Goat Cheese Cheesecake with Vanilla Pineapple Compote

I saw a contestant on Worst Cooks in America make this dessert. Under the supervision of Chef Anne Burrell, this recipe was apart of the winner's three course meal. How could it not be? It's cheesecake WITH goat cheese. There are a few other twists and turns and it all turns out to be a crazy-yummy finished product. 

Serves 8

INGREDIENTS: 

CRUST
2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
Pinch salt

FILLING
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces creme fraiche or sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract
Special equipment: 9-inch springform pan

VANILLA PINEAPPLE COMPOTE
1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla beans, split, seeds scraped and reserved
1/2 lemon, juiced
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan. Set aside.

3. Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.

4. Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.

5. While baking, begin making the vanilla pineapple compote. Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Let cool.

6. Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.

Say cheesecake!

Key Lime Marshmallow Meringue Pie

This was so much fun to bake! Especially because it is my all time favorite dessert. The best part? The whole pie was eaten by everyone, enjoyed by all. 

SERVES 8 - 10

INGREDIENTS
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
Lime zest
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar

DIRECTIONS:

1. Preheat oven to 350˚F.

2. Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers. 

3. Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand. 

4. Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up. 

5. Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3–5 minutes. The filling should be smooth and airy when finished. 

6. Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18–20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed. 

7. While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7–10 minutes. 

8. Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping. 

9. Bake at 350˚ for an additional 7–10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting. 

Lemon Bars

These are simple to make, impressive, and above all, delicious! I am personally more of a tart fan than I am a chocolate lover. Lemon, key lime, etc., are my favorites, thus, this is one my new favorite recipes. 

Yields 20 squares

INGREDIENTS:

CRUST
2 sticks butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon sal

FILLING
6 extra-large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup lemon juice
1 cup flour
Powdered Sugar, for dusting

DIRECTIONS:

1. Preheat oven to 350ºF.

2. Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.

3. Cream together the butter and sugar. Mix in the flour and salt until dough forms.

4. Press the dough into the pan, building up 1/2 inch crust on all sides.

5. Bake the crust for 15-20 minutes or until lightly golden brown. Chill. Start step 6 once the crust has fully cooled.

6. Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.

7. Dust with powdered sugar before cutting and serving.

Crème Brûlée

This was a fun project as it's one of my all-time favorite desserts and it turned out really well! That being said, you do need to have a torch in order to make this (I bought a mini one from Sur la Table). This is not only a wonderful treat but a great way to surprise and delight your guests. 

Serves 6

INGREDIENTS:

• 1 quart heavy cream
• 2 tsp. vanilla extract
• ½ cup sugar
• 6 large egg yolks
• 2 quarts hot water
• ½ cup sugar

DIRECTIONS: 

1. Preheat the oven to 325 degrees F.

2. In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.

3. Remove saucepan from heat. Cover and let set for 15 minutes. (Wait until cream has cooled before starting step 4). 

4. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.

5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

6. Bake at 325 degrees F, just until the creme brûlée is set, but still trembling in the center. Bake approximately 40 to 45 minutes.

7. Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.

8. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.

9. Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.

Crustless Slow Cooker Apple Pie à la Mode

This has quickly become one of my favorite new recipe. At only 194 calories per serving, this sweet dessert is sure to please every palette...especially around the holidays!

SERVES 8

Ingredients:

• 2.25 pounds (about 6) apples (I prefer Honeycrisp), peeled, cored, and cut into 1/4-inch-thick slices
• 1/3 cup packed light brown sugar
• 1 tbsp cornstarch
• 1 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• 4 cups nonfat frozen vanilla yogurt, for serving (Stonyfield)

Directions:

1. Place the apples, brown sugar, cornstarch, cinnamon, and nutmeg in a slow cooker. Stir to combine.

2. Cover and cook on high for 2 hours or on low for 4 hours, until the apples are bubbling and tender. 

3. To serve, place 1/2 cup of the apples with 1/2 cup of frozen yogurt.