New York Cheesecake


4-8oz pkg Cream cheese (room temp)
1 stick unsalted butter (room temp)
2 Cups Sour cream (room temp)
2 tsp corn starch
1 1/4 Cup sugar
5 large eggs(room temp)
2 tsp vanilla
1 1/2 tsp Lemon juice
1 sleeve of Original gram crackers (crushed)
6 tbp butter (melted)

For cracker crumb crust- combine crushed graham crackers with 6 tbs butter, combine well,

***Very important to have listed ingredients at room temp***
In standing mixer add cream cheese, 1 stick butter, mix on med low setting until well combined.  Add Sour cream, cornstarch, sugar, vanilla and lemon juice.  Combine well, approximately 3-4 minutes. Slowly add eggs until just combined .
Wrap spring form pan tightly with foil.  spray liberally with non stick cooking spray, Spoon crust onto bottom of pan..  Smooth out,  pour cheesecake batter into pan.
Place foil wrapped pan into large baking pan and fill with water just slightly half way up.
(this will prevent cracking by keeping your oven moist)
Bake in 300 degree oven for 2 hours.
allow to cool completely then remove spring form pan.  Allow to chill overnight in refrigerator for maximum taste.  Top with your favorite toppings.
ENJOY!

Cherry Vanilla Smoothie-In The Kitchen With Sandy Recipe 88

Cherry Vanilla Smoothie.

2 Cups Frozen Black Cherries (Pitted, and thawed 20 minutes before making)
1 Cup Milk
1 1/2 Cups Vanilla Yogurt (I use Greek)
2 tsp. Lime Juice
1 tsp Vanilla


Add Cherries to blender, Pulse several times, breaking cherries up.  Add all other ingredients into blender, Blend until well combined, smooth.  Garnish with cherries and lime slices if desired.
ENJOY!

Chocolate Lava Cakes-New Recipe Video 88-In The Kitchen With Sandy

Chocolate Lava Cake
(makes 4)

3 Tbsp butter.
12 oz Chocolate ( I used semi sweet)
4 Tbsp granulated sugar
2 beaten egg
1 tsp. vanilla extract
4 Tbsp flour (self rising)

In medium pot on med/low heat, add butter and chocolate, combine well, stiring until completely melted.
Add sugar, beaten egg and vanilla.  Combine well, stiring often.,
Add flour, combine well.
Pour into 4 medium sized ramekins (sprayed with cooking spray)
Bake in 400 degree oven (preheated) for 12-13 minutes
Allow to cool 5-10 minutes  (Middle will be VERY hot)

How To Make Wedge Salads-New Recipe Video 86-In The Kitchen With Sandy

Sandy's Wedge Salad

You can use any vegetables you like or have on hand, and you can use as many as you like.  These are the vegetables I prefer..
This recipe will make 4 Beautiful Wedge salads

1 Head Iceberg lettuce (cut into 4 wedges)
Loose leaf Lettuce   (I like the red)
2  large Tomato Diced
3  Green Onion  Chopped
1 Avocado Sliced in thin wedges
 Green or Black olives
4 boiled eggs
8 0z oz shredded cheese (Your choice)
2 small Cucumber Sliced
2-3 Oz of your favorite dressing

Wash lettuce, head and leaf thoroughly before using.
Place bed of leaf lettuce on plate, then place 1 wedge of Iceburg lettuce in the middle.
Add the vegetables mentioned above around and on top of wedge. (creating a beautiful salad)
Slice boiled egg and place on side of plate.
Top with shredded cheese
Add 2-3 oz of your favorite dressing in small bowl for dipping.
                                     ENJOY!

 ,