Southpoint's New York Style Cheesecake

There's cheesecake.  And then there's THIS cheesecake!

*My friend , Joelyn, sent these pics when she made the recipe for her Dad's birthday. She did an amazing job!

Sorry about the timing of this recipe as it may be a deal-breaker for your new year's diet resolution. So just try to un-see this photo and come back in June when you celebrate your weight loss.

If you're still with me, let me give you a little background on this recipe.

I first enjoyed it at a fellowship dinner at Southpoint Church of God. And it stood out among all the rest! And that's really saying something because all of these dear saints could COOK!

Usually, it was made by someone in the Darnell family, and it became an oft-requested, signature dessert at church socials, potlucks, get-togethers, etc.

I was in my twenties when I attended this church and was not a very good cook at all. I was also too intimidated to attempt a dessert like this. I didn't own a spring-form pan or a stand mixer. So I never made it until many years later.

 Everything these ladies would make was absolutely scrumptious and always displayed so beautifully. They taught me much of what I know about pretty food displays and decorating and planning nice dinners and large get-togethers.

This cheesecake takes a bit of prep, and a stand mixer is a must for this one. But I'm here to tell you that it is worth every ounce of labor involved!

It is rich, it is creamy, it is versatile as you can leave it plain and enjoy this deliciously smooth sour cream topping as is, or top it with strawberries,blueberries, cherries or your favorite topping flavor.

I made this recipe for a Christmas gift (topped it with strawberries), and the recipient sent me a thank- you telling me that he considered himself a "cheesecake connoisseur" and this was one of the best cheesecakes he had ever eaten! That pretty much is the same reviews this receives whenever it is served. I love when people enjoy  it as much as I do. :)

Suggestions: Make this the day before (or early morning of the same day you are serving) as it requires a lot of time to cool properly. LEAVE IN PAN till you are ready to serve!
BE SURE EGGS and CREAM CHEESE are at room temp. before you begin. This helps to avoid cracking.

Although cheesecakes are pretty sensitive and cracking often occurs, this sour cream topping as well as extra toppings of your choice would camouflage mistakes.

DON'T WAIT to make this dessert! It is AMAZING!!!
Be sure to have all cold ingredients ( butter, eggs, cream cheese and sour cream) at room temp. (This will help prevent cracking.)

To begin this recipe, you will need:

CRUST:

1 3/4 cups graham crackers crumbs
1/3 cup butter, melted
1/4 cup sugar

FILLING:

3 (8oz.) pkg. cream cheese (at room temp.)
1 1/2 cup granulated sugar
4 eggs (room temp.)
1 T. vanilla extract

TOPPING:

1 1/2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract

CRUST: Blend all together and press on bottom and up sides of a well-greased, 10" spring-form pan.

FILLING: Mix cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat altogether for 30 minutes, using a stand mixer . Pour into spring-form pan. Bake at 325 degrees for 60-70 minutes. Remove from oven and let cool on counter for about 20 minutes.

TOPPING: Blend sour cream with sugar and vanilla together. Pour on top of cooled cake and return to oven for 10 more minutes.

Remove from oven and cool to room temperature. LEAVE IN PAN and put in fridge AT LEAST 4 hours, but preferably overnight before trying to remove from pan to serve.

Top with your favorite topping or leave as is.

--CLICK HERE! for best tips on removing the cake from pan to avoid damaging the delicate cake.

ENJOY ~Everything in Moderation






































Crust: 1 3/4 graham crackers crumbs 1/3 c. butter, melted 1/4 c. sugar Filling: 3 (8 oz.) pkg. cream cheese, room temp. 1 1/2 c. granulated sugar 4 eggs 1 T. vanilla Topping: 1 1/2 c. sour cream 1/4 c. sugar 1 tsp. vanilla DIRECTIONS:

Crust: Blend graham cracker crumbs, sugar and butter together. Press crumbs on sides and bottom of a well-greased 10-inch spring-form pan. Filling: Mix tpgeth the cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat the u for 30 minutes in a stand mixer. Bake at 300 degrees- 325 degrees for 60-70 minutes. Remove from oven and cool at room temp. for 20 minutes. Topping: Blend sour cream, sugar and vanilla together. Pour on top of cooled cheesecake. Return to oven for 10 more minutes. Remove. Let set till it cools to room temperature. Place in fridge at least 4 hours, but preferably overnight while STILL IN spring pan.* For proper removal from pan, see link be

White Texas Sheet Cake

Around here, a chocolate Texas Sheet Cake is a very popular dessert served at many get-togethers. I love them also. They are known for being very moist.

When I found a recipe for a White Texas Sheetcake on allrecipes.com I knew it would be awesome.

