Crème Brûlée Cheesecake

If you love the rich, creamy texture of classic cheesecake and the decadent sweetness of Crème Brûlée, then this Crème Brûlée Cheesecake is the perfect dessert for you. Combining the velvety smoothness of a cheesecake with the crunchy, caramelized sugar topping of Crème Brûlée, this indulgent treat is guaranteed to impress at your next dinner party or holiday gathering.

This Crème Brûlée Cheesecake brings together the best of two beloved desserts. The cheesecake layer is rich and silky, while the Crème Brûlée topping adds an element of sophistication and delightful crunch. The recipe is straightforward to follow and can be made ahead of time, making it a convenient yet impressive dessert for any occasion.

The balance between the smooth, sweet cream cheese filling and the crispy, caramelized sugar topping is simply divine. Each bite offers a delightful contrast of textures and flavors that will make this recipe a family favorite. From bestrecipesever.familyfreshrecipes.com.

Crème Brûlée Cheesecake


Ingredients:

For the Crust:
1 1/2 cups finely crushed graham cracker crumbs (without problem ingredients)
1/4 cup melted butter
2 tablespoons sugar

For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup heavy cream

For the Crème Brûlée Topping:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract


Directions:

Step 1:Prepare the Crust

1. Preheat the oven to 325°F (163°C).

2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons sugar. Stir until everything is well-mixed and the crumbs are moistened.

3. Press the mixture into the bottom of a springform pan, making sure it’s evenly distributed and compact. Use the back of a spoon to press the crumbs down firmly.

4. Bake the crust for about 10 minutes or until golden and fragrant. Remove from the oven and let it cool completely.


Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.

2. Add the 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese and continue mixing until the mixture is well-combined.

3. Add the eggs one at a time, beating well after each addition. Make sure not to over-mix at this stage to avoid air bubbles.

4. Gradually add the heavy cream, mixing until fully incorporated and the batter is smooth.

5. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure even distribution.


Step 3: Bake the Cheesecake

1. Place the springform pan in the center of the preheated oven. Bake the cheesecake for about 55-60 minutes, or until the center is set but slightly jiggly.

2. Once baked, turn off the oven and leave the cheesecake in the oven with the door ajar for about 1 hour. This helps prevent cracks in the cheesecake.

3. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to set.


Step 4: Prepare the Crème Brûlée Topping

1. Before serving, mix together 1/4 cup granulated sugar and 1/4 cup brown sugar in a small bowl.

2. Evenly sprinkle the sugar mixture over the chilled cheesecake. Use a spoon or your fingers to ensure the sugar is evenly distributed across the top.


Step 5: Caramelize the Topping

1. Use a kitchen torch to carefully caramelize the sugar. Hold the torch a few inches above the surface and move it in small circles until the sugar turns golden and bubbly. Be careful not to burn the sugar.

2. Alternatively, you can place the cheesecake under the broiler in your oven for 1-2 minutes (watch closely) to achieve the same effect. The key is to melt and caramelize the sugar without overcooking the cheesecake.


Step 6: Serve and Enjoy

Once the sugar has been beautifully caramelized, your Crème Brûlée Cheesecake is ready to serve. Slice into wedges and enjoy the contrasting textures of the smooth cheesecake and crunchy, caramelized topping.



TIPS

Chill the cheesecake properly: Letting the cheesecake cool and then chill in the refrigerator ensures the flavors meld together and the texture becomes firm and creamy.

Don’t overmix: Overmixing the filling can incorporate air, causing cracks in the cheesecake. Beat the ingredients until just combined.

Use a torch for the topping: A kitchen torch provides the most even caramelization. If you don’t have one, the broiler in your oven works, but it can be harder to control the process.

Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps the batter come together smoothly without lumps.

Leftover Roast Beef Shepherd’s Pie

This recipe is perfect for you if you have a dilemma about what to do with your Sunday roast beef dinner leftovers. This Leftover Roast Beef Shepherd’s Pie combines all of them! From the mashed potatoes and leftover veggies to the gravy, this easy dish can be 100% leftovers! From cookwhatyoulove.com .

Leftover Roast Beef Shepherd’s Pie
Serves:6


Ingredients:

3 cups mashed potatoes
3 cups leftover roast beef
1/2 cup peas
1 cup carrots
1.5 cups gravy
1 cup cheddar cheese shredded
1 teaspoon dehydrated garlic or use 1/2 teaspoon garlic powder
2 teaspoons dehydrated onion or use 1 teaspoon onion powder (if tolerated)


Directions:

1. Preheat the oven to 375 degrees F.

2. Cube the beef and mix it with peas, carrots, gravy, dehydrated garlic, and onion.

3. Spread the beef mixture in the bottom of a 10×10 baking dish.

4. Top the beef mixture with mashed potatoes and use an offset spatula to smooth them out.

5. Top the mashed potatoes with shredded cheddar cheese.

6. Bake for 25-30 mins or until heated through, and serve.



TIPS

• You can substitute cheddar cheese with Parmesan cheese, white cheddar, or marble cheese (if tolerated).

