Apple, Bacon, Gorgonzola Salad

I recently saw this on the menu of a restaurant while we were in Chicago a few weeks ago. It sounded tasty and I decided to recreate their salad at home with a few minor adjustments. Y'all, this turned out to be one of the tastiest salad that we've ever eaten. Dr. Sweetpea approved!

Apple, Bacon, Gorgonzola Salad

(Inspired by Crawfords)

Spring greens

Honey Crisp Apples, cut into chunks

Gorgonzola Cheese, crumbled

Dried Cranberries
Bacon, cooked and crumbled

Spiced Walnuts (I use regular plain pecans)

Balsamic Vinaigrette

Toss all the salad ingredients together and serve. 

Cast-Iron Skillet Macaroni and Cheese

I made this macaroni and cheese recipe as a side dish to one of our meals this week and it was a massive hit. It's super easy, creamy, and tasty! Dr. Sweetpea couldn't stop raving about how good this was and thus, the recipe made it on to my blog.

Cast-Iron Skillet Macaroni and Cheese

(Source: America's Test Kitchen)

3 1/2 cups water, plus extra as needed

1 (12-ounce) can evaporated milk

12 ounces (3 cups) elbow macaroni

Salt and pepper

1 teaspoon cornstarch

1/2 teaspoon dry mustard

1/4 teaspoon hot sauce

6 ounces mild cheddar cheese, shredded (1 1/2 cups)

6 ounces Monterey Jack cheese, shredded (1 1/2 cups)

3 tablespoons unsalted butter

Bring water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to vigorous simmer in 12-inch cast-iron skillet over medium-high heat. Cook, stirring often, until macaroni is tender and liquid has almost completely evaporated, 8 to 10 minutes. Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet. Cook until sauce is slightly thickened, about 1 minute. Off heat, stir in cheddar and Monterey Jack, 1 handful at a time, until melted. Stir in extra hot water as needed to adjust consistency. Stir in butter and season with salt and pepper to taste. Serve.

Pat's Homemade Chili and the best cornbread

It's finally starting to feel like autumn in Georgia and the blazing 90 degree weather won't be around for a while. It's actually quite chilly in the morning and evenings, so I decided to make a big pot of chili along with some cornbread and they were massive hits with Dr. Sweetpea.

Pat's Famous Beef and Pork Chili

(Source; Food Network)

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces

4 cloves garlic, finely chopped

2 medium onions, finely chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon chipotle chili powder

2 teaspoons dried oregano
1 tablespoon smoked paprika

Salt and freshly ground black pepper

1 pound 85 percent lean ground beef

1 pound ground pork

1 cup beer

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (24-ounce) can crushed tomatoes

1 (24-ounce) can diced tomatoes, with juice

Lime wedges, for garnish

Sour cream, for garnish

Shredded Cheddar, for garnish

Sliced scallions, for garnish

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Note: I didn’t use bacon when I made our chili. I also used 2 pounds of 93% lean ground beef instead of using a beef and pork mixture. I used a 12 oz bottle of Samuel Adams Octoberfest beer instead of Budweiser. I used only half of the cumin and I used regular paprika instead of smoked paprika.

Honey Cornbread

(Source: Cooks Country)

1 cup buttermilk

2/3 cup honey

2 large eggs

4 tablespoons unsalted butter, melted

1 1/4 cup (6 1/4 ounces) all-purpose flour

1 cup (5 ounces) cornmeal

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 8-inch square baking pan. Whisk buttermilk, honey, eggs, and butter together in bowl until thoroughly combined and no streaks of honey remain. Whisk flour, cornmeal, salt, baking powder, and baking soda together in large bowl.

Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan for 5 minutes. Turn cornbread out onto wire rack and cool for 15 to 20 minutes. Serve.

Pretzel Buns

Who doesn't love pretzel buns with their burgers during the summer? I made these earlier this year and they have been a favorite ever since. Dr. Sweetpea keeps saying these will be the only burger buns he'll use when we make burgers at home. Definitely a favorite in our household.

