Chocolate Mousse

Ingredients:
• 1 pack (12.3 oz) Firm or Extra Firm Silken Tofu
• 1.2 oz semi-sweet chocolate
• 5 tbsp cocoa
• 3 tbsp honey
• 1 tsp vanilla
• Dash salt
• 2 tbsp milk

Directions:
Combine all ingredients except the chocolate in a blender. Melt the chocolate and add it to the mixture. Refrigerate until chilled. It will firm up the longer it sits. Serve as it is or pour into a pie crust or tart shell.

Squash soup

Makes four 1 1/2 cup servings

Ingredients:
• 1/2 tbsp unsalted butter
• 1/2 tbsp good olive oil
• 2 cups chopped red onion (two medium)
• 2 medium butternut squash (2.5 lbs = approx. 6 cups cubes)
• 3 cups low sodium chicken stock (using home-made makes so much difference)
• 1/4 - 1/2 tsp freshly ground black pepper, to taste
• 1 cup milk (I use low fat)

Directions:
Cut the squash in half and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with foil, poke holes in the skin and bake at 400 for 45-60 minutes. Scoop out the flesh and put aside. Heat the butter and oil in a stockpot, add the onions, and cook over medium - low heat for 15-20 minutes, or until translucent (slow cooking is important to develop a good flavor). Add the cooked squash, chicken stock and pepper. Cover and simmer over medium - low heat for about 10 minutes. Puree the mixture until it reaches your desired texture (some people like it a bit chunky, but I like mine smooth). Return to the pot, add the milk, and heat slowly. Season with salt and pepper.

Black Bean and Butternut Squash Stuffed Peppers

Yield: 8 half peppers – can use this filling for burritos, too, and it’s excellent!

Ingredients:
• 1 med. butternut squash, peeled, cut into small cubes (about 3 cups raw)
• ½ cup uncooked quinoa (or brown rice)
• 1/2 cup low-sodium chicken stock
• 1/2 cup water
• 1 tbsp olive oil
• 1 cup chopped red onion
• 2 garlic cloves, minced
• Salt, to taste
• 1 ½ tsp ground cumin
• ¼ tsp sweet paprika
• Fresh ground black pepper
• A pinch each of chili powder and red pepper flakes, or to taste
• One 15-oz can black beans (about 1 ¾ cups cooked), drained and rinsed
• 1 tbsp lime juice
• Fresh chopped cilantro
• 3/4 cup cheese, grated
• 4 medium-large red peppers
• Optional toppings, to serve – sour cream or yogurt, lime juice, avocado

Directions:
Steam or bake squash cubes (I toss with 1 tsp olive oil, salt and pepper and bake at 400 for 30-40 minutes, turning halfway).
In a small pot, bring quinoa, water and chicken stock to a boil. Stir, cover and reduce heat to simmer until cooked, about 20 minutes.
While quinoa is cooking, saute onions in 2 tsp olive oil over medium-low heat, until softened. Stir in garlic, cook another few minutes until fragrant and then remove from heat. Add cooked quinoa, along with black beans and spices. Stir in half the grated cheese.
Preheat oven to 375 degrees.
Cut bell peppers in half, scoop out seeds and place on baking sheet. Stuff each pepper with quinoa filling and top with remaining cheese.
Bake 40-45 minutes or until the pepper is cooked to your liking. Serve hot.

Mediterranean Grain or Pasta Salad

Salad:
• 1 cup cooked grain of choice (green lentils; couscous; mix of 3/4 couscous & 1/4 chickpeas; etc.) or fusilli, penne, etc.
• 1 cup chopped cherry or regular tomatoes
• ½ cup diced English cucumbers
• ½ cup diced sweet red pepper
• 2 tbsp chopped red onion
• ¼ cup chopped black Kalamata olives
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley (optional)
• 2 tbsp fresh mint (optional)

Dressing:
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• ½ tsp dried oregano, rubbed between your fingers to release flavor
• ¼ tsp dried mint
• Fresh ground black pepper and salt, to taste

Directions:
Mix together all of the salad ingredients except for the feta cheese. In a separate bowl, whisk the olive oil into the lemon juice and then whisk in the other ingredients. Add salt and pepper according to your taste. Add as much of the dressing as you like to the salad and mix to distribute. Add the feta cheese at the end and gently stir it in so that it doesn’t fall apart. Let sit several hours in the fridge before serving, to allow the flavors to blend and emerge.

