Paul's Birthday Cheesecake

 

• Crust
• 12 whole graham cracker, blended into crumbs
• 5 Tbs unsalted butter, melted

• 2 Tbs sugar
• pinch of salt

• Filling
• 2lbs full fat cream cheese
• 2 c sugar
• 3 Tbs flour
• 2 tsp vanilla extract
• Zest of 1 lemon
• 1 Tbs fresh lemon juice
• ¼ tsp salt
• ½ c full fat sour cream
• 6 eggs

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• Equipment
• Stand mixer
• 10" springform pan
• Roaster pan, large enough to hold the 10" pan (I use a large disposable roaster pan)
• Tin foil

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• Preheat the oven to 350-degrees. 
• Move an oven rack to lower-middle of the oven.
• Wrap the springform in foil as best possible to prevent water from entering the cheesecake while it cooks in the water bath. A little water will likely seep in, but after it cools, it will just fine.
• Butter the inside of a 10" springform pan. 
• Heat several cups of water in a saucepan. (You will need several cups of boiling water before you put the cake in the oven for a water bath.)

• Crust:
•  Mix the graham cracker crumbs, butter, sugar, and salt in the springform pan, with your hands, until it feels like wet sand and hold together when pressed. Press the mixture evenly across the bottom of the pan and slightly up the sides.
• Bake for 10-minutes, until it smells toasty. Set aside.

• Filling:
•  Whip the cream cheese in a stand mixer, on med-high speed, until smooth (you can bring the cream cheese to room temp to make it easier, but just whipping it for a few minutes does just fine). 
• Add the sugar, flour, and salt and whip until combined. Scrape bottom and sides.
• Add vanilla, lemon zest, lemon juice, and sour cream. Mix on low-med speed until combined. Scrape bottom and sides.
• Mix on low, adding one egg at a time, mixing until each egg is combined before adding the next.  It might begin looking lumpy, but it will combine as you continue stirring. Scrape bottom and sides, making sure all the ingredients are mixed. 
• The batter should look thick and creamy. If you have small cream cheese lumps at this point, don't worry. They will blend when cooked. 
• Mix by hand a few times, scraping the sides and bottom.

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• Baking:
•  Pour the filling into the pan. Place the springform pan in the roaster, and gently pour the boiling water into the roaster, until the water is about 1" up the outside of the springform pan. 
• Bake for about 90 minutes, until the internal temp is 165-degrees. Turn off the oven and open the door. Let the cake cool for about 1 hour. Run a knife around the edge of the pan. Wrap and refrigerate for at least 4 hours to cool. 

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• Helpful links:
• How to Make the Perfect Cheesecake from The Kitchn
• America's Test Kitchen Foolproof NY Cheesecake

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Cheese Cake For A Crowd

CHEESECAKE FOR A CROWD
Christmas recipes from the Lion House
(for you Ky-Ky)

1 package white cake mix
1 8-ounce packages cream cheese, softened at room temperature
4 cups powdered sugar
1 pint whipping cream, whipped
2 16-ounce cans cherry, raspberry, or strawberry pie filling

Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans (or one large cookie sheet).
Prepare cake according to package directions, and pour half of cake batter in each pan (unless using cookie sheet then pour all into cookie sheet). Bake for 20 min or until done. Remove from oven and cool. Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer. refrigerate till ready to serve. Makes 24 to 30 servings.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice. (I use fresh or frozen raspberries, or fresh strawberries and ultra gel fruit sauce. (I labeled this breakfast because if there are any left overs this is when they get eaten)

Swedish Torte

4 egg yolks (save whites for meringue)
1/2 cup granulated sugar
5 Tbs milk
6 Tbs. melted butter
1 cup white flour
1 tsp. baking powder
5 tsp vanilla sugar
or 1 tsp vanilla extract
1 cup sugar for meringue mixture
1 pt. whipping cream, Whipped and sweetened to taste
2 pts. fresh or frozen raspberries or fruit of choice

Line a large baking sheet with parchment paper.
Beat egg yolks and 1/2 cup sugar.
Add melted butter and milk.
Blend dry ingredients
together and add to liquids. Blend.
Put batter into prepared baking sheet.
Beat egg whites while gradually adding sugar.
Beat until stiff peaks form. Spread meringue on top of cake batter. Bake at 350 degrees for about 20 minutes or until light brown in color.
Remove from oven and cool about 10 minutes. Remove from pan, peeling away parchment paper. Cut in half and place on seving platter.
Fill with sweetened whipped cream and berries.
Please note - the meringue will crack when you cut it and fill the cake. This is how it's supposed to look so don't worry!

