This is it.  THE classic cheesecake recipe.  I made this with reduced fat cream cheese and it was still incredibly rich and decadent.  Let the cream cheese come to room temperature before you use it so it mixes smoothly. 
I've made this twice. The first time, it cracked.  Womp womp.  This happened because I over beat the eggs which caused too much air in be incorporated into the batter.  As it baked, it came out and cracked the cake.  To correct this, I just mixed the eggs and folded them in at the very end and it turned out beautifully.  Also, take care to let it set in the oven for at least three hours before you take it out to prevent cracking.  
You'll want to make this the day before you serve it so it has plenty of time to cool.  This takes a bit of time to make but is worth the result and is bound to impress.
Source: "Chantal's New York Cheesecake"

  • 15 graham crackers, crushed

  • 2 tablespoons butter, melted

  • 4 (8 ounce) packages cream cheese

  • 1 1/2 cups white sugar

  • 3/4 cup milk

  • 4 eggs

  • 1 cup sour cream

  • 1 tablespoon vanilla extract

  • 1/4 cup all-purpose flour

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Nom nom nom! Creamy, carb goodness! I omit the pepper and scallions while adding a large can of mixed veggies to make it more like comfort food (almost like chicken pot pie).
Source: Rachael Ray Mag

  • 1 package  potato gnocchi

  • 4 tablespoons butter

  • 1 onion, finely chopped

  • 1 red bell pepper, chopped

  • 12 ounces skinless, boneless chicken breast, cut into thin strips

  • Salt and pepper

  • 2 tablespoons flour

  • 1 cup half-and-half

  • 1 cup chicken broth

  • 2 scallions, chopped

  1. Cook the gnocchi according to package directions; drain.
  2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
  3. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
These shrimp tacos have tons of fresh flavor and pair perfectly with a light, refreshing beer.

Avocado Salsa:
  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.