Pasta Primavera

Ingredients:
o 3 cups raw vegetables - I use julienne carrot, zucchini, red pepper, frozen broccoli and peas
o 1/2 lb (8 oz/250g) angel hair pasta or whatever type of pasta you prefer
o 1 tbsp olive oil
o 2 tsp fresh garlic, chopped
o 1/3 cup chicken or vegetable stock
o 2 tbsp fresh basil, julienne cut
o 1 ½ tbsp finely chopped sun-dried tomatoes (optional, but recommended)
o 1 tbsp fresh parsley, chopped
o 1/4 cup parmesan cheese, grated
o Reserved pasta cooking water, if needed
o Salt and freshly ground black pepper, to taste
o Either ½ tsp lemon zest OR 1 tsp mixed Italian spices (both versions are delicious!)
o Fresh parmesan, to garnish

Directions:
1. Steam all vegetables until soft, but still retain some crunch.
2. Salt a large pot of water, bring to a boil and cook pasta according to package directions until al dente.
3. Heat oil in a large non-stick pan over medium heat and fry garlic for several minutes. Add stock and bring to a boil.
4. Strain pasta (reserve ½ cup cooking liquid), add both pasta and vegetables to the pan, and stir to coat. Add 1-2 tbsp reserved pasta water to moisten if needed.
5. Remove from heat and stir-in fresh basil, lemon zest (or Italian spices), parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly and serve immediately. Garnish with fresh parmesan and additional herbs.

Greek Lemon Roasted Potatoes

Ingredients:
o 2 lbs potatoes (6 medium potatoes or 4 ½ cups peeled and diced)
o ½ cup water
o ¼ cup olive oil
o ¼ cup fresh lemon juice
o 1/2 tsp dried oregano, rubbed between your fingers to release the oils
o ½ tsp salt
o 1/8 teaspoon fresh ground pepper

Directions:
Preheat oven to 450 degrees F. Place potatoes in a large baking dish, add remaining ingredients and toss until well coated. Bake uncovered for about 50 minutes until tender, turning halfway. Add a bit of water if it gets completely absorbed during the cooking process.

Middle Eastern Spiced Lentil and Vegetable Soup

Ingredients:
• 1 tbsp olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 1/2 cup finely chopped celery
• ½ cup frozen spinach
• 2 cloves garlic
• 2 cups dried brown or green lentils, rinsed
• 1 14 oz can chopped tomatoes
• 4 cups low-sodium chicken or vegetable stock
• 4 cups water
• 1 tsp ground coriander
• 1 ¼ tsp ground cumin
• 1/3 tsp ground black pepper
• 1 bay leaf
• 1/8 tsp hot paprika
• 1/3 tsp allspice
• 1/8 tsp cinnamon
• 1/8 tsp cloves
• 1/4 tsp cardamom
• 1/3 tsp ginger
• Salt, to taste

Directions:
Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, stirring often, until the onions are translucent (approximately 6 to 7 minutes). Add the garlic and cook for another minute or two until it begins to brown. Add the spices and cook briefly until fragrant, about a minute. Add the lentils, tomatoes, broth and water and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. If you like you can puree the finished soup to your preferred consistency, but I leave it as is. Garnish with parsley and serve with lemon wedges, if desired.

