Mango Key Lime Cheesecake with Coconut Graham Crust

In my last few weeks of college, the lack of food options were killing me. So my friends and I decided to make the trek to the nice outdoor mall Crocker Park. There's a Cheesecake Factory there. Now, I know, some people think the Cheesecake Factory is expensive or overrated. But I'll tell you this: in the middle of NE Ohio, where your other options are well, close to none, it's gourmet. The portions are HUGE and let's be honest for a second, the gigantuine, available-in-every-flavor-imaginable slices of cheesecake are delicious.

This led to a cheesecake craving. Specifically the Mango Key Lime variation I had devoured weeks ago.  So I set out to make my own.  Now, I've only made cheesecake once before this, for my birthday this year, and I really didn't find it all that challenging.  I looked at several just key lime cheesecake recipes and went from there adapting the ingredients as I went along. I would say it was a success! However, I used frozen mango because I made this at like 11pm and obviously the grocery store wasn't open.  But I would suggest using fresh mangos specifically one of the stronger flavored varieties because the Key Lime can be very over powering.


Mango Key Lime Cheesecake with Coconut Graham Crust

Crust:
1 cup graham cracker crumbs
1/4 cup unsweetened dehydrated coconut
3 Tablespoons sugar
1/4 cup (1/2 stick) butter, melted

Filling:
2 (8oz) packages cream cheese (I used one low-fat, one regular)
1 cup sugar
1/2 cup fresh squeezed key lime juice
3/4 cup mango, pureed
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
salt
3 eggs

Whipped cream

Preheat oven to 350 degrees. Combine graham cracker crumbs, coconut, sugar with a fork stir in melted butter.  Press evenly into a 9x3" spring form pan and slightly up the sides. Bake in middle rack for 8-10 minutes or until browned, remove and cool.

Reduce oven temperature to 325 degrees.

Beat cream cheese in an electric mixer with the paddle attachment at medium speed until fluffy. Then beat in sugar, lime juice, mango puree, vanilla. Beat until smooth, scraping sides.  At low speed add the flour and salt and then the eggs and mix until just incorporated.

Pour filling into crust. Bake in the middle of oven until set in center for an hour, turning half way if you're oven is a bit uneven like mine.

Cool completely and refrigerate for at least 2 hours before serving. (I left mine overnight.) Run a thin utensil around before removing side of pan.  Serve with a dollop of whipped cream.

Order (Seder)

Passover is by far my favorite Jewish Holiday.

Rosh Hashanah and Yom Kippur are great too. (Note: Yes, I am reformed, there are a bajillion other Jewish holidays buuuuut, we kinda skip over em.) And don't get me wrong, I love the fall. I remember strolling down Macomb Street, Washington, DC with the leaves turning colors scattered on the side walks as we would trek from satellite parking to the Synagogue. And of course I love the service, the Rabbis processing through the congregation in their robes and the fashionably but inappropriately dressed late comers to scurry through the sanctuary.

Anyways, Passover. I won't go into the story. But I love it, not only do we celebrate spring but also it's a time to think deeply about the present day social injustices, which plague our world. Oberlin, is most definitely not devoid of these thoughts, in fact I spend four hours a week confronting many of these issues in my Environmental Policy class. But it's different to celebrate and come together in this time to such an ancient sacred shared history. There's something that brings Jewish people together, at least in my experiences. When ever I've met someone else Jewish it really is some how this instant bond, immediate connection. It is difficult to explain.

This year was my second Seder away from home and by home I mean away from my mothers amazing cooking. My girlfriends and also neighbors (yes, we do sometimes borrow sugar, or pots or cake pans...) held a small Seder on Saturday night. It was full of food and laughter and insight. I feel so blessed and fortunate to have such people in my life.

But really the whole reason behind this post, is that I cooked my very first Brisket! It wasn't quite up to my mother's par. But I'd say I did a damn god job for a first time cooking a three-and-a-half pound hunk of meat. Everyone said it was good! I'm relatively pleased.

Beef Brisket

4 lb Brisket, rubbed with salt and fresh ground pepper

4 cups white wine

2 cans (14oz) beef broth

4 small onions, cut into rings

3 cloves of garlic, halved

salt, to taste

In the bottom of a large sauce pan on medium heat brown the onions and garlic. Remove and set aside.

Turn the heat up high place the brisket fat side down and sear for 8-10 minutes depending on thickness. Flip and sear opposite side.

Add the onions and garlic back in. Pour in the wine and beef broth add salt. Bring to a simmer and cover tightly. Braise for 1-1.5 hours then flip and continue for another 1-1.5 hours. Or until a fork can easily be inserted and removed.

Remove the meat and onions from the pan and bring the liquid to a boil. Reduce half the liquid and pour over the meat to serve.

恭禧發財

Happy Chinese New Year!


In honor of the new year I whipped up some Chinese Almond Cookies.
Apparently you are supposed to use lard to get the traditional taste...
I've made these a little healthier by substituting
some whole wheat flour and almond meal.

Chinese Almond Cookies

A brittle but sturdy cookie with strong almond flavor. Many bakeries place an almond in the center, but in Hawaii (the birth place of my mother) they place a small red dot instead. I did a variation of both.

Adapted from here

1 1/2 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup almond meal
1 cup sugar
1 stick unsalted butter, softened
1 large egg
1 teaspoon almond extract
1 teaspoon baking soda
1/2 teaspoon salt
whole almonds, for decorating
red food coloring for decorating

Preheat oven to 325 degrees. Line baking sheets with parchment paper (optional).

Wisk together dry ingredients in a small bowl. Beat the butter and sugar in an electric mixer till light and fluffy, about a minute. Add egg and extract, beat till smooth. Mix in dry ingredients until a dough forms.

Roll dough into 1 inch or 15g balls. Flatten with fingers and press almond in center or red food coloring.

Bake for 12-15 minutes rotating pan half way though. Cool on wire rack.

image via here