C is for Cheesecake

 C is for Cheesecake...( I started the challenge late so I am doing a few letters from the beginning)

 So, I stumbled upon a new cafe right near my house the other day the Yummee Cupcake Cafe, if you go in tell her you saw a blog about her on my blog. It's on 54 Quassaick Avenue.( she has lunch specials too, and soup of the day) I took my son in for a cupcake and he loved, it~ filled with jelly. HE loves jelly donuts. I try to give him gluten free things, and I feel guilty when I let him have something like this,as it does tend to stay in his system a little while, but I went in to see what she had to sell, and Creme brule is my favorite dessert in the world, and she has Creme brule cheesecake, I did not buy it but she let me sample it and it's delicious, so I am hooked, when I feel I deserve it, I know where to find it.

I am not the biggest fan of cheesecake but I must say I don't turn it away... as you can see from my cafe venture, but I was at a party last month and they had White Chocolate cheesecake cookies that were delicious...I love the cheescake factory cheesecakes but I don't even live near a cheesecake factory  so today I  share some cheesecake  recipes here...
Ingredients for cheesecake cookies:
2 1/4 C flour
1 tsp baking soda
1 tsp salt
1/2  tsp cinnamon
1/2 lb butter at room temp
3/4 C packed brown sugar
1/4 C granulated sugar
1pk of jello cheesecake flavor instant pudding
2 large eggs
1 tsp. pure vanilla extract
1 c. dried cherries
1 C. white chocolate baking chips
 Preheat oven to 350o Sift together first 4 recipes in a large bowl. set aside.
In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and vanilla mix until well again, Scrape sides of bowl, slowly add flour mixing well and stir in the dried cherries and white baking chips.
 Using a ice cream scoop or rounded tablespoon, drop dough on to an un-greased, parchment paper lined baking sheet. For 2 oz cookie, bake at 350o degrees for 16-18 for rounded tablespoon-sized cookies, bake 12-14 minutes.

Lemon Cheesecake Fruit Dip
1 (6 oz) container Lemon Burst yogurt
1 (7 oz) container marshmallow cream
1 (8 oz) container Whipped cream cheese
Zest of one lemon (Optional)
Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.
2oz) or rounded tablespoon, drop dough on to an un-greased, parchment paper lined baking sheet.
 For 2 oz cookie, bake at 350 for 16-19 minutes. rounded spoon sized 12-14 minutes. transfer to wire rack and cool.

 I also make these which I make with choc. chip or cherries on top and people go nuts, I got the recipe fromwww.howtoeatacupcake.net- She does her bottom with graham cracker crust but she also does a entire bottom of an oreo crust too, very good.  Picture on the bottom is hers.
Finally another good one, cheesecake pie

1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla, divided use
1/8 teaspoon salt
2 large eggs
1 cup sour cream
2 tablespoons granulated sugar

1. Combine graham cracker crumbs with melted butter and press into a lightly buttered 8" pie plate.
2. Beat softened cream cheese until fluffy. Gradually blend in sugar, lemon juice, half of the vanilla, and salt. Add eggs, one at a time; beating well after each.
3. Pour into the graham cracker crust.
4. Bake at 325°F (160°C) until the center is set, about 25 to 30 minutes. Cool.
5. Combine sour cream, 2 tablespoons sugar, and remaining vanilla. Spoon onto the cooled pie. Chill at least one hour.