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Lemon Cheesecake with Strawberries and Port Glaze

Lemon Cheesecake with Strawberries and Port Glaze


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Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup (packed) dark brown sugar
  • 5 tablespoons unsalted butter, melted
  • 2 teaspoons fresh lemon juice

Filling

  • 4 8-ounce packages cream cheese, room temperature
  • 3 tablespoons grated lemon peel
  • 1/3 cup fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

Topping

  • 1 teaspoon vanilla extract

Port Syrup

  • 1 750-ml bottle tawny Port
  • 3 tablespoons raspberry vinegar
  • 1 1/2 teaspoons grated lemon peel
  • 8 large strawberries, unhulled, halved through stem

Recipe Preparation

Crust

  • Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.

Filling

  • Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition.

  • Pour filling into crust (filling will just fill crust). Place springform pan on rimmed baking sheet. Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.

Meanwhile, prepare topping

  • Mix sour cream, sugar, and vanilla in medium bowl.

  • Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator; chill uncovered overnight.

Port syrup

  • Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. DO AHEAD Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.

  • Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. DO AHEAD Can be made 8 hours ahead. Cover; chill.

  • Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.

  • Running the tip of a small sharp knife between the top edge of the baked hot cake and the pan sides will help the cheesecake hold its shape as it cools.

Reviews Section

Shavuot Dairy Desserts Deluxe

Shavuot is here. We waited a long time, counting each day since Passover. And now, together, we will receive the Torah.

The custom is to eat dairy - so it's a great opportunity to make all those amazing dairy desserts you've been longing to create, in honor of the Yom Tov.

Strawberries or Bananas with Sour Cream

  • 1/2 cup sour cream
  • 1 tbsp. sugar (adjust to taste)
  • 1/8 tsp. vanille (optional)
  • 2 tbsps. molasses or maple syrup (optional)
  • 1 pt. Strawberries or bananas, cut up

In a small bowl, mix together sour cream, sugar, vanilla and 1 tbsp. molasses or maple syrup. Add strawberries or bananas, or both. Drizzle molasses or maple syrup over servings.

Strawberries and Grapes with Mint and Vanilla

For the lactose intolerant . This colorful salad is accented with mint.

  • 2 12- or 16-oz. baskets strawberries, hulled, quartered
  • 2 cups seedless green grapes
  • 1/4 cup sugar
  • 2 tsps. finely chopped fresh mint
  • 1/4 tsp. vanilla extract

Combine all ingredients in large bowl toss to coat fruit. Cover and refrigerate at least 1 and up to 4 hrs. Spoon fruit intow bowls and serve.

My friend, Chaim, gave me this family favorite of his.

  • 1/2 cup sour cream
  • 1 pt. of fresh ripe peaches cut up or any fruit
  • 1 box any flavor of Kosher Jello

Prepare the Jello according to the instructions on the box. Add fruit and sour cream, then chill and enjoy.

  • 1 roll puff pastry
  • 1 box of pudding - chocolate or vanilla
  • milk
  • cream

Roll out pastry dough to fill a 9 X 11 cake pan. Bake separately 20 minutes at 400°F until brown.

Prepare pudding according to the instructions, using both cream and milk. When dough is cool, place one sheet on the bottom of the pan. Fill with pudding and place the second sheet on top carefully. Push down and freeze. Remove from freezer 5 minutes, cut into individual servings, let thaw and serve.

A Bowl of Fun - with pudding, cookies and bananas

  • 1 1/2 cups sweet cream
  • 1 1/2 cups milk
  • 2 pkgs vanilla instant pudding
  • 30 vanilla waffles
  • 3 bananas, sliced
  • 1 8-oz. whipped topping

Pour milk and cream into a large bowl. Add dry pudding, mix. Beat 2 minutes until well blended. Arrange half of the wafers on the bottom and up the sides of a 2-qt. serving bowl. Add a layer of half of each banana slices and pudding. Repeat in layers. Spread whipped topping over pudding. Refrigerate 3 hours.

