Raspberry Lemon Cheesecake

They had raspberries on sale at the Safeway the other day.

Aren’t they pretty?

I bought up a bunch; I froze a few, turned some into jam and decided the rest needed to go on top of a cheesecake!

This cheesecake is light and fluffy, but so super creamy and delicious.

Plus it is crazy easy to make!

What you need,

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For the crust,

¾ cup graham cracker crumbs

2 tbsp. granulated sugar

4 tbsp. butter, melted (I used salted)

For the cheesecake,

2 8oz. packages of cream cheese, at room temperature

½ cup granulated sugar

2 eggs

Zest and juice of 2 lemons

1½ cups fresh raspberries

To make the crust, stir together the graham crumbs and sugar. Pour the butter over the crumbs and mix until the crumbs are moist and crumbly.

Press the crumb mixture into an 8x8 square baking dish sprayed with non-stick spray.

Bake at 325 degrees for 12-14 minutes until lightly browned.

Set on a rack and allow to cool completely.

While the crust cools make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese until light and fluffy, about 2 minutes.

Stir in the sugar and mix until combined. Add the eggs and mix well.

Mix in the lemon juice and rind.

Pour the cheesecake mixture over the cooled crust. Scatter the fresh raspberries over the top.

Bake at 325 degrees for 35 minutes until the centre is set.

Cool on a rack for 30 minutes, and then put it in the fridge for at least 3 hours to chill.

I can’t even tell you how amazing this cheesecake is! 

I think blueberries would be awesome on top, or blackberries! The possibilities are endless.

Enjoy!

Jen

Recipe adapted from The Brown Eyed Baker

Friday Summer Cocktail – Strawberry Daiquiri

It is strawberry season! I love fresh berries so much. I really try to use as many as I can when they are the peak of freshness!

These Daiquiris are a great way to use those not so perfect berries in the basket.

What you need,

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½ cup white rum

1½ cups chopped fresh strawberries

2 tbsp. lime juice

1 tbsp. sugar (more or less depending on how sweet your berries are)

2 cups ice cubes

In a blender combine the rum, strawberries, lime juice, sugar and ice.

Whiz it up for about a minute or so until all the ice is broken up and the mixture is slushy.

Serve right away.

 

Such a classic Summer Cocktail! Daiquiri perfection‼

Happy Canada Day Long Weekend! I hope it is sunny where you are!

Jen

Dilly New Potatoes

I am loving the weekly Farmers Market that is right near my apartment.

I have gotten so many fresh tasty goodies.

Last week I got a bag of baby new potatoes. I love new potatoes!

This is hardly a recipe, but I just had to share my all-time favourite way to eat baby new potatoes.

What you need,

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1 lb. new baby potatoes, washed and cut in half if they are bigger

1 tbsp. butter, I used salted, as usual

1 tbsp. chopped fresh dill

Salt and Pepper to taste

In a large pot of salted water, boil the potatoes over medium high heat until fork tender, about 12 minutes.

Drain the potatoes and place in a large bowl. Toss with the butter and dill then season with salt and pepper to taste.

Eat and Enjoy‼

I suggest you make more than you think you are going to eat, because you are going to eat more than you think you want to.

They are soooooooooo creamy and buttery and the dill; oh the dill is just the best!

My favourite!

Jen

Tuscan Chicken Pasta

Just in case you don’t have enough pasta in your life, here’s some more for you!

It is perfection. 

I just can’t get enough carbs. It is a problem, but as you can see I am working on it!

What you need,

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2-4 boneless skinless chicken breasts, pounded thin

¾ cup all-purpose flour

½ tsp. salt

¼ tsp. pepper

½ tsp. dried basil

½ tsp. dried oregano

2 tbsp. extra virgin olive oil, divided

4 cloves garlic, minced

1 red bell pepper, diced

6 oz. fresh baby spinach

½ cup low sodium chicken broth

½ cup heavy cream

1 cup 1% milk

2 tsp. cornstarch

1 cup freshly grated Parmesan cheese

¼ cup fresh basil leaves, chopped

1 lb. box of linguine or fettuccine noodles

Salt and Pepper to taste

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Pat the chicken dry with a paper towel. In a shallow dish, stir together the flour, salt, pepper, basil and oregano.

Dredge the chicken pieces in the flour, shake to remove any excess. Cook in the skillet for 3-4 minutes per side until brown and crisp and cooked through. Remove the cooked chicken to a plate and cover with foil to keep warm.

Meanwhile cook the pasta according to the package directions, drain and set aside.

Add the second tablespoon of oil to the pan and heat over medium high heat. Add the red pepper and cook for 2-3 minutes until tender. Add the garlic and cook for 1 minute until fragrant. Add the chicken broth and cook for 2 minutes until it has reduced a little.

Add the spinach and cook until it begins to wilt, about 2 minutes.

Stir together the cream, milk and cornstarch. Add to the pan and let it simmer over medium heat until thickened.

Add the cooked pasta to the sauce and toss to coat. Add the cheese and season with salt and pepper.

Sprinkle the basil over the pasta and serve with the chicken.

I served my chicken pieces whole but you could cut them into strips and stir it right into the pasta. I think I will do that next time!

This pasta was SO good. Perfectly creamy and delicious!

The left overs were fantastic too!

Enjoy!

Jen

Recipe adapted from Mel’s Kitchen Café

Check out Mel’s site if you haven’t, she has a million amazing recipes!!