New York Cheesecake

Two days ago I made the second real cheesecake in my life !!So, I thought I would share with you my experience . I did a lot a of research trying to find the best recipe with the most rave reviews. Finally I found one that was apparently foul proof. Yet I couldn't help myself and panic pretty much all the way through. One of the requirements for it not to crack is not to over beat. So I was convinced I would over beat  and then it would be a flop. At one point I had to leave the house and have faith that my husband would turn off the oven while I was away. It was sooo hard ,but he came through and here's the most beautiful and I have to say delicious cheesecake. What? I can be a little proud  can't I?!

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
•  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

MAKE SURE ALL YOUR INGREDIENTS ARE AROUND ROOM TEMPERATURE BEFORE YOU START!!

Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

• In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

          Wrap your springform pan with 2 layers of aluminum foil to prevent water in the water bath from seeping in. Then I placed it in a broiler pan .

• In a large bowl, mix cream cheese with sugar until smooth.  With a wooden spoon (or spatchula )blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until nice and  smooth. There may still be little  tiny peices of cream cheese not fully mixed in thats ok. If you feel you need to give it a nice quick mix with the mix at the very end go ahead , but if you go to long it could crack. Pour filling into prepared crust in springform pan and then add 1 inch of hot water around the foil wrapped springform pan. Then place in oven.
• Bake in preheated oven for 1 hour exactly with no peeking!! Turn the oven off, and let cake cool in oven with the DOOR CLOSED for 5 to 6 hours; this prevents cracking.  Don't even  take a peek unless your just looking through the window with the oven light on.Chill in refrigerator until serving.

Lemon Dream Cheesecake

So I’ve been told by my dear friend Amy that this Lemon Cheesecake would make a fantastic dessert for a Bridal or Baby Shower. And you know what? I would have to agree with her! Since I live here in the Deep South let’s imagine for a moment you’re headed to a Bridal Shower held at plantation home that revels the one from "Gone with the Wind". Surprisingly it’s a slightly warmer morning than the day before last, yet the sun seems to be playing peek-a-boo with the soft billowy white clouds. You give yourself a nonverbal pat on the back for deciding to go ahead with the stylish wide brimmed, slightly floppy, hat that covers your bare shoulders perfectly. Thankfully though you wore a cool long flowy dress with dream like flowers melting from the top bodice. The stone pathway leading up to the large pillars is just what you need to bring your mind back to the present. Along the side of the large pillared porch your eyes finally rest upon the Bride brimming with bliss and complete contentment. She is surrounded by family and friends, as you get closer to them it quickly becomes apparent they are all having a lovely time. Glass pitchers of lemonade and sweet tea are resting on the most exquisitely painted floral trays. From what you could tell the shower was being held within the large garden trellis covered with vines of Wisteria. Blue Hydrangeas surrounded the bottom of the trellis along with other shrubs and plants. The beautiful fragrance of magnolias delightfully captures your senses as you go to wish the Bride well. She is truly excited you have come and that you brought one of your famous cheesecakes.

Lemon Dream Cheesecake RecipeLemon Dream Cheeseca30

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup sugar
• 
  FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1/2 cup heavy whipping cream
• 1/4 cup lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon grated lemon peel
• 2-1/2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 10 drops yellow food coloring, optional
• 5 eggs, lightly beaten

ingredients Taste of Home

Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

• In a medium bowl, mix graham cracker crumbs, sugar with melted butter. Press onto bottom of springform pan.

          Wrap your springform pan with 2 layers of aluminum foil to prevent water in the water bath from seeping in. Then I placed it in a broiler pan .

• In a large bowl, mix cream cheese with sugar until smooth.  With a wooden spoon (or spatchula )blend in whipping cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in one at a time lemon juice, vanilla ,lemon extract, grated lemon peel , yellow food coloring and flour until nice and  smooth. There may still be little  tiny peices of cream cheese not fully mixed in thats ok. If you feel you need to give it a nice quick mix with the mixer at the very end go ahead , but if you go to long it could crack. Pour filling into prepared crust in springform pan and then add 1 inch of hot water around the foil wrapped springform pan. Then place in oven.
• Bake in preheated oven for 1 hour exactly with no peeking!! Turn the oven off, and let cake cool in oven with the DOOR CLOSED for 2 to 3 hours; this prevents cracking.  Don't even  take a peek unless your just looking through the window with the oven light on.Chill in refrigerator until serving. My directions

Sopapilla Cheesecake

With Cinco de Mayo coming up I thought I would share with you a recipe that my good friend Beka makes every year. For all of you who are maybe a little bit timid at making a cheesecake this is a fantastic option for you, without all the stress. I received this recipe after a few months of asking for it, so you know it must be good! As Beka always does, she kept her word and gave it to me. Her friendship has definitely been a gift. She has been such a wonderful encouragement during some difficult times. I pray that she be blessed in an amazing way for she is such an amazing blessing to me.

 

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Italian Chicken Cheesy Pasta

This may sound silly but I'm really excited to post this recipe you see my sweet sister in law Jesse gave it to me. It's such a treat because we have such a blast when we are together. We always plan fun things to do with the kids and without fail some mommy away time too. Which usually includes shopping or in the past a late night full of girl talk and cheesecake at the Cheesecake Factory ;) As the story goes for this delicious recipe my sister in law’s husband had an idea of what he wanted for dinner and together they came up with this tasty pasta dish. When she told me about it I was excited yet for some reason life happens and I had forgotten where I placed her list of ingredients for this dish. So when I made it I made sure to write everything down including the measurements twice!! The first time I made it my family liked it so much I made it twice that same week! Hey when you find a winner that the little peapods gobble right up with no complaints you make it again. Thanks Jesse for sharing your yummy recipe!

Ingredients

1 pkg. of Angel Hair Pasta

1lb Cubed Chicken Breast

 1/3 c. Italian Dressing

1/4 tsp of salt

1/4 tsp pepper

1/4 tsp crushed red pepper flakes

1/2 tsp basil

1/2 tsp oregano

2 tsp parsley

2 garlic cloves minced

 Lime (tastes good yet even without lime)

1 c. shredded white cheddar cheese

1 c. shredded pepper jack cheese

Directions

Bring a pot of water to a boil, and then add pasta boil until al dente. Sauté Chicken in dressing and season with salt, pepper crushed red pepper, basil, oregano, parsley, and lime. When chicken is fully cooked mix pasta and 1/4 c. each of white cheddar cheese and pepper jack cheese in with chicken and sauce. Once plated then finish by adding extra Italian dressing and cheese over top.