Wednesday, March 21, 2018

Rosie Makes Cheesecake.

It was a Sunday morning and I had a sweet tooth.
And I had odds and ends of leftover packages
of assorted stuff:
I found 2 graham cracker rectangles and 12 gingersnaps.
I found a used carton of whole milk Greek yogurt,
 6 1/2 ounces of cream cheese,
and a couple blood oranges.

For the crust:
2 graham crackers 
12 ginger snaps
1/4 cup brown sugar
1/2 stick unsalted butter, melted
Process all ingredients and press evenly 
into a 7" spring form pan
on the bottom and up the sides.

Here's a tip:
Stick your hand in a plastic sandwich bag
 and press the crumbs into the pan.

For the filling:
6 1/2 ounces cream cheese, softened
1/2 cup whole milk Greek yogurt
3/4 cup sugar
juice and zest of 1 blood orange
(That blood orange offered up 1/4 cup orange juice
and it gave the filling a pretty pink color.)
1 tsp vanilla
2 eggs
2 TB corn starch

Process all ingredients until smooth.

Place spring form pan on a tray to catch any leakage.
Bake at 325° for 55 minutes.
Turn off oven, open door,
and leave cheese in for about 20-30 minutes.
Remove and let cool.

After the cheesecake cooled,
I made a pretty pink glaze.
I used the zest and juice of 1 blood orange,
1 tsp vanilla,
and I whisked in enough powdered sugar
 (maybe a cup or so)
until I had a smooth, pourable glaze.

Drizzle glaze over cheesecake.

And there you have it.

This cake lasted about 2 days.
I opened the fridge to slice me a piece
and there was nothing left
except the crumby bottom of the spring form pan.
Someone actually left me the pan bottom.

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