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Saturday, October 3, 2009

Lemon Cheesecake with Gingersnap Crust





My father loved cheesecake.  He has been gone almost 15 years, but the grandson he never met carries on the tradition.  He is our cheesecake fanatic!


Lemon Cheesecake


     Crust
s
  • 12 ounces gingersnap cookies
  • ¼ cup plus 2 tablespoons butter, melted
  • pinch salt
     Filling

  • 1½ pounds cream cheese
  • 1 cup sugar
  • 2 lemons, zest and juice(about ¼ cup juice)
  • 4 large eggs
  • 1 teaspoon vanilla

Grind cookies in food processor.  Combine cookie crumbs, butter, and salt.  Press into a 9" springform pan.  Bake at 350° for 15 minutes.


Beat cream cheese and sugar until smooth.  Add juice, zest and vanilla.  Mix well.  Add eggs one at a time, beating well after each addition.  Pour filling into prepared crust.  Bake at 350° for 60-70 minutes.



Allow to cool and top with lemon curd( I like Alton Brown's http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html ).



Semolina Bread





This bread is so delicious.  We especially like it for grilled cheese, using nice slices of Dubliner and Gloucester cheeses.  This recipe is adapted from a recipe by Leslie Makie, Macrina Bakery and Cafe, Seattle.
Semolina Bread


  • 1¾ cups water(105° to 115°)
  • 2 packages dry yeast
  • 1 tablespoon honey
  • 2½ cups flour
  • 2½ cups semolina flour
  • ½ cup olive oil
  • 2 teaspoons rosemary
  • 2 teaspoons salt
  • sesame seeds
Combine water and honey in mixer with paddle attachment.  Activate yeast in this mixture.  Add oil.  Add flour and salt..  Change to the dough hook add semolina and rosemary.  Knead dough about 5 minutes.



Let dough rise in an oiled bowl, until doubled  in bulk.  Shape into desired loaf shape, or place in loaf pans.

Allow to rise.


Drizzle oil on loaves and adhere sesame seeds.  Sprinkle with kosher salt.

Bake 375° for 40 minutes.