What i had for breakfast

for breakfast i simply had milk and cereal
its basic but its really good to start up your day
it keeps you alert and focused in the morning untill you need to eat again. today i ate corn flakes and drank orange juice

cheesecake recipe

 

 what people don't know is that cheese cake is very easy to actually make. it was something i would find intimidating to bake because i thought i would screw it up, but once i cooled it down and tasted it... wow! it tasted incredible!

Ingredients:

• Crust:
• 3/4 cup graham cracker crumbs
• 1/4 cup sugar
• 2 tablespoons butter, melted 
• 2 teaspoons water
• Cooking spray 
• Filling:
• 3 (8-ounce) blocks fat-free cream cheese, softened 
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened 
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt 
• 1 (8-ounce) carton fat-free sour cream 
• 4 large eggs 
• 2 teaspoons vanilla extract
• 1 vanilla bean, split lengthwise
• Topping:
• 2/3 cup tawny port or other sweet red wine
• 1/2 cup sugar
• 2 (10-ounce) bags frozen pitted dark sweet cherries
• 2 tablespoons fresh lemon juice $
• 4 teaspoons cornstarch
• 4 teaspoons water

Preparation

1. Preheat oven to 400°.
2. To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
5. Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
6. To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
7. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.