Tall and Creamy Cheescake

Prepared By Debbie

Tall and Creamy Cheesecake

Ingredients:

For the crust (omit the crust for Passover or see above):
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
1 teaspoons pure vanilla extract
1 teaspoon almond extract
4 large eggs, at room temperature
1 1/3 cups sour cream

Procedure:

To make the crust:
1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

To make the cheesecake:

1. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

2. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a smaller pan or a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.)

3. Bake the cheesecake for 30 minutes at 350 degrees. Turn oven to 200 degrees and bake for 1 hour 30 mins or until cheesecake is not jiggly (I baked it for almost 2 hours).

4. Let the cheesecake come to room temperature on a cooling rack. Once cool, remove cheesecake from springform pan. (I kept the cheesecake in the pan while chilling overnight - this helps it from sticking or falling apart)

5. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

6. Serve with macerated strawberries (see below), blueberry sauce (see below), chocolate sauce, canned cherry or blueberry pie filling or whatever you like on your cheesecake .. or just plain.

Macerated strawberries: To bring out the full flavor of strawberries, place hulled and sliced berries in a bowl and sprinkle with granulated white sugar (about 2 tablespoons (28 grams) per pint). Let the berries and sugar macerate at room temperature for at least 30 minutes.

Blueberry Sauce:

• 2 cups fresh blueberries
• 1/3 cup sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill. Serve over puddings, cake, cheesecake or ice cream.

Tasty, Tangy and Tantalizing ...

Our theme for the month of May will be an informal "T"

Hosted by Theresa ...

"I will be serving hot and cold teas but you are totally encouraged not to limit yourself to tea party fare (ex. finger sandwiches, scones, etc.). Here's an opportunity to tempt everyone with your most treasured recipe."


The only "Taste Tempter" requirement for your "T" dish is that it's tasty, tangy, and/or tantalizing" ...

Strawberry-goat cheese Bruschetta

Prepared By Karen

Strawberry-goat cheese Bruschetta

(Recipe from: Better Homes & Garden)

Ingredients:

• 1 8-oz. baguette
• 1 Tbsp. olive oil
• 1 4-oz. log goat cheese (chevre)
• 1-1/2 cups sliced strawberries
• 1/2 cup arugula
• Olive oil
• Sea salt or coarse salt
• Freshly ground black pepper
• Snipped fresh herbs

Directions:

Heat broiler. Halve baguette crosswise, then lengthwise. Place cut sides up on large baking sheet. Brush with the 1 tablespoon oil. Broil, 3 to 4 inches from heat, for 1-1/2 to 2 minutes or until lightly toasted. Slice and divide cheese among toasts. Top with sliced berries. Broil 2 to 3 minutes or until cheese and berries soften. Remove from broiler; top with arugula. Drizzle additional oil. Sprinkle salt, pepper, and herbs.

Makes 4 servings.

Baked Cucumber & Cheese Squares

Prepared By Cathy

Baked Cucumber & Cheese Squares
aka Cucumber & Cheese Things (CCT) :)

Ingredients:

• One loaf appetizer square bread (Artisan Section) – rye or pumpernickel (I used pumpernickel)
• 1- 2 Large seedless cucumber (it is okay to use w/ seeds) – sliced approx. ¼ inch thick
• 3 cups of White Sharp Cheddar Cheese (Shredded in bag)
• 1 cup Mayonnaise (approx. – may need more/less) – I used light Mayo
• Minced Onion to taste (I used dry)
• Paprika (Optional)

Directions:

1. Mix all ingredients except bread and cucumber slices in a bowl (like the consistency of tuna salad)
2. Line baking sheet with slices of bread
3. Place one cucumber slice on each piece of bread
4. Spoon a generous amount of cheese mixture on each piece covering cucumber slice
5. Sprinkle lightly w/ paprika (optional)
6. Bake at 350 degrees until cheese has melted and golden brown (apx. 5-8 minutes)

NOTE: The first time I spooned too much on each and had enough mixture for half of the loaf, so this should be enough for almost the entire loaf. You may only need half of the second cucumber depending on how thick you slice them. Be sure not to slice the cucumbers to thin. Enjoy!

Vidalia Onion Dip

Prepared by Debbie

Vidalia Onion Dip - "New Recipe"

(Vidalia onion dip is recipe I've made for years. Here is a recipe for this dip that includes water chestnuts and wine ... I found this recipe at diprecipes.org).

Ingredients:

• 2 tablespoons butter or margarine
• 3 large Vidalia onions coarsely chopped
• 2 cups shredded Swiss cheese
• 2 cups mayonnaise
• 225gm tin sliced water chestnuts drained and chopped
• 1/4 cup dry white wine
• 1 garlic clove minced
• 1/2 teaspoon hot sauce

Directions:

Melt butter in a large skillet over medium-high heat, add onion, and saute 10 minutes or until tender. Stir together shredded Swiss cheese and next five ingredients; stir in onion, blending well.

Spoon mixture into a lightly greased 2-quart baking dish. Bake at 350F for 25 minutes, and let stand 10 minutes. Serve with corn chips or crackers.

Vidalia Onion Dip - "Original Recipe"

Ingredients:

• 2 cups Vidalia onions coarsely chopped
• 2 cups shredded cheddar cheese or Swiss cheese
• 1-2 cups mayonnaise

Directions:

Preheat oven to 350 degrees. Mix all ingredients together in an oven safe bowl and bake for 25-30 minutes. Serve with crackers or pita bread wedges.

Crunchy Turkey Salad

Prepared By Kelly

Crunchy Turkey Salad

(Recipe from: Family Circle Magazine - June 2009)

Ingredients:

• 1/3 Cup Olive Oil
• 3 Tbsp White Wine Vinegar
• 3 Tbsp Sugar
• 1 Tbsp Poppy Seeds
• 1/4 tsp. Black Pepper
• 1 Large head Bibb Lettuce, washed
• 2 Cups diced cooked turkey or cooked chicken (about 3/4 lb.)
• 3 Scallions, sliced (I may put this on the side for people to add their own)
• 1 Cup sliced almonds
• 1 Cup chow mein noodles ( such as La Choy)

Directions:

1. In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside
2. Chop lettuce; you should have about 8 cups. Transfer to a medium size bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

Mediterrane Orzo Pasta Salad

Prepared By Jill

Dressing Preparation:

In a bowl whisk together:

• 1/4 cup lemon juice
• 6 Tbsp olive oil
• 1 1/2 tsp lemon zest
• 1-2 garlic gloves, chopped
• 1/2 tsp oregano

Salad Preparation:

1. Cook and drain 16oz. Orzo pasta, rinse and drain well
2. Cut and dice: 1 red pepper, 1 yellow pepper, 1 sweet onion, 3 carrots
3. Toss with pasta
4. Add sliced black olives (as much as you like, I omit all together!)
5. Add dressing, and just prior to serving top with 4 oz. crumbled Feta cheese.

This salad is not supposed to be chilled prior to serving. Just make the pasta and rinse with cold water so it cools down, then add chopped veggies, dressing, top with Feta, and you're ready to serve!

ENJOY!!