By: Jacquelyn Prater
I don't have much of a sweet tooth. My indulgences tend to be more salty/meaty/fatty. But one thing I simply can't resist is a really good cheesecake. So many places have taken the humble cheesecake and turned it into a tooth-rotting, stomach ache-inducing sugar bomb. Blech. I like my cheesecake to be smooth, tangy and not too heavy. Here is a super basic cheesecake recipe that you can customize any way you like!
- 1/3 cup graham cracker crumbs
- 2 tsp of sugar
- 1 tsp of salt
- 1 tbsp of melted butter
- 16 oz of cream cheese, softened to room temperature (don't microwave it!)
- 1/2 cup of sugar
- 4 eggs
- 1/4 cup of heavy cream
- 1 tsp vanilla extract
- zest of half a lemon
- Mix together all the crust ingredients and press it into the bottom of a spring form cake pan. Bake at 350 degrees for 5 -7 minutes. Remove from oven and let the crust cool completely before filling.
- Beat the softened cream cheese with the sugar in a stand mixer (or with an eletric hand mixer) until fluffy (about 2 minutes).
- Scrape down the sides of the bowl and add the eggs, slowly, one at a time. Scrape down the bowl in between each egg to ensure everything is incorporated.
- Add the vanilla, lemon zest and heavy cream and mix well. Pour the filling into the cooled crust.
- Bake the cake in a 325 degree oven for 17-20 minutes, or until the center is set (no longer super jiggly).
- Remove the cake and let it cool completely. I like to freeze my cake in the pan and then serve it, generally the following day. To serve, just remove from the freezer and leave on the counter for 5-10 minutes before releasing the spring form ring and slicing.
Garnish your cheesecake with raspberries, caramel sauce, chocolate syrup...whatever you choose!
I have a cousin who has some dietary issues. He loves chocolate chip cookies, but he cannot have salt. This recipe satisfies his craving. They are so delicious, that when I make them for him, I double the recipe, so I can keep them in my freezer for whenever I have a craving for something sweet. I add dried cranberries or baking raisins, but they are delicious plain!
By Arlene Bronstein
My mother, Esther Michlin, is a master baker. She has shared her secrets with multiple generations of family and friends. Everyone adores what comes out of her kitchen. Truly she cooks with "love". These cookies are a real favorite. The secret is using Malted Milk powder. I like the chocolate best, but any will do! Happy Mother's Day! Happy Everyday!
In celebration of Cinco de Mayo, this cupcake showcases the classic pairing of chocolate and chile, much like you would find in a molé sauce. It is topped with a chocolate ganache to increase the decadence. Enjoy!
By Sheilah Kaufman
This pie converts easily for a great for Passover dessert.* It is one of my favorite pies. Prepare it a day before serving. As long as I am getting out the mixer, I always double the recipe and have one to freeze. From Simply Irresistible: Easy, Elegant, Fearless, Fussing Cooking.
By: Arlene Bronstein
How often do you look at the rotting bananas on your counter? To me, they seem to be there all the time! I hate to throw them away. A few years ago, my young friend Rafal Ringel gave me this recipe.
By: Linda Edson
I am all about food that is steeped in family tradition. Food has the power to evoke so many memories and feelings, to take us back to a specific time and place. Research has shown that eating engages more of the brain than any other activity, and no wonder- it involves all of the senses and locks those memories firmly in place.
By: Sheilah Kaufman
I love Clyde's. The food is great and consistently good, and it is a great place for families or to take company when they come to town.
By: Sheilah Kaufman
Today is National Croissant Day! But instead of enjoying your typical croissant, why not try a croissant bread pudding?
By: Sheilah Kaufman
National Chocolate Cake Day is this coming Wednesday, so I thought I would share this unique chocolate cake recipe with you all.