I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Tuesday, April 13, 2010

Classic Cheesecake

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!

Classic Cheesecake:
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.


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