Classic Cheesecake

Ingredients

Makes about 10-12 servings

Crust
9 oz (250 g) digestive biscuits or graham crackers
6 tbsp (80 g) unsalted butter, melted
Cream Cheese Filling

2 pounds ( 1kg) cream cheese, room temperature

1 cup (240g) sour cream
1 cup (200g) sugar
1 tsp (5g) vanilla
5 eggs, room temperature
1 tbsp (8g) cornstarch
pinch of salt
lemon zest from 1 lemon

Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor
until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the
crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a
removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300F (150C).
3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar,
cornstarch and salt and mix until combined.
4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream.
Mix until well combined. Try to not overmix the batter to incorporate as little air as possible
5. Pour the cream cheese mixture over the prepared crust.
6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room
temperature. Cover and refrigerate overnight.
8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.
 Stuffed Chicken Breasts
Ingredients

Makes about 3-4 servings

2 boneless chicken breast halves (500g)
1/4 cup (56g) cream cheese
1/2 tsp (2g) garlic powder
1 tbsp chives, chopped
Salt and freshly ground black pepper
1/4 cup (56g) oil packed sun-dried tomatoes, chopped
1/2 cup (50g) mozzarella cheese
baby spinach leaves
2 tbsp olive oil
Directions
1. Preheat oven to 350 F (180C).
2. Flatten the chicken breasts using a meat mallet until they are about - inch (0.6-1 cm) thickness.
3. In a small bowl mix cream cheese with garlic powder, chives, salt and pepper.
4. Spread half of the cream cheese mixture on each chicken breast. Top with chopped sun-dried tomatoes,
mozzarella cheese and spinach leaves. Add more salt and pepper and roll up the breasts securing with
toothpicks.
5. Heat the olive oil in a oven proof skillet and brown the chicken on all sides.
6. Place skillet in oven and bake chicken for an additional 35-40 minutes, until chicken is cooked through.
7. Let the chicken rest for about 15 minutes before slicing.