Barley and Squash Risotto

Adapted from taste.com

Ingredients:
• 1 large (1 kg) butternut squash or pumpkin, peeled and cut into bite sized pieces – about 3 cups
• Optional - 1/2 cup peas
• 1 tbsp olive oil
• 4 cups vegetable or chicken stock
• 3 cups water
• 1 cup white wine (or use more stock)
• 1 medium white onion, finely chopped
• 1 1/2 cups uncooked pearl barley
• 4 fresh thyme sprigs, or 1 tsp dried thyme
• 1/2 cup grated parmesan (more, if you like)
• Salt and fresh ground black pepper, to taste

Directions:
1. Preheat oven to 375°F. Line a baking tray with foil and toss squash with 1 tsp olive oil, salt, and fresh cracked black pepper. Roast for about 45 minutes until tender, turning halfway.
2. Meanwhile, mix the water and stock and bring to a boil in a medium saucepan. Reduce heat to low and hold at a gentle simmer.
3. Heat the remaining 2 tsp oil in a large saucepan over medium-low heat. Add the onion and cook, stirring often, for about 5-8 minutes or until the onion is soft. Stir in the barley and thyme, and stir for several minutes until lightly browned.
4. Stir in the wine and continue to cook, stirring frequently, until the wine has been completely absorbed by the barley, about 3 minutes. Add the stock mixture, a ½ cup ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for about 30 minutes or until the barley is cooked al dente.
5. With just a small bit of liquid remaining to be absorbed by the barley, remove from heat and stir in the pumpkin and parmesan (and if desired, add 1 tbsp butter to make it even creamier). Season to taste with salt and pepper. Let sit covered for several minutes. Divide among serving bowls. Top with shaved parmesan to serve.

Quick Curried Rice Pilaf

Ingredients:
• 1 cup finely chopped onion
• 1/2 tbsp olive oil
• 1 cup uncooked rice (I use 3/4 cups brown rice and 1/4 cup wild rice)
• 1-2 tsp curry paste (I use Patak's Mild Curry Paste)
• 1 cup low sodium chicken or vegetable stock
• 1 cup water
• Optional: add 3/4 cup each cooked chickpeas and frozen mixed vegetables & an additional 1 tsp curry paste
• 1/4 cup raisins or currants
• Toasted sliced almonds or chopped cashews, to garnish

Directions:
Fry onion in oil over medium heat until golden. Then add rice, water, stock and curry paste, stir and bring to a boil. Reduce heat to low, cover and simmer until all the water is absorbed (this takes about 30 minutes if you are using brown rice). When the rice is almost finished cooking add the raisins, chickpeas, and vegetables. Add toasted almonds or cashews to serve.

Oatmeal chocolate chip cookies

Makes 25 cookies, 150cal each

Ingredients

• 1 cup whole wheat flour
• 1 ¾ cup quick cooking oats
• ¼ cup olive oil
• 2 tbsp butter
• ¾ cup honey
• 2 tbsp granulated sugar
• 2 tbsp packed brown sugar
• 1 ½ tsp vanilla
• 2 large eggs
• 1/3 tsp salt
• ½ tsp baking soda
• 3/4 cup semi-sweet chocolate chips




Directions

With a hand mixer, beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy. Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and honey and beat until incorporated. Scrape down the sides of the bowl as needed. Add the olive oil and stir by hand.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat just until incorporated, adding the chocolate chips about half way through and mixing them in by hand. Be careful not to over-work the batter. Cover and refrigerate until firmer (about 20 minutes). Bake at 375F for 9-12 minutes.

Curried squash and red lentil soup

Makes 5 ½ cups

Eggplant "meat"balls

These are a popular Italian appetizer that is usually served with warm marinara sauce for dipping. Adapted from http://chichoskitchen.blogspot.com/2010/02/eggplant-balls-polpette-di-melanzane.html

Makes about 24 balls, 50cal each
Ingredients:
2 large eggplants
2/3 cup freshly grated Parmesan cheese
2 tbsp chopped parsley
1 tbsp chopped basil
(you can also add a little oregano, thyme, rosemary, sage, or marjoram)
1- 1 ½ cups untoasted bread crumbs (I use whole wheat)
2 beaten eggs
2 garlic cloves crushed
½ small onion finely minced
1 tbsp olive oil
1/3 tsp salt, or to taste
1/8 tsp pepper

Directions:

Preheat the oven to 350ºF and lightly spray 2 oven trays. Peel the eggplants and slice them into 1/4” disks (cut them all the same width so they cook evenly). Lightly brush them with olive oil and bake them for 30 - 45 min until golden, turning every 15 minutes. Let them cool. In a food processor, finely chop the eggplant, onion and garlic. Combine this mixture with the basil, parsley, eggs and parmesan cheese. Season with salt and pepper, and lastly add breadcrumbs until the desired consistency is reached.

