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Tag Archives | Cheesecake

Cranberry Cheesecake

Cranberry Cheesecake has an unbaked cheesecake filling, chocolate crumb crust topped with sweetened fresh cranberry sauce.

The Sauce: Cranberry Sauce – Cranberries, sugar, cinnamon, orange juice and zest are simmered until thickened and glistening.

‘Great Sauces Transform Good Food into Gourmet’ 

Elegant

Striking, elegant and festive, this cranberry cheesecake will grace any holiday table. It’s made Cranberry Cheesecakewith a no-bake cream cheese filling and lightened with frothy meringue. The chocolate crumb crust stands off against the creamy cheesecake and ruby red cranberry sauce. Enjoy this for Christmas and wow your family and guests. Bonus, it’s made the day before and chills over night. Pop it out of the springform pan, top with cranberry sauce and serve.

You might also enjoy Blueberry Cheesecake, Raspberry Loaf Cake, Cherry Slab Pie, Chocolate Raspberry Torte, Four Berry Blend Smoothie, Strawberry Chiffon Cake, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Jumbleberry Pie and Wheatberry Pancakes.

2012 AniversaRecipe – Peppermint Patties
2011 AniversaRecipe – Jam Thumbprints

Recipe: Cranberry Cheesecake

Prep Time: 40 Minutes | Inactive Time: 4 Hours | Cook Time: 12 Minutes | Yield: 10” Cheesecake | Level: Expert

Custard with whiskIngredients
Custard
2 envelopes unflavored gelatin
3/4 cup sugar
1/4 tsp salt
3 egg yolks
1 cup milk

Chocolate Crumb Crust
1 9 oz box chocolate wafers
Chocolate Wafers8 Tbsp melted butter

Cheesecake Filling
3 8-oz pkgs cream cheese, softened
1 cup sour cream
2 Tbsp fresh lemon juice
2 tsp vanilla
3 eggs whites
Cranberries1/4 cup sugar

Cranberry Topping
6 oz fresh cranberries
zest of 1/2 orange
juice of 1 orange
2/3 cup sugar
1/4 tsp salt
1 cinnamon stick

Special Equipment – 10-inch springform pan, food processor, hand or stand mixer

Instructions
Custard
1 Combine unflavored gelatin, 3/4 cup sugar and salt in a small saucepan. Stir in the egg yolks. It will be thick. Whisk in the milk. Cook over medium heat until it comes to a full boil, about 5 minutes. Remove from heat. Set aside and cool to room temperature.

Chocolate Crumb Crust Chocolate Crumb Crust
2 Break chocolate wafers into a food processor. Process into fine crumbs. Add butter and pulse to combine. Line the bottom of a 10-inch springform pan with parchment. Press the cracker mixture on the bottom and half way up the sides of the pan. Place in the fridge to chill.

Cheesecake Filling Cheesecake Filling
3 Place cream cheese, sour cream, lemon juice, vanilla and cooled custard in a food processor and process until smooth.

4 Meanwhile beat egg whites to soft peaks with a hand or stand mixer. Continue beating while slowly adding 1/4 cup sugar until stiff peaks form.

5 Place the cream cheese mixture into a large bowl. Stir in 1/3 of the beaten eggs whites. Fold in the remaining egg whites until smooth. Pour into the chilled crust and chill for 2-3 hours until set or refrigerate overnight.

Cranberry Sauce
6 Meanwhile combine cranberries, orange zest and juice, sugar, salt and the cinnamon stick in a small saucepan. Place over medium heat and bring to a boil then simmer for 10-12 minutes until the cranberries burst. Remove from the heat. Allow to cool then chill.

Cheesecake Presentation
7 Unlock the pan and release the cheesecake. Place on a large platter. Pour the cranberry sauce evenly over the top. To serve, cut in wedges.

Information
Notes
Because there is a ridge around the edge of the bottom of a springform pan, the cheesecake crust may break when you try to place it on a patter. Here are 3 ways to serve it without breaking the

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crust.

-Use a parchment disk in the bottom of the pan so it will slide out easier as directed in step 2.
-Turn the bottom of the springform pan upside down before pressing the crust in place.
-After releasing the sides of the pan, serve the cheesecake with the bottom of the pan left in place.

Cranberry CheesecakeWhen pressing the chocolate crumb crust up the sides of the pan, don’t worry if it is uneven so it has a scalloped effect.

This recipe also fits in a 9×13 baking dish. To serve, cut in squares and lift out with a spatula.

Applications
A lighter cheesecake than traditional baked versions, it’s especially nice served in the summertime. Keep chilled until serving.

This cheesecake could also be topped with blueberry, raspberry or strawberry sauce. Use cherry for a dramatic, rich Black Forest Cheesecake.

This cheesecake is rich and fruity. Serve this dessert for a holiday friends or family gathering. It can be made a couple days ahead.

