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••••XMAS FOOD IDEA••••

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••••MASCARPONE CHEESECAKE••••

*CHRISTMAS COLLECTION*

INGREDIENTS:

CRUST:

•2-1/2 cups finely ground graham cracker

•10 TB unsalted butter, melted 

FILLING:

•20-oz. cream cheese

•8-oz. Mascarpone

•3/4 cup sugar

•3 eggs

•1 tsp vanilla

•1 tsp lemon juice

•1/4 tsp salt

TOPPING:

•1 cup sour cream

•1/4 cup sugar

•1 tsp vanilla

•1 tsp lemon juice

•1/4 tsp salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Butter springform pan. Combine graham cracker crumbs & butter. Press crumb mixture into bottom and sides of the pan. Bake for 10 minutes, then cool the crust.

2. In a mixer beat cream cheese, mascarpone & sugar until fluffy. Beat each egg in slowly. Add vanilla, lemon juice & salt - only mix until incorporated. Pour mixture into the cooled crust & bake 25-30 minutes. Center will not set up while baking but will as it cools. Let cake cool for 20 minutes. For topping stir together all ingredients (if you want, add flavoring of your choice to this topping mixture). Gently spread over top of cake making it thinner towards the outside. Bake another 10 minutes. Cool cake completely before chilling. Chill for 2 DAYS!!! Yes, it really takes that long - if you want it to be really good you'll wait!! ENJOY!!

"absolutely the best cheesecake you will ever have."!

(Source: Huckleberry's ad••Sharon Degg ,BIstro Cook & google+ photos)

••••MORE CHRISTMAS TO COME••••

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••••HAPPY 60th BIRTHDAY CRAIG••••

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••••HOW TO MAKE YOUR OWN•••

*PUMPKIN PIE SPICE*

•Combine 1/4 cup ground cinnamon

•2-1/2 TB ground ginger

•2 tsp ground cloves

•2 tsp ground allspice

•2 tsp freshly grated nutmeg or ground

•1 tsp ground or grated cardamom

1. Combine all ingredients to make the spice.

(Source: Unknown•Courtesy of EVANA & google+ photo)

••••FIG, LEMON AND HONEY CHEESECAKE••••

*CHRISTMAS COLLECTION*

SERVINGS: 12

CRUST:

•1 cup graham cracker Graham's

•2 TB granulated sugar

•3 TB butter, melted 

•1 cup chopped stemmed Figs

CHEESECAKE:

•1-1/2 pounds (three 8-ounce packages) cream cheese

•3/4 cup granulated sugar 

•1/4 cup sour cream

•2 teaspoons lemon zest

•1-1/2 teaspoons vanilla extract

•3 large eggs

•1 lemon, thinly sliced (for garnish)

SAUCE:

•1/2 cup water

•1/2 cup honey

•1/3 cup lemon juice

•1-1/2 teaspoons cornstarch mixed with 1 TB water

•1 cup sliced, stemmed CALIFORNIA Figs 

1. Adjust oven rack to middle position and preheat oven to 325 degrees.

2. For crust, mix graham cracker crumbs and sugar, stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8-10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.

3. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45-55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.

4. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.

5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

(Source: Spokesman Review•pinch & google+ photo)