Monday, November 12, 2012

Cheesecake

A local paper did an interview with me recently. The printed version of it is out today. Here is the link to the online version: http://www.coloradodaily.com/outdoor-recreation/ci_21965979/learning-forget-her-body?source=most_viewed#axzz2Bywtzxr3

I really enjoyed meeting Sarah Kuta, the author. I'm grateful someone was willing to take notice and support my efforts to get a message to anyone struggling with an eating disorder.

In completely unrelated news...



The cheesecake in the Yoplait commercial looks pretty good, no?


My last blog post about cheesecake-flavored yogurt got me thinking about cheesecake. Years ago, I used to be into catering and making wedding cakes. I have several of my own recipes for cheesecake, one entire store-bought cookbook dedicated to cheesecakes and a few random recipes from friends for the creamy dessert. The one that always stands out is "Sue's Cheesecake." I have no idea who Sue is. I think she might be a friend of my sister's friend. Whoever she is, she gave my sister an awesome recipe that I tweaked here and there. The result is below. It's rich and decadent and one of the most memorable cheesecakes I have eaten. I think I might post a few other recipes here from time to time. My little recipe book hasn't been used at all lately, and it would be sad if the recipes inside weren't shared. I use the low-fat cream cheese, because I find using the regular cream cheese makes the cake a little too dense. Plus, the low-fat cream cheese seems to mix more easily. Both taste fine, but I like the texture of the lower fat version better.

Sue's Cheesecake

Crust
1/2 cup butter
3/4 cup flour
1/4 cup ground walnuts
1/4 cup ground Graham crackers
1/2 tsp grated lemon peel
2+ Tbl sugar
1 tsp vanilla

Mix flour, walnuts, Graham cracker crumbs, lemon peel and sugar in a bowl. Cut in the butter with the egg yolk and the vanilla until the mixture is crumbly. Press into an 8 or 10-inch spring form pan and bake at 400 degrees for about 5-8 minutes until very lightly golden. Remove from over and cool completely.

Note: I have added a small egg yolk to the mixture for a more sturdy crust, which I prefer. Some people like it without the egg yolk.

Cheesecake filling
1 1/2 pounds cream cheese or reduced-fat cream cheese at room temperature.
1/4 tsp vanilla
3/4 tsp grated lemon peel
1 1/4 cups sugar
3 Tbl flour
pinch salt
5 large eggs
1 egg yolk
1/4 cup whipping cream

Preheat oven to 450 degrees.
Beat cream cheese, vanilla, lemon peel and sugar in a bowl. Stir in flour. Gently beat in eggs and yolk one at a time. Don't over beat the mixture. Stir in cream, mixing just until incorporated. Pour batter into cooled crust and bake for 12 minutes. Turn down heat to 300 degrees and bake for an additional 50-60 minutes until firm. Cool completely before running a knife around the edges to make sure the cake isn't sticking to the sides. Remove edge of pan and serve as is or with a fruit or chocolate sauce.


I haven't made this recipe in years and should probably test it before posting. If my memory is correct, people went bonkers over it. I will just throw out a caution to make it at your own risk.


2 comments:

  1. Yum! Thanks for posting this, I've been thinking about cheesecake since your last post :-) I am going to try this for the holidays. I'm not crazy about the recipe I have been using.

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