Wet your hands with a little water and shape the eggplant mixture into balls, then bake them for 25 - 30 minutes until deep golden brown and slightly crusty. Do not over-bake or they will be dry. Remove tray from oven and cover with foil to let the meatballs steam until ready to serve.

Notes:

• I have assembled them on a baking tray the day before baking, and they turned out just fine. Bring to room temperature before baking, and may need to bake a little longer.
• These freeze well. Thaw them overnight in the fridge, and then re-heat in the oven for about ten minutes, turning halfway (don’t forget to spray your baking sheet).

Veggie stir-fry

Ingredients:

• 4 cups chopped vegetables (snow peas, carrots, broccoli, cauliflower, red onion, red pepper, mushrooms, celery and cabbage or bok choy, etc.)
• 2 tbsp broth or water
• 2 cups cooked brown rice or noodles

• Sauce
o 1 tbsp low sodium soy sauce
o 2 tbsp chopped scallions
o 1 tsp olive oil
o 1 tsp minced garlic (about 2 small cloves)
o 1.5 tsp minced ginger
o 1 tsp honey
o A few dashes pepper
o 1/4 tsp red pepper flakes
o 1 tsp toasted sesame oil (add at the end), optional
o Sesame seeds, to garnish, optional
o Optional add-ins: shrimp, tofu, chicken, and either ½ tsp Chinese five spice or 1 tbsp oyster sauce

Directions:
o Slice all vegetables about the same size. If using cabbage or bok choy blanch it and place it in cool water. Note that the inner cabbage leaves take longer to cook than the outer leaves, so cut the inner leaves thinner so they will cook at the same rate.

Prepare sauce: In a nonstick pan heat olive oil over medium heat and cook garlic and ginger, stirring constantly, until the garlic just starts to brown. Add a few tablespoons of water and continue to cook for several minutes until the ginger is well cooked. Combine the remainder of the sauce ingredients in a bowl and add the cooked garlic and ginger.

In a non-stick pan, cook carrots and cauliflower over high heat in chicken broth for several minutes until they begin to soften, but still retain some of their crunch. Add a few tablespoons of water if needed, add the broccoli and cook until it is almost done, but also retains a little crunch. When broccoli is almost done remove veggies from the pan and put in a bowl.

Add the rest of the vegetables, half the sauce, and cook in the same manner, making sure not to let the vegetables completely soften. Add the reserved broccoli, carrots, cauliflower and cabbage, along with the rest of the sauce and any cooked protein you wish to add and cook for a few minutes to heat everything through and distribute the sauce evenly. Remove from heat and stir in sesame oil. Garnish lightly with sesame seeds, if desired.

Oatmeal Raisin Pecan Cookies

Makes 25 cookies, 135 cal each

Ingredients
• ½ cup all-purpose flour
• ½ cup whole wheat flour
• 1 ¾ cup quick cooking oats
• ¼ cup olive oil
• 2 tbsp butter
• ¾ cup honey
• 2 tbsp granulated sugar
• 2 tbsp packed brown sugar
• 1 ½ tsp vanilla
• 2 large eggs
• 1/3 tsp salt
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ chopped pecans
• ½ cup raisins

Directions

With a hand mixer, beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy. Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and honey and beat until incorporated. Scrape down the sides of the bowl as needed. Add the olive oil and stir by hand.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat just until incorporated, adding the pecans and raisins about half way through and mixing them in by hand. Be careful not to over-work the batter. Cover and refrigerate until firmer (about 20 minutes). Bake at 375F for 9-12 minutes.

