I just realized that it's been ages since I shared a dessert recipe but I have been lazy this summer and have not entertained at all. I usually make a dessert when I have guests, a great excuse to try something new and post it on the blog. The fact that the weather has been miserable doesn't help either. We have had rain practically every weekend...really big downpours is a better word.
Today, looking at my now inactive lake blog, My Kitchen by the Lake, I came across a recipe that I am sure most of you have not seen. It was published almost two years ago shortly after my favorite neighbors moved out of town. She loves cheesecake and I made this dessert for her farewell dinner. The original post is here
It also gives me the chance to make it up to Ina after the bad review I gave her frozen meals. This is her recipe and it's typical of what we have all come to expect from her. Simple, easy, delicious and more importantly, reliable.
Strawberry cheesecake is a favorite of expectant mothers...wonder why. If you have one in your life, this will bring a big smile to her face!
Prep 30 min Cook1 hr 30 min
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries (I used strawberries because that is what she likes and she is expecting!)
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Check 5 or 10 minutes before in case your oven runs hot, like mine. It should not be perfectly set...it should jiggle a bit in the center.
Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries/strawberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Note: Measure your springform pan. The bottom of mine measures 9 inches.
Recipe adapted from Ina Garten