How to Make the Perfect Cheesecake: With a Bonus Sugar-Free Alteration!

For a dear friend's birthday I recently received a request for a Cherry Cheesecake. Eager as always to get into the kitchen I took him up on said request and after getting off work at my "real" job last Saturday night I immediately came home and compiled a shopping list. Since two of the guests in attendance were going to be none other than the beautiful souls who gifted me my KitchenAid I decided that multiple cheesecakes were in order. I now had a new challenge: Kind Soul #1 not only declared Cheesecake to be his utmost favorite dessert, but he had also recently taken very ill and developed diabetes, expanding my mission to also create a sugar-free, Diabetic-Friendly dessert. What started as two cheesecakes, turned into five cheesecakes and around midnight Saturday I was pulling the final one out of the oven!

Now most Cherry Cheesecake recipes use some form of canned "Cherry Pie" filling. After a particularly terrifying interaction with the ingredient list (High-Fructose Corn Syrup!) and the calorie count (12 servings per can, 250 calories each!) I decided to stay far far away from Cherry Pie Filling and venture down a different path to cheesecake bliss.

How to Make the Perfect Cheesecake

For the Crust:

• 1 1/2 cups Graham Cracker Crumbs, finely ground
• 1 Tbsp Sugar
• 1/4 cup Butter, melted

For the Filling:

• 20 oz Cream Cheese (2 1/2 packages)
• 1 1/3 cup Sugar
• 2 Tbsp Corn Starch
• Lemon Zest from 1/2 of a Lemon
• 1 large Egg
• 1 Tbsp Vanilla Extract
• 3/4 cup Heavy Cream
• Maraschino Cherries, sliced in half
• 2 quarter pieces Hershey's Chocolate Bar, grated
• 9 inch baking pan, or Springform Pan
• Classic Sour Cream Topping: 
• 2 cups Sour Cream
• 1/3 cup Sugar 
• 1 Tbsp Vanilla

*Preheat the oven to 350 degrees and place a small pan full of water on the bottom rack. (This will keep the cake from cracking and is referred to as a "Water Bath").  

*If you are using a Springform Pan, remove the bottom and cover with aluminum foil. Spray the edges with vegetable oil, or rub your pan down with butter and lightly flour. In a food processor blend your graham cracker crumbs into a fine dust. (Or you can buy them pre-crumbled to save time!) Mix the crumbs with the sugar and butter and form to the bottom of your prepared pan. 

*In a mixer or a large bowl, blend the cream cheese until soft, scraping the edges frequently to remove chunks. Add the sugar and continue mixing. Add the cornstarch and grate in the lemon zest. Mix well. Add the vanilla and the egg, mixing well between each addition. Slowly pour in the cream, blending on low until creamy. Be careful to not over blend or turn the speed too high as this will cause the cream to solidify. Over-mixing can also cause air bubbles to form which are evil culprits of Cheescake crackage! Your mixture should be light and fluffy. 

*Pour the filling into the pie crust and bake at 350 degrees for 55-60 minutes. To keep your cake from cracking it is crucial that you resist the urge to open the oven door while it is baking. The water bath will create a nice humid atmosphere that should keep your cake safe from cracking. Your cheesecake is finished when the edges are puffy, yet set, and the center still has a slight wiggle!

[*If you are going to make the Sour Cream Topping: Mix all ingredients a few minutes before the cake is complete. As soon as you pull it out of the oven, pour the mixture over the top and immediately return it to the oven and bake an additional 10 minutes.]

*Remove from the oven and let cool on a wire rack for 2 hours. Run a sharp knife along the edges before cooling. After 2 hours transfer the cake to the refrigerator and let set for 8 hours, or even better- overnight. 

To Serve: Remove the cheesecake from the pan, carefully using a sharp knife and a spatula to free the edges. If the top has cracked, don't worry! You can always cover the cracks with topping or serve your cake upside down! Line the perimeter of the cake with the sliced maraschino cherries, and fill the center with a layer of grated chocolate. You can top the cheesecake any way you'd like; fresh strawberries or raspberries, melted white chocolate, or even go classic and glaze it with the Sour Cream Topping.

