Blueberry Cheesecake

What You’ll Need

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 teaspoons granulated sugar
  • Filling
  • 1 pound
  • cream
  • cheese,
  • softened
  • 2 cups creamed cottage cheese
  • 1 1/2 cups granulated sugar
  • 4 large eggs, slightly beaten
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 2 cups
  • sour cream
  • Glaze
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 cups fresh or frozen blueberries, divided

How to Make It

Heat the oven to 325° F (165° C/Gas Mark 3).

Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.

Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add 1 1/2 cups of granulated sugar, beating well. Add eggs and beat until well blended. Add 6 tablespoons of  cornstarch, flour, lemon juice, and vanilla; stir well.

Add 1/2 cup of melted butter and the sour cream, beating until smooth.

Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in the center of oven at 325° F (165° C/Gas Mark 3) for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool in the oven for 2 hours.

Remove from oven and cool completely.

Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).

In a 1-quart saucepan combine 1 cup of sugar and 2 tablespoons of cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely.

Arrange remaining blueberries over the top of the cooled cheesecake. Pour cooled blueberry glaze over the whole berries. Store tightly covered in refrigerator.

Pineapple Cheesecake

What You’ll Need

  • 1/2 cup graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 2 tablespoons melted butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 can (20 ounces) crushed pineapple, well drained
  • 16 ounces whipped topping

How to Make It

In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8 to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

In a large bowl with an electric mixer, beat the cream cheese with the confectioners’ sugar until fluffy; add the crushed pineapple and blend well.

Fold the whipped topping into the pineapple mixture.

Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs; cover with plastic wrap and chill thoroughly before serving.

Makes 8 to 12 servings.

Tips and Variations

  • If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F (180 C/Gas 4) oven for about 8 to 10 minutes. Chill before filling.
  • Add a 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.
  • Double the crust ingredients for a thicker bottom crust.

 

Best Japanese

 Kuri Kinton Recipe

What You’ll Need

  • 1 pound satsumaimo sweet potatoes, peeled and cut into 1/2 inch thick slices
  • 1 jar of kuri-no-kanroni (simmered sweet chestnuts in syrup), 8-12 pieces of chestnuts in syrup
  • 1 1/2 cup sugar
  • 1 tablespoon mirin
  • optional: 2 dried kuchinashi-no-mi (Cape jasmine seeds), cracked in half, and wrapped in a gauze cloth​

How to Make It

  1. Soak satsumaimo slices in water for about 15 minutes and drain.
  2. Put satsumaimo in a deep pot and pour enough water to cover them.
  3. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot.
  4. Bring it to a boil on high heat.
  5. Turn down the heat to medium and simmer until satsumaimo is softened.
  6. Drain and remove kuchinashi-no-mi.
  7. Put a strainer over a medium pan and mash boiled satsumaimo through the strainer with a spatula.
  1. Add sugar in mashed satsumaimo and stir well on low heat.
  2. Add about 1/4 cup of syrup and stir well.
  3. Further, add mirin and simmer until smooth.
  4. Add kuri chestnuts and cook until heated through.

Quinoa Pilaf Recipe

Ingredients:

2 cups white quinoa
1 small fennel
1 large capsicum
2 small eggplants
2 medium zucchini
1 brown onion
10 small mushrooms
1/2 lemon, juiced
3 cloves garlic
grape seed oil, as desired
salt, black pepper and cayenne pepper

Preparation:

1. Cook 2 cups of white quinoa in salted water as per instructions on the package. (Suggested 3 cups of salted water.)

2. In this step you need to cook each vegetable batch with seasoning and enough timing to your taste as you would have cooked it on its own. Stir fry coarsely chopped veggies in separate batches, and cook them in the following order:

fennel (low, 7-10 minutes)
onion (high, 3-5 minutes)
zucchini (medium, 7-10 minutes)
capsicum (high, 5-7 minutes)
mushrooms (sprayed with oil, high, 3-5 minutes)
eggplant (use more oil, medium, 7-10 minutes)

Put aside each cooked batch.

3. Clean the wok and saute crushed garlic until fragrant, but do not fry it.

4. Add the lemon juice and cayenne pepper to the cooked garlic and mix well.

5. Immediately combine all ingredients in the wok including quinoa and cooked vegetables and heat through.