Starbucks S'mores Bar Copycat Recipe

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Ingredients

  • 2  Cups graham cracker crumbs
  • 12  Tablespoons  butter (melted)
  • 1/2 Cup powdered sugar
  • 4 Hershey Chocolate Bar (use 4.4 ounce bars)
  • 1 package mini marshmallows

Instructions

  1. Preheat oven to 350 degrees

  2. Grease 9x13 pan with non-stick butter spray

  3. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon

  4. Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan.

  5. Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown)
  6. Remove from oven and let cool.
  7. Lay the Hershey bars on top of the graham cracker mixture - covering up all of the graham cracker as completely as possible.
  8. Place in over for approx. 3 minutes 
  9. Let cool for 1-2 min.
  10. Place marshmallows on top of the chocolate - pack them in their closely next to each other.

  11. Turn oven to "broil" - put pan into oven and keep an eye on it, apx. 2 minutes. 

  12. Let them cool completely 

  13. Cut and serve - enjoy!

Starbucks Double Chocolate Brownie Copycat Recipe

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Ingredients

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 1/3 cups flour
  • 1 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3.5 ounce bars Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar
Instructions
  • Preheat oven to 350 degrees F. Lightly spray a 9x13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.
  • In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.
  • Once the mixtures have combined, add the eggs in one at a time, beating in between each addition.
  • In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.
  • Slowly mix in the dry ingredients to the butter mixture.
  • Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.
  • Spread the batter into the 9x13 prepared pan. 
  • Coarsely chop 1 the remaining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.
  • Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.

Starbucks Coffee Cake Copycat Recipe

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READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 9x13 baking dish
UNITS: US

INGREDIENTS

Nutrition
  • TOPPING
  • 1
    cup all-purpose flour
  • 1
    cup light brown sugar (packed)
  • 1⁄2
    cup butter (softened)
  • 1
    teaspoon cinnamon
  • 1⁄2
    cup pecans (chopped)
  • BATTER
  • 1
    cup butter (softened)
  • 3⁄4
    cup light brown sugar (packed)
  • 1⁄2
    cup granulated sugar
  • 2
     eggs
  • 1 1⁄2
    teaspoons vanilla
  • 2
    cups all-purpose flour
  • 1
    teaspoon baking powder
  • 1⁄4
    teaspoon salt
  • 1⁄3
    cup half-and-half

DIRECTIONS

  • Preheat oven to 325 degrees.
  • Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.
  • In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.
  • In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add half n half and mix well.
  • Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.
  • Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.
  • Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces.
  • Serves 8.

Cheesecake Factory Caramel Apple Cheesecake

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INGREDIENTS

  • 2 cups graham cracker crumbs
  • 1 cup plus 4 tablespoons sugar
  • 1/4 cup butter ; melted
  • 1 can apple pie filling ; (21 ounces) rinsed with cold water and drained
  • 1 tablespoon ground cinnamon
  • OR APPLE PIE SPICE
  • 4 packages cream cheese ; (8 ounces EACH), softened
  • 1 tablespoon vanilla
  • 1 cup sugar
  • 4 Eggs
  • 1 pint sour cream
  • CRUMB TOPPING
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup flour
  • Whipped cream ; optional
  • 1 jar caramel topping ; (12 ounces OR larger), heated

INSTRUCTIONS

Combine graham cracker crumbs, 2 tablespoons sugar and butter, mixing well. Press into bottom and part way up sides of 9 1/2-inch springform pan. (DO NOT ATTEMPT TO USE A SMALLER SIZE PAN). Wrap a double thickness of foil around bottom of pan to catch any butter leakage from crust. Set aside.

Drain and rinse apples well. Mix gently with cinnamon and 2 tablespoons sugar; set aside.

In large bowl of electric mixer, beat together cream cheese, vanilla and remaining 1 cup sugar until smooth. Beat in eggs, one at a time. Then beat in sour cream until mixture is smooth. Turn 1/2 of mixture into crumb crust. Spoon apples evenly over top. Cover with remaining cream cheese mixture, distributing evenly.

