Food for Strength
Food for Strength: My Favorite Cheesecake Recipe
Ah, the joys of a timeless cheesecake recipe, scribbled on a yellowing piece of paper, cherished and full of memories. Here's how to create this divine dessert that’s as strong and comforting as it is delicious!
Crust:
· 3/4 stick butter: Melted.
· 10 graham crackers: Ground up.
· 1 T sugar.
1. Press the butter, graham cracker crumbs, and sugar mixture into a springform pan.
2. Bake at 350°F for 8 minutes.
Filling:
· 5 packages Philadelphia cream cheese: Must be at room temperature for a smooth blend, don’t go low fat here, the flavor is just not the same.
· 1 1/2 cups sugar.
· 5 eggs plus 2 yolks.
· 1/4 cup sour cream.
· 1 T lemon zest.
· 1/2 tablespoon vanilla/lemon extract mix.
1. In a mixing bowl, blend together the cream cheese and sugar until smooth.
2. Add the eggs and yolks, blend well to avoid lumps.
3. Add the sour cream, lemon zest, and vanilla/lemon extract mix. The extra lemon offsets the sweetness of the cream cheese perfectly.
4. Put the mixing bowl in the fridge for a few minutes while the crust is baking.
Assembly:
1. Slowly add the cream cheese mixture to the slightly cooling crust. It will fill the container to the top, it will be heavy, so carefully put back into oven.
2. Start baking at 450°F for 15 minutes, then reduce the temperature to 225°F and continue for another 1 hour and 15 minutes, I have a convection oven so the times could vary a bit.
3. Check that the center comes out clean when tested, not dry but also not overly wet. Open the oven door and let the cheesecake sit for another 30 minutes. Let it cool completely.
Berry Topping:
· Tart Berries: Use fresh raspberries or frozen cranberries.
· A Little OJ and Sugar: Cook with orange juice and sugar to thicken.
This cheesecake, with its creamy richness and zesty undertone, paired with a tart berry topping, is pure heaven. Trust me, it’s worth every calorie! Oh baby, it is so good!