Pretzel Buns

(Source: America's Test Kitchen)

3 3/4 cups (20 2/3 ounces) bread flour

2 teaspoons plus pinch table salt, divided

2 teaspoons instant or rapid-rise yeast

1 1/2 cups (12 ounces) plus 1 tablespoon water, room temperature, divided

2 tablespoons vegetable oil

2 tablespoons packed dark brown sugar

1/4 cup baking soda

1 teaspoon pretzel salt

1 large egg

Whisk flour, 2 teaspoons table salt, and yeast together in bowl of stand mixer. Whisk 1 1/2 cups water, oil, and sugar in 4 cup liquid measuring cup until sugar has dissolved. 

Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. 

Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours. 

Lightly flour 2 rimmed baking sheets. Press down on dough to deflate. Transfer dough to clean counter; stretch and roll into even 12 inch log. Cut log into 8 equal pieces (about 4 ounces each) and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered, pat into 4 inch disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough seam side down and, using your cupped hand, drag in small circles until dough feels taut and round and all seams are secured on underside of ball. Cover loosely with greased plastic and let rest for 15 minutes. 

Arrange balls seam side down on prepared sheets, spaced evenly apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, about 30 minutes. 

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees . Dissolve baking soda in 4 cups water in Dutch oven and bring to a boil over medium-high heat. Using slotted spatula, transfer 4 buns seam side up to boiling water and cook for 30 seconds, flipping half-way through cooking. Transfer buns seam side down to wire rack and repeat with remaining 4 buns. Let rest for 5 minutes. 

Line now empty sheets with parchment paper and lightly spray with vegetable oil spray. Lightly beat egg, remaining pinch table salt, and remaining 1 tablespoon water together in bowl. Transfer buns seam side down to prepared sheets, spaced evenly apart. Gently brush buns with egg mixture. Using sharp paring knife or single-edge razor blade, make two 2-inch long slashes along top of each bun to form cross. Sprinkle each bun with 1/8 teaspoon pretzel salt. 

Bake buns until mahogany brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. Transfer buns to wire rack and let cool completely, about 1 hour, before serving. (Cooled buns can be stored in zipper-lock bag at room temperature for up to 2 days. Wrapped in alumium foil before being placed in bag, buns can be frozen for up to 1 month; thaw before reheating. To serve, mist buns slightly with water, sprinkle with pretzel salt, and bake in 300 degree oven for 5 minutes.)

Ba'Corn

I grew up eating a similar dish to this and I was so glad that I made this for a side dish. Dr. Sweetpea raved about how good it turned out. Definitely a keeper for us and it'll be a great side dish with Korean food! 

 Ba'Corn

(Source: Food Network and The Bun Shop)

2 tablespoons unsalted butter

2 strips bacon, chopped

1/2 jalapeno, seeded and minced

2 cups canned sweet corn

Kosher salt and freshly ground black pepper

1 clove garlic, minced

2 scallions, thinly sliced

2 tablespoons condensed milk

2 tablespoons mayonnaise

1/2 cup mozzarella cheese

Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil. Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. With a towel, grab your hot skillet from the broiler and carefully pour in the corn-cheese mixture. Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining scallions.

The Best Cauliflower Mash

Dr. Sweetpea has been on a cauliflower mash kick lately. Unfortunately, we've been very disappointed with what we've made until now that is. I found this simple recipe online a few days ago and it's by far the BEST cauliflower mash that we've ever had. In fact, Dr. Sweetpea says that this is the only recipe that we'll ever need. Definitely a keeper for us!

"Mock" Garlic Mashed Potatoes

(Source: Food Network) 

1 medium head cauliflower

1 tablespoon cream cheese, softened

1/4 cup grated Parmesan

1/2 teaspoon minced garlic

1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)

1/8 teaspoon freshly ground black pepper

1/2 teaspoon chopped fresh or dry chives, for garnish

3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter.

No-Knead Brioche Buns

We absolutely love Brioche Buns for our burgers during the summer. Unfortunately, they have been hard to find by us so I've been making them from scratch! These are definitely time consuming to make but so delicious! Definitely a keeper!