• Warm the mashed potato to spread them more easily. Just a few minutes in the microwave.

• You can add other leftover veggies like asparagus, broccoli, corn, mushrooms, and zucchini.

• You can use a gravy mix (without problem ingredients) instead of leftover gravy.

• If you’re using fresh carrots, peel them, slice them thin, and parboil for 3 minutes in salted water.

My Mom’s Classic Pot Roast Recipe

My mom’s classic pot roast recipe is easy, has simple ingredients, and it comes out perfect every time. It’s a from scratch recipe that makes a delicious Sunday Supper or a weeknight meal. From onsuttonplace.com.

My Mom’s Classic Pot Roast Recipe


Ingredients:

3 lb. beef chuck roast
salt and pepper (if tolerated)
olive oil
water
1.5 lbs. baby red potatoes
1 lb. baby carrots
1 onion quartered (optional) if tolerated


Directions:

1. Preheat oven to 300 degrees F.

2. In the bottom of a very large pan over medium heat (on the stove top) generously drizzle olive oil. Let the pan heat up before going to the next step.

3. Lay the chuck roast in the pan.

4. Salt and pepper the top.

5. Let it brown for about 3 min. and then turn.

6. Salt and pepper the other side.

7. Cook again for 3 min.

8. Add enough water so only about 1/2 inch of the roast is showing.

9. Do not cover the roast with water.

10. Cover pan and cook in oven for 90 min.

11. Clean the potatoes. Set aside.

12. At the 2 hour mark, remove the pan from the oven.

13. Add potatoes, carrots and optional onion. Make sure your roast is still showing above the broth.

14. Cover and return the pan to the oven.

15. Cook for 90 minutes more.

16. Remove from oven and serve.



NOTES & TIPS:

• A beef boneless chuck roast works the best. Other good choices are a beef rump roast or a top round roast. Make sure to pick out a roast that’s at least 2 inches thick, and one that has a good amount of marbling.

• Any kind of potatoes can be used. Russet potatoes or Yukon Gold are very good.

• For a richer flavor, substitute red wine (if tolerated) or beef broth (without problem ingredients) for some of the water.

• Add fresh herbs on top of the roast during the last hour of cooking time. Fresh thyme, fresh rosemary, or bay leaves are good choices.

• Sprinkle some Worcestershire sauce (if tolerated or use Coconut Aminos) on the meat after the water is added.

• You can actually add as many carrots and potatoes as you want. If you don’t want them for leftovers, simply add what you think your family will eat.

• The secret to tender and perfect pot roast is slow cooking. If you cook it low and slow, the meat absolutely melts in your mouth.

• To store the leftover pot roast, place the meat and vegetables in a glass covered casserole dish or airtight container. Add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.

Slow Cooker Corn Chowder

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST. From damndelicious.net.

Slow Cooker Corn Chowder
Yield: 8 (10 cups)


Ingredients:

4 slices bacon, diced (without problem ingredients), for garnish
6 ears yellow corn, kernels removed (about 5-6 cups), if fresh corn on the cob is not readily available, frozen corn kernels will work just fine
1 russet potato, peeled and diced
2 slices bacon (without problem ingredients)
1 onion, diced (if tolerated)
3 cloves garlic, minced
4 sprigs fresh thyme
6 cups chicken stock (without problem ingredients)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1 cup heavy cream
2 tablespoons chopped fresh chives (if tolerated), for garnish


Directions:

1. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside to use as garnish.

2. Place corn, potato, raw bacon slices (to flavor the chowder), onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.

4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.

5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.

Glazed Carrots

Tender, tasty, and ready in a flash, sweet glazed carrots are a four-ingredient side dish that’s always a crowd-pleaser. From lilluna.com.

Glazed Carrots


Ingredients:

1 (16-ounce) bag baby carrots
½ cup water
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
salt and pepper, to taste (if tolerated)


Directions:

1. Combine carrots, water, butter, and brown sugar in a pan over medium-high heat and bring to a boil.

2. Cover and reduce the heat to cook on low for approximately 6 minutes.

3. Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes.

