Mini Lemon Raspberry Cheesecake

Please don't hate on me because it's now fall and I'm posting a very summery dessert;, scout's honour, I made this in August and it's just taken me awhile to post it. So many other food bloggers pounce on the first opportunity possible to make fall-inspired dishes (think apples and pumpkins). And while I too am eager for these flavours, particularly pumpkin (which I have been dreaming about since last fall), I'm equally reluctant to let go of summer days. In fact, I may still be in slight denial that it's now fall. Don't mistake me, fall is actually my favourite season next to summer, but right now it's inevitably making me think of winter, which is just downright depressing.

So, without much further ado I present the last summery dessert until next summer (*tear). These mini cheesecakes were absolutely delightful. A perfectly light and refreshing cheesecake, with a subtle tang from the lemon and raspberry. And if you don't get all cheesecake-crazed, they make for the perfect amount to last 2 days. However, I do know some people (*ahem- Sean) who would be glad to eat the whole cheesecake in one sitting. And if that's your style, go for it! I don't judge.


Yield: 2 4-inch cakes 
Ingredients:
1 cup graham cracker crumbs
3 tablespoons butter, melted
3/4 tablespoon sugar

8 oz cream cheese (1 package)
1/4 cup sugar
1/4 cup sour cream
1/2 tablespoon lemon juice
zest of 3/4 of a lemon
1 egg

1 cup raspberries, fresh
2-3 tablespoons sugar (depending on tartness)
1 teaspoon lemon juice
1 tablespoon cornstarch

Directions:
Preheat oven to 350 degrees F. Mix together graham cracker crumbs, melted butter and sugar in medium sized bowl until combined. Mixture should be at the consistency that if you pinch it between your fingers, it stays together. If it immediately falls apart, it needs more butter.

Put 1/2 cup of the crust mixture into the bottom of 4-inch springform pans. Use your fingers or a flat instrument to help press and smooth the crust down. Bake the crust in oven for 5 minutes. Once finished, set aside and let cool completely.

In a medium sized bowl, beat cream cheese until light and fluffy using a hand mixer. Add in sugar, and mix until combined, making sure to scrape down the sides. Add sour cream, lemon juice and lemon zest. Add in the egg and mix well, scraping sides again.

Take your cooled pans and wrap the bottom and sides tightly with foil. Use multiple pieces if necessary. This is to ensure that no water leaks through (trust me, soggy crusts aren't attractive-- although they usually firm up if you wait a day or two). Divide cheesecake batter in half and fill each pan.

Place pans in a 9 x 13 baking dish (or any other dish that fits both pans). Place the dish first in the oven, and then fill with hot water, about 1 1/2 inches (or 1/2 of the way up the springform pans. This helps promote even baking and less chances of cracking). Bake cheesecakes for 35 minutes or until set but still wiggly. If doubling the recipe and making a 9-inch cheesecake, bake for 70 minutes.

Once finished, carefully remove the entire pan from the oven. Leave the cheesecakes in the pan with the hot water still in it, until the water has cooled almost completely (by gradually cooling the cheesecakes, again there is less chance of cracking). Once water is cooled, remove cheesecakes and unwrap from foil. Cool cheesecakes completely, then refrigerate.

To make the raspberry sauce, use a mini food processor to blend the raspberries. Strain the sauce using a fine meshed sieve to remove any seeds. Place strained sauce in a small saucepan over medium heat and whisk in lemon juice and sugar. Bring to a simmer and let sauce reduce for 5-7 minutes. Remove several teaspoons of sauce and place in small bowl. Whisk the cornstarch into the small bowl. Once cornstarch lumps no longer remain, stir the cornstarch mixture back into the saucepan. Stir constantly for another minute or two, until sauce thickens considerably. Remove and let cool completely.

Spoon cooled raspberry sauce onto cheesecakes, while still in the springform pan. Refrigerate cheesecakes for 4 hours, and upwards to 24 (cheesecake needs to rest and develop the flavours!).

To remove cheesecake from the pan, run a knife around the edge of the cake. Release the springform pan and force it to go larger. Carefully remove. Garnish with fresh raspberries and lemon zest swirl.

Source: slightly adapted from: Baked by Rachel

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Bruschetta

While I made these a few weeks ago, my mother's garden is still producing exorbitant amounts of delicious tomatoes, which she keeps attempting to pawn off on me. Don't get me wrong, I love free food, especially fresh produce, but after the 6th time being asked while still having a ton of tomatoes still in my fridge, I had no say no... multiple times. In an attempt to use some of them up, I had this amazingly flavourful and light bruschetta, clearly best served with fresh tomatoes!

On a different note, I just started classes this week! A little nerve-wracking after taking a year off and moving into a graduate program, but exciting nonetheless. It's going to be a ton of work, but worth it in the end when I get to write a 'MSW' beside my name. Yay!

Ingredients:
3-4 medium sized tomatoes, chopped fairly finely
1 garlic clove, minced finely
1 tablespoon fresh basil, chopped
1/2 teaspoon oregano
2 tablespoons olive oil, plus extra for later
1/4 cup fresh Parmesan, grated
salt and pepper
french baguette

Directions:

Combine chopped tomatoes, minced garlic, basil, oregano, olive oil and Parmesan, and toss to coat. Let rest, covered in fridge for minimum of half an hour to let flavours meld.