Dish Designer

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Cranberry Cheesecake
Written by
Photographs and Styling by Helen Horton
Updated: December 19, 2013

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Blueberry Cheesecake

No bake blueberry cheesecake, light filling, graham cracker crust, topped with fresh blueberry sauce.

The Sauce: Blueberry Sauce – Blueberries, sugar and cornstarch are simmered until thickened and glistening, then add lemon zest and several more cups of fresh blueberries into the sauce.

‘Great Sauces Transform Good Food into Gourmet’ 

On the auction block

$12 going once, going twice, sold. The first time I made this Blueberry Cheesecake for our church youth group fund raiser it sold for twelve bucks. Thirty years ago that was a handsome price. This spring I donated the same cheesecake for our annual youth fund raiser. It silent auctioned for $45, that’s a healthy increase. According to calculator.net $12 in 1983 is worth approximately $28 in today’s dollars.

Besides these good causes, my children frequently requested Blueberry Cheesecake for their birthday rather than a traditional cake. This version is unbaked, chilled and has fresh blueberry sauce. I love to make Blueberry Cheesecake edgeit when blueberries are buy-one-box-get-one-box free since it takes four boxes. One box is cooked with sugar, cornstarch and lemon zest until it is glistening, thickened and fragrant. Off the heat add the other three boxes so they’re fresh but coated in blueberry sauce. It looks so beautiful when it is spread on the top and don’t worry if some sauce drips over the side of this Blueberry Cheesecake.

You might also enjoy Chocolate Raspberry Torte, Four Berry Blend Smoothie, Spinach Strawberry Salad, Strawberry Chiffon Cake, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Jumbleberry Pie and Wheatberry Pancakes.

1 of 3 part series ”Berry Season Desserts”. Part 2 Iced Raspberry Loaf Cake, Part 3 Berries Van Gogh. More on berries and berry season.

2012 AniversaRecipe – Sirloin Steak with Pepper Vinegar BBQ Sauce
2011 AniversaRecipe – Parmesan Zucchini Crisps and Zucchini Cheese Soup

Recipe: Blueberry Cheesecake

Prep Time: 40 Minutes | Inactive Time: 4 Hours | Cook Time: 10 Minutes | Yield: 10” Cheesecake | Level: Expert

Ingredients
Custard with whisk Custard

  • 2 envelopes unflavored gelatin
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 3 egg yolks
  • 1 cup milk

Graham Cracker Crust
Graham Cracker Crust

  • 28 square graham crackers, about 2 cups crumbs
  • 1/4 cup sugar
  • 10 Tbsp melted butter

Cheesecake Filling
Cheesecake Filling

  • 3 8-oz pkgs cream cheese, softened
  • 1 cup sour cream
  • 2 Tbsp fresh lemon juice
  • 2 tsp vanilla
  • 3 egg whites
  • 1/4 cup sugar

Blueberry Topping

  • 3/4 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 3 Tbsp water
  • 4 cups blueberries (20 oz), divided
  • 1 tsp lemon zest

Special Equipment – 10-inch springform pan, food processor, hand or stand mixer

Instructions
Custard
1 Combine unflavored gelatin, 3/4 cup sugar and salt in a small saucepan. Stir in the egg yolks. It will be thick. Whisk in the milk. Cook over medium heat until it comes to a full boil, about 5 minutes. Remove from heat. Set aside and cool to room temperature.

Graham Cracker Crust
2 Break graham crackers into a food processor and add 1/4 cup sugar. Process into fine crumbs. Add butter and pulse to combine. Line the bottom of a 10-inch springform pan with parchment. Press the cracker mixture on the bottom and half way up the sides of the pan. Place in the fridge to chill.

Smooth Cheesecake Filling Cheesecake Filling
3 Place cream cheese, sour cream, lemon juice, vanilla and cooled custard in a food processor and process until smooth.

4 Meanwhile beat egg whites to soft peaks with a hand or stand mixer. Continue beating while slowly adding 1/4 cup sugar until stiff peaks form.

5 Place the cream cheese mixture into a large bowl. Stir in 1/3 of the beaten eggs whites. Fold in the remaining egg whites until smooth. Pour into the chilled crust and chill for 2-3 hours until set or refrigerate overnight.

Blueberry Sauce
6 Meanwhile whisk together 3/4 cup Blueberry Sauce Bubblingsugar and cornstarch in a small saucepan. Add the water and 1 cup of blueberries. Place over medium heat and bring to a full boil. Boil 1 minute. Remove from the heat. Add the lemon zest. Let the hot sauce stand at room temperature until warm, about 5-8 minutes. Add the remaining 3 cups of blueberries. Allow to finish cooling.

Presentation
7 Unlock the pan and release the cheesecake. Place on a large platter. Pour the blueberry sauce evenly over the top. To serve, cut in wedges.

Information
Blueberry Cheesecake TopNotes
Because there is a ridge around the edge of the bottom of a springform pan, the cheesecake crust may break when you try to place it on a patter. Here are 3 ways to serve it without breaking the crust.