  • 2 1/2 lbs.strawberries, trimmed and quartered (7 1/2 cups)
  • 1/3 to 1/2 cup granulated sugar, or to taste
  • 1 cup chilled heavy cream
  • 1/4 cup sour cream
  • 1 1/2 to 2 tbsps. confectioners sugar
  • 1/2 tsp. vanilla
  • 6 buttermilk biscuits

Toss strawberries with granulate sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, for 20 minutes.

Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with a mixer at medium-high speed until it holds a soft shape (not stiff).

Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top strawberries and juices, then with whipped cream.

Lemon Cheesecake with Strawberries and Port Glaze

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until ground. Bake the cheesecake at least one or two days before serving.

  • 2 cups graham cracker crumbs
  • 1/4 cup (packed) dark brown sugar
  • 5 tbsps. unsalted butter, melted
  • 2 tsps. fersh lemon juice

Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add butter and lemon juice blend until crumbs are evenly moistened. Press crumb mixture onto bottom of pan and up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Cool completely. Maintain oven temperature.

  • 4 8-oz. packages cream cheese, room temperature
  • 1 3/4 cups sugar
  • 3 tbsps. grated lemon peel
  • 1 cup sour cream
  • 1/4 cup whipping cream
  • 1/3 cup fresh lemon juice
  • 2 tsps. vanilla extract
  • 4 large eggs, room temperature

Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down the sides of the bowl. Add sour cream, whipping cream, lemon juice and vanilla and beat, just stopping occasionally to scrape down the sides of the bowl. Add eggs 1 at a time, beating just to blend in after each addition.

Pour filling into crust (filling with just fill curst). Place springform pan on rimmed baking sheet. Bake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken. Cook cake 5 minutes.

Mix sour cream, sugar, and vanilla in medium bowl.

Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Place onto rack cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator chill uncovered overnight.

PORT SYRUP GLAZE (optional)

  • 1 750-ml. Bottle tawny Port
  • 1/2 cup sugar
  • 3 tbsps. raspberry vinegar
  • 1 1/2 tsps. grated lemon peel
  • 8 large strawberries, unhulled, halved through stem

Stir port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Cook until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. (Cake can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.

Starting below the stem of each berry half, make 3 lengthwise slits through tip. Fan berries and place on edge of cake. (Can be made 8 hours ahead. Cover chill.)

Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.

  • 1 1/2 lbs. cream cheese
  • 5 eggs
  • 1 1/2 cups sugar, divided
  • 1 1/2 pints sour cream, at room temperature
  • 3 tsps. vanilla, divided

Preheat oven to 300°F. Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1 1/2 tsps. of vanilla. Using small muffin tins filled with paper liner, fill the tips to 1/8-thick from the top. Bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).

While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 tsps. vanilla in a bowl.

Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until the cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in the oven for 5 more minutes. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on wire racks to cool. Once they have cooled, put the cakes in the refrigerator. Before serving, add toppings of your choice.


Strawberry Balsamic Sauce Recipe

Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.

Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.

Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more. Remove from heat, let cool to room temperature, then use immediately or transfer to an airtight container and store in refrigerator for up to a week.


Trendnet

A perfect summer cake, vanilla cheesecake with a delicious strawberry glaze on top! You can easily prepare the cake one day a head and just take it out from the fridge in time for serving. I did my cheesecake the day before and the strawberry glaze the day after, doesn’t really matter. The glaze should be a bit loose so it gets extra juicy.

YOU NEED:
8-10 port.

Crust:
10 vanilla biscuits or Digestive, about 3 dl crumbs
2 tbsp sugar
50 gram butter, melted

Vanilla Cheesecake:
400 gram cream cheese, room temperature
2 eggs, room temperature
1 egg yolk, room temperature
2 1/2 dl sugar
2 dl sour cream
1 tsp vanilla extract

Strawberry glaze:
900 gram strawberries, cut into bigger pieces
1 dl water
1 1/2 tbsp cornflour
0.7 dl sugar
A pinch of salt
1 gelatin leave, soaked in water for 3 min
2 tbsp lemon juice


Triple Lemon Cheesecake

My hopes for spring were dashed this week when the Northeast was blasted with a chilly snowstorm.
Monday morning. April Fools? No less!

