Comforting Cheese Cake

My first real interest in 6 years is back home in the Big Apple. I have never felt this way before about anyone. I wake up and I think of him, where he is and what he might be doing. I try to stop, but I can't. I lived this past year with no internet or television. I am aware of what I can do to keep myself busy. That is why I created this blog, to share with whomever is interested my emotional escape, GOOD FOOD. I know, I know I'm sounding cheesy and I have never done this before, but feel free to skip these ramblings and go straight to the good stuff.

You may find rare things in my foods. I work with what I got! I'm only 23 and went to a Private College for 5 too many years = BUDGET! Don't you worry I still get my french cheese, my gin and three meals a day (yes, in that order)!

After laying in bed till 3:00 pm, it's a holiday Mom! I decided it was time to do something worth while. So...

Comforting Cherry CheeseCake

-This is not your usual cheesecake. It is an eggy breakfast tart, not to sweet. It is just right.

Crust

2 C. Unbleached all-purpose flour
1 C. Granulated sugar
1 1/2 Sticks Unsalted Butter
1/4 ts. Salt
2 Eggs

Mix all flour, sugar, butter, and salt until all is blended to a sandy texture. Add eggs one at a time. Dough may be sticky, but do not add more flour. Press dough in a tart pan with a removable bottom. Let chill for an hour. Preheat oven to 350. Bake with foil and pie crust weights (a bowl or beans are fine with tin foil) for 18 min. Take foil off and crisp the crust for another 7 min.

Cherry Cream
3/4 lb. fresh cherries pitted*
3 8oz. packages of cream cheese
1/2 C. orange blossom honey
1 C. sugar
4 eggs lightly beaten
1 ts. vanilla extract
Lemon zest **
Mix all together and pour over crust in tart pan. Bake at 325, for 1 hour and 35 min. When time is done open oven and let cake cool on the oven rack.

*an easy way to pit whole cherries is in a blender. Pulsating ONLY a few times and then pitting by hand.

**if you don't have a zester use a fork, but make sure that when zesting it is over the bowl. We want them FLAVONOIDS and LIMONOIDS from the rind in the batter!

Due to the varying temperatures of stoves, make adjustments to the cooking time. If you find that your stove in other recipes over cooks things take a few min. off or visa versa!