Cheesecake of the Month — December 2023!

Here is yet another recipe that “shrieks” holiday! Christmas and cranberries are just meant to go together and this recipe features not just the cranberry, but combines cheesecake with pie to create and exceptionally delicious dessert. And, while not exactly a “cheesecake,” if does feature a “cheesecake” layer, so that counts in my book.

Cranberry Cheesecake Pie

Ingredients
For the pie dough:
1-1/4 cups of flour
1 Tablespoon of sugar
1/2 teaspoon of salt
10 Tablespoons of butter, cold and cubed
1/4 cup of ice-cold water
1/2 teaspoon of lemon juice

For the cranberry curd:
12 ounces of fresh or frozen cranberries
1-1/4 cups of sugar
1/4 cup of freshly squeezed orange juice
1/4 cup of water
2 teaspoons of orange zest
1/4 teaspoon of salt
2 eggs
2 egg yolks
8 Tablespoons of butter, room temperature

For the cheesecake filling:
8 ounces of cream cheese, cold
1/2 cup of powdered sugar
1 teaspoon of orange zest
2 Tablespoons of orange juice
1 teaspoon of vanilla extract
1 cup of heavy cream, cold
2 Tablespoons of apricot jam

For the whipped cream topping:
1 cup heavy cream, cold
3 Tablespoons of sugar

Directions
For the pie dough

• Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles small peas.
• Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
• Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
• Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.
• For a 9-inch pie plate roll the dough until is it 1/8-inch thick and 12-inches round. Fold the dough in half and then half again so that you have a quarter. Place the dough in the pie plate do the corner of the dough is centered. Gently unfold the dough so the pie plate is completely covered, and the dough is overhanging the plate.
• Trim the dough so that there is about a 1-inch overhang all the way around. Fold the dough under so that it rests on the edge of the pie plate. Crimp the dough using a fork or create your own design.
• Refrigerate the prepared dough for at least 45 minutes
• Preheat the oven to 375 degrees F.
• Remove the pie dough from the refrigerator and use a fork to dock the bottom of the pie dough. Line the dough with a large piece of foil so that it overhangs the edges of the dough. Press the foil lightly into the dough, so there are no gaps. Fill the foil with pie weights up to the to edge of the dough.
• Bake the pie dough for 35 minutes. The visible edges should be golden brown and the center will be pale. Remove the pie weights and foil, return the pie dough to the oven and bake for another 10 minutes. The interior of the pie will turn golden brown.
• Remove the pie crust from the oven and allow it cool to room temperature.

For the Cranberry Curd

• If using frozen cranberries they don’t need to be thawed before making the curd.
• In a small bowl whisk together the whole eggs and egg yolks. Place a bowl with a medium-coarse strainer next to the stove.
• Place the cranberries in a food processor and process until they are coarsely chopped. Place the cranberries, sugar, water and salt in a 3 or 4-quart saucepan. Zest the orange directly into the saucepan. Juice the orange and add 1/4 cup of orange juice to the saucepan.
• Bring the mixture to a boil over medium-high heat and then reduce the heat to low and cook for about 5 minutes in order to extract as much juice as possible from the cranberries. Strain cranberry mixture through medium coarse strainer into a bowl, pressing on solids with a rubber spatula to extract as much puree as possible.
• Whisk eggs and yolks into cranberry mixture in the bowl. Return the mixture to the saucepan, Rinse out the bowl and place a fine mesh strainer over the bowl. Cook the cranberry mixture over medium-low heat, stirring constantly with rubber spatula, until the mixture is thickened and registers 175 degrees in multiple spots, 5 to 7 minutes.
• Off heat, stir in butter until incorporated. Strain the cranberry mixture through the fine-mesh strainer. Press a piece of plastic wrap directly onto surface of curd, and refrigerate for at least 3 hours. (Curd can be refrigerated for up to 3 days.)

