To say that winter has been a little depressing this year is an understatement.  I’m happy to see it go and spring forward to some brighter and warmer weather.  I’m usually the one defending winter and trying to sway others, who complain about the cold, into seeing how great it really is.  First of all, snow is a beautiful part of nature and I’m glad that I live in a northern state where I get to enjoy and be surrounded by it’s beauty.  Secondly, I personally think, and argue, that winter sports are the better than any other season.  Snowmobiling is a serious hobby of mine, and I like to think that I can ski, even though I have learned that this is not the case.  And lastly, I’m a teacher… so snow days are just a bonus!  However, winter has failed me in all of these areas this year – there has hardly been any snow, I have not been snowmobiling once, and snow days were scarce.  Plus there have been other things going on that just hasn’t made it good all around.

On the other hand, I have recently been enjoying the citrus fruits that winter has to offer and these meyer lemon bars are a direct result.  The citrus flavors and bright colors have me aching for spring.  I never used to be a fan of lemon, but have come around as of lately.  I’m glad that I did!  In the past I would have turned my nose to these lemon bars, even though they have cheesecake, which is my favorite, written all over them {the recipe calls for 4 packages!}.

These are a little tangy, which is perfectly balanced out with the sweetness and richness of the cream cheese.  They have a soft shortbread-like crust with coconut flakes, topped with a thin layer of raspberry jam on top.  These were right up my alley!  And of course, if it’s a different time of the year, or you don’t have meyer lemons, regular lemons will work as well.  These little guys are just hard to pass up when they are available!

Meyer Lemon Raspberry Cheesecake Bars {print recipe}

Crust
3/4 cup butter
1/3 cup packed brown sugar
1 1/4 cups flour
1 cup coconut flakes
1/4 teaspoon salt

Raspberry Layer
1 1/2 cups raspberries
2 tablespoons sugar
1/2 tablespoon cornstarch
1 tablespoon lemon juice
1/4 cup water

Filling
4 {8-ounce} packages low-fat cream cheese
1 1/2 cups sugar
1/4 cup flour
4 eggs
1/3 cup lemon juice
1 1/2 tablespoons lemon zest, freshly grated
powdered sugar, for garnish

For the crust, cream together the butter and brown sugar in a mixing bowl.  Combine the flour, coconut and salt.  Gradually add to creamed mixture.  Lightly press dough into a greased 9 by 13-inch baking dish.  Bake at 350 degrees for 15 to 18 minutes until golden brown.

Begin to prepare the raspberry layer while the crust is baking.  Whisk together the sugar and cornstarch.  Combine mixture with raspberries in a small saucepan over low heat.  Add the lemon juice and water; bring to a low boil.  Simmer for 8 to 10 minutes until mixture reduces and thickens.  Remove from the heat and cool {mixture will continue to thicken as it cools}.  Blend mixture once it is cooled to the touch.  Spread over cooled crust.

For the filling, beat the cream cheese, sugar and flour until fluffy.  Add the eggs, freshly squeezed lemon juice and zest until just blended.  Carefully spoon over the raspberry filling.  Bake at 350 degrees for 35 to 40 minutes, until center is almost set.  Cool on a wire rack.  Cover and store in the refrigerator.  Dust with powdered sugar before serving.

Recipe is original to easy.everyday.eats.

 This is another recipe that I have been keeping from you since Easter.   My Aunt Donna made it and I just had to get the recipe from her!  She got it to me no more than two days later, but for some reason… not quite sure why… I’m just putting it up now.  Thanks Aunt Donna! [Read more...]

This is a decadent dessert that is guaranteed to impress.  It both looks and tastes spectacular!  It’s baked like a New York Cheesecake, but the texture is extra creamy and the preztels add a little salty sweetness to the crust.  It’s a little unexpected, but the berries are actually roasted and then pureed.  This is a sure showstopper for any occassion.  My favorite part is seeing the little black specs of vanilla bean in the top layer.

Strawberries and Vanilla Cream Cheesecake {print recipe} 
Cheesecake:
1 1/2 pounds strawberries, hulled
3 tablespoons light corn syrup
1 cup sugar
3 {8-ounce} packages of cream cheese plus 6 ounces, softened {30-ounces total}
1/4 teaspoon salt
2 large eggs, room temperature
1 vanilla bean, seeds scraped*
8-ounces mascarpone cheese, room temperature

Crust:
1 1/2 cups pretzels, finely ground
3 tablespoons powdered sugar
6 tablespoons unsalted butter, melted

Topping:
2 cups whipping cream
2 tablespoons sugar
1 teaspoon pure vanilla extract
Strawberries for garnish

For the crust, crush pretzels until finely ground in a food processor.  Add the powdered sugar, stir until blended, and add the melted butter.  Press the mixture into the bottom of a 9-inch springform pan, to make an even layer, and about an inch up the side.  Place in a preheated 350 degree oven and bake until the crust is firm to the touch and lightly golden, about 10 to 15 minutes.  Remove from the oven and set aside to cool. 

