Berry Mascarpone Cheesecake Bars

Posted on May 10, 2013 by Jan

I have decided to build an ark. Yep. An ark. Because I am pretty sure it is never ever going to stop raining here in my part of Kentucky. Usually here in mid May, we are hovering around the 80′s and already worrying about drought. This year however, it has rained almost every day for almost 2 weeks and the temp, while pleasant, is most certainly not hovering near the 80′s. Right now it’s 62.

But!!! Being me, I will not be filling my ark with two of every animal. Nope. Noah already did that and I don’t want to be a copycat. There will be animals of course. I’ll have monkeys. I like monkeys. And cats. And platypus for comic uses. But no elephants unless one of you wants to offer poop scooping services. And you’d darn well better believe I’m leaving mosquitoes behind. And centipedes. Those things ick me out. They have got to be the most prehistoric bug ever. If some director wanted to make a killer horror movie, he/she would only need to have a few scenes with centipedes crawling over the tied up heroine. *shivers*

So what will my ark be filled with? Duhhhh man, this is ME. What do YOU think? CANDY!! Twelve (why stop at two) of every kind of chocolate, lemonheads and of course my current craze, fruity gummi candy. I may also throw some cheetos on the ark just cause.

But, if you’re one of those weirdos who wants their fruit with no preservatives and actually *gasps* REAL, try these cheesecake bars. I based them off of the ubiquitous blackberry pie bars that you can find everywhere online, including right here on my blog . The pie bars originally came from The Pastry Queen cookbook. These cheesecake bars are based on that recipe. They use the same crust but the filling is changed up. These are quite yummy. The crust is sweet and buttery and the filling is creamy, tangy and sweet all at the same time. Plus- they have crumbs on top. Butter, fruit, mascarpone and crumbs. Need I say more? They couldn’t be any easier to make so you know the drill… get to cookin’!

Berry Mascarpone Cheesecake Bars

Crust and crumbs-
3 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups unsalted butter, cold
Filling-
4 eggs
2 cups sugar
1/2 cup sour cream
8 ounces mascarpone cheese, room temp
8 ounces cream cheese, room temp
3/4 cup flour
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1 16 ounce bag frozen raspberries, thawed and drained well
1 16 ounce bag frozen blackberries, thawed and drained well
Fresh berries to scatter on top (optional)

Preheat oven to 350 degrees. Butter a 13×9 inch pan then line it with parchment paper and butter the paper.
Combine the 3 cups flour, 1 1/2 cups sugar and the salt in a large bowl. Using a pastry blender, cut in the cold butter until the mixture resembles fine crumbs. Set aside 2 cups of the mixture. Press the rest into the bottom of the prepared pan.
Bake crust at 350 degrees for about 15 minutes or until it is golden brown. Let rest while you prepare the filling.
In a large bowl, using a hand mixer, together the mascarpone, cream cheese and sour cream. Add the sugar and beat just until well combined. Add the eggs, vanilla extract and almond extract and beat well. Mix in the flour. Gently fold in the drained berries.
Spoon the mixture over the prepared crust. Sprinkle evenly with the crumbs that you held back earlier.
Bake at 350 degrees about 55 minutes. You want the top to be firm but still to have a little jiggle in the center third of the bars, just like with any other cheesecake. The crumbly top will be a nice light golden brown. This will firm up as it cools so don’t overcook it.
Let this cool for at LEAST an hour or so before cutting, but it’s preferable to cover it and let chill overnight. Use a sharp serrated knife that you’ve heated under hot water if you want to get clean cuts.

Warning. This Is NOT Diet Food :-D

Posted on September 23, 2012 by Jan

Lemony White Chocolate Cheesecake

You’ve been warned. As a matter of fact, I warned you when I came back to the blog that yes, I would be sharing some lower calorie/lower fat dishes (preferably dessert hehe) but that I would still be…well… ME and would continue sharing the type of goodies that make you have to get your fat girl (or fat boy as the case may be… and while I’m thinking of it, how come it seemed ok to say “fat GIRL” instead of woman but I had to stay an urge to write “fat MAN”? What’s up with that backwards “I must have been born in 1825″ sort of thinking?) pants and make you sob uncontrollably when you get on the scale. Why? Because I enjoy torturing you. Heck, who am I kidding. I’M the one who has most of a creamy delicious cheesecake taunting me here. I suppose just burying my face in it and inhaling would be strange huh?