For the Cheesecake Filling

• Place the cold cream cheese and. powdered sugar in a large bowl. Zest the orange directly on top of the powdered sugar and cream cheese.
• With a handheld mixer beat the mixture on low speed until the ingredients are combined and then increase the speed to high and beat until the cream cheese mixture is smooth and creamy. Taste the mixture and determine if you want to add additional sugar.
• Add the vanilla extract and orange juice. With the mixer on medium slowly heavy cream and when all the cream has been added increase the speed to medium high. Beat the mixture until the beaters start to leave visible tracks in the cheesecake filling and soft peaks have formed. You know you have soft peaks when you stop the mixture, lift up the beaters and the peaks of the whipped cheesecake slightly fold over. Do not overmix the filling. It is okay to undermix the filling, check for soft peaks and then continue to beat it until the right consistency is achieved.
• The cheesecake filling can be made 3 days in advance and refrigerated until ready to assemble the dessert.

Whipped Cream Topping

• Place the heavy cream and sugar in a stainless steel bowl. Start by whipping the cream on medium-low speed and then increase it to medium-high just until traces of the beater begin to appear in the cream and there are soft peaks.

Assembling the Pie

• Microwave the apricot jam in a heatproof container for about 15-20 seconds or until it becomes more liquid and is easy to stir. With a pastry brush, brush the bottom and sides of the baked pie shell with the jam. This step will help keep the pie crust from becoming soggy after the cheesecake filling is added.
• Fill the pie shell with the whipped cheesecake filling. Smooth the top until it is level. Chill the cheesecake for 30 minutes. Add the cranberry curd and spread across the top of the cheesecake filling.
• Top the pie with the whipped cream and serve.

Pizza for Dessert?!

Here is a recipe that is sure to be a hit — it incorporates apple crisp with pizza! Yum!

Apple Crisp Pizza

Ingredients
For the crust:
Pastry for a single-crust pie (9-inch)
2/3 cup of sugar
3 Tablespoons of flour
1 teaspoon of ground cinnamon
4 medium apples, peeled and diced into 1/4-inch pieces

For the topping:
1/2 cup of flour
1/3 cup of brown sugar
1/2 cup of oats
1 teaspoon of ground cinnamon
1/4 cup of salted butter, softened

For the drizzle:
1/2 cup of caramel topping

Directions
1. Preheat your oven to 350 degrees F. Grease a 12-inch pizza pan lightly with non-stick spray.

2. Roll the pastry to fit into the pizza pan. Fold under the edges so the pizza gets a raised crust.

3. Combine the sugar, flour, and cinnamon in a medium-sized bowl. Add the peeled, diced apples and toss until the flour mix completely covers the apples.

4. Arrange the flour-covered apples in a single layer over the pie crust to completely cover the crust.

5. Combine the flour, brown sugar, oats, cinnamon, and butter in a medium-sized bowl. Mix well.

6. Sprinkle the topping evenly over the apples.

7. Place the pan in the over and bake for 40 minutes or until apples are tender.

8. Remove the baked pizza from the oven and immediately drizzle with the caramel topping. Cut into pizza slices and serve warm (you can serve it with ice cream, if available).

Tips:

• any baking apple is a good choice (Gala, Fiji Braeburn, Granny Smith).
• salted butter brings out the sweetness in this pizza. If you lack salted butter, sprinkle some salt over your regular butter and then use.

Cheesecake of the Month — July 2023!

Adapting an already delicious dessert in its own right into a cheesecake version is a win/win in my opinion. Such is the case with this recipe. Enjoy!

