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