No-Knead Brioche Buns

(Source: America's Test Kitchen)

3 cups (16 1/2 ounces) bread flour

2 1/4 teaspoons instant or rapid-rise yeast

1 1/2 teaspoons plus 1/8 teaspoon table salt, divided

5 large eggs, room temperature, divided

1/2 cup (4 ounces) plus 1 tablespoon water, room temperature, divided

1/3 cup (2 1/3 ounces) sugar

12 tablespoons unsalted butter, melted and cooled slightly

Whisk flour, yeast, and 1 1/2 teaspoons salt together in a large bowl. Whisk 4 eggs, 1/2 cup water, and sugar together in medium bowl until sugar has dissolved. Whisk in melted butter until smooth. Add egg mixture to flour mixture and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl with plastic wrap and let sit for 10 minutes.

Using greased bowl scraper (or rubber spatula), fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees and fold dough again; repeat turning bowl and folding dough 6 more times (total of 8 folds). Cover tightly with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours or up to 48 hours.

Line 2 rimmed baking sheets with parchment paper. Transfer dough to well-floured counter; stretch and roll into even 12 inch long. Cut log into 8 equal pieces (about 4 1/2 ounces each) and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered), pat into 4 inch disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough ball seam side down and, using your cupped hands, drag in small circles until dough feels taut and round and all seams are secured on underside of ball.

Arrange buns seam side down on prepared sheets, spaced evenly apart. Cover loosely with plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 2 1/2 to 3 hours.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Lightly beat remaining egg, remaining 1 tablespoon water, and remaining 1/8 teaspoon salt together in bowl. Gently brush buns with egg mixture and bake until golden brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. Transfer buns to wire rack and let cool completely, about 1 hour, before serving. (Cooled buns can be stored in zipper-lock bag at room temperature for up to 2 days. Wrapped in aluminum foil before being place din bag, buns can be frozen for up to 1 month. To reheat thawed, frozen buns, place them on rimmed baking sheet, still in foil, and bake in 350 degree oven for 10 minutes.)

Caramel Apple Pie

I'm very very behind with posting recipes for the food that I've been making. Y'all, this summer has been hectic since we did another cross country move. I finally feel like I'm able to sit down and relax and be able to cook again. Anyways, I made this Caramel Apple Pie when we still lived in Houston and it was absolutely delicious. I'm planning on making it again during the Fall!

Caramel Apple Crumb Pie

(Source: Le Creuset Website)

For the pie crust

2 1/4 cups flour

3 tablespoons sugar

1/2 teaspoon salt

1 1/2 sticks unsalted butter, cut into tablespoon-size pieces

3 tablespoons vegetable shortening

1/4 cup plus 1 tablespoon ice water

For the crumb topping

1 stick unsalted butter

1 1/4 cups flour

1/2 cup finely chopped pecans

1/2 cup sugar

1/4 cup brown sugar

1/2 teaspoon ground fennel seed (I omitted)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom (I omitted)

For the caramel

1/4 cup water

1 cup sugar

1/2 stick butter

1/2 cup heavy cream, room temperature

For the filling

5 cups peeled and chopped apples, mixture of tart and sweet

1/4 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

For the pie crust

Place all of the ingredients for the crust, except the water, in a bowl and put in the freezer for 10 minutes. After 10 minutes, remove from the freezer and transfer to the bowl of a food processor. Pulse a few times until the butter is broken up and the mixture is a mealy texture. While pulsing, pour in the water one tablespoon at a time. Pulse just until the dough starts to come together into a ball. Turn the dough out onto a floured surface. Shape into a disk, wrap in plastic and refrigerate for an hour.

Preheat oven to 375 F. Remove the dough from the refrigerator onto a floured work surface. Roll into a circle just large enough to fit the pie dish. Fit it into the dish and crimp the edges. Return the crust to the freezer for 10 minutes. After 10 minutes, remove the crust from the freezer and line with a square of parchment paper large enough to hang over the edges. Fill with pie weights or dried beans. Bake 20 minutes. When the edges begin to turn slightly golden, remove the pie weights and parchment paper. Continue to bake 8-10 more minutes. Remove from oven and set aside.

For the crumb topping

Melt the butter and let it cool slightly. In a medium bowl, combine the dry ingredients with a fork. Slowly drizzle in the butter and mix until it becomes a crumbly texture. Set aside.

