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Meyer Lemon Poppyseed Cheesecake

8 Feb

Friends are awesome, aren’t they? My friends are awesome. I also really like the word awesome.

My friends are always there when I need them. They are very forgiving. They are very generous and understanding.

Lots of my friends like to give me food, too. That’s probably why we became friends in the first place….

One of my lovely friends recently gave me some beautiful meyer lemons. She trusted I would use them well.

My mission: make Michelle and her Meyer lemons proud.

I feel like I accomplished this….I mean…just look at how pretty it looks!

I started with a cookie crust. I just happened to have some random logs of checkerboard cookies in my freezer so I used that. No big deal. You can use a plain sugar cookie dough for the crust or even good ol’ graham cracker crust would work extremely well. Graham cracker crust+any cheesecake = best friends.

Do you like poppyseeds? I hope so. They’re the coolest. I totally feel like I’m living on the edge when I consume them too because of that Seinfeld episode where Elaine tests positive for opium. Don’t know which episode I’m talking about? Pfff. Then you don’t deserve to laugh.

Back to poppyseeds: they just deserve to go with lemons. They just need to be together. I put them in the batter along with some lemon zest and vanilla extract. It felt right.

That’s not all folks. Candied meyer lemon slices jumped on top of this cheesecake and I didn’t argue with them.

Meyer Lemon Poppyseed Cheesecake

500g cream cheese, softened

1 cup sugar

1/2 cup sour cream

zest and juice of 2 meyer lemons

4 tbsp poppyseeds

splash of vanilla extract

4 eggs

Beat/cream the cream cheese until light and fluffy. Add the sugar, and beat until smooth.

Stir in the sour cream, lemon juice/zest, poppyseeds and vanilla.

Beat in the eggs, but only JUST until incorporated.

Pour over prebaked crust into springform pan, wrap the pan in foil, and place in a water bath.

Bake at 275F for about 1 1/2 hours or until completely set. Let it cool in the oven for as long as possible before cooling further in the fridge, preferably overnight.

Cover the cheesecake with candied lemon slices….

Candied Lemon Slices

Slice 5 lemons very thinly.

Boil in water for approximately 1 minute until softened.

Pull them out of the water and place immediately in an ice water bath.

Next, simmer them for about an hour in a simple syrup (equal parts water to sugar) until the peel becomes translucent. Place on parchment paper until ready to use.

Basil-Mint Ricotta Cheesecake

2 Jul

Photos by Fab

What to do with the millions of strawberries I picked with my chef the other day…

I’ve been eating them.

I’ve been processing and freezing them.

I’ve been macerating them and having them as dessert soup with a little cream.

I’ve been smoothie-a-fying them.

I wanted to make something dessert-y with them…

I also wanted to do something with the ridiculous amount of mint and basil popping out of my garden faster than I can deal with.

Solution:

Basil Mint Ricotta cheesecake. Why?  I dunno. I just did it. Turns out, this tastes really good with strawberries on top. Strawberries that have been mashed with a little sugar and some heavy cream. Yeah…I went there.

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