Macaroni and Cheese

Ingredients:
• 1 cup uncooked elbow or shell pasta (I use whole wheat)
• 1 ½ cups low fat milk
• 2 tbsp flour
• 2 tbsp grated parmesan cheese
• ¾ cup packed grated reduced fat sharp cheddar cheese
• ¼ cup grated regular sharp cheddar
• 1/8 tsp pepper
• ¼ tsp Dijon mustard
• ¼ tsp salt
• Optional topping – 1 tsp olive oil, 2 tbsp parmesan & 2 tbsp breadcrumbs
• Optional – chopped broccoli, salsa, tuna, etc.


Directions:

Heat the oven to 375 degrees. In a saucepan combine 1 cup milk and a bit of flour at a time, stirring over low heat until the flour is dissolved. Add the rest of the milk and stir until it forms a smooth gravy-like consistency. Add parmesan cheese. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove from heat and add cheese (either reserve ¼ cup for the top or use it all here), dijon, salt and pepper.

Fill a large saucepan with salted water. Bring to a boil. Add macaroni; cook 2-3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. If using fresh broccoli add with pasta 2-3 minutes before you are going to take it off the heat. If using frozen broccoli, thaw it and squeeze out the excess water, then add to the pasta when assembling the casserole. Transfer the macaroni to a colander, rinse under cold running water, and drain well (it is important to get rid of the starch so the cheese sauce can absorb better and won’t get clumpy). Stir macaroni into the cheese sauce.

Pour the mixture into a sprayed casserole dish. Sprinkle reserved ¼ cup cheese (if using) and scatter breadcrumb mixture or parmesan cheese over the top. Bake until cheese is bubbly, about 20 minutes, and then broil for 3 minutes to nicely brown the top. The pasta will continue cooking while it bakes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Moroccan Chickpea Stew

Ingredients:
• 1 tbsp olive oil
• 1 onion, medium chopped
• 2 garlic cloves, minced
• Chili powder or cayenne pepper, to taste
• 1 tsp paprika
• 1/4 tsp ground ginger
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 400 g (14 oz) can chopped tomatoes
• 1 tsp honey
• 2 x 420 g (15 oz) cans chickpeas
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp lemon juice
• Chopped fresh parsley or cilantro, to garnish
• Optional – add spinach or diced carrot, squash or celery

Directions:

Cook the onion (and celery and carrot, if using) in a non-stick pan with the oil over medium heat until softened. Stir in the garlic and cook for another minute, until it is fragrant. Add the tomatoes, honey and spices, and season to taste with salt and pepper. Add the drained chickpeas, cover and simmer for 20 – 25 minutes. Add more water if necessary. If adding spinach, add it near the end of cooking. Garnish with parsley and/or cilantro.

Optional step (I skip this) - drain the chickpeas and put them in a large bowl with enough cold water to cover them. Lift up handfuls of chickpeas and rub them between your hands to loosen the skins. Run more water into the bowl, stir well and let the skins float to the top, then skim them off. Repeat until all the skins have been removed.

Serve with crusty bread, rice or couscous.

Egg Fried Rice

Makes 2 cups, 220 calories each
*My photo*

Ingredients:
o 1 tsp toasted sesame oil
o 1 cup cold cooked brown rice
o 2 tsp soy sauce
o 1 green onion, sliced including green tops
o 1 large egg
o 3/4 cup frozen mixed diced vegetables, thawed and drained (I use peas, green beans, diced carrots and corn)


Directions:
Heat a NON-STICK pan over medium heat for about a minute, then add sesame oil, rice, soy sauce and pepper. Work quickly, otherwise the sesame oil will burn. The whole process only takes about 1-2 minutes and is just enough time to cook the egg and heat all the ingredients thoroughly. If you prefer, you can cook everything in vegetable oil, adding 1 tsp sesame oil at the end so it doesn't burn. Don't omit the sesame oil, though, as it is important for flavor. Once the rice is thoroughly mixed with the oil and soy sauce, push it to one side of the pan and pour the egg into the other side. Let the egg cook for about 30 seconds, until it is almost, but not completely, set. Then mix the rice in so that it gets a bit coated by the uncooked egg. Add all the vegetables and continue cooking until the egg is just set.

