Creamy Dreamy Sour Cream Cheesecake

I mean, cheesecake! How can someone NOT like cheesecake! It’s creamy and bold. It has a sweet crust with a sour/sweet filling. It can be combined with so many things. It’s the perfect crowd-pleasing dessert.

 

 

I started working on this recipe because I wanted something thicker than the other recipes I’ve been using. But I still wanted the sour cream addition as it enhances the cream cheese flavors so much. 

 

 

In my house I have a bunch of purists. They want the most basic recipe, and with that there’s nowhere to hide. But, we have tried adding ganache to the top (amazing!!), of course the fruit sauce topping (strawberries or cherries), as well as incorporating ingredients like caramel, toffee, or chocolate chips.

 

 

I have also experimented a bit with adding curds to the filling, Oh man! That might need to be a whole different post. It was amazing! Like having an orange dream-cycle in cheesecake form. This cheesecake is so versatile while still being so top shelf dreamy! You won’t want to put the fork down.

 

Creamy Sour Cream Cheesecake

 

 

Crust:

35-38 graham cracker squares (3 cups)

½ c butter, melted

2 Tbs sugar

 

Filling:

3 8oz packages cream cheese, room temperature

1 ¼ c sugar

4 large eggs, room temperature

2 tsp vanilla

1 ½ c sour cream

 

 

 

Preheat the oven to 325. In a food processor, break the grahams into crumbs and add the sugar and butter to make a crumble. Pour into a spring form pan that has been greased with cooking spray. Using the bottom of a glass, press down the crumble and pull some up the edges to create the crust. Don’t press too hard, but enough to make the crust stable up the sides and across the bottom. Place in the freezer while you make the filling.

 

In a mixer, place the cream cheese and mix it to allow it to become creamy without clumps, just a couple minutes. Add the sugar and let that incorporate into the cream; another minute. Then add the eggs, one at a time allowing them to become fully incorporated before adding the next. Finally add the vanilla extract, and then remove the bowl from the mixer.  Add the sour cream and add it by hand, carefully folding it into the batter. You don’t want to over stir or “whip” the batter as it can cause cracks while baking. However, make sure the cream is completely incorporated. Retrieve the crust from the refrigerator and pour the batter in. It’s okay if it comes a bit higher than the crust, or if it doesn’t reach as high as the crust.

 

Place the springform on a jellyroll pan and place it in the preheated oven. Bake for about 60-70 minutes, depending on your oven. Mine tends to take longer, so if you need less than that, trust your cheesecake. There should be a soft jiggle on top in the center when its ready. If it jiggles along the edge, it might need more time. Don’t poke the center as it will create a crack on the top of your cake.

Once it’s done, leave it on the counter for an hour or so to cool. Then, place some plastic on top and place it in the refrigerator for a few hours to cool and set. You want it completely cooled before enjoying. It’s almost better to make this cake the day before you plan to serve it so there’s plenty of time for it to set.

Greek Chicken Kabobs with Veggies and Tzatziki Sauce

 

As I’m getting older, I am finding I enjoy more bold flavors. I like to taste the contrast of the acid with the savory in one bite. I also like meals I can cook on the grill outside, or at least on the indoor griddle quickly so I won’t heat the kitchen up too much. 

 

 

In an effort to hit those two desires, I started searching for kabobs. This particular recipe stemmed from a desire to try making flatbread. I mean, who doesn’t like a good adventure in the kitchen?

 

 

 

The lemon and olive oil work together to tenderize the chicken. It makes the chicken soft and juicy. Don’t skip the marinating step. It’ll be well worth your time. Also, don’t skip the tzatziki sauce. It’s so good, and so good for you. With Greek yogurt and English cucumber combined with a little fresh lemon and garlic, you will want to get pita chips to eat this. It’s that good!

 

 

When it comes to the veggies you can really pick what you like. One of the benefits of kabobs is the freedom to combine what you’d like and let others combine what they’d like. 

 

 

Don’t be afraid to make extra too. This meal re-heats really well, and can be a wonderful lunch.  Cold or warmed, the chicken continues to be juicy and delightful. Combine it with a green salad or a pasta salad for a change of meal without more work. That’s always the ultimate goal.

