This week's treat- Frozen Hot Chocolate

I went to NYC last year (before the whole job loss, moving in with the in law's thing!). Anyway while I was there, with a wonderful girlfriend, we decided to check out Serendipity! We just HAD to try the frozen hot chocolate! It was good, HUGE and nice. Even better? Totally able to make at home! I just made a batch of my homemade Hot Chocolate and then put it in the fridge. Once it was cool I threw it into my ice cream maker. Since it doesn't have cream in the hot Chocolate it doesn't cream up, instead it crystallizes a bit. Anyway, I made a batch tonight! It totally hit the spot. This way I can enjoy my favorite beverage even in the middle of winter! Whatever you don't finish just put it back in the refrigerator (it get's too hard in the freezer) and you can either reheat it for hot chocolate, or refreeze another time.

Hot Cocoa
1/2 cup granulated sugar
1/3 cup hot water
1/4 cup unsweetened cocoa powder
4 cups milk
1/8 teaspoon salt
3/4 teaspoon vanilla extract
Mix cocoa, sugar, water and salt in a saucepan. Over medium heat, stir constantly until mixture boils. Cook for one minute, stirring constantly. Stir in the milk and heat, but do not boil. Remove from heat and add vanilla; blend well. Serve immediately.

This week's treat- best EVER New York style Cheesecake

This is one of my favorite cheesecake's. Not only does it taste AMAZING! But it's easy to make. The main part of the cheesecake has only 4 ingredients.  The secret to a cheesecake NOT cracking is to not over beat the eggs once you add them.  Remember when you take out a cheesecake it should be golden brown on the top but still QUITE jiggly in the center.  Your going to be nervous that it's still raw, but trust me it's JUST RIGHT!  For cooling down the cake I turn off the oven and open the door ajar and let it cool in there so as not to change the temperature too drastically.

Best EVER Cheesecake
Crust
1 1/4 C Vanilla wafer crumbs or crushed graham crackers
1 Tbsp sugar
6 Tbsp unsalted butter, melted
1/2 C ground almonds, walnuts or pecans (optional)
Toss lightly with fork until well blended. Press firmly into the bottom of a 10 inch spring form pan. Bake at 375 on the bottom rack until crisp and golden, abut 15 min. Let cool. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture.
Cake
3 lbs Cream cheese softened
1 1/2 C sugar
2 tsp vanilla
3 whole large eggs (at room temp)
2 large egg yolks (at room temp)
1 Tbsp lemon juice (optional- I don't use it myself)
Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec. Scrape the bowl, beat 45 sec more. Lightly whisk the eggs and yolks together and add to cream cheese mixture with the lemon juice. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more (mix as little as possible, or just fold in by hand.).
Pour filling over crust, bake on the center rack at 300 until golden, about 1 1/4 hours. Cool cake in pan, then refrigerate overnight or top with sour cream topping first.
Topping (optional)
1 1/2 C sour cream
2 Tbsp sugar
2 tsp vanilla
Mix and spread over the top of the cake return it to oven for 5 min.  Then cool completely and refrigerate.