Spanish Cheesecake

Spanish Cheesecake

1 pound cream cheese
1-1/2 cups sugar, granulated
2 each eggs, large
1/2 teaspoon cinnamon, ground
1 teaspoon lemon rind, grated
1/4 cup unbleached flour
1/2 teaspoon salt
Confectioners sugar
3 tablespoon butter

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, cream the cheese, 1 T of the butter and the sugar.
• Do not beat.
• Stir in the eggs, one at a time, beating well after each addition.
• Add the cinnamon, lemon rind, flour, and salt; blend well.
• Butter the pan with the remaining 2 T of butter, using your fingers to spread the butter completely.
• Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees,
• then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes.
• The knife should come out clean.
• Cool the cake to room temperature, then sprinkle with confectioners' sugar.

Caramelized Onion & Chevre Cheesecake

Caramelized Onion & Chevre Cheesecake

1 slice light rye bread
3 oz. walnuts
2 oz. butter
12 oz. mild yellow onion (1 large)
2 oz. vegetable oil
1 lb. cream cheese
1/2 lb. chevre cheese
3 eggs
2 cloves garlic
2 sprigs thyme

salt and white pepper, to taste

• Remove crust from the rye bread and dry in a 200°F oven.
• Crumble into breadcrumbs.
  Toast walnuts in a 325°F oven for about 20 minutes.
• Once cool, chop nuts finely and toss with breadcrumbs.
• Butter a 9-inch springform pan and coat the inside with the crumb mixture.
  
• Peel and thinly slice onions.
• Heat oil in a sauté pan.
• Cook onions over medium heat stirring constantly until the onions turn a rich caramel brown color.
• Allow onions to cool.
  
• In a mixing bowl, combine the cream cheese and chevre cheese together until smooth.
• Do not overwhip the cheese or the cake will crack.
• Add eggs, one at a time, mixing each egg into the cheese mixture until thoroughly incorporated.
  
• Mince the garlic and thyme and stir into the cheese mixture.
• Season with salt and pepper.
• Pour cheesecake mixture into the prepared pan and arrange the onions on top.
• Bake approximately 75 minutes in a 310°F oven.
• When cooled slightly, remove the sides of the pan and cut the cake into portions.
• Serve warm with crackers, chips, or fresh vegetables.

Lemon Swirl Cheesecake

Lemon Swirl Cheesecake

16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream

• Mix together cream cheese, sugar and lemon extract until smooth and creamy.
• Add eggs and mix well.
• Pour into prepared crust.
• Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
• Bake at 350 degrees F for 40 minutes or until center is set.
• Cool to room temperature and refrigerate.
• Garnish with mint leaves or lemon twists if desired.
  
• Serve with remaining pie filling and whipped cream.

Kalamata Olive Cheesecake

Kalamata Olive Cheesecake

1 1/4 cups Italian-seasoned breadcrumbs
1/2 cup very finely chopped pecans
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened1
(8-ounce) carton sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg1 egg yolk
1/2 cup kalamata olives, pitted and sliced or chopped
1 tablespoon chopped fresh rosemary
Garnishes: fresh rosemary sprigs, kalamata olives

• Combine first 3 ingredients; stir well.
• Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan.
• Bake at 350° for 12 minutes.
• Set aside to cool.
• Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth.
• Add egg and egg yolk, one at a time, beating just until blended.
• Stir in sliced olives and chopped rosemary; pour filling into baked crust.
• Bake at 350° for 20 minutes or just until firm.
• Cool to room temperature on a wire rack.
• Cover and chill.
• To serve, lift foil out of pan, and cut cheesecake into squares.

