Tea-time Lemon Cheesecakes with Molasses Crinkle Cookie Crust

Lemon Cheesecakes with Molasses Crinkle Cookie Crust

These mini cheesecakes are less fussy to prepare and bake more quickly than a full-size cheesecake.  The ginger in our Reesor’s Molasses Crinkles Cookies contrasts well the lemon.

Crust
3 Reesor’s Molasses Crinkles Cookies
1 tsp lemon zest

Filling
8 oz. cream cheese, softened

2 Tbsp sour cream or plain Greek-style yogurt

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract

2 Tbsp lemon juice
1 Tbsp lemon zest

Preheat oven to 350F and set rack at lower-middle position.
Line a muffin tin with 8 muffin papers.

In a food processor pulse the cookies until they are fine crumbs.

Spoon about one tablespoon of cookie crumbs in each of the prepared muffin cups. Using the back of a spoon pack the crumbs into an even layer.

Using a mixer cream together cream cheese, sour cream and sugar until smooth. Mix in the egg, vanilla extract, lemon juice and lemon zest just until blended.

Scoop about 1/4 cup of the cream cheese mixture into the prepared muffin tins.
 Bake for 25-30 minutes, until cheesecakes are set.
 Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating and enjoying.  These freeze well in a tightly sealed container.

Garnish with a dollop of whipped cream, or lemon curd and whipped cream.

Adapted from: Bakingbites.com

Broccoli & Beef Skillet in Orange Ginger Sauce

Serves 4

This beef dish is good served with white or brown rice, or try it with alternates such as quinoa, noodles or a wild rice mix.  It comes together quite quickly, so get your rice cooking while you prepare the broccoli and beef.

Broc_beef_photob0dc0b

You will need a large heavy skillet with a tight-fitting lid.
You can also make this with boneless chicken.

  • 1 Tbsp vegetable oil
  • 1 ½ pounds of boneless sirloin steak, cut into very thin strips
  • 1-2 Tbsp cornstarch
  • 1 cup orange juice
  • ¼ cup orange marmalade (optional)
  • ¼ cup red wine vinegar
  • ¼ cup soy sauce
  • 2-4 Tbsp grated fresh ginger
  • 4 cloves garlic, thinly sliced into slivers
  • 1 bunch of broccoli, cut into small flowerets, and peeled, chopped stems

Heat the pan over medium-high heat.  When the pan is hot, pour in the oil.

Dredge the sliced beef in the cornstarch, coating each piece thoroughly and evenly, shaking off excess.  Lay the beef on a dry platter in a single layer.

Working in batches if necessary, so you don’t crowd the pan, add the meat to the pan and sear the beef, flipping and stirring it to help it brown evenly.  When cooked remove the beef and set it on a plate to rest.

Return the pan to the heat and add the orange juice, marmalade, vinegar, soy sauce, ginger, and garlic.  Bring everything to a steady simmer, stirring frequently and cook until the liquid reduces by roughly half, 4 or 5 minutes.  Return the beef to the pan with any juices.  Add the broccoli, cover tightly, and simmer until the broccoli is bright green and tender, another two or three minutes.

Spoon the rice onto plates and place the broccoli and beef over it.

This recipe is adapted from the cookbook “Chef Michael Smith’s Fast Flavours”.