Happy Birthday Margie!!!!

[rgcraig]

Happy Birthday!!!!!
:bdaycake
:congrats
:bdayparty

[Timmy]

hb

[Raven]

Happy Birthday Margie.
May the coming year be the best one yet!!!:thumbsup

Raven

[Margies3]

Thanks, Renda, Timmy and Raven. I appreciate your birthday greetings. This is such a great group of people here on AFF

{{{{{{{{{{{{{{{big hugs to all of you}}}}}}}}}}}}}}}}

[Cindy]

Love you, Margie.

http://i51.photobucket.com/albums/f383/ladyCntexas/Happy%20Birthday/PurseHB.gif

[Esther]

Margie Happy Birthday!

:hug3:amen:choir:bday2u

[Scott Hutchinson]

Happy Birthday Sister Margie.

[jaxfam6]

Happy Birthday

[tamor]

Happy Birthday Margie!! :balloonwave

[Pressing-On]

Happy Birthday, Margie!!!!!

http://i8.photobucket.com/albums/a1/pressing-on/Tartelette.jpg

[Sister Alvear]

:hug3:bday2u:bdayparty:musicnotes


Happy Birthday, my sweet friend...love you much.

[commonsense]

HAPPY BIRTHDAY :bday2u




:bdaycake

[Margies3]

Happy Birthday, Margie!!!!!

http://i8.photobucket.com/albums/a1/pressing-on/Tartelette.jpg

I love all of you, too! Thank you so much for remembering my birthday. I feel so special!!

Pressing-On, that's exactly the cake I want for my birthday!! YUM YUM YUM!!!!!! Doncha wish we had the recipe for THAT!! :)

[Pressing-On]

Pressing-On, that's exactly the cake I want for my birthday!! YUM YUM YUM!!!!!! Doncha wish we had the recipe for THAT!! :)
Well, you happen to be in luck! :thumbsup

Abbey's Infamous Cheesecake

Helen's Kitchen Notes: For the cheesecakes baked in individual dessert rings, I lined them with parchment paper and wrapped them around a couple of layers of foil to prevent leaking since they were to be baked in a water bath. Just don't be shy with the foil or you will have some leakage. I lowered the oven to 275F (convection) and baked them for the same amount of time. I also baked all the jars and cups in a water bath.

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

For the strawberry lava center: cook down 1 cup of clean strawberries with 1/4 cup of sugar and 1 tablespoon of lemon juice. Strain and cook the syrp until reduced by half. Let cool. Spoon some cake batter over the crumb crust, add some strawberry juice and seal with more batter.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

[POWERUP]

Don't know you Sis. But you seem to really be sweet!!!!!!!!

Happy Birthday!!!!

[rosebud]

She is our resident "Sweetie" always has something nice to say about each of us!

Happy Birthday Margie!!!!!!

Hugs!
Rosebud:friend:stars:bdaycake:stars

[Margies3]

PO!!! THANK YOU!!!!!!!! I am printing that off so I can make it soon! I wish I could send a chunk of it to every single one of my friends here on AFF. I'd love to share it with you. Mmmmmmmmmm.

Have you made this?

Rosebud, you are making me blush. That was so nice of you to say such kind things about me. Thank you.

[Falla39]

Happy Birthday, Sis. Margie!

Pray it will be one of the very best birthdays you've ever had.
May you have many more in the years to come, in Jesus Name!

Hugs,

Falla39

[Pressing-On]

PO!!! THANK YOU!!!!!!!! I am printing that off so I can make it soon! I wish I could send a chunk of it to every single one of my friends here on AFF. I'd love to share it with you. Mmmmmmmmmm.

Have you made this?


You are welcome, Margie. I have never made it, but can tell by the ingredients it would be very good! I have an excellent Cheesecake recipe that is the bomb. Renda doesn't like it because the crust is walnuts or because the topping has sour cream. Can't remember which it was. LOL! I got the recipe out of a Food and Wine magazine, years ago. Totally the bomb! I'm sure I have it posted here.

I actually looked for over 30 minutes for the right dessert choice for your birthday! I was rewarded and was very happy about that!

Now,did you know that if you were to choose a liqueur, as the recipe calls for, that Amaretto is the favored choice?!!! There ya go!!!!

[Margies3]

You are welcome, Margie. I have never made it, but can tell by the ingredients it would be very good! I have an excellent Cheesecake recipe that is the bomb. Renda doesn't like it because the crust is walnuts or because the topping has sour cream. Can't remember which it was. LOL! I got the recipe out of a Food and Wine magazine, years ago. Totally the bomb! I'm sure I have it posted here.

I actually looked for over 30 minutes for the right dessert choice for your birthday! I was rewarded and was very happy about that!

Now,did you know that if you were to choose a liqueur, as the recipe calls for, that Amaretto is the favored choice?!!! There ya go!!!!

Mmm, I probably shouldn't say this here, but I LOVE Amaretto :) LOL

[Jermyn Davidson]

Happy Belated Birthday Margies!!!

[Margies3]

Happy Belated Birthday Margies!!!

Thanks, Jermyn. My birthday celebrations are officially finished for this year now. I got to go to supper with my husband tonight (something we rarely do with just the two of us. It was very nice :) ) and I got birthday greetings from you. It doesn't get any better than this.:thumbsup