Apple Crisp Cheesecake

Ingredients
For the crust:
Cooking spray
12 graham cracker sheets, crushed
6 Tablespoons of butter, melted
1 teaspoon of ground cinnamon
1/4 cup of sugar
1/4 teaspoon of salt

For the filling:
4 packages (8-ounces each) of cream cheese, softened
1/4 cup of caramel sauce, plus more for drizzling
1/4 cup of sugar
3 large eggs
1/4 cup of sour cream
1 teaspoon of vanilla
2 Tablespoons of flour
1/2 teaspoon of salt
1/4 teaspoon of ground cinnamon

For the topping:
1/4 cup of brown sugar
1/4 cup flour
14 cup of oats
1/2 teaspoon of ground cinnamon
1$ teaspoon of salt
4 Tablespoons of butter, softened
1 apple, peeled and finely chopped
Whipped topping for garnish

Directions
1. Preheat your oven to 325 degrees F. Lightly grease an 8″ or 9″ springform pan with cooking spray.

2. Make the crust. In a large bowl, mix together the graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press onto the bottom and up the sides of your springform pan.

3. In a large bowl using a hand mixer, beat the cream cheese, caramel, and sugar together until completely smooth. Add the eggs, one at a time, then stir in the sour cream and vanilla. Add the flour, salt, and cinnamon and beat until just combined. Pour this mixture over your crust.

4. In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Cut in the butter with a fork or pastry cutter. Scatter the apples in an even layer over the top of the cheesecake, then top with an even layer of the oat topping.

5. Wrap the bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until the center of the cheesecake only slightly jiggles (about 1 hour and 30 minutes).

6. Turn off the oven, and open the oven door a bit. Allow the cheesecake to cool in the oven for one hour. Remove from roasting pan and remove the foil. Refrigerate for at least 4 hours or overnight.

7. When ready to serve, drizzle with caramel and serve slices topped with whipped topping if desired.

Cheesecake of the Month – January 2023!

Here is a recipe for a new flavored cheesecake that I was asked to make. It is a combination cheesecake that while I had made individual cheesecakes for each flavor, had never really combined the flavors into a single cheesecake before. Now I have!

Strawberry/Rhubarb Cheesecake

Ingredients:
Strawberry/Rhubarb Compote Filling:
1-1/2 cups of strawberries, hulled and quartered
1-3/4 cups of rhubarb, chopped
3 Tablespoons of sugar

Crust:
2-1/4 cups of graham cracker crumbs
2 Tablespoons of sugar
1/2 cup of butter, melted

Cheesecake filling:
24 ounces of cream cheese, room temperature
1-1/4 cups of sugar
4 large eggs
1 teaspoon of vanilla extract
1 cup of sour cream

Whipped cream:
1/2 cup of heavy cream
1-1/2 Tablespoons of powdered sugar

Strawberry/Rhubarb Compote
1 cup of rhubarb, chopped
3/4 cup of strawberries, hulled and quartered
1/3 cup of sugar

Directions:
Strawberry/Rhubarb Compote:
1. In a medium saucepan, on medium-high, add in the mashed strawberries, rhubarb, and sugar.

2. Cook until the strawberries thicken and become a paste (this will take approximately 10-15 minutes). If there is still liquid in the filling, keep cooking it down. Once it is thick (paste), place the compote in a dish, cover with plastic wrap, and put in the refrigerator to chill overnight.

Strawberry/Rhubarb Compote for the garnish:
1. In a saucepan, add the mashed strawberries, rhubarb, and sugar.

2. Place over medium heat and let cook for about 10 minutes. Place in a bowl, cover with plastic wrap, and chill overnight. This compote should NOT be cooked down to a paste.

Crust:
1. Preheat the oven to 325 degrees. Spray your 9-inch, springform pan with nonstick cooking spray. Wrap the outside with aluminum foil.

2. In a mixing bowl, add in the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are moistened.

3. Press the graham cracker mixture evenly into the bottom and up the sides of your springform pan.

4. Place in the oven and bake for 15 minutes. Remove from the oven and allow the crust to cool while you prepare the cheesecake filling.

Cheesecake Filling:
1. In a mixing bowl, add in the cream cheese and sugar. Beat on medium speed until smooth.

2. Add in the strawberry/rhubarb compote filling (the paste version) and vanilla and mix until smooth. Then add the eggs (one at a time).

