Last Friday was Danny’s birthday. For Shabbat dinner, I made this – very yummy – cookie display. The letters look like Macie did them, but it was *me* with very runny frosting. Noone seemed to care as we scarfed them all down after dinner (and a couple before).
On Sunday night, I invited my family over for dessert and made Danny favorite, cheesecake. Rather than driving myself insane looking online, I decided to look in my actual cookbooks (what a concept!) and found this Classic Cheesecake in Panache. No heavy cream, freaky oven times (Alton, are you serious???), or even longer than manageable cooling times – and best of all – NO water bath. This was a simple cheesecake recipe that one could even make at 7:30am while giving three kids breakfast while someone else slept in…:) It did have a sour cream topping which I have never done before, but will now start doing – YUM!
1 1/2 c. graham cracker crumbs (used cinnamon graham crackers)
6 TBSP unsalted butter, melted (used Smart Balance Light)
1/4 c. sugar
1 1/2 lbs. cream cheese, room temp. (used 1/3 less fat cream cheese)
3/4 c. sugar
1 tsp. vanilla
3 eggs, at room temp
1 c. sour cream (used reduced fat)
1/4 c. sugar
1/8 tsp. salt
Preheat oven to 350F. Lightly grease a 10 inch springform pan.
For the crust, combine everything together and spread over bottom of pan. Bake for 10-12 minutes, or until slightly firm. Remove from oven and lower oven temp to 300F.
For the filling, beat the cream cheese in the bowl of a mixer until light and creamy. Gradually add the sugar and vanilla. Beat in the eggs one at a time, scraping down after each addition. Pour the filling into crust and bake for 40-45 minutes, just until the center barely jiggles when the pan is tapped. Remove from the oven and run a knife around the edges. Cool on a rack for at least 1 hour.
For the topping, preheat the oven to 425F. Combine everything together and spread over the cheesecake. Bake for 5 minutes. Cool completely on a rack. Top with berries if you want and chill for at least 3 hours before serving. Can freeze cheesecake without topping. Defrost cheesecake in the fridge and add topping before serving.