Spring is here at last! The cherry blossoms were so beautiful throughout the city. The gardens are getting more colourful each day. So grateful to be living in this paradise.
This month I am submitting my two favourite desserts.
LEMON CHEESECAKE
Crust
1-1/3 cups Graham wafer crumbs
1/3 cup butter
1/4 cup brown sugar
Filling
2 pkg. ( 8oz.) cream cheese
3 medium size eggs
1/2 cup sour cream
2/3 cup sugar
2 Tbsp lemon juice
Topping
1 cup sour cream
4 Tbsp. sugar
2 Tbsp. lemon juice
Mix crust together and press into the bottom of a
9-inch springform pan.
Bake at 350 F degree for 5 minutes.
Mix filling ingredients together well to form a batter.
Pour over cooked crust. Bake at 350F for 30-35 minutes.
Mix topping together and spread over cheesecake.
Return to oven for 5 minutes. Top with seasonal fruit.
** This recipe is best when Winnipeg cream cheese is used, which is the whipped variety of cream cheese.
This following dessert is so lovely at barbecue time.
FRUIT FLAN
Sponge cake
1 cup flour
1 tsp. baking powder
1/2 tsp salt
3 eggs
1 cup sugar
1 Tbsp. lemon juice
6 Tbsp. warm milk
Mix the dry ingredients together.
In a small bowl, beat the eggs at high speed until thick and lemon coloured. (May take 5 mins)
Add the sugar gradually while mixing. Add the lemon juice.
Reduce the mixer at low speed, and add the dry ingredients.
Add the warm milk all at once. Pour the batter into the greased flan pan.
Bake at 350 degree for 20 minutes. Watch this, it can brown very quickly.
When baked, cool on a rack, and unmould the flan onto a round platter.
Mix one package of instant lemon pudding according to package directions.
When the pudding has thickened, use a spatula to spread a thin layer of pudding on the cake.
Cut and/or slice fresh fruit. Arrange it over the pudding on the flan.
Strawberries (my favourite) kiwi fruit, nectarines, apricots, cantaloupe, or honeydew melon work well
In a small heatproof glass bowl, use the microwave to melt about 1/4 cup jelly (apricot jelly, apple jelly, and lemon curd work well).
Using a pastry brush, coat the fresh fruit with the melted jelly (prevents browning of fruit)
Serve the fruit flan in wedges, topped with whipped cream.