Well, a little chilly weather and white dust on the ground weren’t going to hinder our plans this week. We are hosting Lumen Christi: Easter Encounters with Art with art historian Msgr. Timothy Verdon and artist Gabriele Wilpers. This is a unique opportunity for artists and those who love art to celebrate the Resurrection of Christ. A festive dinner to welcome our guests was on the docket.

Our opening celebratory meal was a Cape Cod theme with clam chowder, coleslaw, fresh cod with salty and buttery crumbs, corn pudding, and vegetables. We featured a luscious triple lemon cheesecake for dessert. Doesn’t just the word lemon conjure up images for springtime? This was probably the best cheesecake I ever put in my mouth — delightfully creamy, and just enough of that citrusy tartness to whet your palate for another bite.


Lemon Cheesecake with Strawberries and Port Glaze - Recipes

Make Filling: Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat until creamy add vanilla and lemon peel. Mix sugar, flour, and salt gradually blend into cheese. Add egg yolks one at a time, beating after each just to blend. Gently stir in cream.

Turn into crust-lined pan. Bake at 450 degrees for 12 minutes reduce heat to 300 degrees. Bake 55 minutes or until knife inserted off-center comes out clean. Remove from oven cool 1/2 hour. Loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more remove sides of pan. Cool 2 hours longer.

Make Strawberry Glaze: Crush 1 cup fresh strawberries add 3/4 cup water. Cook 2 minutes sieve. In saucepan, combine 2 tablespoons cornstarch and 1/2 cup sugar gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir until thick and clear. (Add a few drops of red food coloring, if needed.) Cool to room temperature.

Place 1 cup whole fresh strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours.


Join us for brunch this weekend, available Saturdays & Sundays 10 AM - 2 PM, our brunch menu features delicious menu favorites like our Fried Chicken Eggs Benedict, Bruleed French Toast, and Lemon Ricotta Pancakes.

Cheesecake lovers no longer need to choose between a slice and a scoop. Now you can have both in one delicious dessert! Celebrate summer with one of our seven at home Cheesecake Ice Cream Pints.

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Lemon Cheesecake with Strawberries and Port Glaze - Recipes

Strawberry Balsamic Creme Fraîche Cheesecake

8 ounces fresh strawberries, thinly sliced with caps removed, plus more whole for garnish

1 tablespoon quality balsamic vinegar

1/2 teaspoon black peppercorns

1 1/4 cups graham cracker crumbs

3 ounces unsalted butter, melted

For the cheesecake, mix the sliced strawberries, sugar, balsamic vinegar, and peppercorns together in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 25 to 30 minutes, until the strawberries have softened and released some of their juices. Remove from heat and allow the mixture to cool for 10 minutes before pureeing in a blender or food processor until smooth and the peppercorns are crushed. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the cream cheese, creme fraîche, and sugar at medium speed until smooth and fluffy, about 3 minutes. Reduce speed to medium low and add the eggs, one at a time, making sure each egg is completely incorporated and scraping down the sides of the bowl before adding the next egg. Add all but 1/3 cup of the strawberry puree to the cheesecake mixture and stir to incorporate. Set aside.

Preheat the oven to 325 degrees Fahrenheit and grease a 9-inch wide and at least 2 and 1/2-inch deep springform cake pan and line the bottom with parchment paper. Cut the parchment paper into strips as wide as the depth of your springform pan and line the sides with them, as well.

For the crust, mix together the graham cracker crumbs, sugar, and butter in a medium bowl until sand-like in texture. Empty the bowl into the bottom of the springform pan and press it into an even layer at the bottom. Place a sheet of tin foil on the bottom of a large casserole pan, then place the the springform pan onto the sheet and push the foil up around the bottom of it (this will help keep water from leaking into the springform pan). Pour water into the casserole pan so that it measures about 1-inch deep, taking care not to splash any into the springform pan. Pour the cheesecake mixture into the springform pan and place the whole casserole dish in the oven. Bake until the top of the cheesecake is golden brown and the cheesecake is still slightly jiggly but set, about 1 hour and 30 minutes.

