When you don't want to turn on the oven...
No-Bake White Chocolate Cheesecake with Strawberries
- 1 1/2 cups graham cracker crumbs (7 ounces)
- 1 stick unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 7 ounces white chocolate, finely chopped
- 1 pound cream cheese, at room temperature
- 1 cup confectioners’ sugar
- 1 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
- 1/4 teaspoon finely grated orange zest
- 1/4 teaspoon finely grated lemon zest
- 1 cup heavy cream
- 3 tablespoons strawberry jam mixed with 1 teaspoon hot water
- Quartered strawberries, for garnish
- MAKE THE CRUST In a medium bowl, mix the graham cracker crumbs with the butter, sugar, vanilla and salt until evenly moistened. Press the crumbs over the bottom of a 9-inch round springform pan. Freeze until firm, about 20 minutes.
- MEANWHILE, MAKE THE FILLING In a microwave-safe bowl, microwave the white chocolate on high power in 10-second intervals until just melted. Let cool slightly.
- In a stand mixer fitted with the paddle, beat the cream cheese with the confectioners’ sugar, vanilla bean paste and orange and lemon zests until smooth. Gradually beat in the white chocolate. Scrape the mixture into a large bowl.
- Wipe out the bowl of the stand mixer and add the cream to it. Attach the whisk and beat the cream at high speed until firm peaks form. Stir one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no streaks remain. Spread the cheesecake filling over the chilled crust in an even layer. Cover with foil and refrigerate for at least 3 hours or overnight.
- Unmold the cheesecake. Top with the strawberry jam and garnish with quartered strawberries. Cut the cake into wedges and serve.
When Dad loves ice cream...
Blues-Busting Blueberry Ice Cream
- 2 1/2 cups fresh blueberries, rinsed
- 1 cup sugar
- Juice of 1 small lemon
- 3 cups whole cream
- Puree the blueberries with the sugar and lemon juice in the bowl of a food processor until smooth. Pour into a large bowl.
- Whisk in the cream until thoroughly combined.
- Pour into an ice cream maker and freeze according to the manufacturer's directions. Serve in separate bowls garnished with a few fresh blueberries and a sprig of mint.
When he's an adventurous cake-eater...
Cherry-Cornmeal Upside-Down Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 1/4 cup (packed) dark brown sugar
- 2 teaspoons balsamic vinegar
- 3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
- 1 1/4 cups all purpose flour
- 1/4 cup yellow cornmeal (preferably stone-ground medium grind)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs, separated
- 3/4 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon cream of tartar
- Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.
- Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.
- Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.