smilingfork:

Gingerbread Cheesecake

Difficulty:
★★★☆☆ (medium)

Ingredients:

Crust:

• 2C gingerbread cookie crumbs (recipe)
• 1/4C butter, melted
• 1 1/2tbsp brown sugar

Filling:

• 3 – 8oz containers cream cheese, softened
• 1C and 2tbsp brown sugar
• 3/4 tsp vanilla
• 3 eggs
• 3tbsp molasses
• 1/4 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 3/4 tsp nutmeg
• 1/4 tsp cloves

Directions:

1. Preheat oven to 350 degrees.
2. Prepare cookie dough (link to recipe above). Divide in half. Roll out onto a baking sheet prepared with parchment paper or a silpat. Bake at 350 for 9-10 minutes.
3. Remove tray from oven. Carefully cut dough up into large pieces. Continue cooking for 2-3 more minutes. Remove baking sheet, allow cooked dough to sit for several minutes.
4. When dough has cooled down enough to handle, transfer broken squares to a food processor (or a large bag, using a rolling pin or mallet to crush). Blend until only fine crumbs remain. Measure out 2 cups worth of crumbs, set aside. Discard or store extra crumbs for future use.
5. In the food processor or a large bowl, blend together cookie crumbs, melted butter and sugar.
6. Prepare springform pan with two large sheets of tin foil. Pour crust mixture into springform pan. Shake pan to dispurse mixture. Using a flat bottom cup or other item press down on mixture to create a smooth and even crust on bottom and part way up the side of your pan. Bake at 350 degrees for 10 minutes. Set aside to cool.
7. Reduce oven temperature to 325 degrees.
8. In a large bowl or stand mxiture, beat cream cheese until smooth. Add sugar, cream mixture. Scrape down sides of bowl prior to each new addition and as needed. Add vanilla and eggs. Finish with the addition of spices and molasses.
9. Place springform pan into a larger pan such as a roasting pan. Pour cheesecake filling carefully into prepared crust. Pour hot water into larger pan until water is half way up the sides of your springform pan. Very carefully place pans in oven. Bake for 45 minutes at 325 degrees. At the 45 minute mark, turn the oven off and leave the cheesecake for one hour with the door shut.
10. Remove cheesecake from oven and water bath.
11. Let cheesecake sit for 1-2 hours at room temperature on a wire rack. Transfer to the fridge to sit for at least 8 hours or overnight before slicing. Store chilled.

gossipchef:

Blueberry Sherbet

Ingredients

• 2 pints of blueberries, rinsed
• 1/2 – 3/4 cup light agave nectar ( I went with ¾ cup given that ½ cup wasn’t as sweet as I would like)
• 1/2 tsp. vanilla extract (optional, but kinda recommended)
• 1 tsp. freshly squeezed lemon juice
• 1 tsp vodka (or any booze you have lying around)
• 1 cup heavy cream (or almond milk if going the vegan route)
• Pinch of salt

Instructions

1. Place the blueberries in a small sauce pan. Pour the agave nectar, pinch of salt, and vanilla extract, if using. Stir and place the blueberry mixture on the stove and bring to a simmer over very low heat. Cook until the blueberries soften, about 15-20 minutes.
2. Stir in the lemon juice and vodka and allow to cool completely.
3. If you wish, puree the blueberries and their liquid in a blender or food processor until smooth, then press the mixture through a strainer to remove the fruit pulp**. Transfer the pureed mixture to an airtight sealed container and chill the mixture thoroughly, preferably overnight.
4. When the mixture is thoroughly chilled, fold in the heavy cream, and then freeze in your ice-cream making according to the manufacturer’s instructions. This makes a quart of sherbet – And should last in an airtight sealed container for about a week. That’s if it makes it that long.
5. ** I wanted whole blueberries in my sherbet, so I didn’t puree the mixture. I just strained it a bit and added blueberries that remained whole.

veryseriousbusiness:

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davidcho:

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