SIMPLE SITE, SIMPLE RECIPES

The name of my site host is SimpleSite.  This gave me the idea of making a website that is simple, informative and fun--and no ads.  This section, SIMPLE RECIPES, will be changed peiodically to include new ideas--hopefully some of yours.  Please feel free to send me your "simple" recipe ideas via my CONTACT ME page.  If you want your name and state location added at the bottom, please let me know.   All recipes should be healthy and "simple." 

OVEN-BAKED CHOCOLATE MARBLED CHEESECAKE

The crust I use is made with fresh-out-of-the-oven almond cookies that are easy to make and yummy to eat.  The recipe is listed below.  I line the bottom of the 9" springform pan with parchment paper and press the warm cookies into the bottom.  I usually don't line the sides because I only make half a batch and eat the extra cookies.  LOL  This recipe will work with any crust suitable for cheesecakes, but I happen to like the cookies.  I also have a keto-friendly crush below.

INGREDIENTS:

3 8-oz packages of cream cheese, softened (room temperature)
1 cup coconut sugar (I like the flavor. It's better and healthier than white sugar.)
2 T all-purpose flour, organic
1 t vanilla extract
1/2 t almond extract
1/4 cup milk or half & half, organic
3 eggs, organic
4 oz of semi-sweet chocolate and 1 T butter (I use Lily's brand chips)

Topping of choice.  In the photos above, I used a simple ganache, fruit and coconut.

HOW TO:

Pre-heat oven to 375 degrees

1.  Make your crust of choice.  Add to your springform pan and set aside.
2.  In a large bowl, beat cream cheese, sugar, flour and extracts with an electric mixer until fully combined.  Beat in milk until smooth. Add eggs and mix until incorporated.  Do not over mix.
3.  Using a measuring cup, remove approximately 1 cup of batter to a small bowl.  In a small saucepan over low heat, add butter and slowly melt.  Add chocolate and stir until smooth.  Do not overheat.  Chocolate will burn.  Add this to the small bowl of batter and mix quickly to keep chocolate for hardening.
4.  Pour remaining batter into the crust prepared pan.  With a spatula, place dolups of chocolate batter on top and with a knife gently swirl it around.  Do not over mix or you will un-marble your marbled cheesecake.
5.  Bake for 35 to 40 minutes or until there is a 2 to 2-1/2 inch border around the outside edge when gently shaken.
6.  Cool cheesecake for 30 minutes on a wire rack.  With a sharp knife or metal spatula, loosen the cake from the sides of the pan.  Do not loosen or remove the springform ring.  Cool cheesecake completely on the rack, cover and chill at least 4 or 5 hours before serving.  I like to leave mine overnight, which some folks can't understand how I can wait that long.  Smiling...

GANACHE TOPPING
(Also see another Ganache recipe below with the Instant Pot Cheesecake)

I made this recipe up one day when I didn't have any heavy cream.  You can find a lot of ganache recipes, but you might consider this one for the marbled cheesecake.

INGREDIENTS:

 2 T butter, organic
3/4 cup milk chocolate or semi-sweet chocolate chips (I used Lily's brand)
3 or 4 T half & half or milk

In a small saucepan over low heat, melt the butter and add the chocolate chips stirring constantly.
When chips are melted, add half & half 1 T at a time mixing thoroughly until you reach the desired consistency.

It is best to add this ganache to a chilled cake.  It will harden once the cake sits for a few minutes.  Add other toppings like fruit, coconut, chocolate curls, etc.

More than yummy!  Enjoy!

INSTANT POT ALMOND CHEESECAKE W/ CHOCOLATE GANACHE

Cheesecake in 26 minutes cooking time that's perfect every time!

This recipe originally came from TWIN CITIES Youtube site.  It is an offshoot from their NY-style cheesecake.  I made some changes and WOW! 

