|Wanna know a secret? This recipe calls for walnuts and cinnamon which makes it uniquely different from other cheesecakes... in a good way!!!|
|I got to bake it in a real cheesecake pan, not one of those 9x9 squares. |
Cheesecake is a sophisticated dessert and it needs a proper pan!
Vanilla is just a bit too plain for me so I swirled in some strawberry flavoring.
|I had some tough competition for dessert that day (a store-bought cheesecake sampler), but tough competition is always welcome!|
|My Mom's handy-dandy egg separator that she got at a craft fair. I think it likes me!|
|Some of our guests on Sunday trying out the cheesecake. They're smiling - that's a good sign!|
|Notice the band aid. I got a bunch of cuts on my |
hand trying to make some chocolate curls that probably won't be on the blog anytime soon!
|It seems there are a lot of "mini" versions of things out there like mini cheesecakes, mini pancakes, and Mini Mouse.|
Adapted from Better Homes and Garden"s Cheesecake Supreme.
Prep Time: 15-20 min
Bake Time 35-45minCHEESECAKE SUPREME
1-1/2 cups crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
2 eggs and 1 yolk
1/2 teaspoon finely shredded lemon peel or 1/4 tsp lemon juice (optional)
(I swirled in most (6oz.) of an 8oz. container of Yoplait Strawberry yogurt, and it tasted really good!
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Stir in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Bake for 40 to 45 minutes for an 8-inch pan, 35 to 40 minutes for a 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. Makes 12 servings.
Oh, and if you haven't noticed yet, my blogging schedule is really weird. You see it goes like this: finish school and anything else I have to do and then post; therefore I haven't had much time for blogging, but I'm working on it! Pleeeease cut me some slack, I'm in high school now! =0
Anyway, it's almost a week later and all of the homemade cheesecake is gone and we've got like 4 pieces left of the store bought...stuff.
GB2- God Bless, Go Bake!!!
( BTW, the Jets lost their first preseason game...the team probably just needed some cheesecake. Hey! I've still got 4 pieces of that store bought stuff. =) )