First, the great news for everyone in the US who has been waiting to get my book on Amazon: Lately, BOOK SPOT has been getting more orders for my book in the US and is soon going to be able to ship my book to anyone in the US (from inside the US) for much less, so it's going to be like getting my book on Amazon without extra shipping costs. Order your copy now! http://bookspotonline.com/middle.php?file=bookdetails&bookid=43933
Second, I had the worst flu ever! I actually think it might have been the swine flu. I'm better now, thank God.
Third, let me share with you one of my favorite cheesecake recipes (one of those recipes which -- if you especially enjoy baking-- will brighten up your day):
Classic No-Bake Cheesecake
For the Crust:
1 3/4 cups biscuit crumbs
1/4 cup dark brown sugar
1 tsp. grated lemon zest
1 stick unsalted butter, melted and cooled
For the Filling:
900 grams cream cheese, at room temperature
1 cup granulated sugar
1 cup heavy cream
1 tsp. vanilla extract
1 tbsp. water
1 tsp. unflavored gelatin
Preheat an oven to 350°F (180°C).
To Make the Crust:
In a food processor fitted with the metal blade, combine the biscuit crumbs, brown sugar and lemon zest, and process to mix well. Add the butter and process until the crumbs begin to stick together. Press the crumbs evenly and firmly over the bottom and 2 inches up the side of a 9 x 2-1/2-inch deep springform pan. Bake the crust 10 minutes. Remove from the oven and cool to room temperature, about 30 minutes.
To Make the Filling:
In a large bowl, combine the cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until well blended. Beat in 1/2 cup of the cream and the vanilla until incorporated.
Place the water in a small saucepan. Sprinkle the gelatin over the water and let soften for 5 minutes. Place the saucepan over low heat and stir until the gelatin is dissolved, then gradually whisk in the remaining 1/2 cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight or up to 2 days.
Run a knife around the pan sides to loosen the cake. Release the pan sides and place the cake on a plate. Cut the cake into individual slices and spoon cherries over each slice, if desired.
Makes 12 servings.