Saturday, November 15, 2008

Getting Ready for Thanksgiving- New York Style Cheesecake

"What can I bring?"

I admit, I have a sweet tooth. And most desserts are not naturally wheat-free. Pumpkin pie, lemon cake, chocolate chip cookies. This being said, dessert of something I often volunteer to make for get-togethers. The following cheesecake is always a hit, and frequently requested for the next get-together. This is the real deal. No jello, no whipped cream. This is thick, rich, baked cheese cake. Like most of my recipes, I've altered, tweaked and fiddled. The original came from the Frugal Gourmet.

The "blender" in the recipe is your standard, old-fashioned Oster-style blender. Like you made milk-shakes in when you were a kid and margaritas before Margarita machines came along.

New York Style Cheesecake Serves 8-12
1 cup Health Valley Rice Bran Crackers crumbs
3/4 cup sugar, divided
1/4 cup plus 2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
1 pound cream cheese, cut into small pieces

Combine cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter and line the bottom of an 8 or 9 inch ungreased spring-form pan.

Blend sour cream, remaining 1/2 cup sugar, eggs, and vanilla in blender for 1 minute. Add cream cheese and blend until smooth.

With the top on and the feeder cap removed, blend in 2 tablespoons melted butter. Pour mixture into the prepared spring-form pan.

Bake in lower third of 325 degree oven for 45 minutes. After baking, remove from oven and turn oven to broil. Watching very carefully, broil the cheesecake just until the top begins to show attactrive spots of brown. You don't want to have all this work in your cheesecake and burn the top.

Refirgerate at least four hours, but preferably overnight. Serve sparingly-- this is very rich!

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