OK, so I've got to get a better picture. But you can just imagine (for now) what this is going to look like outside of the spring pan.
I haven't run across anyone that doesn't like cheesecake.
Wait, that isn't true. I ran across someone that didn't want to have my no bake cherry cheesecake. Which I thought was unusual, but that's a story for another day.
Ingredients
Cheesecake:
2 cups shortbread cookie crumbs
1/4 cup melted butter
3 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
1 cup white sugar
4 eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested
Meringue:
4 egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar (optional)
Lemon filling:
1 1/2 cups lemon curd
Stuff you will need
9 inch spring pan
Cookie sheet covered in aluminum foil
Mixing bowl - several
Mixer - unless you got strong arms
Egg separator
Directions
Make your lemon curd a head of time. Click <<HERE>> for that recipe. Unless you live in a bigger city where they have this stuff pre-made at the store. But fresh and home made, is always best.
Preheat oven to 325 degrees F (165 degrees C).
Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch spring pan.
Beat cream cheese, sour cream, and sugar together in a bowl using a mixer until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Add lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the spring pan.
Bake until almost set in the center, about 1 hour.
Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
Preheat oven to 375 degrees F (190 degrees C).
Beat egg whites in a bowl using a mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
Spread lemon curd over cheesecake.
Next layer is the meringue. Spread over the lemon curd, sealing around all the edges.
Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.
Pro Tip:
This can be made the day before and kept in the fridge. Well, lets do this anyways as it will taste so much better.
Make sure not to cover the cheese cake while in the refrigerator, or your meringue will collapse.
Aluminum foil, over a cookie sheet will catch any liquids that may drip out of the spring pan. Otherwise, it will make a smokey mess next time to turn on the oven.
Bring the left overs to work as your going to want to share this with everyone!
Comments and suggestions are ALWAYS welcome!
You will need this recipe for the Lemon Meringue Cheese Cake. Although this recipe can certainly be used for other applications as well. I tasted it and this would be a wonderful filling for a Lemon Meringue Pie.
Ingredients
3 large eggs
1 cup sugar
1/2 cup lemon juice (2 lemons)
1/4 cup butter
1 grated lemon zest
Stuff you will need
Sauce pan
Metal whisk (plastic might melt)
Zester
Cutting board
Sharp Knife
Citrus juicer
Directions
In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened. Cool 10 minutes. Refrigerate, until cold.
Pro tip:
Always use fresh lemon juice for lemon curd, not the bottled variety. The results are much tastier.
Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, leaving a metallic aftertaste.
Stir often to prevent the eggs from "scrambling". You want your curd to be more creamy than solid.
Don’t let it boil.
You can strain the curd to remove the zest, but the zest does add a lot of flavor.
Cover the surface with plastic wrap so a skin doesn’t form on top and store in the refrigerator.
To freeze curd, place it in a plastic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use up within one week.
Comments and suggestions are ALWAYS welcome!
Not sure about you, but I'm not a fan of cabbage rolls. Yes, I've said it. I'm not a fan of cabbage rolls. There, I've said it again.
BUT, this is a casserole. This is a TOTALLY different animal.
This I can eat! This is amazing. This isn't drowned in tomatoe sauce. Don't get me wrong, tomatoe sauce has it's place, but drowning my meal isn't one of them.
Ingredients
1 cabbage, coarsely chopped, divided
8 slices bacon, chopped (who am I kidding, I use the entire package)
2 large onions, chopped
2 pounds ground beef, turkey, pork, chicken or sausage, or a combination of 2, or 3, but enough for about 2 pounds
2 tablespoons garlic, minced
1 teaspoon pepper
2 cups long grain rice
1 can (28 oz) diced tomatoes, not drained
2 cups vegetable broth
1 teaspoon hot pepper sauce, more or less to taste
Stuff you will need
Largest Dutch Oven you got
Largest cast iron skillet you got, 14 inch should do
Cutting board
Sharp chef's knife
Tongs for cooking the bacon
Large enough spoon/spatula to cook the meat/onions
Colander
Large mixing bowl
Cooking spray
Directions
Prepare your dutch oven with a light coating of cooking spray. Sprinkle 1/2 your chopped cabbage all across the bottom of your dutch oven.
Pre-heat your oven to 300 F. 200 F if you starting this in the morning for your evening meal, or on low if your using a slow cooker.
In a large cast iron skillet, over medium to medium heat, cook bacon until crisp. Remove bacon and place on a paper towel lined plate. You are not finished with this skillet, do not dump the bacon grease. Set bacon aside.
Add onion, ground meat, garlic and pepper. Cook until ground meat is cooked. Onions should be tender. Drain meat/onion mixture in a colander that is sitting in the large mixing bowl so that you can remove as much grease as possible. Dump your meat/onion mixture on top of the cabbage in your dutch oven.
Now sprinkle your rice on top of the meat mixture. Then sprinkle your crisp bacon on top of the rice. Sprinkle remaining cabbage on top of the bacon.
Pour the vegetable broth over the cabbage. It's going to percolate to the bottom of the dutch oven.
In a good sized bowl combine your can of not drained, diced tomatoes, and hot pepper sauce. Pour as evenly as possible all over the top of the casserole. Do not stir it at all.
Put the cover on the dutch oven and into the oven for 3 hours.
Stir before serving.
If you would need this recipe to be done so that you can enjoy it while on the Keto WOE, remove the rice.
Comments and suggestions are ALWAYS welcome!
