Wednesday, March 17, 2010

Happy Birthday to the Foodie Boyfriend!


The Foodie Boyfriend,

who may or may not be Irish,

celebrates his birthday today.


The Foodie Daughter decided to make him

a cheesecake for his special day.







After an Internet search (I taught that girl well),

she decided on a recipe for New York Cheesecake

from Emeril (Bam!).


Her mise en place includes:

the zest of one lemon

the zest of one orange

1-1/2 teaspoons good vanilla extract

1 teaspoon whiskey

1/2 cup sour cream

2-1/2 pounds cream cheese

1-1/2 cups sugar

3 tablespoons flour

5 eggs

2 egg yolks


Not shown:

A pre-made graham cracker crust







The Foodie Daughter began by mixing together

the cream cheese,

sugar,

vanilla extract

and lemon and orange zests.







I was out of the house and the Foodie Daughter

was too busy mixing ingredients to take pictures.



But here is the finished filling.




The Foodie Boyfriend helps assemble the cheesecake.




The recipe directed them to cover the cheesecake with foil

before baking.
The oven was preheated to 375 degrees.
The oven was then turned down to 350 degrees
and the cheesecake baked for 1-1/2 hours.




Oh look, there was extra filling.

Good thing we got more graham cracker crusts.







What?

Still more filling left?






Guess it's time to fill some ramekins

with the remaining filling.








The foil stuck to the top of the cheesecake.









Then it was time to make

the strawberry sauce.


1 pint of fresh strawberries

combined with 2/3 cup sugar,

1 cup water,

1 teaspoon lemon zest

and 2 tablespoons whiskey.

to make the sauce.*


*See, even the Foodie Daughter

can't follow a recipe exactly.


I am so proud.









The whiskey goes in towards the end.











We got to try out the mini cheesecakes

the night before the big day.


Excellent,

dear Foodie Daughter.


And


Happy Birthday,

Foodie Boyfriend!

2 comments:

Rosie Hawthorne said...

Happy Birthday, Foodie Boyfriend.
Sounds like you're in good hands.

Derrick said...

Yes I am thanks Rosie