Lemon Meringue Cheesecake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lemon Meringue Cheesecake

 

So, it all started the day I decided to make a cheese cake.  Nothing special…just a plain vanilla cheesecake with a blueberry topping maybe.  Or maybe a strawberry pie filling on top.  Wasn’t sure at that point.  But when it came out of the oven it was so perfect I decided it needed something better.  I know!  Why not make a lemon curd and spread it on top!  Yum that would be so good I thought.  But it looked a little naked.  So, I decided to top it with meringue!  Glorious whipped smooth and cream Meringue!  And Viola!  I created a masterpiece!

Cheesecake

1 ½ cups graham crumbs

¼ cup melted butter

3 packages 8oz each cream cheese

⅔ cup sugar

3 eggs

 

Preheat oven to 350° degrees.

Combine melted butter & graham crumbs. Press into a 9″ spring-form pan. Use the bottom of a measuring cup or a glass to press to the bottom and sides. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.

 

 

 

 

 

 

 

 

 

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Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.

Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lemon Filling

1 cup sugar

⅓ cup corn starch

6 egg yolks

1 ½ cups water

2 lemons zested & juiced

1 tablespoon butter

Preheat oven to 350°F.

Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.

Remove from heat and stir in butter, keep warm.

 

 

 

 

 

 

 

 

 

 

 

Meringue

4 egg whites

½ teaspoon cream of tartar

⅓ cup sugar

 

Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).

Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.

 

Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

 

 

 

 

 

 

 

 

 

 

 Look at that Meringue!  Perfectly sweet with the lemon filling! 

 

Look at that lemon filling.  Just the right tartness for a perfect pie!

 

 

 

 

 

 

 

 

 

 

 

 

 

The lemon makes this pie perfect.  Could have been a plain cheesecake but add that tart lemon and you have a masterpiece!

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Chocolate Filled Shortbread Cookies

Chocolate Filled Shortbread Cookies

All you need is a big cold glass of milk or a warm cup of coffee!  These are so good! 

Chocolate Filled Shortbread Cookies

3 sticks unsalted butter, softened
1 cup sugar, plus extra for sprinkling
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/8 teaspoon salt

Chocolate filling

1 stick butter, softened
1 1/2 cup powdered sugar
3 tablespoons special dark cocoa powder
2 tablespoons milk
1 tablespoon vanilla

Chocolate drizzle

6 ounces dark chocolate
1 tablespoon Crisco

Using a mixer, cream together the butter and 1 cup sugar until combined. Then add the vanilla extract and mix until blended.

Next add the flour and salt and mix until  the dough starts to come together. Shape the dough into a flat disc, wrap in plastic and chill for at least 30 minutes.  Once the dough is chilled, preheat the oven to 350 degrees.

Roll out the dough so that it is 1/4-inch thick. Cut out the cookies with a round cookie cutter or the top of a round glass. Place the cookies on an un-greased baking sheet and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges begin to brown. Allow to cool at room temperature.

To make the filling, , combine the butter, powdered sugar, cocoa powder, milk, and vanilla. Mix until smooth. If necessary, you can add more milk for a smoother filling or more powdered sugar to stiffen it up.

Once the cookies are cool, fill a piping bag or a plastic baggie with the chocolate filling. Pipe onto half of the cookies. Then top with a second cookie and gently press until the filling spreads to the edges. 

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly. Transfer to a plastic re-sealable bag and snip off a tiny portion of one corner of the bag and drizzle the chocolate on top of the cookies.

Photography is the property of and copyrighted to ©Welcome Home.

Simple Sweet Potato Pie

Simple Sweet Potato Pie

If you like a basic simple recipe for Sweet Potato pie, then this is the one.  Not too many spices, nuts, brown sugar, etc. This is just your basic sweet potato pie like the one our Mom’s used to make. You can use canned sweet potatoes but baking 2 or three in the oven and then puree them in the blender or food processor and you will definitely taste the difference.    

Simple Sweet Potato Pie

1 1/2 cups canned sweet potatoes 

3/4 cup sugar 

2 large eggs 

4 tablespoons (1/2 stick) butter, softened 

1/4 cup milk

1 teaspoon vanilla extract 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

Pinch salt 

1 unbaked 9-inch pie shell, homemade or store-bought

Preheat the oven to 300 degrees.

In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. 

Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving. Top with whipped cream!  YUM.

Photography is the property of and copyrighted to ©Welcome Home.