Monday, November 23, 2009
This is another wonderful cheesecake recipe that is so easy to make. I made it for the first time yesterday. I was going to make apple pie for Thanksgiving but I think I'll make this instead.
pre-made graham cracker crust
12 oz cream cheese
1 cup heavy whipping cream (whipped)
1/2 cup frozen concentrated apple juice, thawed
1/4 cup sugar
2 thinnly sliced apples
for apple glaze topping:
1/2 cup frozen concentrated apple juice
1 tbsp ground cinnamon
1 tbsp cornstarch
1 tbsp butter
1. mix cream cheese, sugar, and apple juice
2. add whipped whipping cream
3. pour into crust and refrigerate for 2 hours
4. cook sliced apples & butter in skillet until tender
5. for glaze mix cornstarch, cinnamon, butter, and apple juice in pan over stove until thick
6. place apples around cheesecake, pour on glaze and refrigerate another 2-3 hours or more (I would suggest making this the day before)
Tuesday, November 17, 2009
I know this is totally off topic but I've been doing a lot of baking lately and I'm getting excited about making fun things for the holidays. Cheesecake has been my #1 favorite dessert for my entire life so I looked on allrecipes.com (which has become my favorite source of food inspiration) and this was the first one that popped up. It looked so easy so I had to try it, and it turned out really good. Here is the original recipe, I did make 2 small changes.
Here's what you'll need...
Grahamcracker Crust (I used a reduced fat store bought one but there is instructions on how to make it in the link)
12 oz cream cheese (recipe said 8 oz but I think this gives it a better texture)
1/3 cup sugar (recipe said 1 cup but its already very sweet with 1/3)
1 tsp vanilla extract
1 cup heavy whipped cream
1. Before starting set the cream cheese out for 30 minutes to warm up so its soft enough to mix. Or you can put it in the microwave for 10 seconds at a time until its soft. Add the sugar and vanilla extract and mix together (you can do this by hand or with a mixer).
2. Pour the whipped cream in another bowl and whip until it forms stiff peaks (you'll need a mixer of some sort for this). Add it to the cream cheese and blend it together.
3. Pour the cream cheese mixture into your crust and refrigerate at least 3 or more hours. Add fruit or eat as is.
If anyone is interested in more recipes like this I'll post my cherry/raspberry/strawberry pie recipe next time.