*Sugar-Free, Low-Fat, Diabetic-Friendly Alterations*

• Follow the same steps but replace all sugar with:
• Stevia, Equal, Splenda, or whichever sugar substitute you prefer
• For the filling only use 1 cup of sugar substitute rather than 1 1/3 cups. 
• Use Margarine instead of butter, and low-fat Cream Cheese
• Top with Sugar-Free Strawberry Fruit Filling or Glaze

I had extra batter so I pressed some graham cracker crumbs into buttered tart dishes and made mini cheesecakes with the excess mix. Feel free to have fun with the toppings and if you'd like, save some for later by freezing it. Just double wrap in plastic-wrap and pop in the freezer for up to 2 months!

Enjoy :] 

<3 Marea

Ham & Swiss Cheese Scones with Habanero Pepper Jelly

This morning I woke with a strong need to cook something different. I've been wanting to give scone-making a shot for quite awhile now but I didn't want to go down the well-trodden path of blueberries or currants. (I'm also looking for any excuse to use my new KitchenAid, and while it is definitely not a necessity to make this recipe, I just love turning it on!)

I surveyed the fridge and decided I had a batch of swiss cheese and mushrooms that were just begging to be baked into something fabulous; couple that with some left-over ham from a previous dinner at the parent's house and my ingredient list was almost complete. Next I performed a speedy internet search on the basics of scone-making, a quick one-over of the pantry, and after some clever mental substitutions, I was officially off and running. Mission: Ham & Swiss Cheese Scones!

I played with the flavors and quantities between batches and after the third attempt I had a scone worthy of a blog-post! Enjoy :]

Ham & Swiss Cheese Scones with Habanero Pepper Jelly

• 5 cups All Purpose Flour
• 1 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 5 Tbsp. Butter
• 2 Tbsp. Shortening (You can only use butter if you want, just up it to 6 Tbsp!)
• 1/2 cup Fat-Free Sour Cream
• 1 cup Ham, finely diced
• 1 1/2 cup Swiss Cheese, finely diced
• 1/2 cup Parmesan Cheese, grated
• 1/4 cup Mushrooms, minced
• 1/4 cup red onions, minced
• 3 Tbsp. Whole Grain Dijon Mustard 
• 4 Tbsp-1/2 cup Fat-Free Milk (added as needed)
• Salt, if needed-- but the ham and cheese have their own salts so be careful! I decided against adding any salt and they turned out perfect. 

*Preheat your oven 400 degrees. In a large bowl, or food processor, combine the flour, baking powder, and baking soda. Cut in the butter and shortening (making sure your butter is very cold, for a flakier scone!) using a two knife method (or blend if you are using your processor), until the mixture is coarse and crumbly. Stir in the swiss, 1/2 of the parmesan, the ham, and mushrooms. 


*In a separate bowl combine the sour cream and mustard and stir into the flour mixture. Now knead the dough, slowly adding in the milk until the consistency is firm yet moist, but not sticky! Be careful to not over-knead! 

*Roll the dough out on a clean, flat surface, using your hands, and shape into fist-sized balls. Press the remaining parmesan cheese into the centers. Flatten, and press the edges into a rectangular/square shape. Cut diagonally into wedges. 


*Lay the wedges evenly on a buttered, floured baking pan. Bake at 400 degrees for 18 minutes, or until browned. 


To Serve: Once the scones have browned remove them from the oven and as soon as they are cool enough to touch, serve them! You can lightly brush the tops with butter or margarine, if you'd like. I served mine with a dollop of Habanero Pepper Jelly, which offers a perfect blast of heat and sweet. Or you can slice them in half and make mini open-faced sandwiches, or dip them in a hearty corn chowder or chili.

They are best if made fresh so unless you are baking for a bounty of guests save some of the dough for the next day. I portioned mine off so there will be plenty to play with again in the morning. Perhaps I will serve them alongside some eggs for breakfast- the possibilities are quite plentiful with this bite of bliss!

<3 Marea

Apple Pie with Fresh-Picked Gravenstein Apples & Cloves

First of all: My apologies for the two day absence. I was caught unexpectedly by food poisoning (*NOT* from anything I made!! The one night we decide to eat out and that is what happens!!). And when you are sick, thinking about food- let alone writing about it!- is not the best medicine. So I took a small hiatus but I'm back! And what better way to return than with a classic toothsome treat: Homemade Apple Pie!

It is apple season here in Wine Country, and since my parent's property is rich with Gravenstein Trees I've taken it upon myself to put this abundance of deliciously sweet fruit to good use! Keeping with my theme of "Seasonal Sundays" I felt today was the perfect day for an apple recipe. Now, I know the internet is overflowing with recipes for "Mom's Apple Pie" and the likes, but after much experimentation I've finally found my own secret special ingredient: Cloves! This aromatic spice is typically used in Indian cuisine and as a key ingredient in Garam Masala, but when used in the correct quantities it provides quite a fabulous flavor to a homemade apple pie!

