Modern Flavor Magazine 1/2015 Modern Flavor Magazine 1/2015 | Page 58

step 2
In small bowl, mix together crust ingredients; press into bottom of
pan. Bake 6 to 7 minutes or until light brown. Cool completely.
Reduce oven to 300°F.

step 3
In medium bowl, beat cream cheese and sugar with electric mixer
until smooth and creamy. Add egg and vanilla; beat until well
combined. Add sour cream and heavy cream; blend well. Pour over
crust.

step 4
Bake 40 to 45 minutes or until filling is firm, but slightly soft in center.
Turn off oven; leave cheesecake in oven 30 minutes. Remove from
oven; cool cheesecake completely. Refrigerate at least 2 hours
before serving.
A must try trend: Pie on a stick!!
Here’s a Mini Cherry Pie Recipe that I found via
www.thesweetestoccasion.com
• Flour for rolling dough
• 2 tablespoons white sugar
• 1 large egg, with a splash of water
• Cherry jam (or other filling of your choice – think jam, peanut butter
or Nutella)
• Lollipop sticks (I picked up a package of the oven-safe kind at
Michaels)
• Heart cookie cutter
Before starting, preheat your oven to 350 degrees. Start by rolling out
your dough until it’s smooth and even, roughly 1/4″ thick. Once your
dough is rolled out, use your cookie cutter to cut out as many hearts
as you can. Recombine the scraps of dough and repeat until you
have a whole bunch of little dough hearts.
Spoon a bit of cherry jam or your filling of choice in the center of half
of the hearts. (You’ll reserve half of the hearts as tops!) I like to load
mine up as much as I can while still leaving a little border around the
outside of the heart. Place the stick on the dough, top with the other
heart shape, and stabilize the pop with a fork by pressing the fork
onto the dough.