Hot Lava Cake

5-oz. semi-sweet chocolate (chocolate chips are fine)
10 Tablespoons butter
3 large eggs
3 large egg yolks
1 1/2 cups powder sugar
1/2 cup flour

Preheat oven to 450 degrees. Butter 6- 3/4 cup custard cups.
Melt chocolate and butter in microwave safe dish stir after 1 minute, if it needs it or not.
Heat 1 minute more, stirring every 30 seconds. Stir until smooth let cool slightly. Wisk eggs and egg yolks in bowl until blended well. Wisk sugar, chocolate mixture and flour into egg mixture. Divide batter evenly into the 6 buttered custard dishes place on cookie sheet and bake for 11- 12 min. (every oven bakes different so keep a close eye on these bad boys) Let cool for 1 min. run knife around edge of custard dish and place serving dish on top of custard dish and invert onto plate. Serve with vanilla ice cream and raspberry sauce.

Raspberry Sauce

10 0z. bag frozen raspberries
3/4 cup sugar
Lemon Juice (opt.)

Thaw frozen raspberries, puree in blender then pass through a sieve to remove all seeds. Add sugar and lemon juice if desired. place in squeeze bottle and serve with molten lava cakes.

Strawberries 'n' Cream trifle (WW)

1/2 c. FF sweetened condensed milk
1 1/2 cup cold water
1 small package sugar free vanilla instant pudding
1-8 oz. carton FF cool whip
1-9 oz. angel food cake
4 cups sliced fresh strawberries
3 whole strawberries

In a bowl whisk milk and water. Whisk in the pudding mix for 2 min. or until soft-set, fold in cool whip. Cut cake into 1/2 inch squares. Spoon a third of pudding mixture into 4 qts. trifle or glass bowl. Top with 1/2 of cake cubes and 1/2 of sliced strawberries. Repeat layers once. Topwith remaining pudding mixture garnish with whole strawberries. yield 12 servings.

Option: layer with Strawberry Sauce (I always do this)

Strawberry Sauce
2 c. water
1 pkg. strawberry kool-aid
1 cup splenda
7-8 T. Ultra Gel
Combine water, drink mix and splenda, stir until dissolved. gradually add ultra Gel, stirring constanly with a wire whisk.

Butter Cream Frosting

1/2 cup Crisco
1/2 cup Blue bonniet Mrgarine
4 cups powdered sugar
1 tsp. vanilla
1/2 tsp lemon extract
pinch or salt

Cream the above ingredients together then add: 3 Tbs cream or 2 1/2 Tbs milk

This is what I always put on my raspberry filled mini cup cakes that I do for receptions.

Pavlova Deluxe

Servings: 8

"A special meringue is created in a spring form pan that bakes up into a beautiful nest for this gorgeous dessert. When the meringue is cooled, it's filled with a lightly sugared whipped cream and spoonfuls of exotic passion fruit."

Ingredients:

• 6 egg whites
• 1/8 teaspoon cream of tartar
• 1 cup white sugar
• 1 tablespoon cornstarch
• 2 teaspoons distilled white vinegar
• 1 1/4 cups heavy cream, chilled
• 1 teaspoon vanilla extract
• 2 teaspoons confectioners' sugar
• 4 passion fruits

Directions:

1. Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch spring form pan and dust lightly with cornstarch.
2. Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
3. Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of spring form pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
4. Whip cream, vanilla extract and confectioners' sugar until thick and firm. Gently spread over the meringue.
5. Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

Guava Cake

1 Box White Cake Mix
2-1/2 Tablespoons Cornstarch
1 small box Instant Vanilla Pudding
8 oz Cool Whip, thawed
12 oz can Frozen Guava Concentrate
1 Tbsp Sugar
12 oz can Evaporated Milk
Red Food Coloring

Prepare cake according to package instructions with the addition of 1/4 cup guava concentrate to replace 1/4 cup water from the cake directions. Bake in a 9x13 pan.
While the cake is in the oven, prepare the guava glaze by putting the remaining guava concentrate in a saucepan. Mix int eh sugar, cornstarch and food coloring and cook over medium heat until thickened. Set aside to cool.
Prepare the pudding according to teh package directions except using the evaporated milk.
When the cake is done and has cooled, spread the pudding over the top. Then layer the guava glaze by drizzling over the top. Allow the cake to set. Top with Cool Whip.

Fruit Cocktail Cake

Cake
2 cups Flour
1-1/2 cups Sugar
1 teaspoon Baking Soda
1 Egg
1 can Fruit Cocktail (with juice)

Crumb Topping:
1/2 cup Brown Sugar
1/2 cup Shredded Coconut
1/2 cup Chopped Nuts (pecans or walnuts)

Sauce Topping:
1 cup Sugar
1/2 cup Butter
1 small can Evaporated Milk

Mix all the cake ingredients together in a medium bowl. Pour the batter into a greased and floured 9x13 pan. In a separate bowl, mix crumb topping ingredients together and sprinkle over batter. Bake for 45 minutes in a 350-degree oven.
Combine sauce topping ingredients in a sauce pan and boil for 2 minutes. When the cake is done, pour the sauce over hte cake when both are still hot. Let cool. Cut and serve.