This decadent, creamy cheesecake is baked with a delectable swirl of strawberry jam, giving it a fantastic appearance in addition to a delightful, fruity flavor.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups dried black-eyed peas
- 1 tablespoon vegetable oil
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 1 cup all-purpose flour
- 5 cups water
- 2 teaspoons ground nutmeg
- 2 tablespoons white sugar
Instructions
- Cover black-eyed peas with water, and soak overnight.
- Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until softened, about 4 minutes. Stir in flour until evenly combined with onion. Add water, nutmeg, and sugar. Drain peas, and add to saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the black-eyed peas are tender, about 30 minutes.
Reviews
Great taste! Just make sure to turn heat to simmer once everything is in the pan with the beans, or this will stick to the bottom of the pan!
Should you make this the short answer is no. The long answer is noooooooooooooooooooooooooooooooooooooooo.