Eggless Cherry Cheesecake

8" pie-size cheesecake

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

Combine graham crackers and butter in the bottom of an 8" spring form or pie dish. Press firmly to line the bottom of the dish evenly.

Filling:

16 oz. sour cream

8 oz. cream cheese, room temperature

2 tbs. corn starch

2 tbs. lemon juice

1 cup sugar

1 tsp vanilla

Combine all ingredients and beat on high until smooth. There shouldn't be any lumps.

Pour onto the crust.

Bake at 375 degrees for 30 minutes or until top starts to lightly brown in some spots.

Let cool and then refrigerate overnight.

Topping:

1/2 lb sour pie cherries (fresh or frozen)

1/2 cup sugar

2 tbs. corn starch dissolved in 1 Tbs. water

Heat the cherries with the sugar in a medium sauce pan until they start to simmer and slowly add the corn starch mixture stirring constantly. Let simmer for 1 minute and remove from heat and let cool completely before pouring onto chilled cheesecake.

King Cake

King Cake is a traditional New Orleans cake served at Mardi Gras parties.

Pastry:

1/2 cup milk

2 tablespoons butter

1 (.25 ounce) package active dry yeast

1/3 cup warm water (110 degrees F/45 degrees C)

1/4 cup white sugar

1 egg-replacer

3/4 teaspoon salt

1/4 teaspoon grated nutmeg

2 3/4 cups all-purpose flour

Filling:

1 (8 oz) package cream cheese, softened

1/3 cup powdered sugar

2 teaspoons cinnamon

1/2 cup pecans, chopped

Frosting:

1/2 cup powdered sugar

1-1/2 teaspoons water

Colored Sugar:

Purple, Green & Gold

Directions:

Scald milk in microwave for 2 minutes then add butter and let cool until lukewarm.

In mixing bowl combine warm water, 1 tablespoon sugar and yeast. Let sit for 5 minutes until bubbly. Add lukewarm milk mixture, the egg replacer, salt, nutmeg and remaining sugar to yeast mixture.

Add the flour 1 cup at a time to the wet ingredients.

Once combined kneed with mixer or by hand for 8 to 10 minutes until the dough is very elastic.

Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled (approx. 1 hour).

Make the filling by combining the cream cheese, powdered sugar, cinnamon and pecans.

Roll the dough into a rectangle measuring approx. 14x20".

Spread the filling mixture on the dough to within about 1/4" of the sides.

Roll the dough up length-wise and pinch the seam to seal.

Pinch the ends of the roll together to create an oval.

Place the oval on a backing sheet that is greased or lined with parchment paper, cover and let rise in a warm place for approx. 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake for 30 mintues.

Forst while the cake is still warm and sprinkle with alternating stripes of purple, green and gold colored sugar.