Sour Cream Cheesecake

So I finally found our proper cheesecake bake-ware. In my previous posts, I've been baking my cheesecakes in a pyrex pie pan. However, I couldn't find it this time and in my search, I found something better - actual cheesecake-ware. Although, it will still suck when I want to make a pie and still can't find our pie pan...

Going back to the sour cream cheesecake, which is Alton Brown's recipe, I've altered it a bit so it's more keto friendly (just changed the graham crackers crust to coconut flour crust and sugar to splenda).

To make the CRUST, you'll need the following: 1/4 cup butter (room temp works better to mix), 1 egg, 1/8 tsp sea salt, and 1/4 cup + 2 tbs coconut flour.

1. Preheat oven to 400°F
2. Mix the butter, egg and salt in a mixer (or by hand. I just got married and received a mixer as a wedding gift. hooray!)
3. Incorporate the flour and mix well.
4. Then place in your pie-ware and press down until the bottom is covered. See below:

5. Poke holes in the crust.
6. Bake for 8-10 minutes or until done. Then lower the heat to 270°F.

To make the FILLING, you'll need the following: 1-1/4 cups sour cream, 20 oz cream cheese, 3/4 cup splenda, 1/2 tsp vanilla extract, 2 eggs, 3 yolks, and 1/3 cup heavy whipping cream.

1. Preheat oven to 270°F. Prepare a water bath and let sit in the oven. (A water bath is just a bigger shallow pan that'll hold water and your uncooked pie.)
2. In a mixer, beat the sour cream for 10 seconds.
3. Then add the cream cheese and beat again. Add the sugar and beat til everything is well incorporated. Be sure to scrape the bowl.

4. In a mixing bowl, combine the eggs, yolks, heavy whipping cream and vanilla extract.

5. Pour #4 into your sour cream cream cheese mixture. When half is incorporated, stop and scrape the bowl. Then continue to completely incorporate the ingredients.
6. Pour your mixture into your cooled coconut crust. Then place in the water bath and let bake for 1 hour.

7. Turn off the oven and leave the door open for 1 minute. Then close the door and let sit for another hour. Then refrigerate for 6 hours to completely cool before serving.

I ended up taking a slice before the 6 hours of refrigeration was over and it's pretty tasty if you don't mind the splenda taste. I've got to make a version with regular sugar! Also, it wasn't set yet so it's probably better to wait until after the 6 hours are done.

These are useful to have:

KitchenAid Artisan Stand Mixer KSM150PS - White - KitchenAid Artisan (Google Affiliate Ad)

Oxo Good Grips 3-Pc. Silicone Spatula Set (Google Affiliate Ad)

Fat Daddio's Round Cheesecake Pans, 9"x2" (Google Affiliate Ad)

Baked Egg Custard

For our first foodiestuffers post post-wedding and honeymoon, I made my hubby an egg custard. Not the sweet dessert type, but one made with keto-friendly ingredients: cheese n chives. We were skeptical at first because the cheese we used was mild Le Gruyère and it smelled and tasted like stinky feet. Here's the ingredients that were used:

6oz le Gruyère

1/2 cup chopped chives

1-1/2 cup of heavy whipping cream

10 large eggs

4oz cream cheese

1/4 tsp ground nutmeg

heavy pinch of ground black pepper

1/4 tsp kosher salt

1. Preheat oven to 350°F with rack in middle. Generously butter a 2-quart shallow baking dish.
2. Sprinkle Gruyère and chives evenly in the dish. (Don't mix it with the egg mixture! I did that and when I poured it out, the cheese wasn't spread evenly and all the chives floated...)
3. Blend eggs, heavy cream, cream cheese, nutmeg, pepper and salt in a mixing bowl with a hand blender until well blended.
4. Pour egg mixture over Gruyère and chives.

5. Bake until puffed, set, and golden, 35 to 45 minutes. (It took 45-60 minutes for me, I think, because I used a ceramic dish instead of pyrex glassware)

Either I didn't let it bake long enough or I didn't let it set long enough. Either way, this custard was deliciously scrumptious even with stinky cheese!

Making this was a breeze with Cuisinart Smart Stick Hand Blender (Google Affiliate Ad)

Here's a link to the original recipe: http://www.epicurious.com/recipes/food/views/Baked-Egg-Custard-with-Gruyere-and-Chives-350969

Chicken n Broccoli

For this fall-off-the-bone chicken, we slow cooked it in leftover corned beef soup that was made from the beer and water and cabbage and carrots. It turned out pretty tasty too. I thought it would be bland but the corned beef soup was already a bit salty so the chicken turned out DEElicious!

Hot Pot with Corned Beef

The weather was getting chilly again so we decided to eat hot pot again with a bit of a twist. All the veggies and starches are the same: tofu, napa cabbage, noodles, imitation crab meat and fish balls. However, instead of sliced meats, we had corned beef! MM-mmmmmmm!!! Twas yumsters!!!!!

Potatoes Cheese n Egg

For lunch, I made my pops and me potatoes cheese n egg. It's 2 sliced potatoes, pan fried in a non-stick pan, with a dollop of butter, a dollop of coconut oil and seasoned with Himalayan salt pepper. Then the potatoes are topped with a slice of american cheese and then the cheese is topped with an egg. Yummy!!

AD: Cuisinart Classic Nonstick Fry Pan - 12" - Cuisinart Chef's Classic (Google Affiliate Ad)

Corned beef

We made our deliciously tasty corned beef in the slow cooker. We added some cabbage and carrots and 1 can of beer and water to cover it. It was cooked allllllll day. FYI: The corned beef was already brined and comes with a little pkg that contained those little round things and other herbs.

At the end of the day, it came out so deliciously tasty that we went back to the store to buy 6 more!!! It was that amazing!

AD: All-Clad Slow Cooker - All-Clad Electrics (Google Affiliate Ad)

Camembert

The hubster and I decided to try out a new cheese called camembert. It was pretty good only we had to look up whether we can eat the rind or not. Apparently for camembert, you do eat the rind. Personally, I hate eating the rinds of any cheese; it's just nasty. But my hubby insisted on acquiring the taste. At least we're not wasting cheese that gets cut off when I cut off the rinds. heh. This cheese was

We eat liverwurst and camembert and crackers for midday munchies. :D 

Om nom nom

ps: don't eat the liverwurst and camembert together. it's not a great combo.

Curry Beef Shank Stew

The deliciousness was made to combine beef stew and curry since when I make either of them, it's pretty much the same ingredients: carrots, celery, potatoes, onions, and chunks of beef. I just added all of the following into a slow cooker and let cook all day:

1 pkg bone in beef shank - seared and salted with 1 tsp kosher salt first

6 cups of water

2 cups of white wine

5 potatoes, chopped

2 big carrots, chopped

1 medium onions, sliced

2 bay leaves

5 cloves of garlic

1 tsp onion powder

1/2 tsp tarragon

1/2 pkg of a curry block (spicy)

This lasted for days and was super tasty! So yummmmmmmmmy!!!