Saturday, July 26, 2014

Rosie Makes A Cheesecake.

This cheesecake started out as a case of mistaken identity.
Mr. Hawthorne and I have been buying the 
Cape Cod Kettle Cooked Potato Chips with 40% less fat,
so we can eat twice as much.
He's taken to making an onion dip
 with plain no-fat Greek yogurt,
not with fat-laden sour cream and mayo.
I would be hard-pressed to tell the difference
unless I had them side by side.
So last night, I wanted a little potato chip snack
with yogurt onion dip.
I scooped up a big dip on my chip
and it was ...  off.

I then realized Mr. Hawthorne had mistakenly
picked up VANILLA yogurt and used that in the dip.

For the record, chips, vanilla, and onion dip is not a threesome.

So now I have vanilla yogurt I don't really want.
I think it's time for a cheesecake.
I have blueberries and cherries
so I'll be using both for the toppings.
Rosie's Cheesecake
1 8-oz. package cream cheese, room temperature
8 oz. sour cream
8 oz. Greek vanilla yogurt
4 large eggs, room temperature
1 egg white, room temperature
1 tsp vanilla
In a food processor, blend cream cheese, sour cream, 
yogurt, sugar, and vanilla extract.
Blend in eggs, one at a time, processing after each addition.
Pour into prepared crust.
Bake in a 350° oven about 50-55 minutes
or until the cake is set and jiggles only a little bit when shaken.
Cool before covering and refrigerating.

1 package graham crackers, crushed (1 1/4 cups)
3 TB  brown sugar
6 TB unsalted butter, melted
Process all ingredients until well-combined.
Press into 9-inch springform pan.
Press the crust slightly up this sides.
Bake in a 350° oven for 10 minutes.
Cool before filling.

Cherry Topping
1 cup pitted cherries
juice of 1/2 lemon
3 TB sugar
1 TB cornstarch
1/4 cup water
Mix all ingredients in a small saucepan.
Bring to boil, stirring.
Cook an additional 1-2 minutes until thickened.
Cool completely before pouring over top of chilled cheesecake.

Blueberry Topping
Same as above except substitute 1 cup blueberries for the cherries.

Is this beautiful or what?

Oh, yeah.

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