Notes:
• You can make the rice just before using, but it is better if it is made ahead and cooled so you don’t end up with mushy fried rice.
• This is also great with other veggies such as mushrooms, celery, red pepper, and onions, as well as garlic, but I use the frozen veggies because it saves a lot of time and tastes just as good. Feel free to add whatever you like, including diced chicken or shrimp. Great topped with sriracha.

Peanut Noodles

Ingredients (serves 2):
• ¼ cup water
• 1 1/2 tbsp soy sauce
• 1 ½ tbsp honey
• 3 tbsp peanut butter
• 1 large clove minced garlic
• 1 tsp minced fresh ginger
• Optional - 2 tsp toasted sesame oil
• Red pepper flakes, to taste
• 6 oz whole wheat spaghetti noodles, soba noodles, linguine, or rice vermicelli • 1 cup vegetables (julienne carrots, red peppers, broccoli, snow peas, cauliflower, etc.)
• 1 cup cooked tofu cubes, shrimp or chicken strips
• Chopped peanuts, to garnish
• Chopped fresh scallions, to garnish

Directions:
Cook noodles of choice al dente, and store in cold water until ready to use. Blanch or steam vegetables, keeping in mind that they will be cooked for another several minutes, so cook them until they are softened but still retain some crunch. Combine the first 8 ingredients in a blender to make the sauce (mince the garlic and ginger first or you may end up with large chunks). Cook the tofu, shrimp or chicken strips, then lower the heat to medium and add the sauce. Once the sauce thickens, add the vegetables and noodles and cook another 1-2 minutes, until the vegetables are warmed through. Garnish each bowl with roasted peanuts and chopped scallions.

Hummus

Nutrition per ½ cup: 190 calories

Ingredients:
• 2 cups cooked chickpeas, drained (also great with half edamame)
• 3/4 cup low fat yogurt
• 1 tbsp tahini
• 1 tbsp olive oil
• ¼ tsp salt
• 1/8 tsp cumin
• 1/8 tsp paprika (hot, if you like)
• Dash pepper
• 2 tbsp lemon juice
• 2 cloves garlic
• Brine or water, as needed

Directions:
Blend everything and serve! Add brine or water as needed to help blending and reach desired consistency. To serve, drizzle with extra virgin olive oil or garnish with paprika and parsley. Serve with pita wedges or vegetable sticks, or use as a sandwich spread.

Cheesecake

This cheesecake is a bit lighter than the regular version, but without sacrificing taste or texture. It's still incredibly rich and nobody knows the difference!

• For Crust
o 2 tbsp butter and 2 tbsp oil
o 1 ½ cups graham cracker crumbs or finely crushed digestive biscuits
o 1 tbsp sugar & 2 tbsp honey

• For Filling
o 1 1/2 cups regular bar cream cheese
o 1 3/4 cups low fat bar cream cheese
o 1 cup sugar
o 1/8 tsp salt
o 3 eggs
o 2/3 cup sour cream
o 3 tbsp all purpose flour
o 1 ½ tsp vanilla

Preheat oven to 375F.

Make crust: Spray a 8” X 2.75” springform pan. In a food processor, pulse digestive until fine crumbs form; add melted butter, oil, sugar, honey and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, about 10 to 14 minutes, then let cool on a wire rack. Reduce oven to 325 degrees.

Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, flour and salt, beating until fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Turn off mixer and gently fold in sour cream and vanilla.

Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Gently tap to release any air bubbles. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 1/2 hours (the key to perfect texture is to take it out when it looks still a little wet in the center - it will continue to cook as it cools). Remove pan from water; let cool 10 minutes and then run a paring knife around edge to release it and prevent the filling from pulling away from the crust as it cools. Let cool completely. Cover; chill overnight before serving.