I think we all know by now that I love anything lemon. I don’t care if typically, it’s considered a Summer food and all the cuter, prettier and more popular bloggers *grins* have moved on to all pumpkin/maple/apple/cinnamon/elephant/cranberry/squash/turkey recipes. I’m a rebel! A rebel I say! Or I was just in the mood for lemon. Whatever. But really; I like lemon. Lots. I like These Lemon Crumb Bars , I like This Lemon Curd. A LOT., I like These yummy cookies and I also absolutely LOVE cheesecake as shown here . So give me a chance to combine the two and I’m one happy woman (notice I said woman and not girl :-p ) It uses white chocolate which my friend Bel says isn’t really chocolate at all, but that’s ok; I love her anyway. She loves pumpkin as much as I do so she can’t be ALL bad. White chocolate not being a flavor that shouts itself from the rooftop, it adds more of a creaminess and vanilla flavor to this rather than a pronounced in your face chocolate flavor. But creamy is never a bad thing. I like creamy. And lemon. And white chocolate. So yup, I like this cheesecake. Too much. Please come take it from me before I have to go back to my fat girl pants. Better yet, make it yourself, have no self control, eat far too much and then tell me about it so I can feel better. Misery loves company and all that rot.

This originally comes from Taste Of Home. I didn’t change much at all. I gave it a graham cracker crust cause I was feeling lazy and I added a touch more lemon juice. Otherwise, all Taste Of Home here.

Lemony White Chocolate Cheesecake

CRUST-
2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted
FILLING-
4 8 ounce packages cream cheese, softened (could use low fat, but I wouldn’t recommend fat free)
1 1/4 cups sugar
10 ounces white chocolate, melted and cooled (please don’t use “white baking chips”. It’s fine in cookies but you really need to use higher quality white chocolate when using it melted)
2 tablespoons flour
2 tablespoons heavy cream (could use evaporated milk instead)
3 tablespoons lemon juice
zest from one lemon (about 1 tablespoon)
2 teaspoons vanilla extract
4 eggs, lightly beaten
about 2 cups boiling water to put in oven for steam

Combine crust ingredients and press into the bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes.
Meanwhile, in a large bowl, beat together the cream cheese and sugar until smooth. Add in the rest of the filling ingredients except for the eggs. Beat until combined, scraping down the sides of the bowl a couple of times. Don’t add the boiling water please
Add the eggs, then beat on low speed just until combined. Remember, I’ve said it before, unless specifically instructed, you never want to overbeat a cheesecake batter. It adds air to the mix which can cause those unsightly cracks on top.
Pour the batter into the crust.
Put a pan (I just use a cake pan) into the bottom rack of the oven. Carefully pour the boiling water into it.
Put the cheesecake into the oven, middle rack. Bake at 325 for anywhere from 65 to 85 minutes. Mine took about 80 minutes. The sides should be set but the center of the cheesecake should still be jiggly.
Cool on a wire rack for about ten minutes, then unlatch the side of the pan and let it cool completely. Refrigerate at least 4 hours before cutting and to get good cuts, use a sharp knife dipped in very hot water.
Serve with whipped cream and lemon peel garnish. Or just bury your face in it and inhale.

Once Upon A Time

Posted on April 18, 2012 by Jan

Creamy Mascarpone Cheesecake

I remember when I first started trying to teach myself to cook. My mom wasn’t big on cooking; she was too busy supporting 3 kids to worry about it. She did however make really good lasagna, chili, chicken and dumplings and lemon meringue pie. But she just didn’t have the time to really get into it. So when I was about ten or so, I started playing with our food

My brother or sister were usually the ones to make dinner for us when mom was at work but I liked playing around with baking. Thing is, I never used a cookbook. Strangely enough, I actually succeeded anyway quite a few times. I know now that what I was whipping up when I dumped butter (well, margarine. Mom only got butter at the holidays), sugar, vanilla and flour into a bowl and beat the living hell out of it was a basic pound cake, but back then I just thought I was a genius because I made a cake… all by myself. My brother and sister never complained. I guess even far from perfectly done cakes were ok. They were sweet after all and we were kids hehe. I also had quite a few failures with this basic dump and bake method. I recall many a cake coming out of the pan gummy, tough and undercooked in the middle. We ate those too. They were sweet and we were kids

I still have problems with actually opening a cookbook and following a recipe. Anyone who reads this blog knows how often I completely ~~destroy~~ change a recipe I’ve gotten elsewhere. Usually it works. I get lucky. If not, hey, it’s sweet and I HAVE kids now. They don’t care.

