Tuesday, June 1, 2010


My computer has been in the shop. It is nice to have it back but after a wonderful weekend at the cabin with Josie and Blake's family it is back to the everyday world and blogging. We made cheesecake for a couple weeks because it is easier than you would imagine when you get those fancy desserts in a restaurant. I made cheesecake for Ben's Open House in our back yard when he got married and we were eating leftover cheesecake for about a year afterward. I don't know how many I made but though delicious, they are rich and you don't eat several pieces in one sitting. It is a good recipe to have, however, so I have included the recipe for Company Cheesecake which I used. The second recipe is for Everyday Cheesecake which is much less rich and very easy.

Company Cheesecake

Combine 11/4 c. finely ground graham cracker crumbs, 1/4 c finely chopped pecans, and 1/2 c. melted butter. Press on the bottom and slightly up the sides of a 9" springform pan.
Beat smooth 3 well-beaten eggs. 2 8 oz. packages cream cheese (softened), 1 c. sugar, 1/4 tsp. salt, 1 tsp. vanilla, & 1/4 tsp.almond extract. Blend in 3 c. dairy sour cream. Pour mixture into crust and bake at 375 degrees for about 35 min. or just until set. Cool. Chill 4-5 hours. Serve plain or with your choice of toppings. Makes 12-16 servings.

Easy Everyday Cheesecake
Make a graham cracker crust and press into the bottom of a 9x13" pan. In a blender mix 1 pkg. instant vanilla pudding. Blend in 1 8 oz. package cream cheese. Pour onto crust and refrigerate several hours. Cut in squares and serve. (I serve it plain or with cherry pie filling for a topping.)