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Simple and Easy

9" Cheesecake

Crust, prepared or created*

2 8oz packages of softened cream cheese

1 cup sugar

2 eggs

2 tsp vanilla

1 cup sour cream

Preheat oven to 325 degrees

Cream together the cream cheese and sugar. Add the eggs one at a time, make sure it blends well.

Add vanilla and sour cream, then pour into your crust.

Bake about 60-70 minutes, until it jiggles evenly. Let it cool about an hour, then place it in the fridge. Once completely chilled, serve and voila! Add a fruit topping if you please.

*Crust

1 1/2 cups finely ground cookies, graham crackers, Nilla wafers or Oreo's 5 tbsp unsalted butter, melted 1/3 cup sugar 1/8 tsp salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

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Chocolate Chip Sour Cream Cake

Cake

1/2 cup unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups sour cream 3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon table salt

Filling and Topping 2 cups semi- or bittersweet chocolate chips or coarsely chopped chocolate bars 1/2 cup granulated sugar 1 teaspoon cinnamon

Preheat oven to 350°F. Butter a 9-x-13-inch baking pan. Set pan aside.

In a large bowl, cream butter and 1 1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.

In a small dish, whisk together sugar and cinnamon for filling and topping.

Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, press the chocolate chips a bit into the batter. 

Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.

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Peanut Butter Brownies

For brownies 2 sticks unsalted butter, softened 1 3/4 cups sugar 1 cup creamy peanut butter 2 large eggs plus 1 large yolk 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 1/2 cups semisweet chocolate chips 1/2 teaspoon salt

For ganache 1 1/2 cups semisweet chocolate chips 1/2 cup heavy cream 1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

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IceCream Frosting

3 sticks, 2 tbsps unsalted butter, room temperature  3 1/2 cups confectioners' sugar, sifter 3 tablespoons milk  1 tablespoon vanilla extract  a pinch of salt

 In an electric mixer set, beat the butter for 8 minutes at medium speed. Stop in half to clean the walls of the bowl, ensuring that everything is beaten. Butter will change color and become pale beige almost and fluffy.

 Add all the sugar and salt pinch once. Add milk, I put two scoops first.

 Mix on low speed for 1 minute, then on medium speed for 6 minutes. If you are at suitable consistency for piping nozzle, do not add more milk, unless you prefer a softer coverage.

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Dulce de Leche

Makes 64 (1-inch) cheesecake squares

For crust 3 1/2 ounces (1 cup) graham crackers, crumbled 2 tablespoons sugar 3 tablespoons unsalted butter, melted

For filling 1 teaspoon unflavored gelatin  1/4 cup whole milk 8 ounces cream cheese, softened 2 large eggs 3/8 teaspoon salt 1 cup dulce de leche 

Dulce de Leche (Milk Caramel)

Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth.

For glaze 3 ounces fine-quality bittersweet chocolate (not unsweetened), coarsely chopped 1/2 stick (4 ounces) unsalted butter, cut into pieces 2 teaspoons light corn syrup

Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving: Heat all glaze ingredients in a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. 

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Carrot Cupcakes

Makes 24 cupcakes

2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 2 cups sugar 1 1/4 cups canola oil 4 large eggs 3 cups grated peeled carrots 1 cups coarsely chopped walnuts (optional) 1/2 cup raisins (optional)

Preheat oven to 350°F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.