Apple Pie with Fresh-Picked Gravenstein Apples & Cloves

To Make the Crust: 

• 2 cups All-Purpose Flour, sifted
• 1 cup Shortening or 2 Sticks of Unsalted Butter
• 4 Tbsp Milk, very cold (add more if needed)
• 1 tsp. Salt
• 1 tsp. Sugar

*In a large bowl dice the butter or shortening in to small parts, using two butter knives. "Slice" in the sifted flour, making a very "crumbly" dough. Add milk, slowly, 1 Tbsp. at a time, mixing so that the dough remains coarse. You can also complete this step using your food processor on "pulse". 

*Knead into two equal-sized balls, sprinkle with flour and wrap in plastic-wrap to chill for approximately 1 hour. Small chunks of butter should still be visible. This will allow for a flaky crust. 

*After the dough has chilled, roll out, using a rolling pin on a lightly floured surface, into two thin crusts. Place the bottom dough into a buttered, floured 9 inch glass pie dish. Pinch the dough into the dish so that it fully lines the entirety of the glass.

*Preheat your oven to 425 degrees.

*To Save Time*: If dough-making doesn't come easy, grab a frozen pre-made crust from the grocery store. Just don't skip out on the fresh apples! The filling is what makes this recipe unique. 

To Make the Filling:

• 8-10 Gravenstein apples (depending on size)- peeled, cored, and thinly sliced
• 1 Cup Brown Sugar
• 1 Cup Granulated Sugar
• ½ tsp ground cloves
• ½ tsp cinnamon (plus more to taste)
• ½ tsp Apple Pie Spice (optional!)
• 3 TBSP All-Purpose Flour

*Combine all ingredients in a large bowl, adding the flour last. Mix until the apples are well-coated in a gooey, sugary glaze. Pour the apple mixture into your crust and cover with the top crust, pinching the top and  bottom crusts together, and fluting the edges. Cut small slits across the center. Sprinkle Cinnamon or the Apple Pie Spice across the top crust and cover with aluminum foil.

*Bake covered at 425 degrees for 15 minutes. Next, reduce the heat to 350 degrees and bake for one hour. Remove the foil and cook an additional 15 minutes uncovered. Remove from the oven and re-cover with the foil and a large bowl. Let cool for 10 minutes. 

Serve with a Rich Vanilla Ice Cream or a thick slice of Sharp Cheddar Cheese. Whichever way you decide to dig in, your taste buds will surely thank you!

<3 Marea 

Crusty Stuffed Crust Pan Pizza with Ricotta, Gouda, & Manchego Cheese

As per request of my darling boyfriend Tom, I decided to try my hand at making homemade pizza- dough and all! The results were absolutely divine.

I adapted a basic recipe for the dough that produces focaccia-esque results, that is very simple and requires minimal kneading. I chose to pair this dough with a neat trick I had seen on The Food Network: using string cheese to make stuffed crust!

The speciality
cheese section in the grocery store is definitely one of my weaknesses and with all the local farms producing fresh, limited and seasonal cheeses, I've gone a bit wild. I used a Noorda Cow's Milk Gouda, which has a very sharp, nutty flavor and is neatly paired with the mellow taste of the Ricotta. With kudos to my Mother for sharing the first bite, I recently discovered my new favorite cheese: Manchego. This delectable bite of heaven is Spain's Most Famous Cheese and while on the pricier end, the intensely creamy after taste is well worth the extra change. Plus, if you shell out to make this pizza you can also put the Manchego to good use making my Sliced Tomato Summer Salad- that is assuming you haven't already devoured it all!

Crusty Stuffed Crust Pan Pizzas

To Make the Dough:

• 3 1/2 Cups White Unbleached Flour
• 1 1/3 Cups Warm Water
• 1 Packet of Yeast
• 1 Tbsp Sugar
• 1/4 tsp salt
• 2 Tbsp Extra-Virgin Olive Oil 

*In a large bowl mix the flour and the salt. Using your hands, hollow out the center of the flour, forming a well, with the mixture as walls. Pour the warm water into the middle, add the yeast and allow to foam. After a few moments mix all ingredients in the bowl together, adding the sugar, and kneading the dough into a ball until it is sticky and well mixed. Coat the outside of the ball with the Olive Oil and cover with a moist cloth. Let sit for 1 to 1.5 hours to let rise. The dough should double in size during this time. Preheat your oven to 500 degrees about 30 minutes before the dough is set to finish rising. 

