February 19

For the people desperate for cheesecake, let me give you the recipe. I must stop the rioting before it starts.

Classic Cheesecake

  • 3 pkg cream cheese~room temperature
  • 1 ¼ c. sugar
  • 1/4 tsp. salt
  • 4 large eggs
  • 3 tbsp. freshly squeezed lemon juice, or ½ tsp. lemon oil
  • 1 tbsp. vanilla
  • 1 c. sour cream
  • ½ c. heavy cream

Make a graham cracker crust. We don’t use a recipe, just crush up one packet of graham crackers, 1 stick butter, and about 1/4 c. sugar. Line your spring form pan with the crust, and up the sides about ½ an inch.

Beat cream cheese till soft and no lumps remain. Do this at slow speed as you don’t want air incorporated in to the mixture. Add sugar and salt. Mix till well blended. Add the eggs one at a time, beating till the mixture is smooth before adding the next egg, and scraping the bottom of the bowl before each addition. Stir in the lemon, vanilla, sour cream and heavy cream. Stir just until mixture is smooth.

Pour the batter into your crust. Bake in a 325º oven for 45-50 minutes. The edges of the cake will look set and be a light golden brown. The middle should jiggle when you nudge the pan. The internal temp should be 165º or above when taken about an inch from the center.

Turn off the oven, open the door slightly and let the cheesecake cool slowly in the oven for 1 hour. During this time, the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure an even, smooth texture. (uuhhh my cheesecakes always crack)

After an hour, take the cake from the oven, and run a knife around the edge to allow the cake to contract as it cools. Refrigerate overnight before serving.

You can top this with a variety of things, but I much prefer caramel sauce.

Since 5 nights out of 7, it is just the boy and I eating one meal (the girl only gets to eat leaves and twigs), I am always on the look out for recipes that serve 2.

I found a wonderful web site that has tons of those recipes. So, as I was looking at different ones, I began to realize that all my baking dishes are way to big. I found a recipe for Bacon Cheese Penne, and I needed to see if we had a 3 cup baking dish. I asked the boy if we had one.

He brought out a few that he thought might work. They were all to big. Then he brought out a small mixing bowl.

I asked him if he would please find out if it would hold 3 cups.

I guess it does.

Published by

chocolatechic

Just an average wife, mother, and homeschooling woman

13 thoughts on “February 19”

  1. A chip off the ole’ block wouldn’t you say.. he learned well

    gramps

    I wondered if you were going to say something like that, dad. Yes, he learned well. He learned very well.

  2. Thanks for the cheesecake recipe. I can’t wait to try it. I don’t know anyone who doesn’t like cheesecake. I’m a plain Jane girl. I don’t need a topping to enjoy the taste and texture of good cheesecake.

    As for small casserole dishes, my grandmother-in-law(Most wonderful woman who ever graced the planet)left me a covered dish that is the perfect size for small casseroles. Not only is it the perfect size, it’s an antique, and I use it a lot, especially when I need to carry a dish.

  3. How long will that cheesecake last? Can you freeze it in slices? I’d like to make it but if I leave a whole one out it will be gone in a matter of minutes.

    Looks like something my DH and DD would do as well. I just hate it when my baking dishes are too small/big for recipes but I use them anyways 🙂

    I wouldn’t suggest freezing it. That might change the texture, and the taste might change. Ours lasted 6 days.

  4. Ok, looks like a great recipe but I don’t have a spring form pan.

    When I first saw the pics, especially of the boy I thought that he was bringing out bowls for everyone to have a peice of pie/cake in – you were inviting all of us over to get rid of the evidence – and the cups were for us to have milk in.

    🙂

    Elaine, You don’t have to use a spring form pan. You can use a 9 or 10 inch cake pan. Just make sure that it is 2 inches tall.

  5. I love cheesecake and this was a great one!!! Perfect!

    About the 3 cup baking dish-my glass 9×5 dish says it’s a 1-quart but I put 3 cup of water in it and it looks like it would work well for a 3 cup casserole.

    BTW-Funny boy!

  6. Hmm, cute and sassy. Nice.

    And that recipe looks a lot like mine except I have never used sour cream… I’m thinking I need to make this. Right after Lent!

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