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Dec 22, 2008 - 4 comments

holiday cooking





Here is my favorite cheesecake recipe of all time.  It's not at all difficult, but forget about counting calories and just enjoy it.  :-)

Jaybay's Cheese Cake

3/4-cup graham cracker crumbs
1/4 cup very finely chopped pecans
3 tablespoon sugar
3-tablespoon butter melted

5 packages (8 oz each) cream cheese (softened)
1 cup sugar
3 tablespoon flour
1 tablespoon vanilla
3 eggs  (room temperature)
1 cup sour cream

1 can (21 oz) cherry pie filling  for topping or even better, make praline topping below.

Mix crumbs and chopped pecans with 3-tablespoons sugar and butter, press onto the bottom of a 9” spring form pan, bake 350 degrees for 10 minutes.

In very large bowl, mix cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time mixing on low speed after each addition, just until well blended. Blend in sour cream and pour over crust.   DO NOT OVERMIX or cake will fall into itself.

Bake at 350 1 hour and 5 minutes to 1 hour and 10 minutes. Watch your time closely.  At 1 hour 5 minutes, stick the center with a toothpick. If it comes out clean, it’s done, if not, check every 3 minutes or so.  (It may be just my crappy oven, but I usually end up baking closer to an hour and a half.)

Place cooked cake on wire rack to cool.  After a few minutes, run a small knife around the rim of the pan to loosen cake, but leave rim in place until fully cooled.  Remove rim and refrigerate 4 hours or over night.

Apply topping of choice just before serving.

Makes about 1 ¾ cups sauce.
1 cup packed golden brown sugar
7 tablespoons unsalted butter
7 tablespoons water
2 eggs, well beaten
½ cup chopped pecans
1 teaspoon vanilla extract

In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water.
Bring just to a boil, stirring occasionally.

In a medium bowl, whisk the hot syrup into the eggs. Return the mixture to the pan, set over low heat and cook, stirring constantly, until the mixture thickens. 1 to 2 minutes.

Remove from the heat and cool to room temperature. Stir in the pecans and vanilla. Use at room temperature.

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82861 tn?1333453911
by Jaybay, Dec 26, 2008
It's almost gone even in the face of sharing with neighbors.  This is the best one I've ever made, and I finally figured out I've been overmixing, so take it easy with those beaters.

With my digestive issues, I should never go near this thing but couldn't help myself last night.  Paying for it today but it was still worth every cramp!  :-)

675347 tn?1365460645
by ginger899, Dec 26, 2008
Fabulous! I've always been a cheesecake freak. Now my appetite has started to come back after flu, I'm RAVENOUS and could even eat the very words off my laptop SCREEN!! When I get time I'll make this......and wolf the lot down MYSELF!

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by roxy2007, Jan 19, 2009
anything on that list that i dont have in my fridge is not on my shopping list for the week... it sounds so dangerously good!!

82861 tn?1333453911
by Jaybay, Jan 19, 2009
LOL!  Yes, it's quite the decadent bit of a sweetie.  ;-)  

If you're afraid to make the cheesecake, you can always do the topping and use it on a store-bought one.  The topping alone should be in its own food group.  Yum!

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