I was sitting, waiting, wishing, you believed in superstitions…..
hold it! Those are song lyrics!
“Sitting, Waiting, Wishing” by Jack Johnson. Great song. It’s on my Ipod. Now that I think about it, I haven’t heard it in awhile. Hmmm.
However, that tidbit of info has nothing to do with this post. I am anxiously awaiting for the Fedex deliveryman. He is (allegedly) delivering a very important package to me today.
** key word in that previous sentence —> allegedly **
In the interim, have a slice of cheesecake.
These cheesecake has garnered more praise (and a few marriage proposals) for me every time I make it. It’s so incredibly simple, absolutely delicious, and comes out perfectly. Just make sure to chill it for several hours before you attempt to cut it – it really does need that resting period to properly set up.
Ultimate Cheesecake – adapted from Tyler Florence
2 cups finely ground graham crackers
1 stick unsalted butter, melted
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs – room temperature
1 cup sugar
1 pint sour cream – room temperature
1 tbs vanilla extract
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate while preparing the filling.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.