For the caramel

In a small saucepan set over medium-high heat, combine water and sugar. Heat until the sugar dissolves and the mixture is boiling. Add the butter and continue to cook until it becomes golden brown. Be careful not to burn. Remove from heat. Carefully pour in room temperature cream (it will sputter and bubble). Whisk until smooth and set aside. If it hardens, return to low heat and stir until smooth.

To assemble

Toss the chopped apples with sugar, flour and cinnamon. Spread a third of the apples in the bottom of the pie shell. Drizzle with a third of the caramel, then nestle the pie bird in the center of the pie. Add the next third of the apples and caramel. Finish with the last third of the apples and cover with the crumb topping. Reserve the last of the caramel for serving.

Bake 40-50 minutes at 375 F. Let cool at least one hour before serving. Serve with the remaining caramel drizzled on top.

Breakfast Hash

We are finally moved in and settled in our new place and I'm finally able to start cooking and spending time in the kitchen again! I decided to make breakfast hash for us yesterday and it was absolutely delicious!

Breakfast Hash

1 pound Jimmy Deans Breakfast sausage

1 (20 oz) package of shredded hash brown potatoes

1 onion, diced

1 red pepper, diced

1 jalapeno, seeded and diced

4 ounces of sliced mushrooms

2 cloves garlic, peeled and chopped finely 

Brown the onion in the skillet. Add diced red pepper, jalapeno, sliced mushrooms, and garlic cloves. Cook mixture until the vegetables are cooked through. Remove the mixture from the skillet and into a large bowl. Crumble the breakfast sausage in the hot skillet and cook until mixture is cooked through. Dump the sausage in the bowl with vegetables. Add the hash brown potatoes into the hot skillet and cook until the potatoes are brown. Add the cooked vegetables and sausage back into the hot skillet and mix with the hash browns. Add salt and pepper to taste and serve. 

Caribbean Jerk Chicken

Who doesn't love a flavorful chicken recipe with some super tasty sides? I made this Caribbean Jerk Chicken tonight for our dinner and served it with some mango salsa and corn. It was such a huge hit that Dr. Sweetpea kept telling me how good our dinner was. I decided to post this recipe on my blog before even going to sleep because it was just all so tasty! Definitely a keeper in our household!

Caribbean Jerk Chicken

(Source: Cooks Country) 

4 scallions

1/4 cup vegetable oil

1/4 cup soy sauce

2 tablespoons cider vinegar

2 tablespoons packed brown sugar

1 - 2 habanero chiles, stemmed

10 sprigs fresh thyme

5 garlic cloves, peeled

2 1/2 teaspoons ground allspice

1 1/2 teaspoons table salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed

Lime wedges

Process scallions, oil, soy sauce, vinegar, sugar, habanero(s), thyme sprigs, garlic, allspice, salt, cinnamon, and ginger in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed. Measure out ¼ cup marinade and refrigerate until ready to use.

Place chicken and remaining marinade in 1-gallon zipper-lock bag. Press out air, seal bag, and turn to coat chicken in marinade. Refrigerate for at least 1 hour or up to 24 hours, turning occasionally.

For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using 3-burner grill, primary burner and second burner] as needed to maintain grill temperature between 450 and 500 degrees.)

Clean and oil cooking grate. Place chicken skin side up on cooler side of grill, with breast pieces farthest away from heat. Cover and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 22 to 30 minutes, transferring pieces to plate, skin side up, as they come to temperature. (Re-cover grill after checking pieces for doneness.)

Brush skin side of chicken with half of reserved marinade. Place chicken skin side down on hotter side of grill. (Turn all burners to high if using gas.) Brush with remaining reserved marinade and cook until lightly charred, 1 to 3 minutes per side. Check browning often and move pieces as needed to avoid flare-ups.

Transfer chicken to platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve with lime wedges.

**Note: Instead of using a whole chicken, I bought a pack of bone-in skin-on chicken thighs. I also baked the chicken in the oven at 400 degrees for 45 minutes instead of grilling it outside.

