Cheesecake Factory Cheesecake (kinda)

Chandler: The other cheesecake came. They delivered it to the wrong address again.

Rachel: So, just bring it back downstairs. What’s the problem?

Chandler: I can’t seem to say good-bye.

~~~Scene from ‘Friends’ (Episode: The One with All the Cheesecakes)

Those of you that frequent this blog know that I’m not a baker.  Matter of fact, I’m not exactly the biggest dessert person.  I’m not a huge fan of chocolate (unless the taste is minimal and not the star of the dish), and for the most part, the less decadent the dessert the better.  Give me a Krispy Kreme and a glass of milk and I’m good for a couple months.  Like I said…for the most part.

When it comes to my prior post for Tiramisu, or this Cheesecake, I could easily eat these desserts on a regular basis.  Like, everyday.  Seriously.

I was VERY excited to stumble upon The Cheesecake Factory’s basic cheesecake recipe on the Goodmorning America website, which also provided a link to where the recipe originally hails from…Top Secret Recipes.  I guess it’s not the absolute authentic recipe from The Cheesecake Factory, but wow!  After trying it, I found that it sure comes damn close! It turned out FAN-TAS-TIC!

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/4 tsp ground cinnamon

1/3 cup melted butter

Filling

4 8oz pkgs cream cheese, room temperature

1 1/4 cups granulated sugar

1/2 cup sour cream

2 tsp vanilla extract

5 eggs

Topping Ingredients

1/2 cup sour cream

2 tsp granulated sugar

canned whip cream (optional)

Directions

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about ½-inch of water into the oven while it preheats. This will be your water bath.

2. Combine 1 ½ cups graham cracker crumbs and ¼ teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.

3. Use an electric mixer to combine the cream cheese with sugar, sour cream, and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

4. Remove the crust from the freezer and pour the filling into it.

5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.

6. When the cheesecake has cooled, combine ½ cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. Makes 12 servings.

 

Tiramisu

Sam Baldwin: What is “tiramisu”?
Jay: You’ll find out.
Sam Baldwin:  Well, what is it?
Jay: You’ll see!
Sam Baldwin: Some woman is gonna want me to do it to her and I’m not gonna know what it is!~~ Scene from ‘Sleepless in Seattle’

 

As stated in a couple of prior posts; I’m not a lover of Chocolate.  I was won over by this recipe when I worked at Bella Ristorante quite a few years ago.  When we were closing one night we were asked by the kitchen mgr if we wanted to take home some left over Tiramisu because they made much more than what was sold.  I ended up taking home a whole half sheet for my son and I to share.  There was alot.  And we ate every bite.

Going by looks alone, this might appear a bit daunting.  But once you read the ingredients, you’ll see it’s super easy and doesn’t take too much time to put together, though you do need to wait for it to set up for several hours.  This recipe calls for 2 layers, but I often like to make it a bit higher.  :-) Enjoy.

Ingredients

1 lb mascarpone

1/4 cup sugar

2 tbsp amaretto

1 cup heavy cream

24 ladyfingers

1 1/2 cups brewed espresso, cooled

1 tbsp amaretto

1/2 cup chopped bittersweet chocolate

Directions

Whisk together the mascarpone, sugar and 2 tbsp amaretto until smooth.  In a cold bowl, whip the cream until it forms soft peaks.  Add the cream to the mascarpone mixture and fold gently.

In a bowl, mix together the espresso and 1 tbsp amaretto.  Take half of the ladyfinger’s and dip them into the espresso mixture.  Arrange them in a single layer in an 8-inch square dish.  Spread half the mascarpone mixture over the ladyfinger’s then top with half the chocolate.

Repeat the steps for another layer.  Cover with plastic wrap and refrigerate at least 6 hours before eating.

 

Shrimp Scampi

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” Bubba

 

 

Yes, I know.  Shrimp Scampi is not rocket science.  But I’ve been asked in the past for the recipe.  If cooked correctly, this is one quick but succulent dish.  A great starter to a fancy date night meal, maybe?  Or you can take it to another level and throw it over some pasta for a quick, but satisfying dinner.  Just one thing…don’t over cook the shrimp.  Please.

Serves 2

Ingredients

4 tbsp unsalted butter

2 tbsp olive oil

3-4 large garlic cloves, minced

Pinch of salt

1 lb extra large shrimp

2 tbsp chopped fresh flat leaf parsley

1 tbsp *real* lemon juice

4 lemon wedges

Directions

In a large sauté pan, melt the butter with the olive oil over medium low heat.  When up to temperature, stir in the garlic.  Stir occasionally until the garlic is lightly golden.  Don’t let it brown.

Sprinkle the salt in the pan, then add the shrimp.  Cook for 2 to 3 minutes turning once.  When the shrimp just turn pink, add the parsley and lemon juice.  Cook or an additional minute.

Serve with the lemon wedges and crusty bread.

 

Binagoongang Baboy (Pork in Salted Shrimp Paste)

I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure” ~~ Anthony Bourdain

 

 

Those of you who frequent my blog know that I lurves me some Filipino food.

This is yet another wonderful dish from the Philippines.  It’s so good, full of flavor, and sure to please anyone’s palate.  One thing you have to be prepared for is the smell (while it’s cooking).  It’s strong, and some people don’t like it too much.  I mean…you’re cooking with raw fermented ground shrimp.

If you like more exotic food and flavors, then this shouldn’t phase you, as I’m sure you’ve used unusual ingredients before.

If you like to stay inside a certain culinary box…then you might just want to stick with ordering this the next time you’re dining out.

Ingredients

4 1/2 lbs pork tenderloin, cut into 2 inch cubes

3/4 cup vinegar

5 cloves garlic, crushed

1 bay leaf

5 peppercorns, crack

2 tbsp vegetable oil

1 small onion, chopped

2 cloves garlic, minced

3 tbsp bagoong (shrimp paste)

black pepper

Directions

Place the pork in a heavy bottomed pot and cover with water.  Add the vinegar, 5 cloves crushed garlic, bay leaf and peppercorns and bring to a gentle boil for about a half hour.  Check back periodically to remove any scum that’s on top.  Once tender, remove the pork from the water and set aside.  Strain the water and discard solids.  Set water aside.

In a large sauté pan, add the oil, onion and garlic and cook on medium low heat until the onion is translucent.  Add the pork and shrimp paste and combine well.  At this time you can add a bit of the reserved water if you’d like a bit of sauce (I like to add just a couple tbsp at the most, but wet or dry are both traditional).  Cover and cook for an additional 5-10 minutes.

Serve over steamed rice.