Sometimes though, I find a recipe that sounds yummy enough just the way it’s written that I don’t change ~~much at all~~ anything. The recipe I’m posting today is one of those rare creatures. I borrowed a Gourmet cookbook from the library recently. OMG, I love this book. I have so many paged marked (not literally) to make the recipes. When I saw this recipe for Mascarpone Cheesecake, I knew I had to make it. I had bought a tub of Mascarpone a few weeks ago when we weren’t completely broke (there is a reason you get so many inexpensive recipes lol) and was saving it for the “right recipe”. This one was it. The only things I changed was to add the zest of one orange into the filling and about half a teaspoon of orange extract. Not enough of either to actually make it taste orangey, just enough to give it that “ooo, what’s in this? I taste something but I’m not sure what it is” kind of oomph. Mainly, I wanted a reason to decorate the top of it with orange strips hehe. I also used a full 3 packages of cream cheese just cause it seemed silly to use two and a half of them

So if you’re craving cheesecake, give this one a try. It’s rich and creamy without being over the top “I can’t finish a piece of this…it’s too much”. It has the most outstandingly wonderful smooth and creamy texture of any cheesecake I’ve ever tasted or made. Even my non cheesecake loving husband keeps going back and taking bites of the slice I cut for picture taking and my 15 year old says he is going to eat his piece really slowly to make it last lol. I was going to add a sauce to it, but it’s so good I didn’t. Maybe with the leftovers tomorrow.

Creamy Mascarpone Cheesecake

Crust-
70 vanilla wafers, finely ground
1/2 cup unsalted butter, melted and cooled
Filling-
3 8 ounce packages of cream cheese, room temp
1 cup mascarpone cheese, room temp
3/4 cup sugar (I used a full cup since I used extra cream cheese)
3 eggs
1 teaspoon vanilla extract
zest from one small orange
3/4 teaspoon orange extract
1 teaspoon lemon juice
1/4 teaspoon salt
Topping-
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon juice

Preheat oven to 350, making sure your oven rack is in the middle..
Combine the cookie crumbs and melted butter in a medium bowl and combine until you have a nice crumbly mixture. Press onto the bottom and 1 inch up the sides of a 9 inch springform pan.
Bake at 350 for about ten minutes or until light brown. Transfer to a rack to cool.
While it cools, make the filling. In a large bowl, combine the cream cheese, mascarpone and sugar. Beat at high speed for 5 minutes.
Add in the eggs, one at a time, beating well after each addition.
Add the extracts, lemon juice and orange zest and beat at low speed just until combined.
Pour the filling into the cooled crust.
Bake until cheesecake is barely set and still jiggly in the middle, about 30 minutes mine actually took more like 40. But, it should be set on the outside, wiggly near the middle inch or so. It will finish setting up as it cools. Cool slightly in the pan for about 20 minutes.
Make the topping-
Stir together the topping ingredients in a small bowl.
Spoon topping over the still warm cheesecake and return to the oven for about ten minutes or just until the topping looks set and not runny.
Run a knife around the edges of the cheesecake to prevent cracking. Cool completely in the pan on a rack before taking the sides off of the cake. Best bet is to refrigerate it overnight.
Use a knife dipped in hot water to make clean cuts. Or just grab a spoon and hide in the closet and eat this.

Oh The Things I Do For You

Posted on February 13, 2012 by Jan

I mean… seriously? Who else will, out of love for you, make the noble sacrifice of frequently working with butter, sugar, cream and all things decadent? Who else, out of love for you, would practice over and over again, making treats JUST so that I could blog about them here for your pleasure? Who else, out of that great enduring love for you, would torture herself eating creations filled with said butter, sugar and cream, JUST so that I could then describe to you what it tasted like? No one else! No one I say! Ok, maybe a few other bloggers but they too do it out of a great love for you! It has nothing, nothing I say, to do with the idea that we like shoving gooey, rich creamy treats in our gaping maws! Perish the thought! It’s that love thing… yeah, that’s it. The love thing.