CRUST:

I use the cookie recipe above and alter it for each of my cheesecakes.  I prefer this to graham crackers.  Besides, I can't locate any that don't contain white sugar. If using the almond cookie recipe, press the freshly baked cookies in the bottom of your springform pan.  Refrigerate while preparing the filling. Note: I cover the bottom tray of the springform pan with parchment paper wrapping it all the way around.

If you prefer to use graham crackers, here is the recipe:

1 package graham crackers (just the package, not the box), crushed
1/4 tsp salt
4 Tbls butter, softened
2 tsp coconut sugar or sucanat

Mix all ingredients well.  Press into the bottom of the springform pan.  Refrigerate while making the filling.

FILLING:

This can be mixed by hand or machine.  I do not recommend an electric mixing stick or wand.  

2 - 8 oz. packages of cream cheese, organic, room temperature
2/3 c. coconut sugar or sucanat
2 Tbl cornstarch, non-GMO
1/4 tsp salt
1 Tbls vanilla extract

Mix above ingredients well, until smooth.
Add 2 eggs, best
1/2 c. sour cream, organic
Mix until creamy smooth.

Set up your Instant Pot with 1 cup water in the bottom of the stainless steel pot.
Place the wire rack in the pot.
Check that the black value on the lid is set for pressure cooking.

Pour the filling mixture into the springform pan.
Smooth the filling over the entire area of cookie crust.
Carefully place the pan into the Istant Pot centering it on the wire rack.
Close the lid.

Pressure cook on HIGH for 26 minutes.
Allow for 10 minutes natural pressure release time.
Carefully release the additional air.
Carefully remove the springform pan and place on a rack.  
Note: the pan will be hot to the touch.  I use a thin cloth towel as a potholder to accomplish this.
Using the edge of a clean paper towel, remove all excess water that has accumulated on the top and edges of the cheesecake.
Refrigerate 1 hour.

TOPPING:

1/2 c. sour cream, organic
2 T. Coconut sugar or sucanat
2-3 Tbls almond butter, organic
1/4 tsp almond extract

Mix well and gently spread over cooled cheesecake.
Refrigerate cake for 4 or 8 hours or overnight.
Overnight is best.

GANACHE TOPPING:

4 Tbls butter, organic, softened
3 squares Ghirardelli 100% cacao or equivalent, chopped
3-4 Tbl coconut sugar or sucanat
1/4 tsp almond extract
1 Tbl half and half or whole milk

Melt butter and cacao pieces over low heat.
Add sweetener and extract.
Stir until well mixed and melted together.
Add half and half or milk.
Continue to stir until mixture begins to thicken.
Remove from stove and continue stirring to cool mixture.
Pour over very cold cheesecake.
Refrigerate until ganache thickens on cake.

ENJOY!

HOW TO "KETO" AN I.P. CHEESECAKE

SALTED CARAMEL KETO CHEESECAKE

SIMPLE CHANGES TO THE INSTANT POT N.Y. CHEESECAKE MAKES IT KETO.  This one is salted caramel and it's yummy.

Cheesecake in 26 minutes cooking time that's perfect every time!

This recipe originally came from TWIN CITIES Youtube site.  It is an offshoot from their NY-style cheesecake.  I made some changes to make it KETO and WOW! 

Almond "meal" is the leftover meal from making almond milk.  It can be spread out on trays and dried in the oven (170 - 200 degrees F) or dehydrator (145 degrees F).  I use this meal for crusts, bread crumbs, etc.  Works great in meat loaves also.  Here is the RECIPE: KATIE'S DAY - www.gprevived.com 

*BASIC COCONUT/NUT CRUST:

Mix well the following:

1/3 to 1/2 c. pecans, chopped small
1/3 to 1/2 c. almond MEAL (not almond flour)
1/4 c. unsweetened coconut shreds
2 Tbl Monk Fruit Sweetener (I do not recommend Swerve)
3 Tbl butter, organic, room temp
1/4 tsp almond extract or 1/2 tsp vanilla extract

Press the coconut/nut mixture in the bottom of your springform pan that has been wrapped with parchment before springing it closed.  Refrigerate while preparing the filling. 