Crawdad Cheesecake with Caramelized Onions

One of my most favortie summer activities used to be catching crawdads in the local creek. I found this recipe and it brought me back to the time I was a skinned knee, toe head with pigtails & freckles. You could probably substitute lobster for the crawdad, but where is the fun in that? Enjoy :)

Crawdad Cheesecake with Caramelized Onions

1 cup dried breadcrumbs
2 tsp. butter
2 cups chopped onions
1 cup finely chopped red and yellow peppers
1 tsp. chopped garlic
2 lbs. cream cheese
6 large eggs
3/4 cup heavy whipping cream
1/4 cup green onion
1 tsp. salt
2 tsp. Louisiana Hot Sauce
1 tsp. chopped dill
1/2 tsp. chopped thyme
1 lb. cooked crawfish

• Mix breadcrumbs and butter.
• Form a crust in a 9 1/2-inch springform pan.
• Bake for ten minutes or until golden brown.
• Sauté onion in butter until caramelized.
• Add peppers, garlic, green onion, dill, thyme, and crawfish.
• Cook until tender then allow to cool.
• Process cream cheese until smooth.
• Add one egg at a time then add heavy cream.
• Mix in sautéed vegetables, seasoning, and Louisiana Hot Sauce.
• Pour into crust and spread evenly.
• Bake at 350° until cheese sets, about one hour.
• Place baked cheesecake in refrigerator over night and serve chilled.

Goat Cheese Tartlets with Caramelized Onion and Figs

Goat Cheese Tartlets with Caramelized Onion and Figs

Caramelized Onions:
1 tablespoon extra-virgin olive oil
1 large sweet yellow onion, halved and thinly sliced
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper, to taste

Almond Crust:
2 cups whole-wheat bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons unsalted butter, melted
1/4 cup almonds, blanched and finely chopped
Salt and freshly ground black pepper, to taste

Cheesecake Filling:
12 ounces fresh goat cheese, softened1
2 ounces cream cheese, softened
Zest of 1 lemon, grated
4 large eggs
1 cup heavy cream
12 fresh figs, quartered

• Preheat the oven to 450° F.
• To caramelize the onions, heat the oil in a large sauté pan over medium heat.
• Add the onions and thyme.
• Season with salt and pepper.
• Stir until the onions are coated.
• Continue cooking, stirring only occasionally, until the onions are a deep amber color.
• Remove from the pan and set aside to cool.
  
• To make the crust, combine bread crumbs, cheese, butter and almonds in a medium bowl of a food processor until combined.
• Season with salt and pepper.
  
• For the filling, in a seperate bowl, blend the cheeses until smooth.
• Add the zest and the eggs, one at a time, blending until smooth again.
• Then add the heavy cream, blending until smooth.
  
• Grease mini muffin cups and place in a 24-cup mini muffin pan.
• Press a tablespoon on the crumb mixture evenly into each cup, and then fill two-thirds of the way up with the cheese batter.
• Distribute the caramelized onions evenly atop the filling.
• Transfer the pan to the oven and immediately reduce the heat to 350 degrees.
• Bake until the filling has set, 15 to 20 minutes.
• Serve slightly warm or at room temperature with figs.

Yogurt Cheesecake with Caramelized Onions

Yogurt Cheesecake with Caramelized Onions

1 (32-ounce) carton plain yogurt
1/2 cup (4 ounces) block-style cream cheese, softened
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

Onions:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme

• To prepare filling, place colander in a 2-quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
• Spoon yogurt into colander.
• Cover loosely with plastic wrap; refrigerate 12 hours.
• Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid.
• Place cream cheese in a bowl; beat with a mixer at medium speed until smooth.
• Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk.
• Beat at low speed just until blended.
  
• Preheat oven to 350º.
  
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined.
• Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal.
• With processor on, add ice water through food chute, processing just until moist (do not form a ball).
• Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray.
• Bake at 350º for 15 minutes or until lightly browned.
• Cool on a wire rack.
  
• To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat.
• Add the onion; cook 15 minutes, stirring occasionally.
• Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook 25 minutes or until browned and tender, stirring occasionally.
• Stir in thyme.
  
• Spread the yogurt mixture into prepared crust.
• Bake at 350º for 35 minutes or until almost set.
• Cool on a wire rack. (Cheesecake will continue to set as it cools.)
• Serve at room temperature.
• Cut cheesecake into wedges, and serve with onions.
• Serve with crackers or toasted baguette slices.