Archive for July 1, 2008
Recipe of the Week – Cheesecake
(from the Dessert Collection at emealsforyou.com)
For those of you following along with the last two posts, yes I did make the cupcakes from scratch and the cranberry cream scones were pretty good. Now that I have handled those burning questions I also promised to let you know if I cooked anything I thought you would like; so here it is… Cheesecake.
Actually I made some other meals that were very good, Pork Chops in Creamy Peppercorn Sauce with Garlic Mashed Sweet Potatoes, London Broil with Red Wine and Mushroom Sauce (Quick Gravy on the site) to drop some names. All are found on the emealsforyou.com site; but probably what you want to read about is the cheesecake.
I gave our friends’ daughter the choice of desserts as it was her birthday as well as my grandson’s. Rachel usually chooses Profiteroles or Carrot Cake but this time it was cheesecake. This was absolutely fine with me as I knew I would be short on time with all the other cooking I had to do. I like this cheesecake as it is what I call New York style, creamy but firm…no crust. My wife likes it when it is still a little warm and creamier but I like to make it the night before and let it firm up in the frig overnight.
So back to making it…. I actually watched the clock to see just how long it took. Using my Cuisinart it took exactly 12 minutes to get it into the springform and into the oven. This includes the fact that I had to make it in two batches. Now it does take an hour to cook and then another hour to cool in the oven but then again if you make it the night before that should be okay. I think seven of the 10 of us had the cheesecake, and we were very generous with the slices, and we had about 1/3 left over. The bottom line here is if you need a really good, inexpensive dessert to feed a crowd this is a winner.
P.S. I served berries and hot fudge sauce on the side for those who aren’t a purist like me.
Cheesecake
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | other (General) |
| 48 | oz | cream cheese |
| 8 | large | egg |
| 4 | large | egg, whites |
| 2 | cup | sugar, white |
| 2 | tsp | vanilla |
Have everything at room temperature. Mix together until very smooth. Pour into springform pan, place on cookie sheet and bake at 350 degrees for 1 hour. Turn off oven and let cheesecake sit ( in oven) for 1 hour. This is best if made the day before and refrigerated over night.
Add any topping you wish.
This recipe serves 12; if you scale the recipe to 8 or less bake 20 minutes less.
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