Shrooms

I recently spent a weekend with my vegetarian sister. And this week I'm taking off for a trip to WA for DMB. Both remind me of mushrooms for different reasons. That will be our challenge.

Slice it, dice it, whatever.

Deadline: September 30

Limencello Cheesecake

I adore cheesecake. However, I have to admit that when I have a slice I prefer it be simple. The less bells and whistles the better. I chose to use the limencello because it's one of my favorite flavors. Anything citrus-y really.

Thank goodness the girls at work aren't dieting because it's going to the office tomorrow.

Crust:

1 pkg of graham craker crumbs

6 tsp butter, melted

2 tsp sugar

Pulse graham craker crumbs in a food processor to a fine consistency. Add melted butter and sugar. Pulse to mix. Press the crumbs into the bootom and sides of your springform pan. Bake 15 minutes at 325. Let cool while the filling is prepared.

Filling:

3 8oz packages of room temp cream cheese

1 1/4 cup sugar

4 eggs room temp

2 tsp vanilla

1/2 cup limencello

zest of lemon

Using your food processor or stand mixer blend the cream cheese until smooth. Add in the sugar, vanilla, limencello and lemon zest. Mix until smooth. Throw in the eggs one at a time.

Pour prepared filling into crust. Bake 1 hour at 325. Turn oven off and leave the cheesecake in the oven for another hour or so. Resist the temptation to open the door.

Let the cheesecake cool for a bit before chilling in the fridge overnight. Unless you have an impatient roommate like myself, you should not be cutting after only 1 hour of chill time. Matt was jonesing for some sugar.

We both loved it. I'm very pleased with this recipe...no cracks at all. It came out extremely creamy and was even better after proper chill time.

White Chocolate Mousse Cheesecake

do you see that cheesecake? it was delicious. i was lucky that i had an actual social event to attend to give me an excuse a valid reason to make it and not consume it myself. small blessings you know.

White Chocolate Mousse Cheesecake
Crust:

1 1/3 cups vanilla wafer crumbs

3 tbsp sugar

1/3 cup melted butter (or veg oil)

Press into the bottom of a lightly greased 9” springform pan.

Batter:

3 8 oz packages cream cheese

½ cup sugar

3 eggs

3 tsp vanilla extract

1/3 cup whipping cream

1 cup good quality white chocolate chips

1 cup whipping cream

Heat the 1/3 cup whipping cream till scalding, pour over the white chocolate chips and mix well. Set aside. In a mixer, cream the cream cheese and ½ cup of sugar, being sure to scrape down the sides. Throw in an egg, one by one, again scraping down the sides. Add in the vanilla extract. Slowly pour in the melted white chocolate mixture, being sure to scrape down and mix well. Finally, add in the final cup of whipping cream.

Pour over the prepared base and bake at 325F for about 45 minutes. Turn off the oven and leave it in there until it cools down completely. Remove the cake from the oven and run a sharp knife around edge of pan. Allow to cool to room temp before putting it in the fridge over night.

White Chocolate Mousse

½ cup whipping cream

8 oz white chocolate chips

1 ½ cups whipping cream

1 tsp vanilla extract

½ cup icing sugar

Heat the whipping cream to scalding but not boiling. In a bowl, pour the hot cream over the white chocolate chips.

Set aside for 5 minutes, then stir until smooth.

Whip the 1 ½ cup whipping cream till firm peaks. Add in the vanilla extract and icing sugar.

Using a rubber spatula, gently fold the chocolate into the whipped cream. Chill for a couple of hours or until firm before piping it on top of the cheesecake. Top with raspberries.