3. Add in the sour cream and mix on medium until combined.

4. Add the cheesecake batter into the cooled crust.

5. Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water (water bath).

6. Fold a piece of aluminum foil in half to make a foil tent. Cover the top of the cheesecake with the tent (keep the top from over browning).

7. Bake at 325 degrees for 1 hour and 50 minutes (or up to 2-hours) or until done. If it slightly jiggles in the middle it is done. Turn off the heat and crack open the oven door slightly. Allow the cheesecake to cool in the oven for 1-2 hours until it reaches room temperature and then place the cheesecake in the refrigerator to chill overnight.

Whipped Cream for Garnish
1. Add the heavy cream into a bowl and whip on medium speed until it forms soft peaks.

2. Add in the powdered sugar and mix until still peaks form.

3. Place the whipped cream into a piping bag and pipe swirls around the edge of the chilled cheesecake.

4. Pour the strawberry/rhubarb compote in the center of the cheesecake.

5. Cut and serve.

Cheesecake of the Month – December 2022!

I am not a huge fan of goat cheese, but I ran across this recipe for a cheesecake that I’m going to have to try (I can always substitute cream cheese for the goat cheese if I find it too objectionable [to me]). And, with the “wine-poached cranberries,” a perfect recipe this month with Christmas just around the corner.

Goat Cheese Cake with Wine-Poached Cranberries

Ingredients
1/2 vanilla bean pod (split lengthwise)
12 ounces of cream cheese, softened
8 ounces of goat cheese, softened
1/2 cup of sugar
1/2 teaspoon of salt
12 ounces of mascarpone cheese, chilled (about 1-1/2 cups)
4 large eggs
1 cup of ruby port
3/4 cup of sugar
2 (2″ x1″) lemon peel strips
8 ounces of fresh or thawed frozen cranberries (about 2 cups)
1 Tablespoon of cold water
1-1/4 teaspoons of unflavored gelatin
1 Tablespoon of sugar
1 Tablespoon of hot water
1 cup of raw pistachios
2 Tablespoons of turbinado sugar

Directions
1. Make the goat cheese cake: preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with aluminum foil and set aside. Scrape and reserve the seeds from the vanilla bean pod; discard the pod. Beat the cream cheese, goat cheese, sugar, salt, and vanilla bean seeds with an electric mixer on medium speed until smooth (about 3 minutes). Add the mascarpone cheese and beat on low speed until just combined (about 10 seconds). Beat in the eggs, one at a time, beating well after each addition (scrape down the sides of the bowl as required). Transfer the batter to your prepared springform pan; smooth the top.

2. Place the springform pan in the center of a large roasting pan and add hot water to the roasting pan until it is 1/2 to 2/3 up the side of your springform pan. Carefully place the roasting pan in the preheated oven. Bake until the cake is mostly set but with a slightly jiggly center (50 minutes to an hour). Carefully remove the roasting pan from the oven and remove the springform pan from the roasting pan; place on a wire rack and allow it to cool to room temperature. Cover and refrigerate for at least 8 hours.

3. Make the wine-poached cranberries and geleé: bring the wine, sugar, and lemon peel strips to a boil in a small saucepan over medium heat. Boil, stirring occasionally until the sugar is dissolved and the alcohol has cooked off (about 3 minutes). Stir in the cranberries and cook, stirring occasionally, until the cranberries begin to pop (2-3 minutes). Remove from the heat and allow them to cool for 1 hour. Pour the mixture through a fine wire-mesh strainer into a bowl. Remove and discard the lemon peel strips. Reserve the strained cranberries and cranberry cooking liquid separately; set aside.

