Recipe for my B day CHEESECAKE

Preheat the oven to 350° F.

1. Prepare Parmigiano-Reggiano Crust.

2. Prepare Filling. And Puree.

3. Line a baking pan with foil and set the springform pan on top of the foil (to catch any drips).

4. Bake

5. Chill

6. Slice.

SERVE IT ALREADY!!!

Makes 24 Bichon servings. {says who. I think momma is cheap}

Parmigiano-Reggiano Crust:4 ounces grated Parmigiano-Reggiano cheese

1 cup bread crumbs

1/3 cup unsalted butter, melted (5 tablespoons)


Mix Parmigiano-Reggiano, bread crumbs and butter in a small bowl. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Refrigerate while you make the filling.



Filling: 1/3 cup extra virgin olive oil

1 1/2 pounds fat free cream cheese, softened (three 8-ounce packages)

8 ounces fat free sour cream (1 cup)or 8 ouces drained yougurt or 8 ounces creme fraiche...

3 extra large eggs

3 tablespoons all-purpose flour

1 teaspoon salt, plus extra to taste

2 tablespoons minced fresh flat-leaf (Italian) parsley

1/2 cup finely diced carrot

2 egg whites, at room temperature



The swirl. In a small ramekin or ovenproof dish place 1/2 lb chicken livers, and drizzle with the olive oil and sprinkle with salt. Bake, uncovered, for 10 to 15 minutes, or until soft when tested with the tip of a knife. Remove and set aside to cool slightly.



Reduce the oven temperature to 325°F.

Chop the chicken livers, mash them a little and place in a ziplock . You will squeeze the roasted chicken liver puree into the cheesecake.



Combine the cream cheese, sour cream or creme fraiche, whole eggs, flour and salt in the work bowl of a food processor fitted with a steel blade. Process for 2 minutes. Add the carrots, Process for one minute. In a clean bowl, beat the egg whites until soft peaks form. Blend a spoonful of egg whites into the cream cheese mixture, then gently fold in the remaining egg whites.



Pour gently on crust. Swirl the liver puree in. [yuuuuum] and place the cheesecake in the oven and bake for about 45 minutes. will be almost set. Turn the oven off and allow the cheesecake to remain in the oven for 1 hour longer, without opening the door.

When done, the cake will have risen and the center will be almost set. Turn the oven off and allow the cheesecake to remain in the oven for 1 hour longer, without opening the door. Don't worry if the cake is cracked. Remove the cheesecake and set it on a rack to cool for 1 1/2 hours.

Remove the cheesecake and set it on a rack to cool for 1 1/2 hours.

When cool, remove the outer ring of the springform pan. Loosen the cheesecake from the bottom of the pan, using a knife, and slide it onto a serving plate. Serve at room temperature, or cover with plastic wrap and refrigerate overnight.

DEEEEELISH

'vie