Cherry Cheesecake Recipe

by Denise Franklin | Feb 23, 2025 | Recipes

Image by StockSnap from Pixabay

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

For the Cherry Topping:

1 can (21 oz) cherry pie filling

Instructions

Prepare the Crust:

Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar and vanilla extract, and continue to beat until well combined.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream until the filling is smooth and well blended.

Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Place the springform pan on a baking sheet to catch any drips.

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly golden.

Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Add the Cherry Topping:

Once the cheesecake is completely cooled, spread the cherry pie filling evenly over the top.

Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.

Serve and Enjoy:

Carefully remove the sides of the springform pan before serving.

Slice the cheesecake and enjoy the creamy, cherry-topped goodness!

This cherry cheesecake is sure to be a hit with its creamy filling and sweet cherry topping. Enjoy! 

Classic Lasagna Recipe

by Denise Franklin | Jan 24, 2025 | Recipes

Photo by David Trinks on Unsplash

Ingredients:

• For the Meat Sauce:
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2 cans (15 ounces each) tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

For the Cheese Mixture:

• 16 ounces ricotta cheese
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt

For Assembly:

• 12 lasagna noodles
• 1 pound mozzarella cheese, shredded
• 1 cup grated Parmesan cheese

Instructions:

1. Prepare the Meat Sauce:
   • In a large pot or Dutch oven, cook the ground beef, Italian sausage, and chopped onion over medium heat until the meat is browned and the onion is tender. Drain any excess fat.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well.
   • Add the sugar, basil, parsley, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir to combine.
   • Bring the sauce to a boil, then reduce the heat and let it simmer uncovered for about 1 1/2 hours, stirring occasionally.
2. Prepare the Cheese Mixture:
   • In a medium bowl, combine the ricotta cheese, egg, parsley, and salt. Mix until well blended.
3. Cook the Lasagna Noodles:
   • While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain and rinse them with cold water to prevent sticking.
4. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • Spread 1 1/2 cups of the meat sauce in the bottom of a 9×13-inch baking dish.
   • Arrange 4 lasagna noodles over the sauce.
   • Spread one-third of the ricotta cheese mixture over the noodles.
   • Sprinkle one-third of the shredded mozzarella cheese over the ricotta mixture.
   • Spoon 1 1/2 cups of the meat sauce over the mozzarella.
   • Repeat the layers twice more, ending with a layer of meat sauce.
   • Sprinkle the grated Parmesan cheese evenly over the top.
5. Bake the Lasagna:
   • Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray).
   • Bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and the cheese is golden brown.
   • Let the lasagna stand for 15 minutes before serving to allow it to set.

Enjoy your delicious, classic lasagna! If you have any questions or need further tips, feel free to ask.

Traditional Sugar Plums Recipe

by Denise Franklin | Dec 24, 2024 | Recipes

Image by Reinhard Thrainer from Pixabay

Looking to make some delightful sugar plum candies this holiday season? These treats, made with dried fruit, toasted nuts, warm spices, and a crunchy sugar coating, are perfect for gifting or enjoying yourself. Plus, you can easily double the recipe to make extra!

Equipment

– Food processor

 Ingredients

– ½ cup California prunes (about 3.25 oz)

– ½ cup walnuts, toasted and coarsely chopped (about 2 oz)

– ¼ cup dates, pitted and chopped (about 5 dates, just over 1 oz) or dried figs

– ¼ cup dried cranberries (about 1.25 oz)

– ¼ cup hazelnut meal or almond meal (or hazelnut or almond flour), toasted (see note for using whole nuts)

– 2 tablespoons apricot preserves or honey

– ¼ teaspoon cinnamon

– ⅛ teaspoon ground cardamom

– ⅛ teaspoon ground cloves

– 1 pinch fine sea salt

– ½ cup sugar (I prefer coarse sugar for that extra crunch)

 Instructions

Toasting the Nuts and Nut Meal:

1. Preheat your oven to 350°F (180°C).
2. Spread the walnuts out in a single layer on one side of a baking sheet. On the other side, spread the nut meal in an even layer, about ¼ inch thick.
3. Pop the sheet in the oven for about 8 minutes. Once done, take it out and let everything cool.

Making the Sugar Plums:

1. In a food processor, combine the chopped prunes, walnuts, dates, and cranberries. Pulse until everything is chopped into small, even pieces. Be careful not to over-process; you don’t want it to turn into a paste.
2. Add the toasted nut meal, apricot preserves, cinnamon, cardamom, cloves, and salt. Pulse a few more times until everything is well combined and the mixture holds together when you roll it into a ball. You should still see some texture from the fruit and nuts.
3. Line a tray or container with wax or parchment paper. Scoop out heaping tablespoon portions of the mixture and roll them into 1-inch balls. Place them on the prepared tray.
4. Just before serving, roll the sugar plums in the sugar to give them a lovely, crunchy coating.

And there you have it! Delicious, traditional sugar plums that are sure to be a hit. Enjoy!

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I hope you find this version easier to follow and more engaging! If you have any other recipes or questions, feel free to ask.