Fountainbleau Cheesecake

Here is the recipe for the cheesecake. The only thing changed was adding a shortbread crust. The original recipe (below) does not have a crust.


Ingredients:
2 lbs cream cheese (preferably Philadelphia brand), at room temperature
1 1/2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup half-and-half
1 1/4 tsp vanilla extract
Juice and grated zest of 1 large or 1 1/2 small lemons


Preheat the oven to 425 F. Generously butter a 9-inch springform pan.
Beat the cream cheese in a mixer at medium speed until light an fluffy, about 5 minutes. Add the sugar and beat until it is completely incorporated. Beat in the eggs, one by one, scraping the bowl after each addition, waiting until one egg is completely incorporated before adding the next. Beat in the half-and-half in a thin stream, followed by the vanilla, then the lemon juice, and lemon zest.
Pour the batter into the prepared springform pan. Wrap a single piece of aluminum foil around the outside, bottom, and side of pan. Place the pan in a roasting pan. Add enough very hot water to come about halfway up the side of the springform pan. Place the roasting pan in the oven and reduce the heat to 350 F.
Bake the cheesecake until the top puffs like a souffle, about 40 minutes. Remove the cake from the oven and let rest for 20 minutes. Leave the oven on.
Return the cheesecake to the oven and bake until set and slightly puffed, about 20 minutes more. Jiggling should be minimal. Remove the cheesecake from the oven and let cool to room temperature. Refrigerate the cheesecake until completely cold, at least 6 hours, but preferably overnight.
Dip a sharp slender knife in hot water and run it around the inside edge of the springform pan. Unmold the cheesecake. Cut it into wedges for serving, using a sharp slender knife or dental floss stretched between your hands. (If using the former, wipe if off and dip it in hot water between slices.)

Apple Pie-Julia Weber

This morning I was baking apple pie for the Dickens’ family and as I was making it, I felt so sad but at the same time, so hopeful that if the pie tasted really good, Richard, Janet and Aly would feel good even for a moment when they took a bite. Julia Weber 13 November 2009

6 cups Granny Smith apple (Will's favorite) slices, peeled and cored
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar
1/4 teaspoon ground cinnamon for dusting the crust
Directions - How To Make an Apple Pie: Preheat oven to 375 degrees F. Roll out the pie crust bottom and tops (see Julia Child's pie crusts) leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices if desired, mixing gently. Fold into prepared pie crust and dot with cold butter. Follow the double crust directions below. Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. Remove to cooling rack and let cool for at least 30 minutes. Serve Apple Pie à la mode with ice cream or sweetened whipped cream. Refrigerate any leftovers. Makes 1 double crust apple pie. Serves 8.