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ISSUE 7 • NOVEMBER EDITION
TEJVI TALKS
THE OFFICIAL NEWSLETTER OF TEJVI HOLDINGS LTD.
HIGHLIGHTS
New Hand & Stone Opening:
Prince Frederick, MD
We are beyond excited to announce our new opening of Hand & Stone in Prince Frederick, MD! Prince Frederick is making it our 6th location owned by Tejvi Holdings!
Come check out the variety of services we offer like massages, facials, and much more!
RECIPE OF THE MONTH
What You Need
Cheesecake Filling
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24 ounces cream cheese: full fat, brick-style
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¾ cup white sugar
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½ cup brown sugar
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½ teaspoon cinnamon
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1 tablespoon cornstarch*
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1 cup sour cream
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1 teaspoon vanilla extract
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3 large eggs
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* - may be substituted with 2-tablespoons of all-purpose flour
Pecan Graham Crumb Crust
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1 cup pecans
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2 cups graham crumbs
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¼ cup brown sugar
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½ teaspoon cinnamon
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½ cup unsalted butter
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Pecan Pie Topping
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â…“ cup unsalted butter
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¾ cup brown sugar
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¾ cup heavy cream
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1 teaspoon vanilla extract
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1 tablespoon corn syrup
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½ teaspoon cinnamon
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2 cups pecan halves
Pecan Pie Cheesecake
Portion Size: up to 14 servings Cook Time: 1 hr
By Fiona Dowling Chilling Time: 6 hrs
How to Make It
1. Preheat the oven to 350F degrees and wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered.
2. In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon. Mix in the melted butter. The consistency will be like damp sand.
3. Press into the bottom and up the sides of the springform pan and bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).
4. In a very large bowl, beat the cream cheese until soft and mix in the white sugar, brown sugar, cinnamon and cornstarch*. Then add sour cream and vanilla extract.
5. On low speed, beat in the eggs, 1 at a time, until fully mixed in. Pour the final mixture on top of the crust and smooth it out.
6. Pour about ½ - 1 inch of hot water into the roasting pan to make the water bath; place the cheesecake in the middle of it.
7. Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
8. Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature. Then, remove the cheesecake from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.
9. Lastly, to make the topping, melt butter and brown sugar in a medium saucepan over low-medium heat, while gently stirring until the sugar is no longer grainy. Bring to a gentle simmer for 2-3 minutes.
10. Add in the cream, vanilla, corn syrup, cinnamon and pecans. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir. Then remove from the heat.
11. Remove the cheesecake from the fridge. With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
12. Add the topping right before serving to avoid solidifying.
13. Serve!
FUN FACT
The "Godmother of Thanksgiving": Sarah Josepha Hale
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Sarah Josepha Buell Hale was an American writer and activist. She spent over four decades to make Thanksgiving a national holiday. In 1863, she finally persuaded then-President Abraham Lincoln to reinstate the holiday nationwide.
OUR PAST MEMORABLE MOMENTS
A LITTLE HALLOWEEN FUN
Tejvi Talks
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