It has been a busy week, lots of meetings and work related “stuff” to say the least. That means I'm late in posting my Wednesday market basket pic, sorry. We worked on a dinner for a special family most of the day on Saturday which included making a big batch of spaghetti sauce. We had 24 lbs of tomatoes to cook off - roasted 1/2 and made tomato soup and cooked down the other half into a wonderful tomato sauce. I've inserted a pic of the roasters because I thought they were just so darn beautiful!

You will see a "visitor" to the market basket pic - Organic Ginger Beer you can find in the refrigerated section at Stoneybrook - John gave out samples and it was really tasty!!

This week I thought I would share a dessert recipe rather than something savory from the market basket. We love cheesecake, but the more creamy type not the tall NY style, so I'm sharing a foolproof recipe we've used for years. I hope you give it a try – it is our favorite!

Will do our best to get a pick of week 12 up before we head out on vacation!!


Cheryl's Creamy Cheesecake

INGREDIENTS:

1 8 oz package cream cheese (full strength, low fat or non-fat works)
1 16 oz container sour cream (same goes as above)
1 whole egg
1 egg yolk
1 Teaspoon vanilla
1 can sweetened condensed milk
2 cups graham cracker crumbs
¾ stick of butter melted
1 Tablespoon sugar
1 Teaspoon cinammon
1 deep dish glass pie pan.


HOW TO:
Preheat oven to 370 degrees

Graham cracker crust:
Combine graham cracker crumbs, sugar and cinnamon together, add melted butter and stir well with a fork. Add crumbs to pie pan starting with the bottom and then build up the sides compressing the mixture so it holds in place...make the thickness the same all 'round. Bake for 10 min and let cool while making the filling.

Filling:
Make sure the cream cheese is at room temperature, put in stand mixer and beat till smooth and creamy. On medium speed add whole egg and egg yolk, vanilla, blend well. Add sour cream, blend well. Add sweetened condensed milk and blend well. Make sure you are scraping down the sides frequently to avoid any lumps.

Pour mixture into prepared graham cracker crust and bake for 13 minutes. Remove from oven and let cool. Move to refrigerator and allow to chill overnight for best results.

You can top with any favorite cheesecake topping – strawberries, blueberries, chocolate, raspberry sauce...

Options: in place of vanilla add 1 Tablespoon of Irish crème or any other favorite liquor or substitute with 1 Teaspoon almond extract.



ENJOY!!
Cheryl