From Nigella Lawson
1 1/4 cups graham cracker crumbs
6 tablespoons soft butter
2 tablespoons granulated sugar
10 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
fruit preserves for topping
Mix the graham cracker crumbs with the butter and sugar until the mixture coheres.
Press this mixture into an 8-inch springform pan; put in refrigerator.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the graham cracker base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
When you are ready to serve the cheesecake, unmold it by removing sides of the springform pan and spread the preserves over the top. YIELD: 6-8 servings
Wednesday, September 28, 2011
Tuesday, September 27, 2011
EVERYDAY BROWNIES
From Nigella Lawson
1 1/4 sticks (10 tbsp) unsalted butter
1 3/4 cups (packed) light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
pinch of salt
4 eggs
1 teaspoon vanilla extract
1 cup chocolate chips
powdered sugar to dust, optional
Preheat the oven to 375 degrees. Melt the butter over a gentle heat in a medium-sized saucepan.
When it's melted, add the sugar, stirring with a wooden spoon (still over low heat) to help it blend with the melted butter.
Whisk the cocoa powder, flour, baking soda, and pinch of salt and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage) remove from the heat.
In a bowl, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
Stir in the chocolate chips and quickly pour and scrape into a 13 x 9 pan, spreading the mixture with a spatula and cook in the preheated oven for approximately 20-25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
Transfer to a rack to cool and dust with powdered sugar if desired. YIELD: 16 pieces
1 1/4 sticks (10 tbsp) unsalted butter
1 3/4 cups (packed) light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
pinch of salt
4 eggs
1 teaspoon vanilla extract
1 cup chocolate chips
powdered sugar to dust, optional
Preheat the oven to 375 degrees. Melt the butter over a gentle heat in a medium-sized saucepan.
When it's melted, add the sugar, stirring with a wooden spoon (still over low heat) to help it blend with the melted butter.
Whisk the cocoa powder, flour, baking soda, and pinch of salt and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage) remove from the heat.
In a bowl, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
Stir in the chocolate chips and quickly pour and scrape into a 13 x 9 pan, spreading the mixture with a spatula and cook in the preheated oven for approximately 20-25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
Transfer to a rack to cool and dust with powdered sugar if desired. YIELD: 16 pieces
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