Cheesecake Pie (level 1)

Cheesecake is a forgiving food.  I was making a super easy cheesecake that doesn't require a springform pan - easy easy easy.  I was doing something else at the same time (that's how easy it is) and I didn't realize I hadn't added the sour cream until after it was more than halfway cooked.  AAARRRGGGHHH.  There was no trying to "fix it" at this point so I kept it in for the full cooking time just to see what would happen - and what happened was magic.  It poofed up HIGH toward the end of cooking.  When I pulled it out and put it on a rack to cool it deflated and fell.  Assessing the damage a light went off in my head.  It had made a nice well to use that sour cream as a layer or filling.  So I whipped up the sour cream with some sugar and vanilla and then poured it on.  Put it in the oven to cook the "filling" and wow - it looked like a regular pie with piecrust!  And it is delicious...dense cheesecake with a light sour cream layer on top.

Fast forward a couple of years and here I am making my wondrous cheesecake pie and what did I do?  I was busy yakking and watching tv while making it and...I added in the sour cream to the cheesecake base batter.  Back to the original (I had only adjusted it slightly for sweetness and flavoring) and still good!  So this recipe is an easy 2fer, Cheesecake Pie or Easy Easy Cheesecake.

Cheesecake Pie (Level 1)

2 -  8 oz packages of cream cheese
4 eggs
1 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract
12 oz sour cream (I use 2 8 oz containers and just take 1/2 cup out of one of them)
1/4 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract

Preheat oven to 325
Spray 9 - 10" pie plate with pam

Take the cream cheese and eggs out of the fridge.  Let them sit out for at least half an hour until the cream cheese is softened.

Put the cream cheese into the bowl of your mixer.  Beat until smooth, then add the eggs 1 at a time, beating each egg into the mixture and then scraping down the sides of the bowl with a spatula.  Then add in the sugar substitute a little bit at a time, beating to mix the sugar in.  Once you've fully incorporated the sugar add in the vanilla and mix in.

Pour the batter into the prepared pie plate and put in the oven.  Bake for 30 to 35 minutes.  You'll see the magic happen as it starts to poof  during the last 1/3 of baking.  Once it looks firm pull it out of the oven and put it on a rack to cool.  (It will deflate and you may have a crack down the middle.)  It sinks down and you'll end with a deflated cake with a well in the middle.

When you pull the cheesecake out of the oven take the sour cream out of the fridge and put it on the counter so it can come to room temperature while the pie cools.  After about 30 minutes prepare the sour cream layer.

Put the sour cream into the bowl of your mixer.  Beat in the sugar, a little at a time, then add the vanilla and mix in.  Pour it into the well in the cheesecake and evenly spread over the top.  Pop it back into the oven for about 20 minutes, then remove and put back onto the wire rack to cool.  Once it's cooled put in the fridge for at least 3 hours before serving.

Foxye

Jupiter Florida USA

Somersizing since 01/03

Visit my Somersized blog at www.wiredfoxterror.blogspot.com

My Secret Family Recipe Cheesecake

I had the scare of a lifetime - I lost this recipe.  The cheesecake recipe my Mom got from one of her best friends which became our family favorite.  We had it for every holiday and special occasion.  We all fought over the last piece and it would get pretty loud!  It wasn't posted anywhere and I'd lost my recipe card my Mom typed up for me forever and ever ago.  I lost my Mom 2 years ago and it was almost like losing her all over again.  Finally finally finally I opened up my 18 year old laptop to look for an old picture and there it was.  I actually teared up a little.

Okay guys, here it is.  Just remember, after I share it with you I will have to kill you.

This is real cheesecake the way it should be.  No topping, no fruit, no sissy water bath.  Just cheesecake, perfect even if it does crack on you.  There is no other cheesecake.

I am lucky because I don't like crust.  So I make it with a regular graham cracker crust because no way no how am I tempted to eat it.  This is also perfect without a crust.

Here we go......

Mercorella's Cheesecake (level 1)


3 8 ounce packages of cream cheese
4 large eggs
1 1/2 cups sugar substitute (I use Whey Low)
1/2 teaspoon vanilla
1 1/2 pints sour cream.

Take all of the ingredients out of the fridge and let them sit until the cream cheese has softened...

Preheat oven to 350.  Butter the sides of a 10" springform pan.

Beat the cream cheese and sugar substitute together until smooth and creamy, at least 3 minutes.  Add the eggs, one at a time, beating after each addition.  Then blend in the sour cream and vanilla.  BEAT WELL.  Pour into the prepared pan.

Bake for 40 minutes in preheated oven, then turn off the heat and leave the oven door closed for 1 hour.  Open the oven door and let the cake cool in the oven.

Refrigerate for at least 4 hours or overnight, then slice and serve.  Serve plain, no sauces or fruit or anything.

This cheesecake freezes well.

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Foxye
Jupiter Florida USA
Somersizing since 01/03


Visit my Somersized blog at www.wiredfoxterror.blogspot.com

BEEF STROGANOFF FOR 2 (level 1)

This is so so easy to make and tastes absolutely fabulous!  You can double or triple the recipe to feed more.

BEEF STROGANOFF FOR 2 (level 1)

1 Tbp oil

1 small red onion chopped

2 garlic cloves chopped

1 tsp paprika

1 green pepper chopped

8 oz container baby bella mushrooms chopped

2 Tbp red wine vinegar

½ cup beef broth

½ lb lean round steak or rump roast thinly sliced and fat removed

½ cup sour cream

Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1 to 2 mins until fragrant. Add the pepper and mushrooms, and fry for 5 to 8 mins until softened.

Add the vinegar, boil to reduce until almost evaporated, then pour over the broth, and let it bubble for a few minutes until it thickens slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the sour cream and season.

Enjoy!


Foxye
Somersizing since 01/03