To assemble: preheat oven to broil and set rack to the highest setting. Take sliced french baguette and brush top side lightly with olive oil, using a pastry brush. Place on baking sheet and broil for 3-4 minutes (watch carefully so as not to burn, as I did with one batch). Once toasted to a light brown, immediately top with fresh bruschetta mix. Serve while warm.

Source: A Sweet Treats & Healthy Eats Original (ideas taken from several different recipes).

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Doggy Cookies for Tucker!

So I had some leftover cookie dough sitting in my freezer that has been calling my name... and we just got the cutest darn puppy ever so why the heck not make doggy cookies in honour of him? I mean... how can I not make something for this little guy? Look at him!! Thanks to my older brother for producing some lovely photos of Tucker that I'm going to share now with you. He's a Toronto Wedding Photographer and does some really fantastic work!

AWW I just love the little monker so much! And am totally and completely jealous of my brother's natural gift to take beautiful photos. I know my cookies don't compare to the real thing... but I tried. If interested in making sugar cookies, check out this post. And yes, that's supposed to be him below, minus the pointy ears (which let's be honest, is his best feature).

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Caramelized Onion and Swiss Cheese Tart

I think I am slowly coming out of my blogging funk! Well, the actual writing of the blog part maybe not so much, but I've been on a roll with creating things to put on here this week, and have my next several posts planned already. I don't think that's ever happened. With all the time on my hands, I finally knuckled down and spent a good few hours searching out recipes that I was interested in trying, and started creating them.

I wasn't expecting greatness out of this tart... the ingredients were so minimal and simple, and I admit, I was too lazy (or too afraid?) to attempt making my own pie crust, which I have yet to do. But it turned out to be fabulous! The caramelized onions gave such a sweet flavour, which was balanced out nicely by the Swiss and Parmesan cheese. Paired with a spinach or Caesar salad, it is a simple, fresh and delicious meal that can be served hot or cold. I will certainly be making this again, and may even sub in half Gruyere cheese, which would make a nice addition. Yum!

Ingredients:
7 tablespoons unsalted butter
1 lb onions, thinly sliced (about 3 med-large onions)
2 eggs
1/2 cup heavy cream
1 cup grated Swiss cheese
9-inch baked pie shell
1 cup grated Parmesan cheese
salt and pepper

Directions:
Melt the butter over medium heat in a heavy skillet. Stir in the onions and cook until they are well browned and caramelized. (This can take a long time, depending on the width of the skillet. The recipe book states up to 30 minutes, but mine took closer to an hour). Stir frequently to avoid burning.

In the meantime, preheat the oven to 375 degrees F. Beat the eggs in a mixing bowl, stir in the cream and season with salt and pepper. Add the Swiss cheese and mix well. Once the onions are done, add into the egg mixture.

Pour the egg and onion mixture into the baked pie shell, sprinkle with Parmesan cheese and place on a baking sheet. Bake for 25-30 minutes, or until the filling has set and begun to brown (check at 20 minutes).

Remove from the oven and let rest for at least 10 minutes.

Source: Easy Vegetarian, Parragon Books Ltd. 2009

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Lemon Curd

As mentioned in my last post, I had made one of the most delicious cakes to date: a blueberry lemon cake filled with tangy lemon curd and topped with homemade whipped cream. Unfortunately, I will not be sharing the actual cake with you as it slowly broke apart on the drive from my place to my parent's, and I foolishly did not take pictures of it before hand (although I didn't have time either). So, that really just means that I have to make the cake again sometime in the future so that I CAN share it with you. :) Perfect logic, right?

What I am able to share is the fabulous lemon curd that I made to fill the cake with. My first attempt at making a curd turned out to be wonderfully easy, and produced the most lip puckering lemony curd ever with a hint of sweetness. In other words, refreshing and drool-worthy at the same time.

Yield: up to 2 cups
Ingredients:
4 lemons
2 teaspoons lemon zest
2 whole eggs plus 4 egg yolks
1 cup sugar plus 2 tablespoons
4 tablespoons unsalted, room temperature and cut into small cubes

Directions:

Slice lemons in half crosswise and extract as much of the juice as you can with a citrus reamer. Room temperature or slightly warm citrus (achieved by placing in microwave for 10-15 seconds) is the best for juicing. Repeat until you have 1 cup of the lemon juice, making sure to strain so that there are no seeds left.

Whisk together the juice, whole eggs, egg yolks and sugar in a heat proof bowl until smooth. Add the butter cubes to the bowl, but don't stir.

Fill a medium-sized pot with 1" of water and heat until water is simmering. Place the bowl with the juice mixture on atop the rim, ensuring that the bowl fits snugly into the top of the pot and that the bottom of the bowl does not touch the water (or else the eggs will cook). Stirring gently, but constantly, cook until the curd has thickened and all of the butter has melted and is incorporated, about 10 minutes. To test if the curd is thick enough, remove the spatula or spoon from the curd and run your finger down the back of the spoon. If you're able to draw a distinct line through, the curd is ready.

Strain the curd over a bowl using a fine-mesh sieve and then stir in the lemon zest. Cover with plastic wrap pressed directly against the curd (to prevent a skin from forming) and chill for at least 3 hours. It will thicken slightly more while chilling.

Source: slightly adapted from Sweetapolita

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