FILLING:

This can be mixed by hand or machine.  I do not recommend an electric mixing stick or wand.  

2 - 8 oz. packages of cream cheese, organic, room temperature
2/3 c. Monk Fruit Sweetener
2 Tbl cornstarch, non-GMO
1/4 tsp salt
1 Tbl vanilla extract

Mix above ingredients well, until smooth.
Add 2 eggs, best
1/2 c. sour cream, organic
Mix until creamy smooth.

Set up your Instant Pot with 1 cup water in the bottom of the stainless steel pot.
Place the wire rack in the pot.
Check that the black pressure value on the lid is set for pressure cooking.

Pour the filling mixture into the springform pan.
Smooth the filling over the entire area of cookie crust.
Carefully place the pan into the Istant Pot centering it on the wire rack.
Close the lid.

Pressure cook on HIGH for 26 minutes.
Allow for 10 minutes natural pressure release time.
Carefully release the additional air.
Carefully remove the springform pan and place on a rack.  
Note: the pan will be hot to the touch.  I use a thin cloth towel as a potholder to accomplish this.
Using the edge of a clean paper towel, remove all excess water that has accumulated on the top and edges of the cheesecake.
Refrigerate 1 hour.

TOPPING:

1/2 c. sour cream, organic
2 Tbl Monk Fruit Sweetener
3/4 c. Lily's Salted Caramel Chocolate Chips

Over low heat, melt the chips and quickly mix them into the sour cream and sweetener.
Mix well and gently spread over cooled cheesecake. Refrigerate cake for 4, 8 hours or overnight. Overnight is best.

*MAKE THE CRUST SAVORY.

This is a great crust for quiches and other recipes where sugar and flour are not desired.
Press in the bottom of a parchment lined pan or dish.  Refrigerate until filling is ready.

1/3 to 1/2 c. pecans, chopped small (you can use other nuts and/or seeds)
1/3 to 1/2 c. almond MEAL (not almond flour)
1/4 c. unsweetened coconut shreds, optional depending on recipe
3 Tbl butter, organic, room temp
salt and pepper to taste

You can also add other herbs and spices, including crushed red pepper.

ENJOY!

CITRUSY YOGURT-CHEESE CHEESECAKE

Here is a great way to use the YOGURT CHEESE (aka Quark) you prepared.  It's very easy to make.  Choose the crust of your choice.  There are several ideas on this page and the main page to GPRKitchen, even a KETO crust using almond meal. This recipe is versatile and can be made with other fruit such as pineapple, berries, caramelized bananas, etc.  

YOU WILL NEED:

a springform pan
parchment to line bottom of pan, optional
a small mixing bowl for crust
a medium mixing bowl for fillings
a mixer

INGREDIENTS:

FILLING:

2 cups Yogurt Cheese
1/2 Sweetener (I use coconut sugar)
1 tsp vanilla
3 eggs

TOPPING:

1 cup whole milk, organic yogurt (regular or Greek)
2 Tbls sweetener 
1 tsp vanilla extract
1 Tbls juice from an orange, lemon or lime
1 Tbls lemon or lime zest

HOW TO:

1. Preheat oven to 400 degrees
2. Grease sides and bottom of springform pan or grease sides and use parchment on the bottom of the pan.
3. Add crust of choice.  If heated, be sure to refrigerate or cool before adding filling.
4. In a medium bowl add yogurt cheese, sweetener and vanilla.  Mix until smooth. 
5. Add eggs one at a time and mix well.
6. Pour filling over crust and smooth out.
7. Bake 20 minutes.

8. In a medium bowl combine all topping ingredients. 
9. Pour over partially baked cheesecake in the pan and smooth out.
10. Bake 20 minutes more until topping is set.
11. Cool on wire rack and refrigerate until thoroughly set and cooled.