Bake in preheated 400F oven 15 minutes. Reduce oven temperature to 325 degrees and continue baking 15 minutes. Sprinkle top evenly with Crumb Topping and continue baking 45 minutes longer. Cool to room temperature. Refrigerate until well chilled.

At serving time pipe whipped cream in border around outside edge of cheesecake, if desired. Serve slices in a pool of warm caramel topping and with caramel drizzled over top.

CRUMB TOPPING:

Mix 3 tablespoons butter, 3 tablespoons brown sugar, I teaspoon ground cinnamon and 1/3 cup flour until crumbly. Refrigerate until ready to use.

McDonald's Copycat Shamrock Shake

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INGREDIENTS
3 

large scoops vanilla ice cream (about 1/4 c. each)

1/4 c. 

heavy cream

1/2 tsp. 

peppermint extract

6 

drops green food coloring

Whipped cream, for topping

Maraschino cherry, for topping

 
DIRECTIONS
  1. In a blender, mix vanilla ice cream, heavy cream, peppermint extract, and food coloring until completely smooth, then pour into a glass.
  2. Top with whipped cream and a cherry before serving.

Starbucks Lemon Cake Pop Copycat Recipe

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INGREDIENTS:
  • Betty Crocker White Cake Mix, and the supplies listed on the back of the box. 
  • lemon cream cheese buttercream recipe: cream cheese, butter, powdered sugar, and lemon and vanilla extracts.
  • yellow Wilton Candy Melts
  • sugar sprinkles

 

HOW TO:

 

  1. Make your white cake according to package directions. For Betty Crocker mixes, that means 3 egg whites, 1 1/4 C water, and 1/3 C oil with the mix, baked at 350 for 29-34 minutes.
  2. Once you’ve baked your cake, let it cool completely. 
  3. Start your lemon cream cheese buttercream. You’ll want 1 block of room-temperature cream cheese (8 oz), 2 sticks of butter (1 cup), 1 teaspoon of pure vanilla, and 2 teaspoons of lemon extract. 
  4. Cream this together until it’s nice and fluffy, very well whipped.
  5. Slowly beat in 3 1/2 cups of powdered sugar, whipping it with a mixer until it’s perfectly creamy. 
  6. When the cake is fully cooled, crumble it to bits. Then, add in a couple of spoonfuls of the frosting. Stir and smush until it’s fully combined, then continue squishing until it combines into a thick dough, adding slightly more frosting if needed.
  7. When the dough is ready, chill it for about 15-30 minutes before rolling it into balls, then once you’ve rolled all of the dough into quarter-sized balls, go ahead and pop those in the freezer for about 30 minutes.
  8. Melt your yellow Wilton Candy Melts. Double boiler or microwave is fine.
  9. Dip your chilled cake balls in the melted white chocolate, coating it, then removing it. If you’re making cake pops, your technique will be slightly different from mine using a fork. Place the dipped balls on parchment or waxed paper, then sprinkle with the sprinkles before the chocolate hardens.

 

 

 

Starbucks Cherry Blossom Frappuccino

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  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 2 tsp. granulated sugar
  • 1/2 cup white chocolate chips
  • 1/4 cup chopped strawberries
  • 1 cup milk
  • 1/2 tsp. matcha powder, plus more for topping
  • ice

Directions

  1. Before starting on the Frappuccino, make the white chocolate syrup. In a sauce pan over medium heat, combine milk, vanilla, and sugar, stirring until sugar is dissolved. Add in chocolate pieces and stir continually until fully melted. Let cool.
  2. In a blender, add in strawberries, milk, matcha powder, 1/4 cup of the white chocolate syrup, and ice. Blend together until smooth. 
  3. In your serving glass, drizzle more white chocolate syrup along the bottom and sides of the cup. Pour the blended strawberry drink, top with whipped cream, and sprinkle with matcha poweder, and serve.

