For the crust:
- 2 cups graham cracker crumbs
- 1 tablespoon sugar
- 1 stick unsalted butter, melted
For the filling:
- 2 1/2 pounds cream cheese, at room temperature
- 1 1/2 cups sugar
- 5 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 cup sour cream
- 1/2 tablespoon grated lemon zest (1 lemon)
- 1 1/2 teaspoons pure vanilla extractDirections
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch spring-form pan. Press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 10 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the spring-form pan by carefully running a around the outside of the cake. Transfer to serving dish and garnish with with chocolate syrup or fresh berries.
Recipe Source: Slightly modified fromhttp://www.foodnetwork.com/recipes/ina-garten/raspberry-cheesecake-recipe.html
- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved from 1 can
- 1/2 teaspoon kosher salt
- 1/3 cup tahini (sesame paste)
- 6 tablespoons lemon juice (2 lemons)
- 2 tablespoons liquid from the chickpeas
- 3 tablespoons roasted rep peppers
- 8-10 dashes hot sauce
Makes 4-6 Servings
- 1 (5 to 6-pound) roasting chicken
- 1 large bunch fresh rosemary
- 2 lemons
- 1 head garlic, cut in 1/2 crosswise
- salt and pepper
- olive oil
Preheat the oven to 425 degrees F.
Rinse the chicken inside and out. Remove excess fat. Place the chicken in a large roasting pan. Salt and pepper the inside of the chicken. Stuff the cavity with the rosemary, 1 lemon, halved, and garlic. Brush the outside of the chicken with the olive oil then salt and pepper. Tuck the wing tips under the body of the chicken. Slice the other lemon and tuck under wings and legs and place a few slices on top of the chicken.
Roast the chicken for 1 and1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil to rest for 15 minutes. Cut the wings, legs and thighs off and place on serving platter. Cut chicken breast down the middle on either side of the breast bone as far as you can, then slice the breast horizontally near the bottom of the chicken. Slice breast into smaller pieces so everyone can have a piece and place on serving platter with rest of chicken.
Garnish with lemon and rosemary sprigs.
- 1 pound salmon fillet
- 1 teaspoon olive oil
- Salt and freshly ground black pepper
- 16 ounces cream cheese, at room temperature
- 1 lemon, zested and juiced
- Salt and freshly ground pepper
Preheat the oven to 400 degrees. Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and chill.
Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste. Garnish with dill or chive and serve with your favorite crackers.