I love cheesecake and adding lime juice gives it the perfect tartness.
2-1/4 cups graham cracker crumbs (about 36 squares)
1/2 cup butter, melted
20 ounces cream cheese, softened
3/4 c sugar
1 c sour cream
3 tbsp flour
3 eggs, lightly beaten
2/3 cup lime juice
1 tsp vanilla
Preheat oven to 325.
In a food processor crush the graham crackers, then add butter and pulse to combine. Press into a 10 inch springform pan. Bake 10 minutes and set aside.
Best sugar and cream cheese until smooth. Add sour cream, beat till smooth. Add eggs, beat till smooth. Add remaining ingredients and beat till smooth. Pour into pan. Bake for 55 minutes until almost set.
Cool 10 minutes, the run a knife among the edge of the pan. Cool completely and refrigerate overnight.
Serves 10 – 12.
This crumble is quick and easy. The perfect way to highlight summer fruit.
3 lb necatines, sliced thin
2 TBSP corn starch
1/4 c brown sugar
2 tsp vanilla paste
4 graham crackers
3 TBSP unsalted butter, cut into small pieces
1/2 c sliced almonds, toasted
Preheat oven to 375.
Combine nectarines, cornstarch, 2 TBSP sugar, vanilla and a pinch of salt in 9×13 pan, toss to combine.
Combine crackers, butter, and a pinch of salt in a food processor and pulse until the mixture comes together. Toss with almonds and scatter over the nectarines.
Bake for 35 – 40 minutes until brown and bubbly.
Serves 10 – 12.
This is from the July 2014 issue of Food and Wine and it is amazing!! I used Trader Joe’s cinnamon graham crackers.
1 1/2 c mascarpone
1 c heavy cream
1 c lemon curd
1 package of graham crackers
Line a 9×5 loaf pan with plastic wrap with 4 inches overhang.
In a stand mixer combine mascarpone and heavy cream on low speed until combined, them raise to medium until smooth and firm, about 3 minutes. Fold in lemon curd and a pinch of salt.
Spread 1/4 inch thick layer of lemon cheese mixture over the bottom of the pan. Arrange a single layer of graham crackers, breaking to fit if needed. Repeat finishing with a layer of lemon cheese mixture.
Cover cake with plastic wrap and place in the fridge for 8 hours or overnight.
Uncover and invert onto a platter.
These are one of my all time favorite cookies – crunchy graham crackers, chocolate, coconut and rich sweet sweetened condensed milk! I used non fat sweetened condenses milk, a lot less butter to make it a little healthier.
1 1/2 c graham cracker crumbs
2 TBSP butter, melted
1 TBSP water
1/2 c chocolate chips
1/4 c white chocolate chips
2/3 c sweetened coconut, shredded
1/4 c chopped pecans, toasted
1/2 can (7 oz) fat-free sweetened condensed milk
Preheat oven to 350.
Line a 9×9 pan with parchment and spray with cooking spray.
Put crumbs, butter and water in a small bowl, combine. Press into pan. Top with chips, coconut, nuts and milk.
Bake 25 minutes until brown. Cool and remove from pan.