Cheesecake Factory Godiva Chocolate Cheesecake

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FOR THE FLOURLESS CHOCOLATE CAKE
7 oz semisweet chocolate (45-50% cocoa)
4/5 cup butter
1 cup sugar, divided use
4 eggs, separated
FOR THE CHOCOLATE CHEESECAKE
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
3 eggs
4 oz. semi-sweet baking chocolate, melted
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CHOCOLATE MOUSSE
4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream, divided use
6 oz semi-sweet baking chocolate, chopped in small pieces
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CHOCOLATE GANACHE
12 oz semi-sweet or bittersweet chocolate, chopped finely (or use chips)
1/2 pint heavy whipping cream
2 tablespoons unsalted butter
1/4 teaspoon vanilla
 
DIRECTIONS
1. Preheat oven to 350 degrees. Line a 9-inch cake tin with greaseproof or other non-stick paper, and grease the tin.
2. To make the flourless chocolate cake:
Break the chocolate into small pieces, and melt it with butter over hot water.

Beat the egg yolks with 1/2 cup sugar. Fold in the melted butter and chocolate mixture.

Beat egg whites until frothy by using an electric mixer; gradually add the remaning 1/2 cup sugar, beating until stiff peaks form.

Fold in the beaten egg whites.

Set aside.
3. To make the cheesecake:
Blend cream cheese with 1/2 cup sugar; add eggs.

Add melted chocolate, beating until thick and smooth.
4. To assemble and bake:
Pour flourless chocolate cake mixture into prepared pan.

Very carefully spread cheesecake mixture over batter.

Bake at 350 degrees for 40 minutes or until cheesecake is firm in center.

Cool completely.
5. To finish the cheesecake:
After cheesecake has completely cooled and chilled for about 30 minutes, spread a layer of mousse over cheesecake and let it set in refrigerator or freezer.

After mousse has firmed, spread a layer of ganache over that and let it firm in the refrigerator or freezer.
6. For chocolate mousse:
Beat egg yolks in a small bowl on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar then beat. Set aside.

Heat 1 cup heavy cream in saucepan over medium heat just until hot. (Do not boil.) Gradually stir half of the hot cream into egg yolk mixture then conbine back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture is blended and thickens.Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.

Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.

Beat remaining 1 1/2 cups heavy cream in chilled medium bowl until stiff. Mix 3/4 of the whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended.
7. For chocolate ganache:
Pour chopped chocolate (or chocolate chips) into a metal mixing bowl. Stirring constantly, heat whipping cream, butter and finally in a small saucepan to just about boiling, but don't let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you're using a thermometer, heat it to about 180 degrees. Immediately pour hot cream mixture over chocolate and use a small whisk to mix until completely smooth.

Cheesecake Factory Chocolate Mousse Cheesecake

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INGREDIENTS

  • CHOCOLATE CRUST:
  • 4 1/2 cups chocolate cookie crumbs
  • 1 cup unsalted butter
  • CHOCOLATE CHEESECAKE FILLING:
  • 2 (8-ounce) packages cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 6 ounces semisweet chocolate, finely chopped
  • CHOCOLATE MOUSSE:
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons boiling water
  • 1/3 cup cocoa powder
  • 1 tablespoon vanilla
  • GARNISH:
  • Shaved semisweet or bittersweet chocolate
  • Whipped cream, aerosol or homemade

DETAILS

Servings 8
Preparation time 30mins
Cooking time 140mins

PREPARATION

STEP 1

CHOCOLATE CRUST:
Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan.

CHOCOLATE CHEESECAKE LAYER:
Prepare the cheesecake. Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla, until creamy. Whisk the eggs in a small bowl and then blend them with the cream cheese mixture, just enough to incorporate the eggs.

In a small saucepan over low heat, melt the semisweet chocolate. Add the melted chocolate to the cheesecake mixture, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake for about 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50-60 more minutes or until the cheesecake top is lightly browned.

CHOCOLATE MOUSSE
In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or “blooms.” Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally. When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake.

