I made cheesecake the other day. It has been a while since I made it.
My daughter requested it. She recently graduated from St. Pius X Catholic School. She is now off to high school. My monkey girl sure is growing up fast.
For her 8th grade graduation, she didn’t want a store bought cake.Nope, she wanted mommy to make her a homemade cheesecake.
So when I made this, the direction didn’t require a water bath.
So, to make a long story short, it cracked.
I don’t mean it cracked a little,
I mean San Andreas fault cracked.
So I thought about putting a topping on it to hide it. Nope, monkey girl does not like toppings on her cheesecake. What monkey girl does like is chocolate. So in the freezer was a half open bag of white chocolate. I melted it with some cream.You know, to make a ganache.
I poured it over the top and it covered the cracks.
It was so good, I think I may make it like this from now on, with or without the cracks.
Northwest Cheesecake Supreme
Adapted from Best Recipes of the Great Food Companies
1 cup graham cracker crushed
3 tablespoons sugar
3 tablespoons margarine melted
4 packages of Philly Cream Cheese
1 cup sugar
3 tablespoons four
1 cup sour cream
1 tablespoon vanilla
Preheat the oven to 350 degrees. Mix together graham cracker, sugar and margarine. Press into a 9 inch spring form pan. Bake for 10 minutes.
With your stand mixer, beat cream cheese, sugar and flour, mixing at medium speed until well blended. Add eggs and mix well. Blend in sour cream and vanilla.
Pour over crust and bake for 1 hour and 10 minutes.
When cool, loosen cake from rim of pan. Chill until ready to serve.
Peace be with you,