Strawberry Cheesecake

If there's one thing more I enjoy baking it's definitely cheesecake.  All cheesecakes start with a base, much like any cake, and then flavorings are added in the batter or on top to change the taste of it to make it more unique.  This cheesecake is very special to me because this is the first cheesecake I really took to making my own.  I took a basic, plain recipe and topped it with strawberries and a glaze.

The main reason I am sharing this strawberry cheesecake recipe with you is because, what are you really supposed to do with a huge carton of strawberries from Costco?  You can only eat so many strawberries by yourself before you feel like you may turn into one.  So, I baked this cheesecake this week, shared it with some friends,  and it lasted about two days.  Now, that's what I like to see.  This dessert speaks for itself.  Yes, it does take some time to put together but it makes for a beautiful presentation when it's done.

Well, you know what they say, when life hands you a bundle of strawberries make strawberry cheesecake.  Or something like that:) 

Strawberry Cheesecake

adapted from Emeril's New York Cheesecake Recipe
Crust:
1 3/4 cup graham cracker crumbs
2 Tablespoons sugar
5 Tablespoons butter

- Preheat oven to 350 degrees.  Press crust mixture into 9inch springform pan.  Bake for 5-8 minutes and cool completely.  Spray sides of pan with nonstick cooking spray.

Cheesecake:
2 lbs cream cheese
1 1/4 cup sugar
1 whole lemon zested
1 whole orange zested
2 teaspoons vanilla
4 eggs
2/3 cup sour cream
3 Tablespoons flour

- Beat softened cream cheese until smooth.  Beat in sugar, zests, and vanilla until combined.  Add eggs one at a time and beat well after each addition.  Beat in sour cream and flour until cream cheese mixture is nice and smooth.  Pour into springform pan.  Bake for about 50 minutes.  Top and bake for 5 more minutes with sour cream topping, if desired.

Sour Cream Topping:
from Taste of Home, Strawberry Cheesecake Recipe
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

- Mix together and top on cheesecake, bake cheesecake for 5 more minutes.

Strawberry Glaze:
adapted from Taste of Home, Strawberry Cheesecake Recipe
1/4 cup water
2 Tablespoons cornstarch
1 (12 oz) jar of strawberry jam
3 Tablespoons of lemon juice
1 teaspoon vanilla

-In a small saucepan, combine water and cornstarch.  Add strawberry jam and cook over medium heat until melted and smooth.  Take off heat and add lemon juice, vanilla.  When cheesecake is completely cooled, top with strawberries and pour the glaze over the strawberries.  Refrigerate until cheesecake is set.

Homemade Peanut Butter Granola Bars

Out with the old and in with the new!  It's the time of year to make a promise or a goal for yourself; lose 20 pounds this year, get a gym membership, go on a diet, workout 3 times a week.  It seems that most everyones new years resolutions involve something with being healthier or losing weight.  This is why I decided granola bars would be the perfect treat for this week!

Granola Bars.  The perfect snack to throw in your bag when heading out the door, the easy breakfast food when on the go, and the snack you think is healthy but is loaded with sugar and other fun additives.  Homemade granola bars are definitely the way to go.  They are super easy, pretty much take no time at all, and YOU can control what goes into them.

My granola bars have peanut butter in them because I love the protein before I go workout.  However, you don't have to put peanut butter in them if thats not your thing.  Adding craisins, raisins, pretzels, chocolate chips are all great add-ins, some healthier than others, of course.  Also, I use honey instead of sugar to get the sweetness I want but without the extra calories and fat that sugar contains.

Granola Bars
adapted from Emeril's Homemade Granola Bars
2 cups of oats
1/2 cup of sliced almonds
1 Tbsp unsalted butter
1/2 cup honey
1 Tbsp brown sugar
1/2 cup peanut butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray an 8inch baking pan , with cooking spray, and put parchment paper on top and then spray the parchment paper.

Put oats and almonds on a foil lined cookie sheet and toast for about 15 minutes.

In a medium saucepan, heat butter, honey, brown sugar, peanut butter, and vanilla extract until everything is combined and melted together.

Add toasted oats and almonds to the saucepan mixture.  Stir until combined.

Press granola into baking pan evenly.  Bake for about 15 minutes.

Once completely cooled, cut into small squares.