Tuesday, February 06, 2018

Cheesecake Tart with Fresh Raspberries

This is the perfect dessert for Valentine's day. I mean who wouldn't love this for a sweet little dessert after that scrumptious dinner you made for your Valentine. It’s a creamy cheesecake in a tender cookie-like crust topped off with beautiful fresh raspberries and a dusting of sugar. A must make dessert.  

Cheesecake Tart with Fresh Raspberries

1/4 cup almond meal
1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 large egg yolk
Sliced almonds (optional)

In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Preheat oven to 350 degrees.

Lightly grease a 14 inch rectangular tart pan, with removable bottom. Place the dough into the tart pan and lay plastic wrap over the dough. Using your hands, press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes.

Preheat the oven to 350 degrees. Cover the dough with foil and fill with pie weights or beans. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature.

Cream Cheese Filling

8 oz cream cheese, softened
¼ cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg
12 oz fresh ripe raspberries
Powdered sugar, for dusting

In a large bowl, beat cream cheese until completely smooth. Mix in sugar, salt and vanilla, followed by heavy cream. Finally, mix in egg. Beat only until batter is just combined.

Spread filling into an even layer in pre-baked crust. Bake at 325 degrees for 20 minutes or until center is set.  Cool on a wire rack until cheesecake is room temperature. Transfer to refrigerator to chill completely. Top with raspberries. Dust with powdered sugar before serving.   Store in the refrigerator.

To purchase my tart pan with a removable bottom click on this link:

Photography is the property of and copyrighted to Welcome Home.
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Saturday, January 13, 2018

Did you know I have Welcome Home Online Cooking Magazine?

Did you know that there is a Welcome Home Online Cooking Magazine?

For as little as $2 a month, you can find over 940 of my recipes that have never been seen before? Not on Facebook or the blog or any place else except my online magazine. Did you know that if you subscribe now, you will get those 900+ recipes plus more exclusive recipes over the next 12 months!

It's not a paper magazine. No need to wait for it to come to you. It's an Internet online magazine and you can simply click on a link and see it anytime you want. Nope...it doesn't come in your mailbox. You view it on your computer, laptop, iPhone, iPad, Smart Phone, tablet, Kindle or any other device you get the Internet on.

The Welcome Home Online Cooking Magazine is the perfect choice for those true followers of Welcome Home. If you love my home style cooking then you'll definitely want to subscribe to my Online Cooking Magazine where you will find my best recipes that I only post for subscribers.

When you subscribe you will have instant access to over 940 exclusive recipes for members only. Recipes you won't find anywhere else. Page after page of big beautiful color photos.... Most with photographed step by step instructions.

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Classic Ham and Cheese with Garlic Mayo

Well there's nothing like a ham sandwich.  I like to add a touch of garlic and sour cream to my mayo because it really brings out the taste of the ham and cheese.

Classic Ham and Cheese with Garlic Mayo

1 tablespoon mayonnaise
1 tablespoons sour cream
Pinch of garlic powder
Your favorite bread or sandwich roll
Slice of your favorite cheese
1 slice ripe tomato
Thinly sliced ham
Lettuce leaves

In a small bowl, combine the mayonnaise, sour cream and garlic powder until smooth.

Spread on top of your bread or roll.   Add lettuce leaves, a slice or two of tomato and your cheese and top with ham.

Top with bread to or fold over roll.


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