Thursday, June 2, 2011


I used to hate cheesecake, the thick, no crust type that tastes like a block of cream cheese-yuck! Then I tried my Aunt Marilyn's recipe, and I found a new world of slightly fluffy, rich but creamy, sweet and somehow savory cheesecakes. The key to this is following the recipe exactly. You MUST use the water bath, let it rest in the oven and let it cool 24 hours before eating it. You'll thank me, I swear! The picture below is from this past Easter when I made a monster cheesecake (doubled the recipe!) that took forever to cook, so the top browned, which isn't really supposed to happen. So, if you need two, don't make one giant one, just make two smaller ones :) Enjoy...and don't forget the frozen strawberry topping!

A few tips I've learned about cheesecakes:
1-They are like a custard, and should be cooked in a water bath. This also prevents cracking.
2-They pick up flavors in the fridge, so don't park them near the onions!
3-They need to 'season' which basically means sit in the fridge for at least 24 hours before you eat it. Trust me, it makes a difference.


1 cup graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter

4  8-oz pkgs cream cheese (at room temp)
1 1/2 cups sugar
4 tsp cornstarch
6 eggs
1 pt sour cream
1/4 tsp salt
1 tsp lemon juice
1 tsp vanilla

frozen sweetened strawberries to top

Wrap your spring form pan with foil making a nice seal so the water won’t get in. Mix crust ingredients well. Press into the bottom of a well greased spring form pan. Preheat oven to 350. Gently cream together the cream cheese, sugar, cornstarch, and eggs just until smooth (Do not over beat!). Gently fold in the rest of the ingredients until smooth. Place your pan into a large roasting pan and then fill with the filling. Place in the oven, then using a tea kettle, carefully fill the pan halfway with hot water. Slide into the oven. Bake for about 1 hour. Then test for doneness (160 degrees or when a knife comes out clean). Keep cooking in 20 minute incriments until the cake comes out done. The weather, temperature in the house, and temperature of the ingredients will make a difference, so the exact cooking time might be different every time. Shut off the oven and let cake rest in the oven for another hour. Run a small knife around the edges of the pan to release any stuck on bits. Then carefully release the clasp of the pan, watching for any sticking. Slowly lift the pan off the cake. Place uncovered in the fridge until cool. Then, cover well and refrigerate for another 24 hours.

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