You believe me, right? *bats eyes innocently* Continue reading →

I Have No Brain Cells Left

Posted on February 11, 2012 by Jan

This why you haven’t had a post in a handful of days (not counting the guest post as that was written quite a while ago). I’ve been cooking, I’ve been eating… just have been in one of those blogger moods of not knowing what to write. Yes, every once in a while, my extreme creativity and ginormous writing skills go on hiatus *cough cough… gets hip boots*.

I like to think that right about now, my writing “skills”, such as they are, are lying on a beach on Tahiti with a Mai Tai and a trashy novel. I just hope they haven’t forgotten sunscreen cause I burn easily.

I have however been spending way more time than usual reading cooking blogs. It never fails to amaze me how many of them there are out there now. Some totally suck donkey toes, others are outstanding and make me feel like I need to give up blogging because in comparison to them, my blog sucks donkey toes. Continue reading →

Sometimes You Just Have To Give In

Posted on January 26, 2012 by Jan

Sopapilla Cheesecake

I have a thing about not trying anything that is trendy, too talked about or gets the rating of “to die for”. I’ve mentioned before as a matter of fact how much I loathe that phrase. No matter how much of a foodie I am, there are no foods I would die for. Nope, not even Twinkies, Cheetos, a medium rare ribeye or a tall glass of Coke. I also tend to have a snobby streak when it comes to trying some recipes. Yep; me, the woman who happily uses cake mixes and cream of crap soups. For some reason when I bake, I want to know that I baked it, not that I used fifty six convenience products. Well, other than that cake mix thing. Don’t stop now! Click here!

I Love Cheesecake And I’m Also lazy

Posted on January 21, 2012 by Jan

Key Lime Cheesecake Bars

Which is why I don’t make cheesecake often. I love it but for some reason cheesecake is one of those things that seems far too time consuming to me. I THINK I’m going to make it… I have 972 recipes printed out for it as well as those in my vast cookbook collection… I WANT to make them because, well, I love cheesecake but there’s that lazy thing. I like things I can throw together and while I realize logically that other than the crust, you DO just throw cheesecake together, I have this weird “it’s too much trouble” mind block going. Continue reading →

When Life Gives You Lemons…

Posted on July 8, 2011 by Jan

…make cheesecake. Yep; cheesecake. I’m not a huge lemonade fan so I made cheesecake with my lemons. When I want lemonade I grab the container of country time and pour out some highly processed sugar and real lemon flavor. What the heck IS that anyway? I mean, it’s either real lemon or it’s lemon flavor. How can you have real lemon flavor? Wouldn’t that make it real lemon? Or fake flavor? I’m so confused! Yet… I drink it. Go figure. Speaking of which, have any of you ever tried it hot? It’s quite yummy that way. I’m sure it would work fine with that *gasp* real lemonade stuff too. As for me, I’ll save my “Whoa; have these gotten expensive or WHAT?!” lemons for cooking with and keep chugging the fake stuff… hot or cold.

Moving on (I really can’t type that anymore without giggling), I love lemon, I love cheesecake, I love honey. I also love Bath and Body Works Lemon Vanilla Body Spray (which those meanie heads discontinued. I still haven’t forgiven them for that even if I DID buy enough to make a small country of people with bad B.O. smell yummy) and it was the inspiration for this recipe. When I wear it, I smell like a sexy lemon cupcake. But I didn’t want cupcakes. I have done the lemon cupcake thing in here recently. Not that that will stop me from making variations here in the future but still…

So I made cheesecake. But not just your typical lemon cheesecake. I love the combo of lemon and honey (I will also be doing a home made lemon honey marmalade soon) and decided to try it in cheesecake. But I also wanted to find a way to use up some blueberries that were shouting from the fridge that they were getting old and some apricots that were doing the same thing on the counter. So I made a blueberry/apricot compote to go with this as well as some candied lemon slices. Can we say “Oh.My.God.?” *wait for all of you to say oh my God”. You done now? Ok. This cheesecake is fantastic. It’s bright and sunny and refreshing with a nice lemon tang and a subtle hit of honey flavor. The compote spooned over it just adds this final fruity pizzazz and the candied lemon slices are sweet and tart and chewy and I wanted to hug them. But they’re sticky so I didn’t. I have long hair; no lemon slices stuck in hair please. So try this; I am pretty sure you won’t be disappointed. Unless you don’t like lemon or honey in which case why the heck would you make it anyway?