This recipe is so moist! So moist that the batter will look as if it's too runny to set up properly. But it's not, and it will!

It has an almond flavor, however, if you're not an almond fan, go ahead and switch it out with vanilla.

A few things I love about this recipe: NO MIXER is required! All of the cake batter is made in ONE saucepan! Even the powdered sugar in the icing is only stirred in by hand. SO clean up is a breeze!

The cake takes only 20 minutes to bake and you don't wait for the cake to cool to put the icing on-- it goes on the WARM cake! Another time saver! You can also make the cake a day ahead. Even better that second day.

The original recipe called for walnuts but I chose chopped pecans. I have also used plain Greek yogurt in place of the sour cream.

We served a traditional chocolate Texas Sheetcake along with this white version at my son's rehearsal dinner for his wedding. It was a big hit.

Give it a try!

You will need:

1 cup butter
1 cup water
2 cups AP flour
2 cups sugar
2 eggs
1/2 cup sour cream (or plain Greek yogurt)
1 tsp. almond extract (or vanilla)
1/2 tsp. salt
1 tsp. baking soda

For the icing:

1/2 cup butter
1/4 cup milk
4 1/2 cup confectioner's sugar
1/2 tsp. almond extract (or vanilla)
1 cup chopped walnuts (or pecans)

In a large saucepan, bring the butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs,sour cream, 1 tsp. extract, salt, baking soda until smooth. Pour batter into a greased 10x15x1 inch baking pan.

Bake at 375 degrees (preheated) 20-22 minutes till cake is golden brown.

While cake is cooking, prepare icing: Combine butter and milk in a saucepan; bring to a boil. Remove from heat.  Stir in confectioner's sugar and almond extract. Stir in nuts. Spread frosting over warm cake.

Let cool for 20 minutes.

Enjoy~ Everything in Moderation

Red Velvet Raspberry Tiramisu Trifle

This impressive dessert is actually a show-stopper!  I made it at Christmas-time for a Christmas party but thought it would also make a great dessert for VALENTINE'S DAY or any special occasion-- especially if you need to stop a show, impress some guests, etc. ;)  Think bridal shower, special parties, anniversary dinner, etc. This is confection perfection-- not syrupy sweet-- a more sophisticated dessert. The tang of the raspberries, the hint of sweetness of the orange juice, and that delicious CREAM and mascarpone against the red cake... you get layers of flavors!

This is not a quickly prepared recipe, it's a little more advanced, but certainly not difficult to prepare. You just need some extra time in the kitchen to pull this one off...and it will be SOOOO worth it! It is also a bit pricey to prepare, so you'll want to save this recipe for something very special.


Now...you can make your own favorite red-velvet cake recipe, let it cool and cut into cubes, or purchase a red velvet cake mix and do the same. I made my own from a Madeleine recipe in this same recipe, but I didn't use the Madeleine  pan--I used a regular 9X13.( I'll share the recipe at the end of this one.)  I found this delicious recipe in my SOUTHERN LIVING December 2012 magazine.

YOU WILL NEED:

1 cup seedless raspberry jam
1/4 cup black raspberry liqueur* optional  (I left this out)
1/4 cup fresh orange juice
2 8 oz. containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
3 containers fresh raspberries (preferably organic)
*Red velvet cake, cubed (recipe follows)

Whisk together first three ingredients in small bowl.  Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed till foamy; gradually add sugar and vanilla, beating until soft peaks form.  Stir 1/4 of the whipped cream into the mascarpone using a rubber spatula.; fold in remaining whipped cream.

Arrange 1/3 of the cake cubes in a 3 qt. trifle dish. drizzle with 1/3 of the jam mixture, top with 1 container of raspberries and top with 1/3 of the mascarpone mixture. Repeat layers two more times. Cover and chill 4-24 hours before serving.


Red Velvet Madeleines (or red cake cubes)

3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 tsp. vanilla extract
3/4 cup butter, melted
2 T. red liquid food coloring
1 1/3 cups cake flour
2 T. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Beat first 4 ingredients on med.high w/ electric mixer for 5 minutes or until thick and pale. Add butter and food coloring, beating until well blended.  Sift cake and next 3 ingredients; fold into egg mixture. Spoon batter into a lightly greased pan. or Madeleine pans)  Bake at 400 degrees until done ( 8-10 minutes if using madeleine pans--LONGER  for 9x13--when a toothpick inserted in center comes out clean). Immediately remove from pan to wire rack. Cool completely. Cut into cubes if baked in a 9x13.

This is assembled in a very large bowl or punch bowl. I placed my bowl inside a Christmas wreath for one absolutely beautiful presentation.

