so i think all of us as you want then i saw that she gave you what we call an greedy and list some of you have been here in the past when i do these presentations and you all know that i'm terrible at recipes  and that's what she does for me she's a baker i'm a cook so she's really good at recipes she knows how to follow and she knows what it takes but she's also been baking for thirty years now i don't want to say that out loud but  so she's learned how to bake like most people cook i'm like i want to make this cheesecake how much of this in this do i need she's like oh just throw that in there and just sort of that american it always comes out perfectly so we're going to kind of show you what how much we put in there it's a lot easier than it sounds really the cheese cheese is a binder so we're making cheese cakes and several different ways today and you don't really need a binder  safe keeping we always use eggs and corn starch so the only real ingredients and savory cheesecakes besides the cheese are something to keep bound together and i always use the binders because i'm going to use this for one of my crust which is an artichoke bottom so i don't often use traditional things to put the pie together so you've got in that make sure that you're going to use i'm going to use these for some of cheesecake today so i have bite sized cheesecakes which are awesome little appetizers like if you were just like white people cannot have trays and forks and everything to make them make them bite size you know so we do we do him a lot of different ways like these are actually bite sized to the are actually two bites you know so  and then we're going to do cheesecake on top of a plain bagel so we're not going to do anything to the bagel we're just going to put cheesecake on there and bake it and that goes right here and then it looks like  assailants when they're done with it so that's a good breakfast one so there's a lot of different ways to think of the cross so you have to have a nice cheesecake that's going to find up wow if you're going to be doing weird things with  to make and one of the things you can do right here in the house over here at the farmers market is this monkfish guy has the best smoked fish and his smoked fish and dip is really really good but why not just get one of his smoked fish and make a cheesecake out of it and then i used to put a crust on there and then we always want to be a cracker so i'm like why am i putting a quest on here and then eating at work crackers so we're also go start with three pounds of cream cheese and we're going to put it in blender and kathy will tell you that the most important thing in this is making sure that it is extremely smooth to get it over and for me that's important because i like to make it won't be again sometimes and if i start with a cream cheese that's lumpy people can't differentiate the fact that i'm putting chunks of grogan's olay in there and chunks of fat in there and i want you to be able to see said and you know of course everyone can google recipes this day so i mean every recipe tells you something different and so really like one of them this recipe i have on here it says sour cream and i brought heavy cream and we usually bind it we usually use i usually use i should say we usually use because she usually uses cream because she's makes it sweet but i sometimes use sour cream i sometimes don't use cream because i'm going to be putting moisture in it with the vegetables that i use more so sometimes she has to make a difference with if she's going to change it into a fluke cheesecake too so you have to take that into account when you're when you're thinking about adding more assured to it the trout for instance that definitely can take the sour cream because trying to dry ingredients but most i'd like you know i'm going to use salsa in one of the cheesecake today so i like to try to use i tried not to use too many extra things like the sour cream or cream people put manny's in there recognizant nice one she she was store so you don't have to do this but if you have a loaf of bread which a lot of us do we buy the french bread we half of it for dinner and spaghetti and then the next two now it's hard what are we going to do we're not going to use the chef knife but that's all i brought so and it doesn't matter if the bread baking approach because you know crackers are fun if they're not and piece of bread is sometimes a little bit too much of a cracker anyway for some people so you  and then what i think is you know i add a little salt to this but i this is my mixture for everything i do and it is phase  do with it is make it one of the crust for the for the pies so if i grind it up and add and add butter to it and then top toasted off in a hotel in a pan which i'm going to show you a little bit with these corn chips it makes a great it makes a great cross to the frontrunning does but you gotta make sure when you're doing this one expression that you pretty bake the crust because otherwise when you put the cheesecake on top of it if you try to bake once i know it's this one card and that's why we're using it but if you put cheesecake on top of it it gets real soft again real quick if you don't toast it before hand bake it off before hand because you want a nice cris bottom which is one of the reasons i've decided to usually do my say ricci's cakes crust with because i like a snap to my cracker and it's really hard to keep the cost as snappy as you want it so once you're baking  so now she's got a real nice consistency here and what we're going to do is we're going to divide it into three different cheesecake now that's what she means that she can literally point to right out of the like you would make you're going to want to use a tablespoon of corn starch right but we just used a quarter cup because we're making three pounds it's a binder it binds the cheese back cable school and then just a bit of it again the song really depends on what you're using bike like for instance i'm using salsa if i knew that salsa was really salted then i might not put any salt in and so it depends on what you're using we make our sauce in house i have a terrible time using salt because i don't know high blood pressure in my family or something so i always forget it so i know i can add salt to most things so cooking spray is also something that as a whole slew for a guy as i was like oh i can't use cooking spray wow thanks to my partner it has become my best this and specially if you don't use pay am pam usually has some calories in the cheaper the better they have less calories and they're really not that bad for you and man there do they make things come out  when i put this thing in if i put this bagel in here without pam there's no way i'd get it out of here now it's going to pop right out so i just do that and i would make this one the white fish so i didn't bring any white fish today but all i would do is add a little bit of the cheesecake crumple up the fish right in there and then even maybe i like capers and ran a red onions i would put in there too because that's how you serve a smoked fish and then you just mix it all together with chill see me