4. Place 1 Tablespoon of cold water in a small bowl; sprinkle gelatin over the water. Stir to combine and let the mixture stand until the gelatin softens (about 5 minutes). Meanwhile, transfer the reserved cranberry cooking liquid to a small saucepan; cook over medium heat, stirring occasionally, until reduced to about 3/4 of a cup (3-5 minutes). Remove from the heat, add the gelatin mixture, and whisk until dissolved (about 1 minute). Pour the mixture through a fine wire-mesh strainer into a small bowl. Let cool to room temperature. Using a spoon, skim off and discard any foam that rises to the top. Pour the cranberry-gelatin mixture (the geleé) over the chilled goat cheese cake, tilting the springform pan to spread the geleé in an even layer. Refrigerate, uncovered, until the geleé sets (at least 1 hour).

5. Meanwhile, make the candied pistachios: preheat the oven to 350 degrees F. Whisk together the sugar and 1 Tablespoon of hot water in a medium bowl until the sugar is dissolved (1-2 minutes). Add the pistachios and stir them until they are coated. Add the turbinado sugar and quickly toss to coat. Spread the pistachios in a single layer on a rimmed baking sheet lined with parchment paper. Bake in a preheated oven until the pistachios are lightly toasted, 10-12 minutes, stirring after 5 minutes. Transfer the baking sheet to a wire rack and allow to cool completely. Break any clusters into pieces. Set aside until you are ready to serve.

6. Run a knife around the edges of your springform to loosen the cake and the gelee; remove the sides of the pan. Decorate the perimeter of the cake with cranberries and pistachios.

Enjoy!

Cheesecake of the Month – November 2022!

Here is a recipe for a cheesecake that uses a pastry crust instead of crushed graham cracker (or similar, more typical cheesecake crusts). It also uses a less popular fruit, but it still sounds delicious!

Black Currant Cheesecake

Ingredients
1/2 cup of butter, room temperature
1/3 cup of sugar
2 large egg yolks
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup of flour
Cooking spray
2 packages (8-ounces each) of cream cheese, softened
1/2 cup, plus 3 Tablespoons of sugar
1 large egg yolk
1 teaspoon of potato starch
3 large egg whites
2 cups (about 12 ounces) of fresh or frozen black currants

Directions
1. Make the crust: beat the butter with an electric mixer on high speed until light and fluffy (about 2 minutes). Add the sugar, egg yolks, vanilla, and salt. Beat on medium speed until combined (about 1 minute); scrape down the sides of the bowl as required. Add the flour and stir until the dough comes together.

2. Coat an 8-inch springform pan with cooking spray. Transfer the dough to the pan and pat evenly onto the bottom and up the sides of the pan (flour your hands to prevent sticking, if required). Cover and chill at least 30 minutes.

3. Make the filling: Preheat the oven to 325 degrees F. Stir together the cream cheese and 1/2 cup of sugar in a bowl until combined. Ad the egg yolk and potato starch and stir to combine. Set aside.

4. Place 1/2 cup of currants in a small bowl; sprinkle with 1 Tablespoon of sugar and set aside. Process the remaining 1-1/2 cups of currants and the remaining 2 Tablespoons of sugar in a blender until smooth (about 1 minute).

5. Stir together the cream cheese mixture and the currant puree in a large bowl until combined. Beat the egg whites with an electric mixer on medium speed until soft peaks form (about 3 minutes). Fold the beaten egg whites into the cream cheese mixture.

6. Gently scrape the mixture into your prepared crust, smoothing the top. Bake in a preheated over until the filling is puffy (about 1 hour). Let the cheesecake cool completely on a wire rack. Remove the sides of the springform pan and transfer the cheesecake to a platter. Spoon the reserved sugared currants over the top of the cheesecake. Serve at room temperature.

Gluten-Free Scones!

Here is a recipe that I found that is both gluten-free and has a dairy-free option as well. I have made them several times now, and they get rave reviews from all. Enjoy!

