Irish Potato Cheesecake

With St. Patrick's Day just 12 short days away, I thought there was no better way to prepare than an entire SEVEN days of Irish themed cheesecakes!

I am currently referring to myself as the Kitchen Pooka.  For those of you not as versed in Irish lore, pookas are fairies that lurk at night and cause mischief!  I have definitely been known to cause some late night kitchen mischief with cream cheese, sour cream, and a spring mold!

Last night I made the first of the cheesecakes, which was based off of Irish Potato Candies.  Irish Potato Candies are generally made from cream cheese, coconut flakes, confectioner's sugar, and a heaping dose of cinnamon.  I wanted to capture as many of these flavors as I could, and this morning's family taste test was positive proof that it was successful, so enjoy!

Irish Potato Cheesecake
Yields 8 - 10 slices

Ingredients

Filling
16 ounces softened cream cheese
16 ounces sour cream
1 can Creme de Coconut (found in the ethnic food aisle of most grocery stores)
3/4 cup sugar
1 cup coconut flakes (pulverized in a food processor or blender)
3 eggs

Crust
2 cups graham cracker crumbs
1/4 cup cinnamon
4 tbsp melted butter

Topping
1 cup toasted coconut flakes (toasting directions included below)


To Prepare the Cheesecake 
1. Pre-heat the oven to 350 degrees
2. Wrap the outside of a spring form pan with aluminum foil
3. Mix the graham cracker crumbs, cinnamon, and butter together in a bowl with a fork until evenly mixed.
4. Spray the inside of the pan with a non-stick cooking spray.
5. Pour the graham cracker mixture into the pan and press into the sides and bottom evenly, being sure that there are no holes or cracks.

6. Place in the fridge to firm while you prepare the filling.
7. In a new bowl, blend the cream cheese and sour cream together.
8. Open the can of creme de coconut.  The coconut and oil will have naturally separated - keep them separated!  The coconut will actually have settled on the top of the can.  This is the part you want to scoop out of the can (leaving the oil behind) and add to the bowl. 

This white cream is what you will be adding to the cheesecake!

The coconut oil settles to the bottom of the can, which makes this step a lot easier!

9. Blend everything again.
10. Add the pulverized coconut.  This will add just enough texture without being overwhelming.  If you do not want to break it down, you can add a cup of regular coconut flakes!

Running the coconut flakes through the blender will make it a smaller texture, but it will still pack a powerful punch of flavor!

11. Add the sugar.

12. Blend in the three eggs one at a time.
13. Gently pour the filling into the crust, and bake for approximately 1 hour.

Before baking

After baking

While baking, your cheesecake will rise to the height of the pan.  It is ready to come out of the oven when the center is firm and jiggles like solid jello!  Your cheesecake will shrink back down as it cools.  Let it cool for about an hour before refrigerating. 

When you are ready to put the cheesecake in the fridge, gently open the spring on the pan, and carefully lift it up and over, being careful not to spill crumbs on the cheesecake!

Just before serving, put 1 cup of coconut flakes in a frying pan over low heat, and toast them until they start to turn golden brown.  Garnish the whole cheesecake or individual slices with the toasted coconut!

Cinnamon Chicken with Vanilla Raisin Yogurt Sauce over Polenta

This is one of those amazing dishes you have at a restaurant, and then when you go back to have it again, the restaurant has changed owners, and it is mysteriously the ONLY dish that is no longer on the menu...but I'm not bitter about it (<-- that would be the sarcasm lol)!  I had a very similar dish at a restaurant in the town I went to college in, and loved it!  I have found nothing like it since, but have found a way to replicate it closely enough at home.  I do cheat and use pre-made polenta, mainly because I do not have the tolerance to figure out the balance of liquid to cornmeal, or want to risk burning it in a pot...it can be an excruciating process!   If you are looking for the pre-made stuff, it can be found either with refrigerated vegetarian products (such as veggie burger patties), or in the Italian aisle of your grocery store! 

Cinnamon Chicken with Vanilla Raisin Yogurt Sauce over Polenta
Yields 3 servings

To Prepare the Chicken
1. Rub 1 pound of chicken with cinnamon.  It takes approximately 1 tablespoon of cinnamon to coat all of the chicken!  I like using thin sliced boneless, skinless chicken breast for this recipe!

2. Heat a frying pan coated with non-stick spray over medium heat.
3. Add your chicken to the pan once it is coated.
4. Flip the chicken once the underside has turned white and is starting to turn white up the sides.

To Prepare the Sauce 
1. Mix 1 single serve sized container of vanilla yogurt (approximately 6 ounces) and a serving sized box of raisins together in a sauce pan.

2. Heat over very low heat, being sure to stir occasionally while preparing the rest of the meal!

To Prepare the Polenta
1. Heat some oil or non-stick spray in a frying pan.
2. While the pan and oil are heating, cut the polenta into 1/2 inch wide slices.

3. Add the polenta to the pan.

4. Flip it when the bottom begins to brown.
5. The polenta is done when the second side has also browned!

To Serve
1. Place the polenta on the plate and top with the chicken.
2. Drizzle some of the yogurt and raisin sauce on top of the chicken.