Vanilla Cheesecake - Cheesecake Factory Copycat

 Vanilla Cheesecake - Cheesecake Factory Copycat

Ready in: 12 hours 25 minutes

Ingredients

Crust

·         1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)

·         2 Tbsp (30g) granulated sugar

·         6 Tbsp (3 oz) unsalted butter, melted

Cheesecake

·         3 pkgs. (8 oz each) cream cheese, softened

·         1  ½ cups granulated sugar

·         1 Tbsp vanilla extract

·         3 large eggs

·         3/4 cup (180g) sour cream

·         1/3 cup (80ml) heavy cream

Mousse

·         3.5 oz white chocolate, roughly chopped

·         ¾  cups (355ml) heavy cream

·         3 oz cream cheese, nearly at room temperature

·         1/ 1/2 Tbsp (22g) granulated sugar

·         2 tsp vanilla extract

Instructions

1.             For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in). 

2.             Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.

3.             For the filling: Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).

4.             In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and vanilla just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.

5.             Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. 

6.             Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 to 75 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.

7.             For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm. 

8.             In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.

9.             In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain. 

10.           Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.

11.           To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

Caramel Braised Chicken with Ginger and Lime

I just used water to make the caramel and I didn't use the cilantro.   

Caramel Braised Chicken with Ginger and Lime

Start to finish: 45 minutes Serves: 4

½ C. plus 1 Tbsp coconut water, divided

¼ C. white sugar

3 Tbsp fish sauce

2 medium shallots, peeled, halved and thinly sliced

2-inch piece fresh ginger, peeled and cut into ⅛-inch matchsticks (⅓ cup)

2 pounds boneless, skinless chicken thighs, trimmed, cut into 1 ½-inch chunks

¼ C. fresh cilantro, chopped

1 small jalapeno chili, stemmed and sliced into thin rings

1 Tbsp grated lime zest

1 Tbsp lime juice

Lime wedges and steamed rice, to serve

**Don’t get distracted once you begin cooking the caramel.  Have the fish sauce measured out so that when the caramel turns mahogany it can be added immediately to stop the cooking.

In a 12-inch skillet over medium-high heat, combine the 1 Tbsp coconut water and the sugar.  Bring to a boil and cook, stirring occasionally, until the mixture turns golden at the edges, about 3 minutes.  Reduce to medium and continue to cook, swirling the pan but without stirring, until the caramel is mahogany in color and smokes lightly, another 4 to 5 minutes.

Off heat, add the fish sauce and stir; the mixture will steam and bubble vigorously.  Set the pan over medium, pour in the remaining ½ cup coconut water and stir until fully incorporated.  Add the shallots and ginger and bring to a simmer, then cover, reduce to low and cook for 5 minutes.

Stir in the chicken.  Cover and cook over medium, stirring once or twice, until a skewer inserted into the chicken meets no resistance, 15 to 20 minutes, adjusting the heat as needed to maintain a steady simmer.  Uncover, increase to medium-high and simmer vigorously (the sauce will form large bubbles), stirring occasionally, until the chicken is glazed and the sauce is syrupy, about 8 minus.

Off heat, stir in half of the cilantro, the jalapeno, lime zest and lime juice.  Top with remaining cilantro and serve with steamed rice and lime wedges.

Recipe from one of my favorite cookbooks, Milk Street Tuesday Nights

One Pan Spinach and Artichoke Orzo Bake

 One Pan Spinach and Artichoke Orzo Bake

Ingredients

• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped
• 1 shallot, chopped
• 2 tablespoons fresh basil, chopped (or 2 tsp dried)
• 1/2 teaspoon paprika
• ¼ roasted chili flakes
• kosher salt and black pepper
• 1 pound dry orzo pasta (can also use ditallini)
• 2 jars quartered artichoke hearts (remove any woody pieces and cut into smaller pieces)
• 1/2 cup basil pesto
• 3 cups baby spinach, chopped
• 3/4 cups shredded mozzarella cheese
• 3/4 cup shredded fontina cheese (or more mozzarella)

Instructions

1.                   1. Preheat the oven to 400° F.

2. In a 9×13 inch baking dish, combine the olive oil, garlic, shallots, basil, paprika, chili flakes, salt, and pepper. Add the dry orzo, artichokes, and pesto. Pour over 2 1/4 cups of water and stir to combine. Place the spinach on top. Bake for 20 minutes, until most of the water has cooked into the pasta, but not all of it.

3. Stir the pasta around, then sprinkle the cheeses overtop. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!

 

https://www.halfbakedharvest.com/spinach-and-artichoke-orzo-bake/?utm_source=Half%20Baked%20Harvest&utm_campaign=2215c19b92-EMAIL_CAMPAIGN_2022_11_30_04_42_COPY_01&utm_medium=email&utm_term=0_-d4e68ae2d9-%5BLIST_EMAIL_ID%5D

French Onion Chicken

 French Onion Chicken

Ingredients

• 2 large Sweet Onions (sliced)
• 4 Tablespoons Butter
• (1) 14-ounce can Beef Broth
• 4 Chicken Breasts (pound to uniform size)
• 2 Tablespoons Olive Oil
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Thyme
• 1 1/2 Tablespoon Cornstarch (or Flour)
• 4 Slices Provolone Cheese
• 4 Slices Swiss or Mozzarella Cheese
• Parsley or Fresh Herbs to garnish
• 1/2 cup Shredded Parmesan Cheese (optional)

Instructions

• Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. 
• Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side.  
• Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.  Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved. 
• Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. 
• Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs. 

https://www.modernhoney.com/french-onion-chicken/

One Bowl Brownies

 One Bowl Brownies

Ingredients

Brownies:

·         1 cup unsalted butter, melted

·         ½ cup unsweetened cocoa powder

·         2 cups sugar

·         4 large eggs

·         1 teaspoon vanilla

·         2 cups all-purpose flour

Chocolate Frosting:

·         2 Tbsp butter, softened

·         4 tablespoons of milk, cream or half & half to thin

·         2 ½ cups unsweetened cocoa powder

·         1 ½ cups powdered sugar

 

Instructions

Brownies:

1.        Preheat oven to 350° degrees and place rack in center of oven. Line a 9x13-inch baking dish with parchment paper.

2.        Place the melted butter and cocoa powder in a large bowl. Whisk until smooth.

3.        Add the sugar. Mix until blended well, then add eggs and vanilla. Mix until smooth.

4.        Using a large spoon or spatula, fold in flour, just until flour disappears.

5.        Spread the batter into the prepared baking pan and spread out evenly.

6.        Bake 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not over bake. Remove from oven.

Chocolate Frosting:

1.        While the brownies are baking, make the frosting.

2.        Beat together all the frosting ingredients in a bowl until smooth. After the brownies have cooled for 30 minutes, pour frosting over warm brownies and spread gently. Let cool completely before cutting and serving.

https://abountifulkitchen.com/one-bowl-brownies/