Gluten-Free Blueberry Scones (Dairy-Free Option)

Ingredients:

• 1/2 cup of butter, diced and really cold (dairy-free, use Smart Balance butter)
• 3 cups of gluten-free all-purpose flour
• 3/4 teaspoon of xanthan gum (leave this out if your flour already has it)
• 1/3 cup of sugar
• 2 Tablespoons of gluten-free baking powder
• 1/2 teaspoon of salt
• 1 Tablespoon of dried lemon peel (lemon zest)
• 3/4 cup of buttermilk (make buttermilk by adding 1 Tablespoon of white vinegar to the milk and sit for two (2) minutes) (dairy-free, add 3/4 Tablespoon of white vinegar to either almond, cashew, or coconut milk)
• 2 large eggs (whisked)
• 1 cup of fresh or frozen blueberries
• 2 Tablespoons of milk (dairy-free use almond, cashew, or coconut milk)

Glaze:

• 1 cup of confectioners’ sugar
• 1 Tablespoon of lemon juice
• 1/2 teaspoon of vanilla extract
• 1 Tablespoon of water

Instructions:

1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
2. Cut the butter into small pieces and place in the freezer for ten (10) minutes.
3. In a large bowl, add the flour, xanthan gum (leave out if your flour already has it), sugar, baking powder, salt, and lemon peel. Stir to combine the ingredients.
4. Cut the cold butter into the flour mixture with a pastry cutter or fork until the mixture looks like the size of small peas.
5. Add in the buttermilk and the whisked eggs and stir until soft dough forms (do not overmix — overmixing will result in hard scones). The dough will be sticky. Carefully stir in the blueberries.
6. Add one Tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with flour and gently fold the dough over on itself two (2) times. You do this by folding the dough in half on top of itself and then doing it a second time.
7. With your hands, form a dough round that is about seven (7) inches in diameter and two (2) inches thick. If you make it any larger or flatter, you will end up with flat scones.
8. Run a sharp knife under warm water and then cut the dough in half. Then cut each half in four (4) slices (you will have eight (8) dough triangles). Carefully place the dough on the parchment-lined baking sheet. Brush the tops of the dough with milk and bake for fifteen (15) to twenty (20) minutes, or until the tops are a golden brown.
9. Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over the warm scones. Enjoy!

Cheesecake of the Month – October 2022!

I’m not generally a fan of “no-bake” type recipes, but sometimes you just have to relax your standards. Here is a recipe for a no-bake cheesecake that sounds positively marvelous.

Peaches and Cream Cheesecake

Ingredients
9-1/2 ounces of graham crackers (18 crackers)
1/2 cup of butter, melted
2 teaspoons of salt
2 cups of fresh peaches, peeled and sliced
3/4 cup of agave nectar
3 packages (8-ounces each) of cream cheese, softened
1 container (16-ounce) of Ricotta cheese
1/4 cup of lemon juice
3 Tablespoons of sugar
1 to 2 fresh peaches, sliced (unpeeled)

Directions
1. Pulse the graham crackers in a food processor until finely ground. Add the melted butter and the 1/2 teaspoon of salt and pulse the crumbs until moistened. Transfer the crumb mixture to a 9-inch springform pan and press onto the bottom and up the sides. Freeze for 30 minutes.

2. In a clean food processor, combine the sliced peaches, 6 Tablespoons of the agave nectar, and 1/2 teaspoon of salt and process until smooth (about 2 minutes). Transfer to a large bowl and refrigerate until chilled (about 30 minutes).

3. In a large bowl using an electric mixer, combine the cream cheese, ricotta cheese, lemon juice, sugar, remaining 6 Tablespoons of agave nectar, and the remaining teaspoon of salt. Mix until very smooth (about 2 minutes), scraping the sides of the bowl as required. Transfer this mixture to a second large bowl.

4. Spread half of the cream cheese mixture into your prepared crust in an even layer and freeze for 45 minutes. Chill the remaining cream cheese (do not allow it to become too firm). Carefully spread half of the chilled peach puree in an even layer on top of the cream cheese filling in the pan; freeze for 45 minutes. Carefully spread the remaining cream cheese filling in an even layer on top of the peach layer and freeze for 45 minutes. Spread the remaining peach puree on the top. Cover the pan with plastic wrap and freeze until firm, but not completely frozen (3-4 hours).

