Category: cream cheese

Easy As Cheese Pie

So… you know that feeling when you’ve got so much going on that it feels like you’ve got no time to think of cooking, let alone baking, but all you really want to do is eat cheesecake? Or maybe, you just generally want to eat cheesecake? In either case, I’ve got the solution for you! I present to you my super easy, five ingredient cheesecake. Though, technically, this is more pie than cake, as it’s baked in a pie shell. In any case, it’s delicious, and you should probably go ahead and drop whatever you’re doing and make it. Now.

Easy As Cheese Pie
an original recipe by Allison Sklar

what you’ll need
1.5 cups graham cracker crumbs
1 stick butter, melted
1 block light cream cheese (250g), at room temperature
2 eggs
1 can light sweetended condensed milk
topping: 1 can pie filling of your choice
note: to make this pie even EASIER, you may substitute a ready-to-bake deep dish graham crumb shell (available at most supermarkets in the baking section.)

how to do it
combine crumbs and butter. Press into 9” deep dish pie plate.
combine cheese and sweetened condensed milk. Beat until fluffy. Add in eggs, beating well after each addition. Pour into pie shell. Bake at 310F for about 45 minutes or until set. Note: oven times and temperatures may vary. Let cool. Top with your choice of any of the following; canned pie-filling, jam, chocolate sauce, spiced nuts, whipped cream or fresh fruits. Keep refrigerated until ready to serve.

Three Minute Masterpiece

Rice wraps.
If you haven’t done so already, I strongly urge you to get on the bandwagon.

Light and easy to work with, rice wraps are a fail safe go-to anytime that I need a quick-fix meal. Thanks to their neutral taste, they can be stuffed with pretty much anything that you desire. I could imagine them filled with any savory meal that you’d normally eat as a salad – for instance, some seared strips of steak and raw spinach. Or, for the vegetarian, tofu, ginger, carrots and sprouts. You can even venture to the complete opposite end of the spectrum and make desert rolls, filling them with a fruit salad and dipping them in chocolate. When I make them, my preference has generally been sushi-inspired. The other day, I had a fishepiphany – why don’t I make a bagel-inspired one? I am from Montreal afterall…

Ah! There she is – the above photo was taken pre-wrap, of course. A true beauty: avocado, alfalfa sprouts, Coho smoked salmon, cream cheese and toasted sesame seeds. As a bonus, since the rice papers each contain only 45 calories and 0 grams of fat, I was able to enjoy all of the best parts of my Sunday morning bagel, without any of the usual carby guilt. 
My favorite part about these wraps is that they look ridiculously impressive – and only take a couple of minutes to throw together. For real: this little baby took me three minutes total! A three minute masterpiece…. I’ll now title this blog post accordingly. 

Rice Wraps

An original recipe by Allison Sklar
what you’ll need
  • Rice paper (available in the Asian/Sushi section of the supermarket, or in any Asian food shop)
  • any combination and/or all of the following:
  • 1/2 avocado, sliced
  • 1/4 package shredded pollock (or real crab meat, if you swing that way)
  • 4 slices smoked salmon
  • 1/4 cup alfalfa sprouts
  • 1 tbsp cream cheese
  • 1 tbsp mayonnaise mixed with a few drops cayenne pepper sauce (spicy mayo)
  • soy sauce, or more spicy mayo for dipping

how to do it 

Thoroughly wet rice paper on a large plate with warm water. Let soak for about 3 minutes or until soft enough to work with. Place on a dry plate for 30 seconds. Place ingredients in the middle of the wrap. Fold in ends, then wrap like you would a tortilla. (Let sit for a few minutes to dry if it is too wet. Wrap should not be slippery, but slightly sticky.) Cut in half and EAT!