Monday, February 26, 2007
Almost Fat Free Lemon Cheesecake
Posted by request.
Crust:
cooking spray
1-3/4 c fat free vanilla wafer cookie crumbs, or any fat free cookie crumbs of choice
4 Tbs unsalted butter, melted
Filling:
3 x 8 oz packages fat free cream cheese softened
1 c fat free sour cream
2 c sugar ( I use Splenda)
3 large eggs or 3/4 c egg substitute
3 tsp lemon zest
2 Tbs lemon juice
Lemon Curd:
1-1/2 tsp lemon zest
6 Tbs lemon juice
1 large egg + 1 large egg yolk
1/2 c sugar ( I use Splenda)
2 Tbs unsalted butter, cut into bits
Fresh raspberries and/or lemon zest( for garnish only, optional)
Making Crust
Preheat oven to 325 degrees
Mix cookie crumbs and butter together, and spray a 9" springform pan with the cooking spray. Press mixture onto bottom and come 1-1/2" up pan sides. Bake for 8 to 10 mins. or until edges are lightly golden and crust is set. Cool.
Making Filling
Beat cream cheese and sour cream on medium speed for 2 to 3 mins until fluffy. Gradually beat in sugar. Beat in eggs 1 @ a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour and 15 mins, or until center is almost set, but still slightly jiggly. Let cool completely.
Making Lemon Curd
(I usually don't make this to put on top unless Ryan asks me to)
In the top of a double broiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar over gradually simmering water. Whisk until hot and frothy, about 5 mins. Gradually whisk in butter and continue whisking for 7 mins or until thickened and coats back of spoon. Remove from heat and cool for 30 mins.
Presentation
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread the lemon curd over top . Let stand at room temp for 30 mins. Garnish with raspberries and zest if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
Crust:
cooking spray
1-3/4 c fat free vanilla wafer cookie crumbs, or any fat free cookie crumbs of choice
4 Tbs unsalted butter, melted
Filling:
3 x 8 oz packages fat free cream cheese softened
1 c fat free sour cream
2 c sugar ( I use Splenda)
3 large eggs or 3/4 c egg substitute
3 tsp lemon zest
2 Tbs lemon juice
Lemon Curd:
1-1/2 tsp lemon zest
6 Tbs lemon juice
1 large egg + 1 large egg yolk
1/2 c sugar ( I use Splenda)
2 Tbs unsalted butter, cut into bits
Fresh raspberries and/or lemon zest( for garnish only, optional)
Making Crust
Preheat oven to 325 degrees
Mix cookie crumbs and butter together, and spray a 9" springform pan with the cooking spray. Press mixture onto bottom and come 1-1/2" up pan sides. Bake for 8 to 10 mins. or until edges are lightly golden and crust is set. Cool.
Making Filling
Beat cream cheese and sour cream on medium speed for 2 to 3 mins until fluffy. Gradually beat in sugar. Beat in eggs 1 @ a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour and 15 mins, or until center is almost set, but still slightly jiggly. Let cool completely.
Making Lemon Curd
(I usually don't make this to put on top unless Ryan asks me to)
In the top of a double broiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar over gradually simmering water. Whisk until hot and frothy, about 5 mins. Gradually whisk in butter and continue whisking for 7 mins or until thickened and coats back of spoon. Remove from heat and cool for 30 mins.
Presentation
Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread the lemon curd over top . Let stand at room temp for 30 mins. Garnish with raspberries and zest if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
Wednesday, February 21, 2007
Goat Cheese Tart w/ Prosciutto and Armagnac Figs
This was a great Hit at Chloe's Party
Figs
1/2 c Honey
1/2 c Armagnac (or Brandy of your choice)
12 ripe figs, washed, stemmed, and halved
Filling
11 to 12 oz of Goat cheese softened
3/4 c unsalted butter
1/2 c ricotta cheese
3 egg yolks
1/3 c flour
1 Tbs chopped fresh Rosemary
1 Tbs chopped fresh Thyme
1/2 tsp salt
1/2 tsp white pepper
8-thin slices prosciutto (for garnish only; optional)
Crust
1-1/4 c flour
1 stick unsalted butter; cold and cut into pieces
1 tsp salt
2 Tbs ice water
Preparing Figs
In saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole and place figs cut side down on top of mixture. Cover w/ plastic wrap and refrigerate overnight.
Preparing Crust
In food processor, combine flour, butter, and salt and pulse until the mixture resembles coarse bread crumbs. Drizzle in water and pulse until the mixture comes together.
Option A: Form into a ball then wrap in plastic wrap and refrigerate for 30 mins. Roll out to 1/8" thick and place into a prepared 9" tart pan. Blind bake in 350 degree oven for 10 mins or until lightly golden brown. Cool for 15 mins before adding filling.
Option B: This is the one I do. I place the dough into the prepared tart pan and form it with my fingers, then refrigerate 30 mins. I cook in the oven as instructed above.
Preparing Filling
In a mixing bowl place the goat cheese, butter, and ricotta, and beat ingredients on high until smooth. Add egg yolks 1 @ a time, then the flour, rosemary, thyme, salt, and white pepper mixing well to incorporate.
Pour the cheese mixture into prepared pie crust and bake until the top is golden and filling is set; usually 30 to 45 mins.
Allow to cool for 30 mins before serving with figs and prosciutto.
Figs
1/2 c Honey
1/2 c Armagnac (or Brandy of your choice)
12 ripe figs, washed, stemmed, and halved
Filling
11 to 12 oz of Goat cheese softened
3/4 c unsalted butter
1/2 c ricotta cheese
3 egg yolks
1/3 c flour
1 Tbs chopped fresh Rosemary
1 Tbs chopped fresh Thyme
1/2 tsp salt
1/2 tsp white pepper
8-thin slices prosciutto (for garnish only; optional)
Crust
1-1/4 c flour
1 stick unsalted butter; cold and cut into pieces
1 tsp salt
2 Tbs ice water
Preparing Figs
In saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole and place figs cut side down on top of mixture. Cover w/ plastic wrap and refrigerate overnight.
Preparing Crust
In food processor, combine flour, butter, and salt and pulse until the mixture resembles coarse bread crumbs. Drizzle in water and pulse until the mixture comes together.
Option A: Form into a ball then wrap in plastic wrap and refrigerate for 30 mins. Roll out to 1/8" thick and place into a prepared 9" tart pan. Blind bake in 350 degree oven for 10 mins or until lightly golden brown. Cool for 15 mins before adding filling.
Option B: This is the one I do. I place the dough into the prepared tart pan and form it with my fingers, then refrigerate 30 mins. I cook in the oven as instructed above.
Preparing Filling
In a mixing bowl place the goat cheese, butter, and ricotta, and beat ingredients on high until smooth. Add egg yolks 1 @ a time, then the flour, rosemary, thyme, salt, and white pepper mixing well to incorporate.
Pour the cheese mixture into prepared pie crust and bake until the top is golden and filling is set; usually 30 to 45 mins.
Allow to cool for 30 mins before serving with figs and prosciutto.