Decadent Lemon Honey Cheesecake

With A

Blueberry/Apricot Compote And

Candied Lemon Slices

Candied lemon Slices (optional)-
2 large lemons, sliced about 1/4 inch thick (a mandolin set on thick slice works great)
2 cups water plus more for initial cooking
1 1/2 cups sugar plus more for coating slices
Cheesecake-
2 cups vanilla wafer crumbs
5 tablespoons melted butter
2 teaspoons sugar
1 teaspoon vanilla extract
24 ounces cream cheese, softened
1/4 cup all purpose flour
3 large eggs
1 1/2 cups honey
1/2 cup sugar
1 tablespoon vanilla extract
1 teaspoon lemon extract
zest from 2 large lemons
1/3 cup fresh lemon juice (if the 2 lemons don’t have that much, feel free to round it out with bottled)
1/2 cup sour cream
Cheesecake Topping-
1 cup sour cream
1/3 cup sugar
1 teaspoon vanilla
Blueberry Apricot Compote-
1 pint fresh blueberries
6 apricots, quartered
1/3 cup sugar
1 teaspoon lime zest
2 tablespoons lime juice

For candied lemons-Add lemon slices to a large pot. Cover with water. Bring to a boil and let boil for about five minutes. Drain and rinse well. Do this procedure one more time. This helps leech out the bitterness of the peel.
After the second time, put peels back in the pot with the 2 cups water and 1 1/2 cups sugar. Stir to combine. Cook over low heat, stirring occasionally, until lemon slices are tender and translucent, about 90 minutes. Lay lemons slices in a single layer on a wire rack. Let them dry for 24 hours (this is why I say the lemon slices are optional. Up to you whether or not you want to commit to this amount of time for the full cheesecake idea). They will still be tacky. Drop them into a bowl or baggie) of sugar and toss to coat. Set aside. Also, don’t throw out the syrup left in the pot from the lemons. Pour it into a bowl or a canning jar and put it into the fridge. Due to the naturally high amounts of pectin, after a couple of hours, it will set up into a yummy sort of a lemon jelly which is great on toast or mixed with other ingredients to make a glaze for roast or grilled chicken.
For cheesecake-Preheat oven to 350 degrees. Lightly spray 9 inch spring form pan with cooking spray. Wrap pan well in heavy duty foil.
Mix together the cookie crumbs, melted butter, 2 teaspoons sugar and 1 teaspoon vanilla extract in large bowl or food processor. Press mixture on to bottom and 1 inch up sides of prepared pan. Cook at 350 for five minutes. take out and set aside. Lower oven heat to 325.
In a large bowl, beat cream cheese with flour until smooth. Don’t over beat. Over beating is one of the main reasons cheesecakes crack. It adds to much air to them.
Add the eggs, honey, sugar, extracts, lemon zest and juice. On low speed, beat until smooth and creamy. Gently fold in the sour cream. Bang the bowl (carefully lol) a few times on the counter to help release some of the air bubbles.
Put pan in a large high sided baking pan. Pour cheesecake batter into pan. Put the pan into the oven and carefully pour two cups of water around the pan. Bake at 325 until center is just barely set but still has a touch of jiggle to it. It will finish setting as it cools. When done, set spring-form pan on a wire rack and leave for 30 minutes then refrigerate for at least 4 hours. at least four hours to cool.
When it has cooled, carefully loosen and remove the side of the spring-form pan. Scrape off all the goop that stuck to the sides and eat it.
For compote- while cheesecake is cooking- in a medium sauce pot, combine all the compote ingredients. Stir well to coat apricots with lime juice to prevent discoloring (you can see in my photo that not all of mine got coated well. Learn from me grasshopper! ) Over low heat, cook, stirring constantly, just until sugar is dissolved. Spoon into a bowl; cover and refrigerate.
Mix topping ingredients and spoon onto the top of the cheesecake. Smooth to make it look purty.
To serve- put slices of cheesecake onto serving dishes and spoon a little of the compote over or around it. Add a candied lemon slice to the top and eat.

