Crème Brûlée Cheesecake

To Make The Crust:

• 2 cups of finely crushed Vanilla Wafer crumbs
• 3 Tbs of Granulated Sugar
• 7-8 Tbs of Unsalted Butter, melted

Place your oven rack in the center of the oven and preheat to 375F

Then in a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is  slightly darkened about 9 to 12 minutes. Let the pan cool on a rack.

Lower the oven temperature to 300°F.

Cheesecake:

• 3- 8 ounce packages of cream cheese, softened to room temperature
• 8 ounces of mascarpone
• 2 Tbs of all-purpose flour
• Pinch of table salt
• 1 1/4 cups of granulated sugar
• 1 Tbs of pure vanilla abstract
• 4 Large Eggs, @ room temperature
• 2 Tbs granulated sugar

In a stand mixer beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate.

Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Peach Passion

• 3 large ripe peaches, halved, pitted, and cut into thin wedges (3 Cups)
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 2 ripe passion fruit
• 1 pint of pineapple sherbet

1. In a large bowl, mix together the peaches, sugar, and lemon juice.

2. Cut the passion fruit in half and scoop the pulp onto the peach mixture. Stir gently to break up and coat all the fruit. Cover and refrigerate for 1 hour. (It can be stored up to 2 days like this).

3. When you are ready to serve, place 1 scoop of Pineapple sherbet into each dish and top with the fruit mixture. Serves 6.

Zucchini Bread

Ingredients:

• 3 Eggs
• 1 Cup of Oil
• 2 Cups of Sugar
• 2 Teaspoons of Vanilla

Beat these ingredients together until thick
then add in:

• 2 Teaspoons of Baking Soda
• 1 1/2 Teaspoons of Cinnamon
• 1/4 Teaspoons of Baking Powder
• 1 Teaspoon of Salt
• 3/4 Teaspoons of Nutmeg
• 1/2 Cup of Well-drained Crushed Pineapple
• 3 Cups of Flour
• 2 Cups of Zucchini

Mix well
Put into a bread pan and bake at 350F for 1 Hour or until done.