7 Hour Cheesecake

For years I always ended up with split cheesecakes, no matter what method I employed. I'd heard about the concept of cooking a cheesecake like you cook a brisket , slow and low,  & so I did some research. I found there were recipes out there, but figured I'd try my own hand at it. I came up with a wonderful  7-Hour cheesecake recipe.

Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 teaspoon sugar


Filling:
2 8-oz packs cream cheese
2 8-oz packs Neufchâtel cheese
4 eggs
1/4 cup lemon juice
1 1/4 cup sugar



Step One:
Preheat oven to 350 degrees  F. Combine all the ingredients for the graham cracker crust in a bowl. Press the mixture into the bottom of a springform pan. Bake the crust 8-10 minutes or until the crust is golden.  Remove the crust from the oven.  Reduce the oven temperature to 180 degrees.  Leave the oven door ajar for a few minutes to release any excess heat and then close it.

Step Two:
For the filling, combine the first four ingredients together until the mixture is smooth.

Step Three:
Add the sugar, a tablespoon at a time to, the mixture. If using a stand mixture (preferred), then set the speed to stir. If using an electric hand mixer, then after every tablespoon mix with the lowest setting.  Finally, if using a spoon, then stir and fold after every tablespoon.

Step Four:
Pour the filling into the spring form pan. Tap the pan to remove any bubbles.  Place the pan in the oven on the  middle of the center rack. Bake at 180 degrees for 7 hours.

Step Five:
Retrieve the cheesecake from the oven and allow it to cool completely. After about 20 minutes, use a small sharp knife to trace around the inside parameter of the springform pan to ensure the cheesecake doesn't cling to the edges.

Step Six:
Once the cheesecake is fully cooled, remove the springform pan's ring, slice, and enjoy. 

Pot Roast

Ingredients:
1 2-pound top round steak
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cooking oil
4 medium sized Yukon Gold potatoes, eighthed
1 large onion, rough chopped
1 large carrots, sliced into coins
1 cup of water

Step One:
Remove the beef from the refrigerator; place it on a cutting board and let it come up to room temperature for about 15 minutes. Next, season the beef with the salt and pepper.  Heat a dutch oven over medium-high heat. Add the oil and then when the oil is shimmering add the beef.  Brown each side of the beef for about 2 minutes.  Remove the browned beef from the dutch oven and reserve.

Step Two:
Add the onions, carrots, and potatoes to the dutch oven.  Add 1 cup of water and bring the water to a boil and reduce to a simmer. Simmer the vegetables for ten minutes.

Step Three:
Reduce the heat to low and nestle the beef on top of the vegetables. Lid the dutch oven and cook for 3 hours until the beef is done and tender.  The steak must be cooked slow and low.

Step Four:
Remove the beef and vegetables from the dutch oven.  Slice, serve and enjoy. 

Quick Manhattan Style Clam Chowder

Ingredients

4 strips of thick cut turkey bacon, diced

1 drizzle of vegetable oil (optional)

½ cup onion, diced

½ cup green pepper, diced

1 ½ Yukon gold potatoes , ½ inch diced

2 5oz cans chopped claims.

1 28 oz can diced tomatoes

1 teaspoon salt

½ teaspoon ground cayenne pepper

½ teaspoon ground black pepper

½ teaspoon thyme

Step 1:

Heat a large pot or Dutch oven over medium-high heat. Add the bacon and still occasionally to ensure the bacon doesn’t stick or burn. Depending on how lean the bacon is, a drizzle of vegetable oil may be needed. Once the bacon is brown and crispy, add the onions and green peppers and cook until both are softened. Next add the potatoes and combined them well.      

Step Two:

Reduce the heat to medium, and add the undrained chopped clams to the potato mixture. Next add the undrained diced tomatoes. Stir in the remaining ingredients. 

Step Three:

Increase the heat to medium-high to bring the chowder to a rapid boil. While the soup is boiling foam will appear on the surface. The foam will result in cloudy chowder, and therefore it must be removed to clarify the chowder. Spoon or ladle as much foam as possible.  Reduce the heat to a simmer and cook for about 20 minutes.