Blueberry Cheesecake Pie

Ingredients:
Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar
6 tablespoons melted butter

For the cheese custard:
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 eggs
Freshly grated zest from 1 lemon

For the berries:
2 cups blueberries, rinsed
½ cup water
1/3 cup sugar
1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water

Directions:
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.

Decadent Strawberry Cheesecake

Ingredients:
For the strawberry puree:
10 oz. frozen strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the almond crust:
2 cups whole raw almonds
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:
To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth. *(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the almond crust, preheat the oven to 400˚F. Place the almonds, sugar and salt in the bowl of a food processor. Pulse until the nuts are finely ground. Add in the butter and pulse until the mixture is evenly combined. Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan. Bake for 15 minutes, or until deep golden brown. Set aside to cool.

Reduce the oven temperature to 350˚ F. To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust. Place the springform in a larger pan with a water bath. Bake for 55 minutes.

Remove the cheesecake from the oven but maintain the oven temperature. To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap). Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.

Black Bottom Cheesecakes

Ingredients:
Filling:
1 - 8 oz pkg cream cheese
1/3 cup sugar
1 egg
pinch salt
1/2 tsp vanilla
Cupcakes:
2 1/2 cups flour
1/3 cup baking cocoa, sifted
1/2 tsp salt
1 1/4 cups sugar
1 1/2 tsp soda
1 large egg
1 1/2 cups water
1 1/2 Tbsp vinegar
1/2 cup oil
1 tsp vanilla
Topping: cherry pie filling

Directions:
In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
In medium bowl, combine dry ingredients.
In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
Stir in dry ingredients, until smooth.
Fill well greased cupcake tins, 3/4 full - if using mini size (1/2 full if using large size). This recipe will make about 48 tiny cupcakes.
Drop a 1/2 tsp of cheese filling in center of each cupcake. (1 tsp for larger size)
Bake at 350ºF for 15 min ( 20-25 min for larger size)

Individual Orange and Chocolate Cheesecakes

Ingredients:

1/3 cup finely crushed chocolate wafers

2 tablespoons butter, melted

1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar, plus 2 tablespoons

1 orange, zested

1 egg

Butter, for greasing

Special equipment: mini muffin tin

Directions:
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter.

Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg.

Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture.

Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar.

Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Ham 'n Cheese Skewers

Ingredients:
1/2 pound (3/4-inch-thick) sliced smoked Virginia deli ham
1 (5-oz.) blue cheese wedge
1 large Gala apple, sliced
1 bunch fresh watercress
60 (4-inch) wood or metal skewers

Directions:
1. Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small pieces. Cut apple slices into thirds.
2. Thread cheese, apple, watercress leaves, and ham onto skewers. Stand skewers upright, ham ends down, on a serving plate.

Blueberry Cheesecake Ice Cream

Ingredients:

2 cups 1% milk
1/3 cup heavy cream
1 tbsp vanilla
3/4 cup sugar
2 egg yolks
4 oz reduced fat cream cheese, at room temp

Directions:
Warm milk and cream on stove over medium heat. Once steamy add in vanilla and sugar, and stir to dissolve. Whisk yolks in a seperate bowl and temper with hot milk mixture. Pour all back into pot and cook until thick enough to coat the back of a wooden spoon. Strain into a bowl with cream cheese and whisk to bring together. Cover and refrigerate until very cold. Churn according to manufactures directions. Layer ice cream with blueberry sauce in a freezer proof container and allow to freeze for serval hours before serving.

Blueberry Sauce
1 cup blueberries (I used frozen)
3 tbsp sugar (or more to taste)
1 tsp lemon zest
Place all ingredients into a small saucepan and over medium heat brng to a simmer. Squish blueberries with a back of a spoon to break up if needed. Remove from heat, put into a different container and refrigerate until ready to use.

Cheesy Bread

Ingredients:
1 cup parmesan cheese (grated fresh)
I cup mayonnaise
1/4 cup minced onion

Directions:
Combine ingredients. Split French bread horizontally, spread mixture and sprinkle with paprika (if desired... the above picture is minus the paprika). Broil to crisp up. Enough for 2 loaves of French bread.