Category: Cream Cheese

Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

Serves 8

Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt

Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs

Preheat oven to 350°.
Butter a 9-inch springform cakepan and set aside.
Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
Add the pumpkin, stirring to blend well.
Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
Set on a rack to cool for 30 minutes. Then refrigerate overnight.

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July 10th, 2019

7/10/2019

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MAPLE-WALNUT CHEESECAKE as adapted from Matt and Ted Lee

10/18/2017

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Makes 1 – 9 inch cake

¾ cup graham-cracker crumbs, fine (about 8 double crackers)
1 cup plus 6 tablespoons sugar, divided
1 tablespoon unsalted butter, softened
3 tablespoons unsalted butter, melted
2½ pounds cream cheese, room temperature
3 tablespoons cake flour
¾ cup grade A medium amber maple syrup, divided
4 eggs
2 egg yolks
¼ cup heavy cream
1 teaspoon cornstarch
4 ounces walnut halves (about 1 cup)

Preheat oven to 350º.
In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and blend with a fork.
Grease the sides of a 9-inch spring-form pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl.
Add the softened/melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture.
Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass.
Bake for 10 minutes, remove from the oven and let cool.
Raise the heat in the oven to 500º.
With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes.
Mix the flour with the remaining sugar and add it and ½ cup of the maple syrup to the cheese in thirds, mixing after each addition.
Add the eggs and the yolks to the batter one by one, beating after each addition.
Add the heavy cream and beat again.
Pour the batter into the crust and bake for 15 minutes.
Lower the oven to 200º and bake for an hour more.
Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour.
Chill in the refrigerator for at least 4 hours and not more than 24.
When ready to serve, heat the remaining ¼ cup of maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly.
Whisk in the cornstarch and turn off the flame.
Add the walnuts to the maple mixture and turn to coat.
Using tongs, spread the walnuts out on a piece of parchment paper to cool and harden into praline.
Sprinkle some walnuts on top of the cheesecake. Serve the remaining candied walnuts with each slice.

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Trick Snow Peas

6/28/2017

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Serves 6 to 8

1 lb. fresh snow peas
8 oz. whipped cream cheese
¼ teaspoon freshly ground black pepper
½ cup frozen green peas (keep in a bowl in the freezer until needed)

Line a cookie sheet with plastic wrap.
Rinse the snow peas with cold water and drain on a paper towel.
Pull off the “string” of each pod on the inside of its curve with a paring knife.
Make a slit in the pod where the string was, slightly opening the pod.
In a small bowl, mix the cream cheese and the pepper well.
If you have a pastry decorating bag, great. If not, use a small plastic bag and, once filled, cut a small hole in one corner.
Fill the bag with the cream cheese mixture. Squeeze a little of the mixture into each slit pod and place it on the cookie sheet.
When you have as many as you want, remove your peas from the freezer.
Place 3 or 4 peas into the mouth of the pods, sticking them into the cream cheese mixture.
Cover the cookie sheet with plastic and place into the refrigerator until ready to serve. They can stay fresh for up to 4 days.

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Gluten-free Pumpkin Cheesecake with Gingersnap Crust

July 10th, 2019

MAPLE-WALNUT CHEESECAKE as adapted from Matt and Ted Lee

Trick Snow Peas

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