5. Remove the sides of the pan and transfer the cheesecake to a serving plate. Top with the unpeeled peach slices.

Cheesecake of the Month – September 2022!

Can one have too many cheesecake recipes for blueberries? I didn’t think so. Here is another basic cheesecake recipe topped with blueberries that is sure to please.

Cheesecake with Blueberries

Ingredients
2 cups of graham cracker crumbs (about 16 cracker sheets)
1/2 cup of butter, melted
1/2 cup, plus 2 Tablespoons of packed light brown sugar
2 packages (8-ounces each) of cream cheese, softened
4 large eggs, separated
3/4 cup, plus 3 Tablespoons of sugar
1-1/2 teaspoons of vanilla extract
2 cups of sour cream
2 cups of fresh blueberries

Directions
1. Preheat your oven to 375 degrees F. Stir together the graham cracker crumbs, butter, and 1/2 cup of brown sugar in a bowl. Press this mixture onto the bottom and up the sides of a ten-inch springform pan; wrap the bottom of the pan with aluminum foil (or place it on a rimmed baking sheet). Bake in the preheated oven until golden brown (about 8 minutes). Let the crust cool about 10 minutes.

2. Meanwhile, beat the cream cheese, egg yolks, 3/4 cup of sugar, and 1 teaspoon of vanilla in a medium bowl with an electric mixer on medium-high speed until smooth (about 2 minutes); scrape down the sides of the bowl as necessary. Using clean beaters, beat the egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form (about 2 minutes). Fold the egg whites into the cream cheese mixture in three installments. Pour the mixture into the prepared crust and smooth the top.

3. Bake the cheesecake at 375 degree F until the filling is puffed and the top begins to dry out (22-25 minutes). Remove from the oven and let cool on a wire rack for 1 hour.

4. Whisk together the sour cream, remaining 2 teaspoons of brown sugar, and remaining 1/2 teaspoon of vanilla extract in a bowl. Gently spoon this mixture onto the top of the cheesecake; smooth using a spatula.

5. Bake the cheesecake at 375 degree F until the center is set (the center will still be a bit jiggly), about 18-22 minutes. Let cool on a wire rack for 1 hour. Refrigerate until chilled (at least 6 hours).

6. Meanwhile, stir together the blueberries and remaining 3 Tablespoons of sugar in a small saucepan; cook over medium-high heat, stirring often, until the blueberries start to release juices and the sugar dissolves (about 4 minutes). Remove from the heat and allow to cool.

7. Run a knife around the edges of the pan and remove the springform pan ring from around the cheesecake. Transfer the cheesecake to your serving platter. Spoon the blueberry sauce over the cheesecake just before serving.

Chicken Salad!

Here is a wonderful, and slightly more healthy recipe for chicken salad that I found on the back of a Craisins package. Iit uses Greek yogurt as the binding agent (instead of mayonniase). Enjoy!

Ingredients
1/2 cup of plain Greek yogurt
2 Tablespoons of milk
3 Tablespoons of lemon juice
1 Tablespoon of Dijon mustard
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
2 cups of cooked chicken, shredded or diced
3/4 cup of dried cranberries
1/2 cup of sliced almonds
1/2 cup of celery, finely diced
1/2 cup of green or red pepper, finely diced
1/4 cup of parsley, coarsely chopped
1/4 cup of dill, chopped (optional)
Salt and pepper to taste

Directions
1. In a bowl, whisk together the yogurt, milk, lemon juice, mustard, garlic powder, and onion powder.

2. Fold in the chicken, Craisins, almonds, celery, bell peppers, parsley, dill, salt and pepper to taste.

3. Enjoy in a sandwich or as a salad on a bed of lettuce.