Turn the oven off and leave the door ajar to allow it to gradually cool to room temperature, then remove the springform pan from the casserole pan and place the springform pan in the refrigerator for at least 4 hours. Remove it from the refrigerator and remove the sides of the springform pan and the side pieces of parchment paper. Spread the reserved 1/3 cup of the strawberry puree over the cheesecake and top with the desired amount of fresh strawberries. Serve immediately.


Lemon Glazed Blueberry Turnovers

Blueberries… there’s really nothing that tastes more like summer! We went to work in the kitchen this week and decided to cook up some yummy blueberry turnovers — great for desserts or for a nice casual Saturday morning. We hope you’ll enjoy these delectable treats!

Makes: 4 servings Preheat oven to 350F

Ingredients:

1 cup fresh organic blueberries
2 tsp cornstarch
2 Tbs brown sugar
1 sheet puff pastry
Egg wash: 1 egg yolk + 1 Tbs of water
Granulated sugar for sprinkling

2 cups confectioner’s sugar
3 Tbs fresh lemon juice

Directions:
In a bowl mix blueberries, sugar, and cornstarch until the blueberries are well coated. Set aside. Meanwhile roll out the puff pastry on a flour coated cutting board and cut the sheet into 4 even squares. Spoon out 1-2 Tbs of the blueberry mixture into the center of each square and fold each over to create 4 triangles. Seal the edges of the pastry with a fork and poke 2-3 air vents in each. Brush turnovers with egg wash and sprinkle with granulated sugar. Place turnovers on parchment paper lined baking sheet and bake for 22-25 minutes until golden brown. Remove and let cool for 5 minutes. Meanwhile in a separate bowl mix together confectioner’s sugar and lemon juice to create glaze. When turnovers are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.


Unsifted.

When we moved to Nevada nearly 4 years ago, it was a difficult transition for us. We have lived in California for close to 9 years and had a close group of friends that we hung out with on regular basis. When my husband was offered a job in Nevada, we had to make a quick decision to make a transition. I've never dreamed that we will end up in Sin City especially after we had a child. Olivia was 3 months old when we moved and as a new mommy I was preoccupied with taking care of an infant, working full time and making new friends. All aspects of this move was proven difficult to say the least, but by far the most challenging part for me was finding new friends. I have been lucky enough to have a handful of close friends now whom I love and have a great time with! Couple of months ago my friend Grace had a fabulous idea to have Mommy Night . one night a month where we all get together and have a potluck dinner or go out on a town. Last month we hung out at Grace's (who is also my next door neighbor-I loved not having to drive :))and had a great time just chatting and watching a movie. This month was my turn. we had a great turn out and fabulous time with all the girls. Great company, yummy food, plenty of wine and box of dominos. what else can a girl want? As you can see we don't require much ) I had a GREAT time, I don't remember when I last laughed so much. THANKS GIRLS. I can't wait to do it again!!

As you probably have guessed I made a dessert: Strawberry Mascarpone Tart with Port Glaze This recipe was adapted from Gourmet magazine, April 2009 issue.

* 1 1/4 cups all-purpose flour
* 3 tablespoons granulated sugar
* Rounded 1/4 teaspoon salt
* 7 tablespoons unsalted butter, cut into 1/2-inch pieces
* 1 large egg yolk
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon fresh lemon juice
* 3 tablespoons cold water

* 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
* 1/3 cup granulated sugar
* 3/4 cup ruby Port
* 1 pound mascarpone (about 2 cups)
* 1/4 cup confectioners sugar
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon grated lemon zest
* 3/4 teaspoon pure vanilla extract

Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.

Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.

Preheat oven to 375°F with rack in middle.

Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.

Make filling while tart shell cools:

Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.

Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.

Assemble tart:
Spread the mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.



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