Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
4 hrs 40 mins
This sounded like it would be a delicious cheesecake with a tart palate cleansing piquancy that would allow it to be served after a summer meal of Chesapeake steamed crabs & pickled shrimp. Mmmmm, summer is here! The cook time includes 140 minutes of chilling time as well so it is really not cooking forever! Please note I will chill this overnight to let the custard firm up & better develop its flavor. From an article on vanilla by Terra Brockman in Food & Drink, a weekly guide to enjoying eating from Tribune. Terra wrote, "Blackbird restaurant pastry chef Tim Dahl likes to use organic Bourbon vanilla from Singing Dog Vanilla, an Oregon firm, for this crustless cheesecake. The marmalade makes 2 1/2 cups; refrigerate for up to a week to use on toast, pancakes or waffles."
Units: US | Metric
Serving Size: 1 (318 g)
Servings Per Recipe: 12
The following items or measurements are not included: