Serrano Steak: A Super Simple Savory Serving

Sorry for my excessive use of the s words, but this recipe was stupendous and extremely simple!

Now that I’m taking some time off for the summer and have time to cook, I’m getting more Hello Fresh boxes.  We had this recipe tonight and it was absolutely delightful.  I wanted to share it with you.

Worried about whether beef is good for you or not?  Check out this post and learn all about the health benefits of beef!

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Cheesecake

cheesecake-a-symbol-of-single-lifeMy mother is in her late 70’s and has dementia.  As a result of her poor memory, she forgets to eat and has lost a lot of weight over the years.  There’s one thing she loves, and that’s cheesecake.  So, I recently made one for her to get some calories down her throat!  If you love cheesecake, I’m going to share the recipe I used in case you’d like to try it.

Cheesecake varieties are endless–and everyone seems to think they have the best recipe.  I personally like the recipe supplied by Emeril Lagasse on www.foodnetwork.com.  It’s a good basic cheesecake that you can do other things with if you so desire.   It goes like this:
Ingredients

  • 1 cup graham cracker crumbs
  • 2 1/2 tablespoons unsalted butter, at room temperature
  • 1 1/2 tablespoons sugar, plus 1 1/2 cups
  • 2 1/2 pounds cream cheese, softened
  • 1 lemon, zested
  • 1 orange, zested
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1 vanilla bean, seeds scraped from inside of pod and reserved
  • 1 teaspoon bourbon

Directions

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

Variation

I was craving a fruity cheesecake when I made this one so I made a raspberry coulee to swirl in the batter before baking.  You could do the same thing with mango, blueberry, or any other fruit you have on hand.  I found the recipe for coulee on another website:

Take 6 ounces of raspberries and puree them.  Strain out the seeds and solids, and to the strained liquid add 2 tablespoons of sugar.  Heat over low heat until sugar has melted and sauce has thickened.  Let it cool.

Drizzle on top of the cheesecake batter, then drag a toothpick or skewer through it to make the “swirl” effect.  Then bake as directed.