The perfect base for any sauce.
1/4 cup unsalted butter, melted
2 Tbs brown sugar
3 8-oz pkgs cream cheese (many times I use lower fat cream cheese with great success)
3/4 cup sugar
1 vanilla bean
1/2 tsp vanilla extract
2 eggs
2 egg yolks
Preheat oven to 325º. In a small bowl combine the cookie crumbs and brown sugar. Toss with the melted butter and place about 2 Tbs of the crumb mixture into the bottom of each cup of a miniature cheesecake pan. (I have found that the bottom of a kids medicine measuring cup works wonderfully for pressing down the crumbs.). You will most likely have extra crumbs.
In the bowl of a stand mixer, beat the room temperature cream cheese and sugar until fluffy. Scrape down the sides of the bowl. Cut the vanilla bean in half and scrape the seeds into the cream cheese/sugar mixture. Add the eggs and egg yolks one at a time, scraping down the sides of the bowl once or twice in the process. Add the vanilla extract and mix for another few seconds until mixed in.
Fill each cup about 2/3 full with the cream cheese mixture and place the pan in the oven. Bake until cakes are puffed, about 17 minutes.
Note: We had enough crumbs and filling for another small (5-inch) cheesecake.
Remove cheesecakes from oven and place on a wire rack to cool. When room temperature, place the pan in the refrigerator and chill for a couple of hours.
When ready to serve, remove cheesecake pans from the fridge, unmold the cheesecakes and place on a serving platter. Top with Sauce and serve!
Grand Marnier Strawberry Sauce
Grace - CLBB
Fragrant vanilla is combined with floral Grand Marnier to bring the best out of these berries!
3-1/2 cups quartered, ripe strawberries, divided
1/3 cup sugar
1/3 cup fresh squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
"some" Grand Marnier (1-3 Tbs or so, depending on your taste....!)
Combine 1 cup of the quartered strawberries, sugar, orange juice, vanilla, and lemon juice in a bowl. Give it a good mash with a potato masher to get your desired consistency. Add the remaining 2-1/2 cups strawberry quarters and Grand Marnier, mixing to combine. Cover and chill for at least 2 hours before serving.
Jamaican Pineapple Rum Sauce
This recipe came together with a "little of this" and a "little of that" creating a delightfully sweet, caramelized pineapple rum sauce worthy of any cheesecake or ice cream. Bringing flavors of the Caribbean, this pineapple rum sauce would make any pirate swoon!
1 cup fresh or frozen chopped pineapple
1/2 cup water
3 Tbs brown sugar
1- 2 Tbs dark rum
Combine pineapple and water in a medium saucepan and cook until pineapple is very tender and the liquid has thickened. (My pineapple was not as ripe as others that I've used and I did find it necessary to add about 1/3 cup additional water as I needed to cook the pineapple a bit longer). As pineapple becomes tender add the brown sugar and allow to simmer slightly for a few minutes, melting the sugar and thickening the sauce. Add a bit of water if the mixture becomes too dry.
Place the pineapple mixture into a blender and pulse a few times to your desired consistency. Pour pineapple into a small bowl and stir in a few splashes of rum. Taste as you add the rum to achieve the flavor you prefer.
1/2 cup water
3 Tbs brown sugar
1- 2 Tbs dark rum
Combine pineapple and water in a medium saucepan and cook until pineapple is very tender and the liquid has thickened. (My pineapple was not as ripe as others that I've used and I did find it necessary to add about 1/3 cup additional water as I needed to cook the pineapple a bit longer). As pineapple becomes tender add the brown sugar and allow to simmer slightly for a few minutes, melting the sugar and thickening the sauce. Add a bit of water if the mixture becomes too dry.
Place the pineapple mixture into a blender and pulse a few times to your desired consistency. Pour pineapple into a small bowl and stir in a few splashes of rum. Taste as you add the rum to achieve the flavor you prefer.
