this week the kids have off and it’s family time. i promised to stay away from work and the computer (even the kitchen, yeah right). i’m turning the phone off and enjoying some quality time with my family. so who’s gonna chat your ear off about food? i have a post set up for you but i also have some treats planned too. don’t worry, i thought this through.
the first post this week is someone i rave about all the time. i share a lot of her posts on fb and twitter. i’m a fan. huge fan. she’s posted here before too (it was way to long ago). not only are we bloggy friends but friends in real life (yeah can you believe that! she actually wants to be friends with me!). she writes a beautiful blog about everything (mostly her kids and cooking, her friday posts are my favorite though. i always learn something new and then go shopping). you are going to be thrilled because sheri is a baker!! yes folks not only is she a supermom but she cooks and bakes! sorry that just floors me because i suck at baking (how can you be good at both? i just don’t think that’s fair!!) anyhow, i’ll stop the chatter now and let sheri get down to business. go check out sheri when you have a chance, i promise you will love her as much as i! -donuts, dresses and dirt
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It’s definitely one of “those” desserts that people either love or hate. Rarely is there ambiguity.
Here’s the thing: I’m going to go out on a limb and say that the “haters” have simply never had a decent piece of cheesecake.
Or, more specifically, THIS cheesecake.
At its worst, cheesecake is dry, leaden, pasty. Blech. But at its best? Creamy, dense, smooth and velvety.
And I haven’t even gotten to the crust.
Yes, I make my own crust – and once you do you will never go back to those pre-formed crusts in aluminum tins. Pinky swear.
Give this a whirl at your next dinner party – then stand back and watch as “oh, just a sliver” becomes, “um, yeah, I guess I’ll have a second piece………..”. And a third.
Now get to it!
I believe this is the recipe found inside the box of Philadelphia Cream Cheese. It, in my opinion, has yet to be improved upon.
For the crust:
- 1 ¾ c. graham cracker crumbs (6 + oz.)
- 1/3 c .butter, melted
- ¼ c. (50 g.) sugar
For the filling:
- 1 c. (200 g.) sugar
- (3) 8 oz. packages cream cheese, at room temperature
- 2 t. vanilla
- 3 eggs
- 8 oz. sour cream
Make the crust:
- Pre-heat your oven to 350 degrees.
- Line the bottom of a 9×3 springform pan with parchment paper.
- Combine the crumbs, butter and sugar in the pan. Using a flat-bottomed glass, press the crumbs evenly onto the bottom of the pan and around the sides. Freeze until the filling is ready.
Make the filling:
- In your mixer bowl beat the cream cheese, sugar and vanilla.
- Beat in eggs, one at a time, followed by the sour cream. Pour filling into crust.
- Place the pan on a baking sheet and bake for 60-70 minutes, or until the center is set.
- Turn off the oven and leave the door ajar for one hour. Remove and cool completely. Chill overnight.