Our cooks try Ed’s cheese cake recipe – and love it

Kandis Pitre of Des Allemands says that she rarely cooks, but was willing to put her culinary skills to the test with the help of her friend Danielle Jenkins of Paradis. Together they whipped up one of Chef Ed Rhinehart’s quick recipes – Pumpkin Cheese Cake.The two followed directions closely, each measuring one ingredient at a time and making sure that the cake’s graham cracker crust was just perfect.

“So far, so good,” said Pitre as she preheated the oven and finished mixing the ingredients.

“I can’t wait for the taste test,” said Jenkins.

The cake was put into the oven, and in no time, well, actually – an hour and a half later the timer went off.

“I think it might be ready,” says Jenkins glancing one last time at the instructions.

“But we have to let it cool before we can dig in.”

After cooling, pieces were cut and plates were passed around.

“Mmmm. Although I normally don’t like pumpkin, it is unbelievably good, and easy to make,” said Pitre.

Pumpkin Cheese Cake

  • 1/3 cup graham cracker crumbs
  • 1 can (16 ounces) solid pack pumpkin
  • 2 cups low-fat ricotta cheese
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon nonfat dry milk powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 egg white
  • 3/4 cup canned evaporated skim milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon vanilla

Directions: Preheat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.

Put pumpkin and ricotta cheese in food processor until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil and vanilla. Process until smooth.

Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. Leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap. Refrigerate 4 hours or up to 2 days.

More recipes from Chef Ed Rhinehart

Rock’n Berry Rice

  • 1 package Louisiana Pop Corn Rice and white rice
  • 1/4 cup toasted pecans
  • 1/4 cup sliced green onions
  • 1/2 cup dried cranberries
  • 1 tsp orange zest (Remove white pith)
  • 1 tsp olive oil
  • Vougue Veg to taste

Prepare the rice according to package directions (includes 1 tablespoon butter).

In a medium bowl, mix together the pecans, green onions, cranberries, zest, olive oil, salt and pepper. Add the rice and toss well.

Makes 4 (1/2 cup) servings.


Wham Bam Thank You Ham

  • 1 ½ cups Abita Root beer
  • 1 cup Dark Brown Sugar
  • ½ cup Granulated Sugar
  • ¼ cup Bourbon
  • 2 Tbls. Pepper Jelly
  • 1Tbl. Balsamic Vinegar
  • 1tsp. Asian 5 spice powder
  • 2 Cloves
  • 2 cups 10x Powdered Sugar (for latter use)

In a large sauce pan boil root beer then add dark brown sugar and granulated sugar. Then add bourbon pepper jelly balsamic vinegar and cloves. Cook until the glaze coats the back of the spoon. Then add five spice powder cook for two more minutes.

Pour over ham 30 minutes before taking out of the oven. Once ham is removed and glaze is set pack powdered sugar around ham. Let set two- three minutes then either broil till sugar crisp or torch.

Add o.j. concentrate

Maraschino cherry juice

Maple syrup

Creole mustard


ChefEd Sweet Potatoes

  • Butter-flavored vegetable cooking spray
  • 1 cup diced onion
  • 1 tablespoon chopped garlic
  • 1 pound sweet potatoes, peeled, cut into 1-inch pieces
  • 1 cup Fresh squeezed orange juice
  • 1/4 cup Fresh squeezed lime juice
  • 1 tablespoon balsamic vinager
  • Vouge Veg seasoning to taste

Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion and garlic 3 to 4 minutes.

Add sweet potatoes and juices to skillet; heat to boiling. Reduce heat and simmer, covered, until


French Herbed Broccoli

  • Butter-flavored vegetable cooking spray
  • 2-4 tablespoons chopped pecans
  • 1/8 cup panko breadcrumbs
  • 1/8 cup Itlian breadcrumbs
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon dried chervil leaves
  • 1 teaspoon Vogue Veg
  • 2 tablespoons finely chopped parsley
  • 1-1/2 pounds broccoli, cut into florets and stalks sliced, cooked

Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently. Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.

Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.

Recipe makes six servings.


Smoked Brine Turkey

  • 1 (10 pound) whole turkey, neck and giblets removed
  • 8 cloves garlic, crushed
  • 3 tablespoons seasoned salt
  • ¾ cup butter
  • 2 (12 fluid ounce) cans Abita root beer
  • 1 apple, quartered1 Bartlett pear
  • 2 onion, quartered
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

Preheat an outdoor smoker to 225 to 250 degrees F (110 to 120 degrees C).

Rinse turkey under cold water and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a medium roasting pan. Fill turkey cavity with butter, rootbeer, apple, pear, onion, garlic powder, salt and ground black pepper. Cover loosely with foil.

Smoke at 225 to 250 degrees F for 12 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thigh meat. Baste the bird every 1 hour with the juices from the bottom of the roasting pan.


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