Asiago Crisps with Boursin and Raspberry

These are one of our favorite appetizers, combining the wonderful flavors of asiago cheese, raspberry and Boursin cheese. Boursin is classified as a triple-cream cheese from France and is normally made with pasteurized cow's milk. It has a very smooth, creamy texture and mild, delicate base flavor, usually including garlic, herbs, black pepper, shallots and chives. Though you can buy Boursin at the store, I have found that making it from scratch is more economical and it tastes much fresher. The recipe below yields 4 dozen crisps and a whole lot of extra Boursin. Enjoy!

HELPFUL HINTS
1. Depending on your preferred crispiness level, for crunchier crisps leave them in the oven a few minutes longer.
2. The boursin can be made several days ahead if stored in an airtight container in the refrigerator.
3. If you're using Boursin after it's been refrigerated, let it get to room temperature before trying to spread it.
4. Boursin can also be used in other applications such as spreading on other crackers or even on top of steaks. This recipe will leave you a lot of extra so be prepared to use it up!
5. Make sure the raspberries are not too wet or they will discolor the boursin.

INGREDIENTS
6 oz Shredded Asiago Cheese
3 oz Fresh Raspberries
2 garlic cloves
6 oz butter, room temperature
10 oz cream cheese, room temperature
2 Tbs grated parmesan
1 tsp dried dill
1 tsp dried marjoram
1 tsp dried basil
1 tsp dried chives
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper

DIRECTIONS
1. Preheat oven to Convect Bake 375 degrees F.
2. Line a large baking sheet with parchment paper or other reusable nonstick bakeware liner.
3. Drop 1 level teaspoon of Asiago cheese into mounds a few inches apart on baking liner.


















4. Convect bake Asiago rounds until their edges just begin to color; about 7 minutes.

5. Transfer crisps, still on bakeware liner to wire rack; cool 2 minutes.
6. Transfer to paper towels to absorb excess fat.

7. Repeat with remaining Asiago cheese.
8. Crush garlic and mix with butter, cream cheese and parmesan.

















9. Add dill, marjoram, basil, chives, thyme, parsley and pepper and stir until combined.
































10. Place small dollops of Boursin cheese on top of each Asiago circle.
11. Garnish with halved fresh raspberries.

New York Deli Cheesecake

This cheesecake is as good as any found in a New York Deli. Thick, dense and relatively easy to make, it bakes without the normal cheesecake techniques of the water bath and tin foil.

HELPFUL HINTS 

1. This is not a dessert that can be made last minute. After baking for one hour, it stays in the oven for 5 hours and then needs at least 3-4 hours in the refrigerator to settle.

2. The cooking method creates a beautiful rim which is excellent for holding in a topping of various kinds of fruit such as blueberries, strawberries, mangos, etc. 

INGREDIENTS

15 full graham crackers, finely crushed

2 Tbs butter, melted

1 1/2 cups sugar

32oz cream cheese, room temperature

3/4 cup heavy cream, room temperature

4 eggs, room temperature

1 cup sour cream, room temperature

1 Tbs vanilla extract

1/4 cup flour, sifted

Rind from one lemon

2 tsp lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Grease a 9 inch springform pan.

3. Mix graham cracker crumbs with melted butter, then press onto the bottom of the springform pan.

   

4. In a stand mixer using a paddle attachment, mix cream cheese with sugar until smooth.\

5. Blend in heavy cream.

   

6. Mix in the eggs one at a time, mixing just until incorporated.

7. Slowly mix in sour cream, vanilla and flour until smooth.

8. Mix in lemon zest and juice. 

9. Pour filling into prepared crust.

10. Place on sheet pan on middle rack in oven and bake for 1 hour. 

11. Turn the oven off and let the cheesecake cool in the oven for 5 hours without opening the oven door. 

12. Chill in the refrigerator at least 3-4 hours, but preferably overnight until serving.