Citrus Kiss Cheesecake

 

This is a lovely cheesecake to serve at a spring tea, a light lunch or to finish off your Easter dinner.  The balance of lemon and sweetness is just perfect.

Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons melted butter
3 packages (8 oz./250g) cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon lime juice
whipped cream and lemon peel for garnish

Method

Preheat oven to 350 degrees F.  Combine first 3 ingredients and press onto the bottom of a 9" springform pan.  Make 10 minutes.  Using an electric mixer on low, beat cream cheese and sugar together until smooth.  Add eggs, one at a time, just until blended.  Add remaining ingredients.  Pour over crust.  Bake at 350 degrees F. for 50 minutes or until center is almost set.  Remove from oven and run a knife around the rim of the pan.  Cool thoroughly at room temperature.  Refrigerate 3 hours or overnight.

Serves 8 to 10

Gingerbread Cheesecake

Cheesecake is definitely one of my favorites.  I also love gingerbread cookies.  So when I came across this recipe for Gingerbread Cheesecake, I just had to try it.  It was everything that I hoped it would be and more.  It's nice and gingery without being overpowering.  And smooth and creamy like a good cheesecake should be. 

Ingredients

1 1/4 cups gingersnap crumbs
1/4 cup butter, melted
3 packages (8 oz/250g) brick cream cheese, softened
3/4 cup sugar
1/4 cup molasses
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon gound ginger
1/4 teaspoon ground cloves
3 eggs
4 squares semi-sweet chocolate baking squares
1/2 cup whipping cream
10 or 12 mini gingerbread cookies

Method

Heat oven to 350 degrees F.  Mix crumbs and butter; press onto bottom of 9-inch springform pan.  Beat cream cheese and sugar in a large bowl with an electric mixer until well blended.  Add molasses, vanilla and spices; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 45 to 50 minutes or until centre is almost set.  Run a knife around rim of the pan to loosen cake; cool completely before removing rim.  Refrigerate 4 hours.  Microwave chocolate and whipping cream in bowl on HIGH for 1 minute; stir.  Microwave 30 seconds to 1 minute or until chocolate is completely melted and mixture is well blended, stirring every 30 seconds.  Pour over cheesecake.  Place gingerbread cookies evely around the perimeter of the cheesecake. 

Store leftovers in the refrigerator. 

Serves 10 to 12

Bacon, Egg and Cheese Scones

A whole breakfast in a scone!  These are killer delicious, they freeze well and make a great grab and go breakfast.  Eat them by themselves or serve with a bowl of yogurt and fresh fruit.  They make a great weekend breakfast. 

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup cold butter, in chunks
2 eggs, lightly beaten and cooked as scrambled (I microwave mine)
4 slices bacon*, cookied until crisp and coarsely chopped
1/2 cup shredded cheddar cheese
3/4 cup milk
1 egg (uncooked)
additional milk for brushing the tops

Method

Preheat the oven to 425 degrees F.  Lightly grease a cookie sheet.

In a large bowl, combine the flour, baking powder and salt.  Stir to mix. Cut butter into flour mixture until it becomes crumbly like oatmeal.  Add the cooked scrambled eggs, cooked bacon and shredded cheese, toss to mix.

In a small bowl, beat together 3/4 cup milk and uncooked egg.  Add this liquid mixture to the flour mixture in the bowl and stir just until everything comes together as a sticky dough.  It will be lumpy -- it's supposed to be. 

Turn dought out onto a lightly floured surface and knead just 2 or 3 times, until workable.  Pat nto an 8 inch circle.  Using a sharp knife, or bench scraper, cut into 6 or 8 triangles (like a pie) and arrange on the prepared cookies sheet.  Brush lightly with milk and bake for 12 to 15 minutes or until lightly browned on top.

*I've also made these with cooked scrambled breakfast sausage or finely chopped cooked ham.

Makes 6 large or 8 smaller scones.