10 | August | 2018

Are we unique in this world? Absolutely we are! God made no one exactly like another.

Are your problems bigger than mine? In your eyes; perhaps. Is your body sicker than mine? Maybe, maybe not.

We live within our circle. We see other’s issues, but we deal with ours more than anyone else. So what can we do about it?

Plenty!!! Be thankful you are where you are at right this moment. Why? Easy! You could be dead. You could be worse off.

Whether you believe in God or not; you are here for a reason and I believe when each of us wakes up each morning, the first thought should be thank-you.

Can’t walk anymore? Be thankful you can sit up in a wheelchair.

Having too much pain? At least you can feel it.

Are you living alone? At least you are living.

I’m just saying life could be so much worse. The best thing to do aside from my upper suggestions is; reach out and help someone else.

Send a text.

Make a call

Tell someone you are thinking of them

Tell someone you love them

Take a hot meal to your neighbor

Pick a flower for the lonely one

Take used clothing to the nursing homes

Smile to someone

Shake a hand; sincerely

Look around at your surrounds; find something to smile about

Lemon Cheesecake

yield: 12 SERVINGS

prep time: 7 HOURS, 30 MINUTES

cook time: 60 MINUTES

Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!

INGREDIENTS:

FOR THE CRUST:

16 Chocolate wafer cookies
4 Tbsp unsalted butter, melted

FOR THE FILLING:

1 1/2 cup heavy whipping cream
1 cup white chocolate morsels
2 packages (8oz each) PHILADELPHIA Cream Cheese, softened
1 lemon, zested
1/2 cup granulated sugar
1 Tbsp corn starch
1 cup sour cream
2 tsp vanilla extract
3 large eggs

FOR THE TOPPING:

1 cup lemon curd

DIRECTIONS:

Prepare 9inch springform pan by wrapping entire bottom, and partially up the sides with foil (the OUTSIDE of the pan, no inside). Set aside.
To make crust, blend cookies in food processor until fine Incorporate melted butter until even. Press crust into bottom of a 9inch springform pan. Freeze while you make the filling.
In a saucepan with inch of boiling water, place a double boiler, metal bowl or glass bowl to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream and vanilla.
Slowly add cooled white chocolate mixtures. Finally, add eggs, one at a time until mixture is smooth. Pour into prepared crust and place cheesecake pan into a large baking dish (I use a roasting pan). Fill dish with hot water to about 1-2 inches up sides of cheesecake pan.
Bake 60 minutes in a 350 degree oven. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
Top with prepared lemon curd, slice and enjoy!