Some of my Favorite Things…and Cheesecake

So it was suggested to me to post a recipe today that is one of my very own favorites…since it is my very own birthday!  Woo-hoo…59 ! So I began to think about some of my favorite things…here are  ♪♬♪ a few of my favorite things! ♪♬♪

anything lemon-y
cheese
thai food
butternut squash (prepared just about ANY way!)
a really good mixed greens and veggie salad

But none of these yummy, delicious things are truly enjoyable to me without being able to share them with others. My FAVORITE things include being able to share a meal and God’s blessings with family and friends around our big old oak table!

As far as a recipe for one of my favorites…well, I wasn’t quite sure and then decided to post my daughter’s Cheesecake Recipe (with her permission, of couse!). This was our indulgence for my birthday cake this year! This recipe is gluten free and refined sugar free; and prepares a huge cheesecake…enough for many slices! Enjoy!

Cheesecake ala Kassia

crust
ingredients:
1 cup gf graham cracker crumbs (or traditional)
1/2 cup ground pecans
3 tablespoons softened butter

directions:

• preheat oven to 400
• butter sides and bottom of springform pan
• mix ingredients together
• pour mixture into springform pan and press firmly onto bottom of pan and up sides approximately 1+1/2″
• bake for 10 minutes; remove from oven
• set aside to cool
• lower oven temp to 325

filling
ingredients:
4 (8 ounce) packages cream cheese or neufchatel (or combination)
1/2 cup coconut sugar
1/2 cup agave nectar (or honey)
16 drops vanilla creme stevia
4 eggs, room temperature
1 cup plain 2% Greek yogurt
2 tablespoons cornstarch
3/4 cup half&half
1 tablespoon vanilla extract
1 tablespoon lemon juice

directions:

• (set eggs out when starting to make the crust)
• adjust racks in oven so that one is in the high middle position (not the top position) and one is in the highest low position (#2 and #4 of 5)
• put a roasting pan on the lower rack and add approximately 1″ water
• beat cream cheese ‘til light and fluffy
• gradually beat in sugar ‘til fully incorporated
• add agave (or honey) and liquid stevia
• add eggs one at a time, beating after each addition ‘til egg is fully incorporated
• add cornstarch and beat ‘til smooth
• add lemon juice and vanilla; beat ‘til fully incorporated
• add yogurt and half½ beat just ‘til combined
• carefully pour the filling mixture into the cooled crust
• place filled springform pan into 325 oven; bake for 70-75 minutes ‘til very center of baked cheesecake is just a tiny bit jiggly when pan is gently wiggled
• leave cheesecake in oven! turn oven off and leave door slightly ajar for two hours
• it is best to refrigerate cheesecake for 24-48 hours before serving

topping
can be topped with {your choice} homemade whipped cream, canned pie filling, a drizzle of chocolate sauce, fresh fruit, caramel sauce, etc.

(I would love to hear what your favorite cheesecake topping is!)

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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