For the cheesecake:
4 8-ounce packages cream cheese, softened
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 eggs, lightly beaten
3/4 cup cream

For the topping:
4 cups sliced strawberries
1/2 cup water
1 lemon, juiced and zested
1/2 cup sugar
3 tablespoons cornstarch

Preheat your oven to 350º F. Lightly grease the bottom and sides of a 9×13″ cake pan.

For the crust: Sift together the cake flour, baking soda, and salt. Set aside. Beat the egg yolks for 3 minutes, then slowly add 5 tablespoons of sugar and continue beating until a thick, pale yellow ribbon forms. To the egg yolks, mix in the vanilla, lemon juice, and lemon zest. Stir in the flour mixture until incorporated, and then add the butter and stir to combine. Set aside.

In a separate bowl, beat egg whites until frothy. Add in the remaining 2 tablespoons of sugar. Continue beating until stiff peaks form. Add one cup of the egg whites to the cake batter and stir to combine. Fold in the remaining egg yolks just until incorporated.

Spread the cake batter into the bottom of the prepared pan. Bake for 15-18 minutes until the top just starts to brown and the center springs back when touched lightly. Remove from the oven and set aside to cool.

For the cheesecake: Beat together all four packages of cream cheese until creamy and no lumps remain. Stir together sugar and cornstarch, breaking up any clumps. Slowly add the sugar and cornstarch mixture to the cream cheese while continually beating. Mix in vanilla. Mix eggs and cream together, and then slowly pour into the cream cheese mixture while beating. Continue beating until combined.

Pour cream cheese layer over the baked spongecake, spreading evenly across the cake. Return the pan to the oven and bake for 60-70 minutes, until the center of the cheesecake is just set but still wobbly. Turn off the oven, crack the door slightly and allow the cheesecake to come to room temperature. Refrigerate until cool, at least 4 hours.

When the cheesecake is cool, make the topping: Place the strawberries in a large, heatproof bowl. Set aside. In a small saucepan, combine the water, lemon juice and zest, sugar, and cornstarch. Heat over medium heat until the sugar is dissolved and the syrup starts to thicken and coat the spoon. Remove from heat, pour over strawberries and stir to coat evenly. Immediately pour the strawberries over the cooled cheesecake. Refrigerate until ready to serve.


Makes 24 bars.

For the lemon vinaigrette:
2 tablespoons fresh lemon juice (use remaining 1/2 lemon from above)
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil

4 cups fresh baby spinach leaves or other baby lettuce mix

Preheat the oven to 400º F. Line a baking sheet with parchment.

Rinse quinoa in a small mesh strainer. In a medium saucepan, combine quinoa with 2 cups of water. Turn heat to medium-high and bring to a boil. Once the water is boiling, cover and reduce heat to low. Simmer for 15 minutes or until all the water is absorbed.

While the quinoa is simmering, toss the asparagus spears in 2 tablespoons of olive oil. Arrange the spears on the parchment-lined baking sheet. Squeeze half of the lemon over them, soaking the ends as much as possible with the juice. Sprinkle lightly with salt and pepper.

Place the halved shallots, cut side up, in a small ramekin. Dot the butter over the top. Pour the sherry over the shallots and sprinkle lightly with salt and pepper. Place in the oven alongside the asparagus. Bake the asparagus for 8 to 10 minutes until the asparagus ends start to brown lightly. Leave the ramekin with the shallots in another 10 minutes or so until the cut ends start to brown.

Make the vinaigrette: Whisk together the lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle the olive oil in while continuously whisking until all of the oil is incorporated.

When the quinoa and shallots are finished cooking, break up the shallots using a spoon so the sections come apart and pour the shallots and the butter sauce they were baked in into the quinoa. Add the lemon vinaigrette and stir until quinoa is coated.

In a serving dish layer the spinach leaves, dressed quinoa, and the asparagus. Garnish the entire dish with lemon zest. Serve immediately.


Makes 6-8 servings.