Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest to cut when cold, so allow ample refrigerating time before serving.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
graham cracker crumbs
pkg (250 g each)
Sour Cherry Topping:
Per serving: about
Total fat26 g
Saturated fat15 g
Total carbohydrate39 g
In bowl, stir together graham cracker crumbs, 1/4 cup of the sugar and butter until moistened; press onto bottom of lightly greased 8- or 8-1/2-inch (2 or 2.25 L) springform pan.
Centre pan on large square of foil; press up to side of pan. Bake in 325ºF (160ºC) oven until set, 8 to 10 minutes. Let cool.
Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in remaining sugar until smooth and light, scraping down bowl twice, 3 minutes. On low speed, beat in eggs, 1 at a time, beating well after each and scraping down bowl often. Blend in lemon juice, vanilla and salt. Blend in sour cream. Pour over crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in 325ºF (160ºC) oven until shine disappears and edge is set yet centre still jiggles slightly, 1-1/4 to 1-1/2 hours.
Turn off oven. Run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Refrigerate until cold, at least four hours. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Sour Cherry Topping: In saucepan, combine cherries, sugar and 3 tbsp of the water; cook over medium heat, stirring frequently, until tender, about 15 minutes.
Stir cornstarch with remaining 1 tbsp water; whisk into cherry mixture and cook, stirring, until thickened, about 1 minute. Remove from heat; stir in lemon zest and juice. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve over cheesecake.
This hot and spicy stir-fry comes together faster than ordering takeout. It's also a great way to use up any veggies lingering in your fridge. Serve it over your favourite noodles, brown rice or whole grains.
Prep time10 minutes
Total time10 minutes
Portion size4 servings
unseasoned rice vinegar
hot pepper flakes
sugar snap peas
(21 to 24 count), peeled and deveined
(white and light green parts only), cut crosswise in 1-inch pieces
Per serving: about
Total fat13 g
Saturated fat1 g
Total carbohydrate15 g
In small bowl, whisk together hoisin sauce, vinegar, soy sauce and sesame oil. Set aside.
In large nonstick skillet, heat vegetable oil over medium heat; cook garlic, ginger and hot pepper flakes until fragrant, about 3 minutes. Add snap peas; cook for 1 minute. Add shrimp; cook until pink and opaque throughout, 3 to 4 minutes. Add hoisin mixture; toss to coat. Sprinkle with green onions. Serve over noodles.
Kung Pao Chicken
Prepare recipe as directed, substituting 375 g skinless boneless chicken breasts, cut in thin strips, for the shrimp.
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.