 

 

Greek Chicken Kabobs with Veggies and Tzatziki Sauce

 

 

Chicken:

¼ c EVOO

3 Tbs (1-2) fresh lemon juice

3 cloves garlic, minced

1 Tbs each dried oregano, ground cumin

1 tsp each paprika, salt

½ tsp black pepper

1 ½ lbs boneless, skinless chicken breast, cut into cubes

1 c cherub or grape tomatoes

1 c mushrooms, cleaned and halved

1 c zucchini, sliced into thick slices (¼ to ½ inch)

 

Tzatziki Sauce:

1 c Plain Greek yogurt

½ c English cucumber, shredded

1 clove garlic, pressed or minced

½ tsp red wine vinegar

¼ tsp salt

Pinch of black pepper

1 ½ tsp (1/2 of one) fresh lemon juice

 

 

Add all the ingredients except the chicken to a bowl and mix together. Then add the chicken and mix it to completely coat the chicken. Cover and place in the refrigerator for at least an hour. If you have time, allow it to marinate for up to 8 hours to enhance the flavors.

While those are marinating, make the tzatziki sauce. Mix all the ingredients together, cover, and place in the refrigerator to chill. It will taste best if it’s had a couple of hours to rest.

Heat the grill or griddle to medium-hi heat. Meanwhile, thread all the chicken onto the grilling skewers. I prefer metal as it helps ensure the inside of the chicken gets cooked through.  Once all the chicken is threaded, add the veggies to the marinade and toss before threading them onto skewers. I like them on separate skewers as they cook at different speeds than the chicken.

Once the grill is ready, add the skewers. Leave them alone for a few minutes in order to get those nice grill marks. After a few minutes, flip them over and let the other side get grill marks. After a few minutes, flip them a quarter turn to get the third side, and finally after a few minutes flip them once more to get the last side. At this point, check the chicken to see if it needs a few more minutes or if its ready. The veggies will finish at a different pace so monitor those as well.

Serve with some flatbread or a delicious Greek salad. 

Butternut Squash Soup

 

I have been trying to incorporate more veggies into my daily life. Not just as side dishes though. I want to wrap my head around veggies being more focus forward in my meals.

 

 

Soup is such a perfect vehicle for that goal, and this recipe in particular really keeps the veggies as the focus without adding a bunch of extra cream.

 

 

I love this soup as a side with roasted chicken, or as the main dish with some focaccia bread. I also really like searing beef with some seasoning and adding that to the top of the soup, or even using leftovers of other meals such as carne asada or pollo asado.

 

 

I am not naturally a soup person. I have tried a lot of different recipes that just don’t work. I find a lot of soup recipes to be one-note and I like a little surprise in my bite. The red pepper in this recipe hits that note perfectly. Don’t skip the red pepper! I promise it will pull everything together.

 

 

Butternut Squash Soup

 

1 butternut squash, 2.5-3 lbs, peeled, seeded, and cut into 1-inch chunks

1 onion, chopped

1 red bell pepper, chopped

2 Tbs EVOO

3 garlic cloves, minced

½ tsp dried thyme

3 ½ c chicken stock, more if needed

Salt and pepper to taste

 

 

 

 

Set the oven to 400. On a jellyroll tray, place the squash, onion, and pepper. Drizzle oil on it all and toss with salt and pepper. Cook for 25-30 minutes. Once done, remove and set aside.

Add 1Tbs of EVOO to a cast iron pot (I use my le creuset). Once warmed to a medium heat, add the roasted veggies to the pot. Allow them to cook for 1-2 minutes, and then add the chicken stock. Allow the ingredients to cook for 2-3 minutes, and then use your immersion blender to blend everything together into a puree.

Bring the soup to a boil and then reduce the heat and allow the soup to simmer for 7-10 minutes. If the soup feels too thick, add more chicken stock. Serve with bacon or sauted beef strips. You can also let it cool and store it in the freezer for a quick and healthy meal. Makes 4-6 servings, depending on the size of your bowls.