do with the other ingredients and put it right on top of the cake or right on top of the bagel i do not not this one no when i'm keeping the bagels whole i don't really need to toast go from mom and now i'm going to do this sounds good together let's use that in these sheets case today that's what i did i was like i really want to show them the artichoke hearts because they're so yummy and such a great i called new thing and actually we just found these so we're selling them by the pound if you can't find them i wanted to make that clear if you can find them at my and stuff like that because they're not that easy to find right now we can sell you these by the pound so we'll get the number from european imports i love artichokes i saw these i'm like let's get these in play and the core doing lots of the things with so and we dress what taken wrong asparagus and you know if i had a bunch of roasted asparagus from the night before i might put roasted asparagus in there you really can be very creative with cheesecakes which is right i love doing no you know and then i'm also going to add a little bit of spinach and this pinch were spinach freaks down there and i am at home too but you buy a bag of spinach and then you go to work for the week and then all of a sudden it's looking a little weird so i put it in the freezer and if i'm not going to use it for smoothies i take it back out and so when i have frozen spinach it's usually if i froze it so it does have a lot of the water in it so that's why i just drained it out because when you're free something you know gets more water  so i might not have put so much cream in this ad for the in this cheesecake for this one but it should be ok and it's this is real chunky sometimes i add it to the robo crew and blended up and then it's cream in smoothie and that's how the sun dried tomato one side of that i have down there right now beth a really cool it really depends on what you're looking for i sometimes wish that when i do blend it i sometimes wish i didn't because i like it's going to change color right now my sun dried tomato cheesecake is pink my salmon cheesecake is pink you know but this one's going to stay right and then you're really going to be able to see the greedy and so i kind of like blending it or just mixing it instead of blending  but that's also your your preference to once you start making them you're going to be like no i like the flavor to be fully throughout the cheesecake or no i really do like the chunk of the bite so i do now is take this and we actually put these right on cake tray like this and bake them just like that and those and everything with cheesecake lemon what kathy talked to you about it because this is where i am i have maybe i don't know if i told you guys that last year but i can't make anything so hot i have to give her this and leave because i burned the cheesecake cheesecake is a very difficult thing to bake i think because it's got you know you do have a good in there so you've got to make sure it's cooked all the way through but it goes right from being done to being dry and burnt quickly so you've got to make sure you take it out of the oven at the right time and i think cathy can explain that a little bit better than i and then the next important part of a cheesecake the other part i hate being a d d is the cooling method because i want to get out i want it to come out of the oven and i want to taste it so i'm going to try to get this out of this pear and ruin the cheesecake quite quickly so when you take it out of the oven special using a spring palmer form pan which we've been even bring you really have to let it show and i think we even made sure we wrote that on the ingredients because that is a very important part  chilled to that's another good way to do it but what's important is that we did not put it in the refrigerator either we chill in our room temperature refrigerator or a room temperature i'm very high actually kitchen i room temperature is running about yeah this small cheesecake we had this monkfish cheesecake we have down there right now is that octopus cheesecake so we put that we put the topping on the bottom so i didn't cut the trap capers in the onions up like i suggested doing for this light i just put there put it on the bottom of the pan and then base it and then when she took it out of the pan the top becomes the bottom or the bottom becomes the top and it's really pretty like that again gluten free so you can eat it we cucumber and if you need to if you're you know if you are gluten free meat i'm not i just would prefer to put it on a cracker so i don't like double crossed this one doesn't usually get quite as soggy when you're making it as like a bread crossword so you don't have to bake it off before you put the cheesecake on which is why i brought this one because we're going to bring the stuff back and bake it  we don't have any little kind of sits in springform pan so we're using that cake pan which if you don't use the cooking spray there is absolutely no way you'll get it out there definitely use that for about one  and the trick to any of these gusts even when you're making a savory cheesecake is to really slam it down in the pans or shit down in there and make sure that it's nice and crunchy now if you don't do that and it doesn't work out for you to put upside down and say i wanted a crunchy top that's what i do if you make a mistake you just have to figure out a way and then i just take the salsa and i'm probably going to do it with the how we can do the rest of this take the cake with this also and this is such a beautiful presentation because to me you know the colors and salsa and the cheese it's just a really pretty presentation and if you do making three pounds i have cheesecake is not that difficult and if you're thinking guests you know whatever holiday i'm a gift giver so i would even do it for fourth of july you know i like when i go to fourth of july parties i like bringing something special so i like to make three pounds of cheesecake and say this is what i'm bringing tom my fourth of july parties you know it's so easy to do i can line them up like if i want to pop lamont i've got a dozen to this one i got a dozen to the next one it's very easy for me to say i hope that girl doesn't like brad so i'm going to do this one without brad and all that girl hates spicy food so i'm going to do this one w artichokes you know so even though i'm going to three different properties and i need three different things i'm going to make one batch of cheesecake flavor three different ways give it all in the oven at the same time i'm out on my priorities pretty much hassle free because once you get it this doesn't take that long once you get it in the oven you're just waiting for it to read while you're getting dressed and box it up and everyone thinks you're a genius once you get there which is the really the important thing right so again i'm going to bring these all back which is why we have her en route we're going to put them in the oven for about forty five minutes twenty five to forty five minutes depending on what what size we've done and then i have a mighty so it's an awesome