Bill Yossess Cheesecake Recipes

Steps:

• To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
• Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
• To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
• When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
• Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
• Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
• When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
• Roll out the second disc of dough to about 12 inches.
• In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
• Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
• Let cool for 1 to 2 hours before serving.

Steps:

• Place flour, salt, baking powder, and SPLENDA® Sugar Blend in the bowl of an electric mixture.
• Cut butter into dime size pieces and add.
• Mix on slow speed until the mixture has a crumbly texture.
• Pour in the cream while continuing to mix on slow speed. Stop the mixer as soon as the dough comes roughly together and finish by hand. The dough will look a little lumpy.
• Place dough on a piece of plastic wrap and push down to a rectangle 1 1/2 inches thick.
• Refrigerate for 4-6 hours.
• Cut the dough into 5 equal squares and each square into a triangle. Place triangles on a baking sheet.
• Brush dough with egg wash.
• Bake at 350 degrees F for 25 minutes.
• Stem, wash and drain the strawberries then put one quarter of them in the blender and liquefy.
• Pass this puree through a sieve to remove seeds and pour over the remaining berries. Serve with whipped cream. ( See below.)
• Refrigerate mixing bowl for 20 minutes.
• Pour in cream and SPLENDA® Sugar Blend.
• Whisk with a fine wire whisk till soft peaks form; use right away.