Home Party Dessert Recipe
5/31/2010
Dried Blueberry Cheesecake with Pecan Crust
1 T unsalted butter, melted, for greasing the pan
Crust:
1/2 cup pecan pieces
1 cup graham cracker crumbs
2 T sugar
6 T unsalted butter, melted
Cake Batter:
1/2 cup port
3/4 cup dried blueberries
1 1/2 lbs cream cheese, at room temperature
6 T unsalted butter, at room temperature
1 cup sugar
2 T cornstarch
4 large eggs, at room temperature
1 cup sour cream
2 t vanilla extract
Glaze:
1/4 cup port
1/4 cup blueberry preserves
>how to make<
*Set a rack in the middle of the oven and preheat to 300 degrees.
*Grease the cake pan or springform with the melted butter.
(Crust)
*Spread the pecans on a cookie sheet and toast in the oven 8 minutes or until fragrant, turning once for even toasting.
*Combine the graham cracker crumbs, sugar, and toasted pecans in a medium bowl.
*Add the melted butter and mix well.
*Pat the mixture gently and evenly over the bottom of the prepared pan.
(Batter)
*In a small saucepan, combine the port and blueberries and bring to a boil.
*Reduce the heat and simmer for 3 minutes.
*Remove from the heat and set aside.
*Put the cream cheese, butter, sugar, and cornstarch in a mixing bowl and beat at medium speed just to blend: take care not to beat too much air into the batter.
*Add the eggs one at a time, beating until each is incorporated.
*Reduce the speed and beat in the sour cream and vanilla.
*Beat in the blueberries, with their liquid.
*Pour the batter into the prepared pan.
*Set the pan in a larger pan, such as a roasting pan, and our about an inch of hot water in the larger pan.
*Bake for 1 hour and 15 minutes to 1 1/2 hours, or until lightly tanned, slightly puffed, and firm.
*Cool to room temperature in the water bath.
*Then remove from the water bath and refrigerate.
*Remove the cake from the pan.
(Glaze)
*Combine the port and preserves in a small saucepan and bring to a boil.
*Boil, stirring,until the preserves are melted, 3 to 4 minutes.
*Strain through a fine sieve, then drizzle over the top of the cake.
*Refrigerate for 10 minutes to set before serving.
-makes one 8" cake-
1 T unsalted butter, melted, for greasing the pan
Crust:
1/2 cup pecan pieces
1 cup graham cracker crumbs
2 T sugar
6 T unsalted butter, melted
Cake Batter:
1/2 cup port
3/4 cup dried blueberries
1 1/2 lbs cream cheese, at room temperature
6 T unsalted butter, at room temperature
1 cup sugar
2 T cornstarch
4 large eggs, at room temperature
1 cup sour cream
2 t vanilla extract
Glaze:
1/4 cup port
1/4 cup blueberry preserves
>how to make<
*Set a rack in the middle of the oven and preheat to 300 degrees.
*Grease the cake pan or springform with the melted butter.
(Crust)
*Spread the pecans on a cookie sheet and toast in the oven 8 minutes or until fragrant, turning once for even toasting.
*Combine the graham cracker crumbs, sugar, and toasted pecans in a medium bowl.
*Add the melted butter and mix well.
*Pat the mixture gently and evenly over the bottom of the prepared pan.
(Batter)
*In a small saucepan, combine the port and blueberries and bring to a boil.
*Reduce the heat and simmer for 3 minutes.
*Remove from the heat and set aside.
*Put the cream cheese, butter, sugar, and cornstarch in a mixing bowl and beat at medium speed just to blend: take care not to beat too much air into the batter.
*Add the eggs one at a time, beating until each is incorporated.
*Reduce the speed and beat in the sour cream and vanilla.
*Beat in the blueberries, with their liquid.
*Pour the batter into the prepared pan.
*Set the pan in a larger pan, such as a roasting pan, and our about an inch of hot water in the larger pan.
*Bake for 1 hour and 15 minutes to 1 1/2 hours, or until lightly tanned, slightly puffed, and firm.
*Cool to room temperature in the water bath.
*Then remove from the water bath and refrigerate.
*Remove the cake from the pan.
(Glaze)
*Combine the port and preserves in a small saucepan and bring to a boil.
*Boil, stirring,until the preserves are melted, 3 to 4 minutes.
*Strain through a fine sieve, then drizzle over the top of the cake.
*Refrigerate for 10 minutes to set before serving.
-makes one 8" cake-
Labels: blueberry cake recipe, blueberry cheesecake recipe, blueberry dessert recipe, cream cheese recipes, dry blueberry recipe
2/18/2010
Jam-Filled Cream Cheese Cookies
8 oz bar cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 t salt
1 egg yolk
1/2 t water
1 1/2 cups jam, jelly or preserves
>how to make<
*In a large bowl, using en electric mixer, beat cream cheese, butter and sugar until light and fluffy.
*With mixer on low, add flour and salt; beat until combined.
*Divide dough into 3 portions; flatten each into a disk.
*Roll each disk to an 1/8" thickness between sheets of parchment.
*Stack dough (still in parchment) on a baking sheet; refrigerate about 20 minutes.
(To store, wrap in plastic and freeze on sheet, up to 2 weeks.)
*Preheat oven to 375 degrees.
*Mix egg yolk with water.
*Working with 1 dough sheet at a time, peel off parchment.
*With a 2.5" round or 2" star-shaped cookie cutter, cut out cookies.
*Spoon 1/2 t jam into center of each and brush exposed dough with egg wash.
*When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.
*Arrange cookies 2" apart, on 2 parchment-lined baking sheets and refrigerate about 20 minutes.
*Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.
*Let cool completely on wire racks.
(To store, cover and keep at room temperature, up to 4 days.)
-makes 48 cookies-
Note: This recipe was taken from "Everyday Food" by Martha Stewart.
8 oz bar cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 t salt
1 egg yolk
1/2 t water
1 1/2 cups jam, jelly or preserves
>how to make<
*In a large bowl, using en electric mixer, beat cream cheese, butter and sugar until light and fluffy.
*With mixer on low, add flour and salt; beat until combined.
*Divide dough into 3 portions; flatten each into a disk.
*Roll each disk to an 1/8" thickness between sheets of parchment.
*Stack dough (still in parchment) on a baking sheet; refrigerate about 20 minutes.
(To store, wrap in plastic and freeze on sheet, up to 2 weeks.)
*Preheat oven to 375 degrees.
*Mix egg yolk with water.
*Working with 1 dough sheet at a time, peel off parchment.
*With a 2.5" round or 2" star-shaped cookie cutter, cut out cookies.
*Spoon 1/2 t jam into center of each and brush exposed dough with egg wash.
*When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.
*Arrange cookies 2" apart, on 2 parchment-lined baking sheets and refrigerate about 20 minutes.
*Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.
*Let cool completely on wire racks.
(To store, cover and keep at room temperature, up to 4 days.)
-makes 48 cookies-
Note: This recipe was taken from "Everyday Food" by Martha Stewart.
Labels: cookie recipes, cream cheese recipes, jam cookie recipes