ASSEMBLE THE CHEESECAKE:
When the chocolate cheesecake has cooled, spread the chocolate mousse on top and sprinkle with shaved chocolate. Serve with a topping of whipped cream.

Starbucks Salted Caramel Mocha Drink Copycat Recipe

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Ingredients:

  • 2c ice
  • 1/4c coffee
  • 1/2c milk - or Half & Half or whipping cream
  • 1-2 tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup
  • 3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup
  • 2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)

Topping:

  • Whipped topping
  • Chocolate sauce
  • Caramel sauce
  • Sea Salt - if that is something you like - Starbucks states they use "a blend of turbinado sugar and sea salt"

Caffeine-Free

Replace coffee with milk (or whatever you are using).

Utensils:

  • Blender 
  • Ice cube trays - small ice cubes make for even easier blending
  • Measuring cups and spoons
  • Cups for serving
  • Straws

Blend all ingredients and serve. Enjoy!

Starbucks Pink Drink Copycat Recipe

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INGREDIENTS:

  • Ice
  • Sliced strawberries (fresh or frozen)
  • Tazo iced passion herbal tea concentrate
  • Very berry hibiscus-Instant refresher packet
  • Coconut milk

Directions:

  1. Fill a 16-oz cup halfway with ice and set aside.  Rinse and slice strawberries in half and set aside. Using a large measuring cup fill with 16-oz of cold water and pour in 1 Instant refresher packet, mix to combine.  Add 1 cup Tazo iced passion tea and mix well to combine.
  2. Pour tea mixture into the cup until halfway full, add sliced strawberries, and top with coconut milk and stir to combine.

 

Cheesecake Factory Cookie Dough Cheesecake

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CRUST

  • 2/3 package of Oreos, , crushed
  • 4 Tbls butter, , melted

CHEESECAKE

  • 2 1/2 pounds cream cheese, , softened - cut into 1 inch chunks
  • 1 1/2 cups sugar
  • 1/8 tsp salt
  • 1/3 cup sour cream
  • 2 tsp lemon juice
  • 2 tsp vanilla
  • 6 eggs, , plus 2 egg yolks
  • 1 Tlbs butter, , melted

COOKIE DOUGH

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 cups flour
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup chocolate chips

INSTRUCTIONS

  1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.
  2. Prepare the crust: Preheat oven to 325 degrees. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides. Bake for 10 minutes. Let cool completely.
  3. Prepare the Cheesecake: Increase oven heat to 500 degrees. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides, and add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined. Beat in the remaining 3/4 cup of sugar.
  4. Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.
  5. Gently brush the top of the baked and cooled crust with the 1 Tbls of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.
  6. Bake for 10 minutes. Without opening the oven door reduce the temperature to 200 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees.
  7. Let cool for 5 minutes. Then run a knife around the edge to loosen the sides. After 2 hours wrap in plastic and refrigerate until cold, about 3 hours.
  8. To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 12 slices, and top with whipped cream to serve.

Cheesecake Factory Celebration Cheesecake Recipe

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INGREDIENTS

1 

box Funfetti cake mix, plus ingredients called for on box

3 

8-oz. blocks cream cheese, softened

1 c. 

sugar

3 

large eggs

1/4 c. 

sour cream

2 tsp. 

pure vanilla extract

1/2 c. 

rainbow sprinkles, plus more for decorating

1/2 c. 

vanilla frosting

DIRECTIONS

  1. Preheat oven to 350° and grease a 9” springform pan with cooking spray.

  2. Prepare Funfetti cake mix according to package instructions and pour about half of the batter into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes.

  3. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream and vanilla and fold in sprinkles.

  4. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)

  5. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.

