New york cheesecake

Crust

2 cups crushed shortbread cookies

5 tablespoons chilled unsalted butter

1 ½ tablespoons sugar

Filling

2 8-ounce packages of Philadelphia cream cheese *

¾ cup sugar

1 large egg

2 large egg yolks

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

pinch of salt

1 tablespoon flour

Directions

Preheat the over to 350°F. Grind shortbread cookies to coarse crumb in processor. Add butter and sugar. Process until blended and crumb mixture begins to stick together. Press crumb mixture into 4, 4-inch spring form pans. Bake crust until golden brown and firm to touch, about 10 minutes. Cool crust in pan on rack.

For the filling beat cream cheese in a large bowl until fluffy. Gradually add sugar, beating until blended. Beat in eggs and egg yolk one at a time just until blended, occasionally scraping down sides of bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrap filling over crust in pan.

Bake 10 minutes at 350°F, then lower temperature to 300°F and bake for 30 minutes or until center is softly set. Turn off oven and leave the over door slightly ajar, so the cheese cake cools slowly. Chill over night before service.

• Tips with cheesecakes: Always use Philadelphia cream cheese. A case study has been done, that shows that cheesecakes made with it set up far better than other brands, which didn’t have the desire firmness after chilling.
• If you want a dense thick cheesecake do not use a water bath. Water baths help ensure uniform cooking but also make cheesecakes have a creamy consistency. With out using a water bath, cheesecake gain the thick crumbly texture of the old Jewish deli's.
• Cooling a cheesecake properly is key to ensuring a crack free desert. Always leave it in the over when it is turned off, with the door open. This helps the cheesecake come to room temperature gently.

Chicken and white bean chili

Chili

• 1 pound dried small white beans

• 8 fresh Anaheim chilies (about 1 pound)

• 1/4 cup (1/2 stick) butter
• 2 large onions, chopped
• 1/3 cup all purpose flour
• 4 cups low-salt chicken broth
• 3 cups half and half
• 4 cups shredded cooked chicken
• 1 tablespoon chili powder
• 1 tablespoon hot pepper sauce
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon white pepper

• 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
• 1 cup sour cream
• Chopped fresh cilantro
• Purchased tomatillo or green chili salsa

Directions

 

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside. 

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.) 

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.