HOW TO MAKE YOGURT CHEESE?

IDEAS, IDEAS, IDEAS - www.gprevived.com

ALMOND/PEANUT BUTTER COOKIES

These cookies are especially good to use while right out of the oven for a cookie base for cheesecake or other similar needs. Just put them in the pan, press firmly by hand or use the bottom of a glass. They are hot, so watch your fingers.

Amounts in brackets to the left are for 1/2 recipe.  This will work, with leftovers, for a standard-size springform pan.  Full recipe makes about 4 dozen cookies.  That's 48 yummy cookies! Half for the cheesecake and 1/2 to munch!

[1/4]  1/2 c. soft butter, organic
[1/4]  1/2 c. almond or peanut butter, organic
[1/2]  1 c. coconut sugar
[1/4]  1/2 tsp baking SODA
[1/4]  1/2 tsp baking POWDER
[1]     1 egg, organic
[1]     1 tsp vanilla extract or 1/2 tsp almond extract (almond cookies)
[1/2 c. + 2 Tbls]  1-1/4 c. wheat flour, organic (unbleached white or freshly ground)

1.  Mix together all wet ingredients until creamy.
2.  Add dry ingredients and mix well.
3.  Using a candy scoop or making 1" balls, place on ungreased cookie sheet.  These might need to be flattened a bit.
4.  Bake at 375 degrees for 7-9 minutes.
5.  Cool on wire rack.  If using some for crust, place cookies in bottom of pan while still hot.  Press down using the bottom of a glass.  Cookies can be broken and used to fill in empty spots in crust.

Yummy! Enjoy!

SIMPLE HOMEMADE VANILLA EXTRACT

HOW TO MAKE 4 KINDS OF VANILLA EXTRACT

You will need:

2-3 vanilla beans for each bottle
Bourbon, rum, brandy or vodka liquor (purchase in glass bottles only--plastic can leach into the liquor and will also allow the alcohol content and taste to lessen in a short time)
Bottles with tight fitting lids (The ones shown in the picture are my favorites.  These can be found online, TJ Maxx, thrift stores, etc.  A pint-sized, Ball-type jar will work.)
Labels to mark type of vanilla extract and date prepared.
Sharp paring knife, kitchen scissors and funnel

1.  Slice beans lengthwise with a sharp knife.  With scissors, cut bean into one-inch pieces over the jar or bottle opening.  Use of a funnel might make this a little easier.  The less handling of the bean, the better.

2.  Add your choice of liquor.  Place lid.  Label bottle.  Gently shake bottle.

3.  Store in a cool, dark place for 3 to 6 months.  Shake bottle periodically during that time.

This homemade extract is sooo much better than store bought which many times has added water and sugar.  Make several bottles, but be sure to label each one.  When a recipe calls for a teaspoon of vanilla, I generally add a TABLESPOON. 

SIMPLE WHITE CHOCOLATE RUM LATTE

This is delicious.  You will get terribly spoiled.  It will be difficult to sip it. 

DIY WHITE CHOCOLATE RUM LATTE

You will need:

Sunspire White Chocolate chips (the sugar in these is Sucanat) - 1 rounded Tbls per cup
Organic half & half and/or heavy cream slightly heated - 1/4 cup per cup
1 Tbls homemade rum vanilla extract per cup (if using store bought, use to taste)
Brewed coffee, stronger than regular, hot, amount as needed per cup
Whipped cream for topping
Nice cups or mugs for serving

In your cup or mug, add chips, vanilla and half & half/cream.
Pour in the coffee, stir to mix all ingredients and add topping.

Be sure to serve this with a spoon as some of the chips might gather at the bottom.  I called this buried treasure!  A variation of this would be using Sunspire 42% or 65% cacao chocolate chips and a different vanilla flavoring. 

The amount of ingredients listed above is to taste or preference.