Saturday, November 6, 2010

Yarn and Cheesecake

After work I went and bought some nice yearn, but I am not telling what for just yet...

Instead I will show you my small progress on the scarf that I am making - 2ft to be exact. Now I know it is not much but you have to account fir the fact that I only get to knit a couple of hours a week, so it is all good!

Also before I jump into my dress, grab my husband and go to my friends house for the dinner I was talking about today, I will do what I have been meaning to do for some time now. Some time ago I was mentioning this cheesecake that you can make in a slow cooker. Well I made it and it was delicious, so if anybody is interested here is the recipe:

You will need
3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup plus 1 tablespoon sugar
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream

What to do:
1.In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
2.In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3.Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4.Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5.Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.


P.S. It's my 101st post! I will somehow coordinate myself to someday finally produce a giveaway! I just can't find time, but I will!

1 comment:

Thanks! :)