ENJOY~ Everything in Moderation

Easy Individual Trifles--perfect for your Valentine

This is so easy I hate to call it a recipe. It's more of an assembly of a few ingredients, but the end result is so nice, it looks impressive enough to serve to someone special.

You will need only four ingredients.

*Cake
*pudding
*Pie Filling or fruit
*Whipped Cream

You can choose any cake recipe you love as the base. I chose store- bought angel food cake, cut into cubes. A pound cake would also work well.

You may also choose your favorite pudding flavor. I chose vanilla and chocolate. I recommend the "cook and serve" packages.(Be certain to cool as directed in fridge) They have the best flavor. But instant pudding (just add cold milk and mix and refrigerate) is fine, and if you have no time, pre-packaged, ready-made will do (but would be my least recommended for this recipe).

Use your choice of canned pie filling. I chose cherry.Sliced strawberries would also go very well with chocolate or vanilla.

Top with whipped cream. (Or use Cool Whip.) For those of you who do not use whipped cream, once you do, that will be your favorite way to top any dessert. Cool Whip is fine, but whipped cream is AMAZING!

Serve in nice stemware for best presentation. (You can get stemware at THE DOLLAR TREE, DOLLAR GENERAL STORE or at thrift stores in your area.)


Enjoy!

Are you ready for this? 3 ingredient Croissant Bread Pudding (a repost)

Here's a SIMPLE, yet MOTHER'S DAY Worthy recipe that even kids can make!

Yep! You heard me correctly. Only three ingredients- but tastes like you really fussed.

Mom made this the other day- just whipped it up and it was so good and so easy. Just had to share it.

She said the original recipe called for chocolate croissants, but she couldn't find them, so she went with the regular.

Of course, a traditional bread pudding from scratch can't be beat- but this is very good- especially considering it only requires 3 ingredients.

Perfect to serve as a special breakfast, or brunch or a dessert.

You will need:

4 ( 4 oz. ) Croissants
2 pkgs. ( 3oz. each) Cook and Serve Vanilla pudding and pie filling.
4 cups whole milk

Heat oven to 350 degrees. Grease 3 qt. shallow baking dish. Whisk pudding mix and milk in bowl till thoroughly blended. Cut croissants into 1 " pieces. Arrange in baking dish. Pour pudding mixture over croissants. Push bread down into liquid to make sure it is covered. Bake for 50 minutes(till bubbly around edges or knife inserted in center comes out clean).

Let cool 10 minutes before serving.







Enjoy!

O-Balls (a 3-ingredient recipe)--reposted

An Ever so simple recipe to make with the kids! Delicious and makes 75! Let the kiddos give them as gifts!

A co-worker served these in the Lounge at school, and I had forgotten how simple and delicious they were. Now they are back on my Christmas list of fun treats to make.
WARNING! These are very rich.


YOU WILL NEED:

1 package Oreo cookies(1 lb. 4 oz.)
8 ounces cream cheese, softened
20 ounces almond bark,melted




Directions:

Crush 1 pkg. Oreo cookies. Mix with softened cream cheese. Roll into balls; chill. Dip in 18-20 oz. melted almond bark to coat.

*You can also crush Oreo's in food processor and add in cream cheese cubes to mix. * chill this mixture before rolling into balls.

*You can drizzle with chocolate if desired.

Well, Hello there!

Just had to pop in and share a photo of my birthday cake my friend Gail made for me.
a chocolate layer cake with REAL whip cream icing topped with chocolate covered strawberries!

I'm devouring later this afternoon with family as I celebrate my 7th anniversary of my 39th birthday!

A few years ago, I was sportin' this look....



This year, Big AL and I have been enjoying the weekend together and I promised I would NOT sit/lie/pose on the table next to my cake!

I have had a WONDERFUL year- filled with many things that have kept me busy (like a trip to Haiti) and away from my food blogging but never fear, I shall return!

Thank you all for hanging in there with me. Enjoy your Sunday.

Elsie's Light and Fluffy No Bake Cheesecake

My fantabulous Mother-in-law Elsie, is forced to bring this to every Murphy family gathering. It hits the spot perfectly after even a heavy meal, unlike the traditional heavier version, which I have also been known to fantasize about!

The "LIGHT" in it's title is not meant to mislead. It is not light as in fat and calories, but light as in - not heavy- this melts in your mouth!

Try it out .

YOU WILL NEED:

1 (3 oz. pkg) lemon Jello (or lime)
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tall can milk,(Milnot) whipped
1 sm. can crushed pineapple, drained
3 c. graham cracker crumbs
1/2 c. butter, melted



Dissolve Jello in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add Jello and drained pineapple and blend well. Mix graham cracker crumbs and butter together. Pack 2/3 of mixture on bottom and up sides of a 9x13 pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight.

Enjoy!