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Nancy Castleman |
Our Gift to You - THE Best Cheesecake
By Nancy Castleman
I've been tinkering with this extremely easy recipe for the last couple of decades, and make it for virtually every family get-together. My original inspiration was in a homely little booklet called "Special Cuisinart Food Processor Recipes" (Greenwich, CT, 1979), which accompanied a Cuisinart that a very generous friend sent as a gift back in the early 80's.
The cheesecake I now make is lower in both fat and sugar than the original recipe, quick to make, and in the opinion of friends and family alike, quite delicious. Hope you'll agree! Important Tip: This cheesecake tastes much better if you make it the day before you plan to serve it.
THE Best Cheesecake Recipe Crust 11 or 12 graham crackers - I prefer the plain, ordinary Nabisco kind - the ones in the red box.* 1 stick sweet butter (i.e., unsalted)
Batter
Topping
Directions Break the graham crackers into quarters, and put them into the bowl of a food processor. (No food processor? See my tips below.) Using the everyday metal blade, make fine graham cracker crumbs by "pulsing" - that is, turning the machine on and off rapidly - a dozen or so times. Cut the stick of butter into five or six pieces, and add them to the graham crackers. Pulse a few times, and then process until the butter is absorbed. Once the crust mixture is smooth, put it into your prepared pan, covering the bottom of the dish entirely. (I press the crust down with my fingers to spread it evenly.) Clean out the food processor and then add a bar of the cheese and one of the eggs. Pulse until they're mixed. Scrape the sides of the bowl, and add another bar of cheese and an egg. Again, pulse until the mix is smooth. Repeat the process with the last bar of cheese and one of the eggs. Then add the remaining egg, the sugar, and the vanilla. Pulse a few times, scrape the sides of the bowl, and then process until the batter's smooth. Pour the batter on top of the crust, and put the cheesecake in the oven for about 45 minutes. You don't want it to cook too quickly, because the top and bottom can burn before the cake has set. So check on it a couple of times, and lower the oven's temperature if the top seems to be browning. It's done when the batter stops wiggling. Take the cheesecake out, and after it's cooled for 10 minutes or so, spread on the sour cream - just like you would if you were using frosting. Put the cake back in the oven for 10 minutes, and then take it out to cool. Once the cheesecake has cooled, cover it and refrigerate. (I use the lid from a big pot as the cover, but you could cover it loosely with foil.)
No Food Processor?
As for the batter, I'd simply use a wooden spoon and a bit of elbow grease to mix the ingredients together, step-by-step, according to the recipe. And I'd remember that the goal is not a light, airy mix, just a smooth batter. *When I began making cheesecakes, there were 12 crackers in each of the three cellophaned packages in each box of graham crackers. Now there are only nine! |
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This issue of The Pocket Change Investor is dedicated to Peace on Earth.
We take more than reasonable care to give you timely, accurate information. But before making major decisions, speak to your advisors. Issue #36 ©2004 Marc Eisenson & Nancy Castleman Good Advice Press PO Box 78 Elizaville, NY 12523 |