-Use a parchment disk in the bottom of the pan so it will slide out easier as directed in step 2.
-Turn the bottom of the springform pan upside down before pressing the crust in place.
-After releasing the sides of the pan, serve the cheesecake with the bottom of the pan left in place.

I like to use a 1/4 cup measuring cup for the sugar in this recipe. The crust calls for 1/4 cup (1 scoop), the custard calls for 3/4 cup (3 scoops), the egg whites call for 1/4 cup (1 scoop), and the blueberry sauce calls for 3/4 cup (3 scoops).

Scalloped CrustWhen pressing the graham cracker crumbs up the sides of the pan, don’t worry if it is uneven so it has a scalloped effect. You can also crush the graham crackers by placing them in a zipper bag and using a rolling pin.

Use 1 lemon for this recipe. Zest the lemon for the blueberry sauce and set aside before juicing for the cheesecake filling.

This cheesecake could also be topped with raspberry, cherry or strawberry sauce.

This recipe also fits in a 9×13 baking dish. To serve, cut in squares and lift out with a spatula.

Applications
A lighter cheesecake than traditional baked versions, it’s especially nice served in the summertime. Keep chilled until serving.

This Blueberry Cheesecake is rich and fruity. Gathering friends together over dessert. It can be made a couple days ahead.

Dish Designer

  • Exchange fresh blueberry sauce for canned blueberry pie filling.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Blueberry Cheesecake
Written by
Photographs by Helen Horton
Updated: July 21, 2013

Continue Reading · 0

‘Berry Season Desserts’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Berry paradise

Berries create drama. Their colors are rich, deep and true. Some taste tart, others sweet; all are bright. Fresh berries don’t require any treatment for a side dish or meal finisher. They stand on their own, undressed, simple, alone.

But what if your inclination, or mine, is to intervene with natural perfection and take it to paradisiacal. I’m especially anxious when the season means an abundance of berries so I can eat some unadorned, pure, out of hand. And, I can dress some up, take them out and showcase their best qualities. So what’s on the docket for the ‘Berry Season Desserts’ Series.

Blueberry CheesecakeSunday, July 21, 2013 – I’m sharing fresh blueberry sauce covering a no-bake cheesecake with graham cracker crust. It’s made with 4 cups of berries bursting with juice, no canned blueberry pie filling. I love how the sauce drips down the edges of the Blueberry Cheesecake.

Iced Raspberry Loaf CakeMonday, July 22, 2013 – A unique dessert, this Raspberry Loaf Cake is made with yogurt and flax seeds. It’s the first cake I’ve made in a loaf pan. Compared to dense, moist quick breads like banana, pumpkin or zucchini, this cake is light, airy and complements the tart raspberries.

Berries Van GoghTuesday, July 23, 2013 – We end the series with Berries Van Gogh. Macerated mixed berries with orange juice reminds me of swirling colors in the night sky with some clouds of orange scented vanilla whipped cream. A couple tablespoons of sour cream give the topping body and slight tanginess. It’s simple, easy and the closest dessert in the triplet to unadorned berries.
 

Cherry Slab Pie with Ice CreamWednesday, July 24, 2013 – Bonus: Fresh Cherry Slab Pie snuck into this series at the last moment. Learned how to pit cherries and also, how to make a giant, homemade pop tart.

 

 

 

SaucyCuisine.com
Berry Season Desserts
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 9, 2013

Continue Reading · 1

‘Pumpkin Pie Possibilities’ Series

Growing up, pumpkin was not my pie of choice for Thanksgiving. Besides pumpkin we’d usually have one or two other options like apple, coconut cream or some kind of berry. I picked any other pie but pumpkin. I might opt for a small slice of pumpkin hidden in mounds of whipped cream.

Everything changed in 1978 when I hosted my first Thanksgiving dinner as a new bride. We invited our friends, Dennis Peterson and his family, to join us. His wife brought a scrumptious Pumpkin Chiffon Pie. It’s a feather light mixture of pumpkin, whipped cream and meringue with a graham cracker crust. Assuming I had a copy of the cookbook, when I asked for the recipe she said it’s in the red and white checkered Better Homes and Gardens Cookbook. One of the standard cookbooks back in the day, I actually did have it in my small but growing cookbook collection. It was my mom’s go to cookbook but I had never noticed this recipe.

A pivotal pumpkin experience, this delicious recipe transformed me into a pumpkin pie lover. Pumpkin Chiffon became our family’s frequent flyer pie for Thanksgiving. Now I love a regular custard pumpkin pie and even more, lots of other specialty varieties. My “Pumpkin Pie Possibilities” Series features three terrific choices for your Thanksgiving menu.

11/9—Pumpkin Chiffon Pie
11/10—Pumpkin Mascarpone Pie
11/11—King Arthur Pumpkin Cheesecake Pie

SaucyCuisine.com
sauces over under and through

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