Mango Salsa 

(Source: Me) 

2 manila mangoes or ataulfo mangoes, peeled and diced

1/2 cup grape tomatoes, sliced 

1 garlic clove, minced

1/2 lime, juiced

1/3 cup diced red onion

Salt 

Black pepper

Olive oil

Mix mangoes, tomatoes, garlic, lime juice, and red onion together in a small bowl. Add in a splash of olive oil and stir. Add salt and pepper to taste. Serve after it sits for about 30 minutes to let all the flavors to combine. 

Honey Butter Corn

(Source: Cooks Country)

2 tablespoons vegetable oil

6 ears corn, kernels cut from cobs (4½ cups)

3/4 teaspoon table salt

1/2 teaspoon pepper

3 tablespoons unsalted butter, cut into 3 pieces

2 tablespoons honey

1 tablespoon fresh thyme leaves (I omitted)

1 jalapeno, seeded and diced into small pieces (my addition)

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, jalapeno, salt, and pepper and cook, stirring occasionally, until tender and spotty brown, 8 to 10 minutes.

Off heat, stir in butter, honey, and thyme (optional)  until butter is melted and mixture is combined, about 30 seconds. Serve.

Corn Pudding

We recently tried corn pudding at one of our favorite BBQ joints in the area and we became addicted. I've tried replicating the corn pudding before by making Paula Deen's recipe and it was great. Then I came across this recipe from Cooks Country and it's FANTASTIC! This is Dr. Sweetpea's current favorite homemade corn pudding. He regularly asks me to make this as a side, but since it's so caloric, I make it once a month. Definitely a keeper in our household!

Corn Pudding

(Source: Cooks Country)

1 pound frozen corn

3/4 cup heavy cream

1/2 cup (2½ ounces) all-purpose flour

1/3 cup (1⅔ ounces) cornmeal

1/4 cup (1¾ ounces) sugar

1 1/4 teaspoons salt

1/4 teaspoon baking soda

1 cup sour cream

6 tablespoons unsalted butter, melted

1 large egg, lightly beaten

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8-inch square baking dish. Combine corn and ¼ cup water in microwave-safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn in colander.

Combine cream and 1½ cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour, cornmeal, sugar, salt, and baking soda together in large bowl. Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish.

Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.

Key Lime Pie Cheesecake

Dr. Sweetpea has been asking me to make Key Lime Pie Cheesecake for him for a long time. I rarely make cheesecake for him at home because it has so much cream cheese and it's not very healthy! Anyway, to make the end of the training years, I made this cheesecake for him and it was such a massive hit. It was so good that it was all gone within a week. Definitely a keeper in our household!

 

Key Lime Pie Cheesecake

(Source: CookingClassy)

Crust

2 cups (230g) crushed graham cracker crumbs (from 15 full sheets)

3 Tbsp (39g) granulated sugar

1/2 cup (113g) salted butter, diced into 1 Tbsp pieces and melted

Filling

1 cup + 2 Tbsp (236g) granulated sugar granulated sugar

1 Tbsp (8g) cornstarch

3 (8 oz) pkgs. cream cheese, softened well (but not melted)

4 large eggs

2/3 cup (160g) sour cream

1/3 cup (80ml) heavy cream

1/2 cup (120ml) fresh lime or key lime juice

1 1/2 tsp vanilla extract

Toppings

1 cup (235ml) heavy cream

2 1/2 Tbsp (33g) granulated sugar

Fresh raspberries or sliced strawberries, lime wedges, lime zest and fresh mint (optional)

For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom and up the sides coming about 1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on a wire rack. Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).

For the cheesecake filling: In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over top and using an electric hand mixer blend cream cheese until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Scrape down sides and bottom of bowl. Add sour cream and heavy cream and mix until combined. Mix in lime juice and vanilla. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around cheesecake pan to reach halfway up the side of the cheesecake pan. Bake in preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 - 65 minutes. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in refrigerator 8 hours or overnight.

For the topping: In a medium mixing bowl whip heavy cream using an electric hand mixer set on high speed until soft peaks form. Add granulated sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a star tip and pipe over cheesecake just before serving. Garnish with berries, lime wedges, lime zest and mint if desired. Store cheesecake in refrigerator.