At this point it must look like all we have is cake for dinner, but it has been one of those weeks when all sorts of things needed to be celebrated! And, celebrations demand cake!
Another birthday (there was a birthday 2 days ago featuring a chocolate cake!) yesterday so this fabulous cheesecake was put on the menu. This is another tried and true recipe and is a cheesecake that seems to be loved by the most finicky cheesecake-eaters out there. It was lifted from a 1977 Moosewood Cookbook and is so good it is probably still on their restaurant menu today.
This cake is great any hour of the day (I had it with my coffee this morning) and I must say that on this bitterly cold morning it gave me the feeling of sunnier days ahead.
Again, this could be made by one of your children (or nieces, nephews or friends’ children!). Get your kids to cook, they will thank you for it!
You will need:
for base crumb:
16 graham crackers, broken (you can ,use original, or another flavor like chocolate or cinnamon)
4 oz (1/2 stick), melted butter
1 tbs honey
1 tbs flour
Preheat oven 375*
Make Crumb base:
1 – Melt butter and add to food processor, along with graham crackers, flour and honey. Blend until it is a fine crumb consistency (about 30 seconds). Press evenly into the base of spring form pan.
for cream cheese layer:
16 oz full cream cheese, (usually comes in 8 oz box sizes)
1/3 cup sugar
1 tsp vanilla
1 lemon, zest and juice *(zest first, then extract the juice – I zest directly into the blender)*
Make Cheese Layer:
1 – Place all ingredients into food processor and blend until smooth.
2 – Pour over crumb base and bake in preheated oven for about 25 minutes. Remove and place on a rack to cool.
for creamy top layer:
1 pt sour cream (or plain yogurt if sour cream is unavailable where you live)
1/2 cup sugar
1 tsp vanilla extract
Make creamy top layer:
1 – Place all ingredients in a bowl and mix with wooden spoon until blended. When cake has cooled spread top layer on top and return to the oven for about 8 minutes. Remove to a rack to cool completely and then refrigerate for at least 12 hours before removing from pan and slicing.
Serve alone – it needs nothing else!