My tummy's still a bit rocky from last night's dinner, as I spent a pretty good portion of the evening, "taking some alone time with my book," if you know what I mean.
Apparently, stuffed sole fillets that have been in the freezer for 8 months don't translate well, to the plate. So I boldly ignored the italicized wording on the side of the package that stated, "if frozen, consume within three months of purchase date." I figured that's a "guesstimate." But as it turns out... I figured wrong.
So a little soothing cheesecake couldn't hurt, right?!
Wrong.
Here's what you'll need:
To make the crust
1 Cup graham cracker crumbs
1/4 Cup sugar
1 Tablespoon butter, melted
1 Cup graham cracker crumbs
1/4 Cup sugar
1 Tablespoon butter, melted
And for the filling
2 eggs
12 ounces cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 cup peach jam, plus 1 cup
2 eggs
12 ounces cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 cup peach jam, plus 1 cup
Directions
Preheat oven to 350 degrees F.
In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of your lined cupcake pan. Make sure to press down with the back of a spoon or juice glass. Set crust aside.
Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.
Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight. Or until you can't stand it anymore.
Preheat oven to 350 degrees F.
In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of your lined cupcake pan. Make sure to press down with the back of a spoon or juice glass. Set crust aside.
Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.
Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight. Or until you can't stand it anymore.
These were mediocre, at best. C+ sort of average. Too sweet, too soft, and too gookey. Paula Deen sort of let me down. But at least they hadn't expired, and neither of us are worse off for having eaten them.
No comments:
Post a Comment