Strange Dreams

Posted on May 4, 2011 by Jan

Just could NOT get a good photo today. It's so gloomy out it's like shooting in a cave.

It’s funny how having kids makes you so aware of your own mortality. I think I’ve mentioned that I have six kids. Yes, you read that right. Six. Five boys and one girl. Three are grown and married (in their twenties) and three (all boys) still live at home. They are Jordan, my sixteen year old, Zach, my 14 year old and Joshua my “omg what was I thinking having another child at my age” two year old. . Josh is the one that makes me contemplate my own life more most of the time. His brothers have that effect some, especially Jordan, who I have mentioned before has a handful of major challenges he deals with wonderfully on a daily basis but not as much as my two year old terror. I find myself aware of every kink and every pain. There are times that every twinge becomes a harbinger of doom leaving me planning my estate and telling my husband what songs to play at my funeral (I never knew anyone could roll their eyes quite that much). It will of course be attended by 5000 grieving people. I’m not sure where they will come from since I’m rather shy in “real” life and am pretty sure I haven’t known 5000 people in all my 46 years. Maybe he can hire them? Or pull people off the street with the promise of cheap booze and free Doritos? I dunno. But that’s neither here nor there. They’ll be there. All 5000 of them… in our little house… probably with muddy feet, getting the carpet all dirty. Awww crap… I better plan for a carpet cleaner. Russ will never think of that.

Where was I? Doom… kids… mortality. Oh yeah; mortality. Seriously though, you think differently when you have kids. Not saying it’s better or worse, just different. I wonder at times how old would my two year old would have to be to have concrete memories of me? Would he remember me reading him Dr. Seuss and being the “SNORT” in “Are You My Mother?” Would he smile when he smelled Lemon Vanilla cologne and not know it was because it reminded him of me? If I died today, would he remember our cuddle sessions in bed every morning after his daddy goes to work? Who would help Jordan and take care of him? Who would make sure Zach took out the garbage and stayed away from the computer when he was supposed to be doing chores? I also wonder what type of woman my husband would replace me with and if I can hunt her down now and let her know what a picky eater he is and how he has a tendency to…erhmmm… empty a room quickly at times. All I know is she’d better be 4’11″ and weigh 300 pounds and not be able to cook. Just sayin’.

Introspection is annoying. It makes me write silly posts that have not a whit to do with cooking (though in defense the tag line of my blog DOES say “Cooking and life from a mom on the edge”. .) It comes into being from strange dreams where I wake up saying to myself “I’m going to die today”. Yeah, I know… freaky. Try being the one who woke up thinking it.

Ehhhhh, let’s eat.

TRIPLE STRAWBERRY CHEESECAKE BARS

CRUST-

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cups all purpose flour

Filling-

2 8 ounce packages cream cheese, softened
1 1/2 cups sugar
1 10 jar strawberry preserves
3 large eggs
1/4 cup flour
1 lb fresh strawberries, sliced
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup heavy cream

Topping-

Whipped cream or creme fraiche
strawberry pie filling of strawberry dessert topping

Preheat oven to 350
line a 13×9 baking pan with foil. Grease with butter or spray with non stick cooking spray
In a large bowl, mix butter and powdered sugar for crust. Beat well. Add vanilla and eggs, again beating well. Slowly beat in the two cups flour, beating at medium speed until it is fully mixed and crumbly. Pat into the bottom of the foil lined pan.
Bake at 350 for ten minutes while you make the filling.
Beat cream cheese and sugar at high speed just until mixed. Beat in the strawberry preserves. Add three eggs, one at a time, beating well after each addition. Add in the vanilla extract, sour cream, heavy cream and flour, beating just until mixed. Overbeating anything cheesecakey (yes, that too is now a word ) is one thing that makes the cracks in the top. Fold in the sliced strawberries.
Spread the filling mixture on top of the crust and put back in the oven. Bake at 350 for approximately 45 minutes or until it is just barely set in the middle. It can look somewhat shiny but shouldn’t be sloshy (don’t ya just love my directions? ). The residual heat will finish baking it.
Let cool for an hour on the counter then cover and refrigerate overnight. Trust me… it will be easier to cut if you do. If you want to serve it room temp, cut and plate it when cold then just let it sit out to come to temp.
Top with whipped cream or creme fraiche and strawberry topping.

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