Once upon a time, I was a picky eater. I would snub my nose at all kinds of food and talk myself into not liking them. I was so young, so dumb and so worried about the size of my buttocks.
Why does that word always remind me of Forrest Gump?
Anyhoo, how things have changed.
Many Christmases ago, I worked with a lady who had moved to our small little town from New York and she was always baking wonderful, sinful things and bringing them into work for us all to enjoy. One day, she brought cheesecake. I didn’t like cheesecake. I had convinced myself that cheesecake was yucky and nasty and evil. But she made me try it and my buttocks has never been the same.
Ella and I have been making a few to share with friends for the holidays. She is the official egg breaker.
Because it’s the holidays, I will share with you her recipe. It is wonderful and great and full of calories.
The best things in life are always full of calories.
NEW YORK CHEESECAKE
Crust:
1 7/8 cups of ground graham cracker crumbs (about 1 1/2 packages)
1 stick of butter, melted
4 1/2 Tbsp sugar
In a food processor, crumble graham crackers. Add melted butter and sugar and mix well. Pat into sides and bottom of spring pan. Place in freezer to chill.
Cake:
5 8oz. cream cheese, softened
1 tsp vanilla
2 tsp lemon juice
1 1/3 cup sugar
3 Tbsp flour
1/4 tsp salt
6 eggs
1/2 cup heavy cream
In stand mixer, beat cream cheese about 5 minutes. Add vanilla and lemon and mix until fluffy. In a separate bowl, combine flour, sugar and salt. Combine. Turn mixer on low and gradually blend flour mixture into cream cheese. Add eggs one at a time, mixing each well.
Remove bowl from mixer and add heavy cream, mixing gently by hand.
Pour into crust.
Bake 5 to 8 minutes at 500 degrees or until edges are golden brown. Turn down oven to 350 degrees and continue to bake for 1 hour. Be sure not to open the oven as cheesecake will collapse.
Cool in spring pan for an hour or more and then remove sides.
Enjoy and eat the whole thing yourself.