  6. Pipe vanilla frosting along border of the cheesecake then garnish with more sprinkles. Slice and serve cold.

Cheesecake Factory Adams Peanut Butter Cup Fudge Ripple Copycat Recipe

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Ingredients

Crust:

  • 22 Oreos about 2 1/2 cups crushed,
  • 6 tablespoons butter softened

Cheesecake:

  • 16 ounces cream cheese softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla

Toppings:

  • 8 Fun Size Butterfinger bars chopped
  • 8 Reese's peanut butter cups chopped
  • 1/2 cup caramel ice cream topping

Chocolate Layer:

  • 1 cup dark chocolate chips or semi-sweet
  • 1/2 cup heavy whipping cream

Peanut Butter Frosting:

  • 1/4 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 tablespoons milk
  • 1 cup powdered sugar

Instructions

  • Line an 8x8 baking pan with tin foil. In a small bowl, combine the crushed Oreos and butter. Press them evenly into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from the oven and set aside on a wire rack to cool.
  • In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 2 minutes. Spread 1/2 the batter over the cooled Oreo crust. Sprinkle the chopped Butterfingers and Reese's cups evenly over the batter. Drizzle 1/2 cup caramel topping over the candies. Spread the remaining batter over everything. Bake at 350 for about 35-40 minutes or until the cheesecake has set and the edges are lightly browned.
  • To prepare the chocolate ganache topping, heat the heavy cream for about 30 seconds in the microwave. Do not allow the heavy cream to boil.**
  • Place the chocolate chips in a medium-size bowl and pour the heated cream over the chocolate chips. Cover the bowl with a plate or a lid and allow it to sit for 3-4 minutes.
  • Mix the chocolate chips and the cream together until the cream is completely mixed in with the chocolate. The ganache should be completely smooth.
  • Spread the chocolate over the top of the cheesecake evenly and allow it to set in the refrigerator preferably overnight, but at least for 4 hours.
  • After the cheesecake has set, remove the bars from the pan by pulling up on the tin foil. Discard the tin foil, place the cheesecake on a cutting board, and cut it into 16 squares.
  • In a small bowl, mix the butter, peanut butter, milk and powdered sugar until creamy. Drop this by tablespoons on top of each square of cheesecake, or use a decorating bag and tip (Wilton tip 1M) to make a simple swirl on each square.


Cheesecake Factory NY Style Cheesecake Recipe

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INGREDIENTS

For the crust:
1/2 cup almonds, finely ground
1/2 cup vanilla wafers, finely ground
1/2 cup graham crackers, ground
2 tablespoons melted butter

For the filling:
24 ounces cream cheese, at room temperature
1 1/3 cups granulated sugar
5 large eggs, at room temperature
16 ounces sour cream, at room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

For the blueberry compote (optional):
1 cup blueberries
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/2 tablespoon cornstarch

DIRECTIONS

  1. Preheat oven to 325°F. Grease a 9-inch springform pan with melted butter or cooking spray.
  2. Make the crust: Thoroughly mix together the nuts, graham crackers, vanilla wafers, and melted butter in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
  3. Make the filling: Using a stand or hand mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add 1 egg at a time, beating until smooth after each egg. Add the flour, vanilla, and lemon juice, and mix well. Add the sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
  4. Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm. Turn off the oven's heat, and leave the cheesecake in the oven with its door propped open for 1 hour.
  5. Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
  6. Make the blueberry compote (optional): Combine the blueberries, lemon juice, sugar, and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add the cornstarch, and cook until the blueberries have broken down and the sauce has thickened slightly.
  7. Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.

Best Roast Turkey Recipe

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INGREDIENTS
1 

12-14 lb. whole turkey, neck and giblets removed

kosher salt

Freshly ground black pepper

1 

onion, cut into wedges

1 

bunch thyme

Small handful of rosemary sprigs

1 

small handful sage leaves

1 

head garlic, halved crosswise

1/2 c. 

melted butter

2 c. 

chicken broth

 

DIRECTIONS
  1. Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  2. Brush butter all over turkey then season generously with salt and pepper. Place turkey breast side up on a roasting rack inside of a large pan. Pour chicken broth into the pan. Transfer to oven and immediately reduce oven heat to 350°.
  3. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, or until the juices run clear when you cut between the leg and thigh. (The meat temperature should be 165°).
  4. Cover cooked turkey with aluminum foil and let rest for 20 minutes before carving.