Meme’s Recipes w/Jam Pairings
Vanilla Bean Cheesecake
1 TBSP Butter & 20 Nilla Wafers
4 each 8 oz packages of Cream Cheese
1 cup Cane Sugar
1 tsp Vanilla Bean Paster ( use the good stuff)
4 Egg Whites Whipped
Topping (mix together & set aside)
2 cups Sour Cream
2 TBSP Cane Sugar
1 tsp Vanilla Bean Paste *I use half extract and half paste on the top)
Heat oven to 350. Butter Springform pan and coat with the cookie crumbs. (place in the freezer while making the filing) Whisk Cream cheese, sugar and vanilla well, add whipped eggs and fold in completely. Pull pan from the freezer and add the mixture. Bake for 30 minutes.
Remove from the oven and increase temp to 425. Gently add the topping, and place back in oven and bake for 5 additional minutes. Remove and set on a wire rack. Cool completely at room temp, then cover tight with plastic wrap and refrigerate overnight.
You will have one of the creamiest cheesecakes ever. I pair this with my Blueberry Thrills freezer jam and it’s always a hit.
*This recipe was found on Pinterest.
Meme’s Chocolate Torte
I never share this recipe, but its time, and it’s taken me many years to get the recipe to a point that I would share. So here you go
9” Springform Pan - No need to spray it. Oven set to 350
Layer 1: 1 1/2 cups crushed Chocolate Graham Crackers (you can use any favorite chocolate cookie) add 1/4 cup melted unsalted butter and 1/4 tsp good vanilla. Press into the bottom of the pan and 1/2 inch up the sides, place in the fridge.
Layer 2: Pecan Filling (If you don’t like nuts you can eliminate this step). 1/3 cup melted unsalted butter, 1/3 cup brown sugar, (I mix half light and half dark) 1/4 c corn syrup and 1 1/2 cups lightly chopped pecans. Add this layer to the crust and place back in the fridge.
Layer 3: Chocolate Ganache - 9 oz semi sweet chocolate, 9 oz, bittersweet chocolate, 1 tbsp good cocoa powder, 6 tbsp unsalted butter, 1 1/2 cups heavy cream (room temp is best). Microwave chocolate and butter in a large glass mixing bowl on high 2 minutes (or double broiler). Watch closely and mix with a wire whisk until melted. Stirring very fast add the heavy cream until all blended together. Pour into the shell.
Bake for 8 minutes, pull and place on a wire rack to cool to room temp. You can serve from room temp, very creamy, or refrigerate fo easy lines to cut and plate, and then serve once back at room temp.
I top this with my Caramels Your Heart, Caramel Sauce, or just with a sprig of rosemary and my Cheery Chery jam on the side.
Homemade Beer Bread
*This is not my recipe, but just a standard base for the bread. I love to add fresh citrus, herbs, or other ingredients to pair with the breads flavor. It’s also amazing with a fresh light glaze. I hate beer, but I love baking and cooking with it.
3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (12-ounce) bottle beer (add some citrus zest, or fresh herbs)
3 tablespoons butter, melted
Preheat oven to 350 degrees. Spray a 5" x 9" loaf pan with cooking spray. Set aside.
Sift flour, sugar, baking powder and salt together in a large bowl. Add beer and mix until combined (Dough will be sticky). Place dough into loaf pan. Pour melted butter over top of loaf.
Bake at 350 degrees, uncovered, for 50-60 minutes, or until top is golden brown and toothpick comes out clean from center.
Serve warm or cold, I love mine cut thick and toasted with butter & Jam.