Cheesecake.....
UPDATE: My apologies but life exploded and I am in the process of moving for the second time this year..so needless to say the recipe is still not posted..I promise to get to it ASAP! I(I move next week so hopefully not long after that.)
My mom used to make an incredible cheesecake usually during the holidays she would make one but it is very lengthy process and it has been many years since she made one.
It is so far and away different than any cheesecake you can buy anywhere I have tried that when she finally helped teach me to make it last Christmas I find I just cannot face anyone else's again.
Most cheesecakes even the fancy restaurant ones I have had are maybe 2-2.5 inches high, cheesy sweet with a graham cracker crust.
Mom's is about 3.5/4" high, has a deeper flavor with a lovely lemon tang a sweetened sour cream topping and the crust...well the crust is like a warm, soft, buttery shortbread cookie!
The picture is of the smaller cheesecakes we made so they are also a little shorter AND smaller (about 6.5") than the full size cheesecake.
This post is more about a disclaimer, the recipe will follow in about a week or sooner, it is not a simple recipe so bear with me on how long it takes to transcribe it.
Cheesecake is not something you decide to throw together the night before a party, ESPECIALLY if you have never made one before. You need to do testers, see how your oven works, etc..like doing a souffle it can go wrong, horribly horribly wrong if the oven isn't right, water gets into the mold etc..
It requires patience and a willingness to possibly make it more than once to get it just right before you make it for that party! So if you are looking for something to make for your Wednesday night bridge club this week and and you've never made this recipe or any real cheesecake...you might wanna hold off on it.
HOWEVER once you actually get the hang of this recipe your friends will freak out over it, well I hope they will, I know my friends did. It is creamy, lemony(I use meyer lemons) treat that just melts in your mouth, it also freezes beautifully. The recipe either makes 1 BIG cheesecake or three small cheesecakes(one of the small ones is pictured above.)
Soo stay tuned and later this week it will appear.
My mom used to make an incredible cheesecake usually during the holidays she would make one but it is very lengthy process and it has been many years since she made one.
It is so far and away different than any cheesecake you can buy anywhere I have tried that when she finally helped teach me to make it last Christmas I find I just cannot face anyone else's again.
Most cheesecakes even the fancy restaurant ones I have had are maybe 2-2.5 inches high, cheesy sweet with a graham cracker crust.
Mom's is about 3.5/4" high, has a deeper flavor with a lovely lemon tang a sweetened sour cream topping and the crust...well the crust is like a warm, soft, buttery shortbread cookie!
The picture is of the smaller cheesecakes we made so they are also a little shorter AND smaller (about 6.5") than the full size cheesecake.
This post is more about a disclaimer, the recipe will follow in about a week or sooner, it is not a simple recipe so bear with me on how long it takes to transcribe it.
Cheesecake is not something you decide to throw together the night before a party, ESPECIALLY if you have never made one before. You need to do testers, see how your oven works, etc..like doing a souffle it can go wrong, horribly horribly wrong if the oven isn't right, water gets into the mold etc..
It requires patience and a willingness to possibly make it more than once to get it just right before you make it for that party! So if you are looking for something to make for your Wednesday night bridge club this week and and you've never made this recipe or any real cheesecake...you might wanna hold off on it.
HOWEVER once you actually get the hang of this recipe your friends will freak out over it, well I hope they will, I know my friends did. It is creamy, lemony(I use meyer lemons) treat that just melts in your mouth, it also freezes beautifully. The recipe either makes 1 BIG cheesecake or three small cheesecakes(one of the small ones is pictured above.)
Soo stay tuned and later this week it will appear.
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