Friday, May 20, 2011
I used Emeril Lagasse's recipe and customized it to fit my family's preferance!
I read a quote on a magazine that a recipe is just a suggestion...you can make it your own. Don't let it intimidate you go for It!!!
What you'll need.
1 cup graham cracker crumbs...I used chocolate flavor
2 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
the zest of one meduim size orange
1/2 teaspoon good quality vanilla extract
3 tablespoons all-purpose flour
2 egg yolks
1/2 cup sour cream
**(I didn't have vanilla bean nor did I have the bourbon, I omitted these; and it didnt seem to make that big of a difference).**
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Blueberry topping recipe follows.
Remember you don't have to make the topping, you can purchase your favorite topping instead
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well.
Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan.
Lower oven temperature to 350 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy.
Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla extract and mix until smooth.
Wrap the pan in foil and place in a roasting pan
Pour mixture into prepared pan.
. Fill the roasting pan with enough hot water to come half way up the sides of the pan.
Bake for 1 1/2 hours.
Transfer cake to a cooling rack and let cool completely.
Refrigerate cake overnight before serving.
make a day in advance
1 larger frozen blueberries
1/2 cup brown sugar...or add to taste
1 teaspoon finely grated orange zest
2 cinnamon sticks
1 tablespoon vanilla extract
1 tablespoon cornstarch
Combine all the above ingredients into a crockpot and cook overnight untill the liquid is thick, if its to runny disolve a tablespoon of cornstrach in a little bit of water and add to mixture and cook 5 more minutes and let cool.
Spoon on top of the cheesecake and serve and enjoy!!!
cook over night in crockpot.
The Menu Mini BBQ Meatballs Killer Artichoke Dip Cheese filled Dates Wrapped with Bacon Chicharrones de Pollo Greek Cucumber Sauce Pr...
T his is a time consuming project. I strongly suggest that you get together with friends or family members to make these. I normally make ...
1 small sweet onion diced 10 grape tomatoes cut in quarters 2 Tbsp olive oil 3 to 4 eggs 1 tsp apple cider vinegar (I use Bragg) Salt and ...
Hello out there...Its been a great while since I last posted! But, I'm back and ready to share what I've been up to. For start...