I make a pretty mean cheesecake. And, I mean the real deal New York Style...more packages of cream cheese than should be legal, the springform pan, the water bath, etc. Most of the time I can even manage to keep the top from cracking. And, it's delicious. And it's usually for my husband.
He LOVES cheesecake. And I like to make it for him. But, given its rather complicated nature, I don't do so nearly as often as he would like.
Well, yesterday was his birthday, and our weekend was just packed. I knew I wanted to make him a cheesecake, but I didn't have nearly enough time for the "real" version. I turned to my trusty Betty Crocker cookbook and found a much quicker recipe, and I crossed my fingers and hoped it would be delicious. It went together in a matter of minutes (plus chilling the crust in the fridge briefly). It came out of the oven looking great. And, unfortunately, it had to chill overnight, so I couldn't yet determine how it tasted right away.
The verdict: it was fantastic. It wasn't so tall and pretty as the original. It didn't feed an army. But, it tasted good, and it's something I could throw together with ease most anytime. I guarantee my husband would take that anyday. (He's not big on complicated.)
I also put together a quick topping that was super yummy.
Here are both of those recipes:
Cheesecake
Graham Cracker Crust
1 1/2 c. graham cracker crumbs (about 20 squares) - I might use a little less than this next time. The crust was fairly thick.
1/4 c. sugar
6 TB butter
Mix together crumbs, sugar and butter. Press firmly and evenly against the bottom and sides of an ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
Filling
2 packages (8 oz each) cream cheese, at room temperature
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
Heat oven to 325 degrees. Beat the cream cheese in a large bowl on medium speed until smooth. Gradually beat in sugar and vanilla until smooth. Beat in eggs, one at a time.
Pour the cheesecake filling into the crust and spread evenly. Bake about 40 minutes or until filling is nearly set (It was just a bit jiggly in the center still). Place pan on cooling rack. Let cool 30 minutes. Chill overnight in the refrigerator.
Triple Berry Topping
1 can (21 oz) cherry pie filling
1 pint strawberries, sliced - I didn't quite use the whole pint, but you could.
1 small container (6 oz, I think) raspberries
2 tsp. fresh lemon juice
Combine all ingredients. Chill until ready to serve cheesecake. I would recommend making this the same day you plan on serving the cheesecake, so that the berries will still have the right texture and not water down the sauce.
Enjoy!
