Cheesecake Recipe
Should it stay or should it go?
Today's recipe comes from the label attached to a jar of lemon curd. My youngest asked if she could open the jar she found in the pantry and spread some on toast. Sure, go ahead! But if I put it in the fridge, I know it will sit there for an eternity. 
It's the tastiest stuff on earth, I needed to use it in a recipe. My girl then found the recipe for "No Bake Lemon Cheesecake" on a attached label and asked nicely for that instead of a fruit blintz "pleeeeesssse" OK.
It's the tastiest stuff on earth, I needed to use it in a recipe. My girl then found the recipe for "No Bake Lemon Cheesecake" on a attached label and asked nicely for that instead of a fruit blintz "pleeeeesssse" OK. 
Why should I complain about a dump and run, no bake recipe in August?!
NO BAKE LEMONY CHEESECAKE
Prep: 10 mins Bake time: no - chill for 2 hours Yield: 6- 8 servings Level: Easy
1 jar Lemon Curd
1 8-ounce package of light or fat free cream cheese
2 cups light or fat whipped topping, thawed
1 9" graham cracker crust
fresh raspberries, blueberries or lemon slices
Beat cream cheese until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust and chill for 2-3 hours. Garnish with fruit if desired.
That's it!
The photo's are slightly out of order, but it's pretty simple. I added some lemon zest and the juice of one half of a lemon to make up for the curd that made it on to my daughters toast. A already prepared pie crust from the store comes with a protective plastic "shield" - if you take the label off and turn it upside down, it becomes the perfect cover - you know it's going to fit!
Yes, it was a delicious dessert for Sunday supper, rave reviews from all, but it's not going into the book.
Why?! Because I am a cheesecake snob, that's why!
I have the most delicious, never fail, slice of heaven recipe from Glamour magazine that I clipped out years ago, It's called Sensuous Cheesecake, and that's just what it is. It does take a bit more time than I our dump and run no bake beauty - but it's so worth it. Cream cheese, sour cream, a home made crust - it's so good, so real and it has NEVER failed!
Thank you, Glamour Magazine!
SENSUOUS NEW YORK STYLE CHEESECAKE
BASIC CRUMB CRUST
Prep time: 5 mins
1 1/2 cups graham cracker crumbs
6 Tbs butter, melted
1/4 cup granulated sugar
Place crumbs in a mixing bowl, add butter and sugar. Blend well. Press mixture to an even thickness onto the bottom and partly up the sides of a greased 9 inch spring form mold. Place in the freezer for 5-10 mins to set, or bake for 10 mins in a preheated 350*F oven.
NEW YORK CHEESECAKE
Prep time: 10 mins Level: easy, but you need patience Serves 12
2 lbs cream cheese
1/4 cup granulated sugar
2 large eggs, slightly beaten
1 tsp vanilla
2 tbs cornstarch
1 cup sour cream
Preheat over to 400*F. In a large bowl, beat together the cream cheese and sugar until creamy and light. Beat in the eggs, vanilla, and cornstarch. Stir in the sour cream until the mixture is well blended. Pour mixture into prepared crust and bake 45-50 mins. Allow the cake to cool in the over, with the door propped slightly open for 3 hours. *slightly less time if your kitchen is very cool, you need a warm cake for the topping*
SOUR CREAM TOPPING
1 cup sour cream
2 Tbsp granulated sugar
1 tsp vanilla
Gently stir together the 3 ingredients and spread mixture over the top of a warm cake. Bake 5-7 mins or until set in a 450*F preheated oven.
Let cake chill in the refrigerator for no less than 3 hours.
My husband won't let me make this for myself on my birthday - he thinks it's too labor intensive for me to do on my own birthday. That's not really true, it just takes a lot of time.
Don't worry, it's still a birthday treat when I make the cheesecake a week later after his cake is all gone!
Now, this recipe is a keeper!
Pam
Well, things kinda got out of hand from there! Lower case 'B's, a fabric one from my daughter, my son's gifting a 'B' at Christmas, my other daughter brought this one back from her school trip to Denmark
I am not sure if she copied me, but mine was already created when he brought it up on his show "The Nate Berkus Show" - we'll just leave it at "great minds think a like"!
- and then the show got cancelled or he was ready to move on.
Quilt designer Bonnie Sullivan came up with the notion of "If you pushing a piece of fabric to begin and finish your fabric block, why not make it count?" Brilliant! When I read her idea in American Patchwork and Quilting Magazine - I ran with it!
Here you are working on your main project, but you are getting a secondary quilt done in the process! The key is make it simple - a log cabin quilt is perfect because it's just a lot of 2 1/2 strips being sew into a 9-12 inch block without much thought other than keeping your dark's and lights separate.
So for the beach quilt, I kept my beach tans, my dark ocean strips and my sky fabric all separate. When sewing the beach blocks, I separated lights and dark tan and beige strips, and could almost mindless create a whole secondary quilt!
Pat and Gina Neely from Down Home with the Neely's 
and I've got an abundance of herbs to play with too. The recipe calls for 6 cups of cherry tomatoes but my husband is growing large ones this year so I just cut up enough for us to eat - and put the jar of dressing in the fridge for tomorrows tomatoes!