'nai B'rith Women of Canada, Montreal, 1968.) Page 132

Step 4
Using the strawberry sauce made in step 2, reheat until the texture can be poured. About 1 minute.
Spoon the sauce over the cheese cake made in step 3. Cover entire cake.
Refrigerate for about 3 hours.

Step 5
ENJOY!!!


The CBSA Assessment and Revenue Management (CARM) system project has very similar aspects to it regarding the preparation and implementation like the cheese cake recipe noted above.

1) CARM is a brand new initiative by the Government of Canada and the Canada Border Services Agency (CBSA) that is cloud based and will incorporate system access via the internet. The CBSA is taking a function that has been in use for some time by industry and bringing it to importers and service providers to enhance efficiencies and compliance.

2) Implementation of CARM has been a step by step phase in process. Phase 0 was undertaken by CBSA to construct the platform and initiate the proper testing. Towards the end of phase 0, CBSA along with various associations have begun to provide details and information to importers, Customs Brokers, Trade Consultants, Attorneys, etc. to begin the education process as to the capabilities of CARM and what it will offer to the world of trade in Canada.
Phase 1 begins this week, on May 25, 2021. Enabling the registration process, importers will have to oversee a task that was usually handled by brokers in the past. It is very important for importers to review and implement the necessary tasks prior to Phase 2 going live.
Phase 2 is scheduled to be implemented in the spring of 2022 and will revolutionize trade in Canada.

3) Each step of the CARM phase in process is like the preparation of each part of the cheese cake. The crust is the foundation and is like phase 0. The cheese cake and strawberry topping, steps 2 and 3, is the registration and phase 1. Then, the last step, to enjoy the cheese cake, is the final Phase 2 go live step of the CARM implementation process.

Similar to the message in last week's Blog (https://customsandcooking.blogspot.com/2021/05/oh-no-i-forgot-to.html ) about setting tasks aside and, at times, forgetting about them, don't by-pass the required steps of the CARM implementation process.

The potential of having your supply chain come to a halt if the proper steps are not taken is high. But the potential to have a modernized CBSA experience from the perspective of payment processing and finalizing declarations should be welcome and exciting!

There are many facets to CARM. I strongly encourage that importers to Canada are in communication with their business partners (i.e.: Customs brokers, trade consultants, etc.) to understand and implement the necessary steps in order to take full advantage of the CARM portal beginning on the Phase 1 implementation date and continuing through the Phase 2 go live date in the spring of 2022.

CARM information can be reviewed at: https://www.cbsa-asfc.gc.ca/prog/carm-gcra/menu-eng.html 

Bringing New York style Cheese Cake to me and my family was a step-by-step process and the end result was fantastic.
Take the necessary steps to bring the enhancements and capabilities of CARM to your business and your import processes.
Location: Montreal, QC, Canada

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