Making the Sauce:

• 1 can Diced Tomatoes, 14.5 oz
• 1 tsp Oregano
• 1/2 tsp Marjoram
• 1/2 tsp Thyme
• 1 tsp Basil (Or save time using an Italian Seasoning that combines all 4 of these spices but does not have added salt!)
• 1/4 tsp Pepper
• 1 Tbsp Garlic Powder
• 2 Cloves Garlic, Pressed
• 1/2 Tbsp. Unsalted Butter
• 1 tsp. Corn Starch, to thicken
• Salt, to taste
• Crushed Red Pepper

*When the dough has about 10 minutes of rising time left begin the sauce. Add the tomatoes to a medium sized saucepan and bring to a boil, mashing the tomatoes with a fork and stirring frequently. Add all spices and the garlic. After 2 minutes reduce heat to medium and cook an additional 1-2 minutes. Add the butter and the corn starch stirring rapidly. Reduce to a simmer. 

*Once the dough has doubled remove it from the bowl, gently roll it out with your hands into a thick log and separate in to two appx. 9inch parts. Roll into balls. 

Depending on how many people you are feeding you can chose to freeze one of these balls of dough or use it to make two pizzas. Tom and I enjoy different toppings so I made two personal pan pizzas and then we swapped slices. I also made his with Stuffed Crust and mine without. It is always nice to have leftovers for lunch the next day! 

Making the Pizza

• 2- 9x5" Pie Dishes, sprayed with Canola Oil
• Dried Basil, Oregano, Thyme, Marjoram (Italian Seasoning!)
• Extra Virgin Olive Oil
• Garlic Powder
• Seasoned Salt
• 3 sticks of String Cheese, halved vertically
• I used Trader Joe's Fresh Mozzarella String Cheese, it is very mild and unsalted.

*Stretch the ball of dough, pulling on all edges in a circular motion. Press it into the sprayed pie dish, pinching up the edges. If you are going to make the Stuffed Crust, press the dough up higher on the edges, place the halved piece of string cheese along the edge of the pie dish and curl the dough down around it, pinching it closed with the dough at the base of the dish. Repeat this with all six halves, making your way around the pie dish. 

*Sprinkle the spices, the garlic powder, and the seasoned salt across the bottom of the dish. Rub the dough, the base and the edges with a small amount of olive oil, spreading the spices across the entire surface. 

*Spoon the sauce into the center and spread out to the edges of the pizza, also in a circular motion. Repeat for each pie dish if you are going to make both pizzas. 

Now for the toppings!!

For Tom's Pepperoni, Black Olives, & Bell Peppers Pizza

• 1/4 cup Cow's Milk Gouda
• 1/2 cup Manchego (Plus extra to grate over the top)
• 2 Tbsp. Ricotta
• 1/4 cup Black Olives, diced
• 1/2 of a large Green Bell Pepper, diced
• 10 Pepperoni Slices

*Grate the Gouda and then the Manchego freshly on top of the sauce. Spoon the Ricotta on to the pizza and crumble with you finger. Pinwheel the Pepperoni's into the center starting at the inner crust. Sprinkle with the Black Olives and Bell Peppers and finish with an additional grating of Manchego. 

For My Fresh Basil, Mushroom & Artichoke Heart Pizza

• 1/4 cup Cow's Milk Gouda
• 1/4 cup Manchego 
• 2 Tbsp. Freshly Grated Parmesan
• 2 Tbsp. Ricotta
• 2 large Cremini Mushrooms, thinly sliced
• 3 pieces of Fresh Basil
• 4-5 Artichoke hearts, halved

*Add the cheese in the same manner as above. Tear the basil into small pieces and sprinkle across the pizza. Lay the mushroom slices and the artichoke hearts generously on top. Top with the freshly grated parmesan. 

*Place both pizzas into your preheated oven and bake at 500 degrees for 15 minutes, or until the crust turns a rich golden brown. Serve with crushed red peppers, parmesan, and a nice cold drink. 

Of course you can always just use the dough and sauce recipe and then top your master creation with whatever tasty temptations please your palate best!

Enjoy :] 

<3 Marea