4. Remove from the heat and sprinkle with salt and pepper.



Notes

Variation: For some extra flavor and texture, add ⅓ cup chopped, toasted walnuts or almonds after simmering for the first 6 minutes.

Oven Directions: Place baby carrots in a buttered casserole dish and sprinkle with salt and pepper. Sprinkle with brown sugar and drizzle on melted butter. Cover and bake at 350 degrees F for 1 hour.

Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas. From damndelicious.net.

Jiffy Corn Casserole Recipe


Ingredients:

1 box Jiffy Corn Muffin Mix (8.5 oz.) (check for problem ingredients)
1/2 cup melted butter
8 oz. sour cream (if tolerated)
1 15.25 oz. can of regular kernel corn (drained)
1 15.25 oz. can of creamed corn
2 large eggs


Directions:

1. Preheat oven to 350 degrees F.

2. Put the eggs in a large mixing bowl and whip slightly with a fork.

3. Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.

4. Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.

5. Pour into buttered 8×8 inch casserole dish.

6. Bake for 45 minutes, uncovered.

7. When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)



NOTES:

This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.



SUBSTITUTES:

The sour cream can be replaced with Greek yogurt (if tolerated and without problem ingredients). It will have a stronger taste, but it will give you the same texture along with some extra protein.

Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.

You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.



GLUTEN-FREE CORN CASSEROLE:

You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur. Be sure to check for problem ingredients.

Low Acid, Veggie Pizza

Author Julie Beyer RDN, author of Confident Choices: A Cookbook for IC and OAB, shares three recipes to help you perfect a perfect, low acid pizza with all the flavor and non of the acid burn! Enjoy! From icdietproject.com.

My Way Pizza (Serves 4)


Ingredients:

1 cup chopped vegetables (broccoli florets, cauliflower florets, zucchini slices, shredded carrots, sliced mushrooms, sweet bell pepper slices)
Olive oil, salt, pepper (as tolerated)
Pizza dough (recipe below) or two medium pre-baked pizza crust (like Boboli without problem ingredients)
½ cup Alfredo sauce or pesto sauce (both recipes below)
1 cup shredded mozzarella cheese
½ cup Parmesan cheese (if tolerated)


Directions:

Heat oven to 400°F. Spread chopped vegetables on cookie sheet lined with parchment. Drizzle olive oil, salt, and pepper (as tolerated) over vegetables. Place vegetables in hot oven for 5 to 7 minutes until very slightly browned. Remove from oven and set aside.

Divide pizza dough and placing on a pizza stone or large cookie sheet, spread into two, 10 inch circles. (Or place pre-baked pizza crusts on stone/pan.) Top each pizza with sauce, cheese, and vegetables. Bake for 10 minutes at 400°F or until cheese begins to turn golden. Remove from oven and let rest 5 minutes. Serve.



Basic Pizza Dough

Ingredients:

1 c. warm water
1 package active dry yeast
2-1/2 c. all-purpose flour
2 T. olive oil
1/2 t. salt


Directions:

Combine water and yeast in a large bowl. Add 1-1/2 c. flour and mix well. Add oil, salt and remaining flour. With clean hands, work the ingredients together until stiff dough forms. (Add last cup gradually—you may not need all of it.)

Knead dough on floured pastry cloth or board for 5 minutes or until shiny and elastic. Place dough into large mixing bowl that has been coated with olive oil; turn dough to coat it and cover with kitchen towel. Let dough rest for one hour in warm place until doubled in size.

Remove dough to lightly floured surface and split into two balls. Cover and let rest again for another 15 minutes. Dough can now be shaped into pizza crust. Follow directions above to make pizza.



No Cheese Pesto Sauce for Pasta or Pizza

Ingredients:

3 c. fresh basil leaves
1 c. fresh parsley sprig
4 garlic cloves, crushed
4 T. olive oil
3 T. toasted pine nuts (if tolerated)
Pepper, if tolerated, to taste


Directions:

Use food processor to chop basil and parsley. Add garlic and olive oil; process another 20 seconds. Add pine nuts and finish processing. Use as topping for pasta or baked potatoes, or as a garnish for chicken.



No Cheese “Alfredo” Sauce for Pasta or Pizza

Ingredients:

1/4 c. olive oil
2 T. flour
2 cans evaporated skim milk
1 t. minced garlic
1 t. minced onion (if tolerated)
3 T. fresh basil, finally chopped
1/2 t. salt
Pepper, if tolerated, to taste


Directions:

Heat oil in saucepan over medium heat. Add flour, whisking until smooth. Add remaining ingredients, whisking until sauce has thickened. Use as a topping for pasta or baked potatoes, or as a garnish for chicken.