Desserts

Lemon Curd

1/2 cup lemon juice (2 Large lemons)

1/4 cup sugar

5 tablespoons unsalted butter

3 large eggs

Zest of one lemon

In a sauce pan over medium heat mix all ingredients

stir until butter melts.

Whisk over heat until it thickens about

5 minutes. Once cooled store in a air tight container

in the refrigerator up to 1 week.

Cheesecake


Crust 

2 pkg graham crackers

1/3 cup butter melted

1 tablespoon sugar

Bake 350 degrees  10 min

Filling

(all ingredients room temperature)

32 oz cream cheese

1 cup sugar

1/4 cup whipping cream

1/4 cup sour cream

1 tablespoon vanilla

4 large eggs
Bake 325 degrees 1hr

Place graham crackers & sugar in blender or food processor

Pulse until resembles a fine crumble. Pour butter in mixture

and blend.

    Empty crumbs into a spring form pan. Evenly

 press mixture on the bottom.

Bake in a 350 degree oven for 10 minutes.

Take out and set aside to cool

In a stand or hand mixer, blend cream cheese on med speed

  for 10 minutes

Occasionally scape bowel down w/spatula

Add heavy cream and sour cream. Mix for 30 sec

consistency should be silky.

Add sugar blend for

 3 minutes on low

Add eggs one at a time blending after each one

Pour batter into baked crust. Place spring form into another

cake pan . Now here is the secret to a perfect cheesecake

put your pans into a larger pan, such as a roasting pan

with about 2 inches of water (water bath). This ensures a

perfect cheesecake every time.

Bake in a 325degree oven for 1hr. After the timer goes off

turn off oven leaving cheesecake to cool in oven. Once cooled

refrigerate over night.

Enjoy