For the cheesecake, place the strawberries in a single layer on a rimmed baking sheet.  Drizzle with corn syrup, and toss gently to coat.  Place in a heated 300 degree oven, and bake until the syrup thickens and the strawberries turn a deep red, about an hour and 30 minutes.  Transfer strawberries and syrup to a food processor and puree.  Let the mixture cool completely.

Beat the cream cheese on medium-low speed in a electric mixer, fitted with a paddle attachment, until smooth and creamy {about 2 minutes}.  Scrape down the sides of the bowl, and gradually add the sugar and salt.  Scrape down the sides again and add the eggs, one at a time.  Mix well after each addition.  Mix in the vanilla bean seeds.  Add the mascarpone and beat the mixture on low until just smooth.  {You want the ingredients well incoporated, but be careful not to overmix or the cheesecake has a tendency to crack while baking.}

Transfer 5 cups of the cream cheese mixture to a bowl with the pureed strawberries and stir to combine.  Pour the strawberry cream cheese mixture on top of the crust and smooth with a spatula.  Refrigerate or freeze for a few minutes until slighly hard.  The end result should be two distinct layers, so carefully dollop the remaining vanilla cream cheese mixture on top and gently smooth over. 

Wrap the exterior of the springform pan in two layers of aluminum foil.  Set in a large roasting pan and place in a 325 degree oven.  Fill the roasting pan about half way up the sides of the springform pan with boiling water.  Bake the cheesecake until almost set, about 1 hour and 10 minutes.  Turn off the heat and let the cheesecake set for another 45 minutes to an hour.  Remove the springform pan from the water bath and transfer to a wire rack to cool.  When it has reached room temperature refrigerate it overnight, or at least 4 hours.  Serve with whipped cream and strawberries.

For the topping, using a whisk attachment, beat the whipping cream until soft peaks form.  Slowly add in the sugar and vanilla.  Continue beating until peaks form again.  Serve on top of cooled cheesecake.

*Save the vanilla stalk for future use {i.e. pudding}.  It still has a lot of flavor and can be used when boiling other ingredients.

Chocolate Chip Cookie Dough Cheesecake.  Need I say more?  This recipe combines two of the most classic desserts of all time.   I guarantee you it will not disappoint.  Ever since I saw this recipe I had been dying to try it.  I kept looking for a great excuse to make it… a get together, party, etc.  I knew that if I made it “just because,” and with just the two of us in the house, I would end up eating the whole thing myself.  Well, I couldn’t wait any longer… I must say it tastes as heavenly as it looks.  This is a must try! I’m sure it would be a great crowd pleaser… although I couldn’t hold out long enough to find out

Chocolate Chip Cookie Dough Cheesecake.  Need I say more?

Chocolate Chip Cookie Dough Cheesecake (print recipe)
Crust:
4 tablespoons butter, melted*
2 1/2 cups chocolate cookie crumbs

Filling:
4 (8 oz.) packages cream cheese, softened to room temperature*
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream*

Cookie Dough:
½ cup butter, softened to room temperature
½ cup sugar
½ cup packed light brown sugar
2 tablespoons milk
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 cup mini chocolate chips, divided

Topping
1 cup heavy whipping cream, whipped to stiff peaks
1 tablespoon powdered sugar
Garnish with chocolate shavings

For the cookie dough, combine the butter and sugars together in a medium bowl.  Add the milk, vanilla and blend. Mix in the flour, salt and 1 cup chocolate chips. The dough will be fairly soft. Scoop out the dough into teaspoon size and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake. (Note:  This is soft dough so it may

For the crust, lightly grease the bottom and sides of a 9-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs.  Use a food processor to do this if you have one. Press onto the bottom and about halfway up the sides of the greased springform pan.

To make the cheesecake, use an electric mixer on high speed to beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. (Overmixing can contribute to too much air in the batter, which can make the cheesecake crack on top during baking.)

Pour half the batter into the prepared crust. Drop some of the cookie dough batter on top of the mixture. Gently fold the remaining cookie dough balls, and the additional 1 cup mini chocolate chips, into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Bake the cheesecake at 325 degrees for one hour and 10 minutes. Turn off the oven and let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

*I used light for all these ingredients and had great results.