Twenty -four years I’ve maintained the same job as the mother. Married for all my life, thank you. I’m “that middle aged woman.” No, I don’t think I’m still young. Dang, I can see in the mirror. My point? Its amazing how many excuses one can find to procrastinate. I pretty much have perfected the art, peeps. I have three lovely, young adults in training. Still they want me on a limited basis and I choose to always be available on a moments notice, mostly. You see, if you were paying any attention, I did use the term, “on a limited basis.” They get older, more independent, and make decisions and choices on their own. At least that’s the plan. Prayerfully, I hope they make good ones. At least for them. Maybe not what I would choose for them, however, they are not me. They are them. Right?
Two of the three adults in training are, as I write, on an adventure of a lifetime. You see these words are from my perspective. They still have a lifetime ahead and so they will have many more experiences. Still I’m pretty sure they will treasure the memory of the 6 weeks in Australia together for a lifetime. Just makes me smile to think they might. That special connection they will share and remember and share with the families they create. I know…. getting a little sappy. Sorry. Anyway, I’m all grown up (Wowza) and so I’m supposed to be able to cope with kids being on the other side of the earth with maturity and wisdom. I’m trying. Thankfully, our world’s population is really smart and has created an electronic world with instant communication. What a relief for Mom and Dad. We can at least know they are breathing. They are, and they are having an amazing time together. I hear they are making friends on the other side of the globe. Kind of expands the scope of things, huh? (I’ve never traveled across the pond….yet) I think it is amazing how small technology makes the scope of ones world.
Really? I know, this is a food blog. I just wanted to share my confession, and let you know, (if you’re reading this at all) how it is that I have put blogging on the shelf for a time while trying to keep my feet on the ground. There is much more, but somehow this blogging thing becomes very one sided if allowed. That is a continual struggle I have…frankly, I’m not sure my life is all that interesting to others and the “I” part of it is bothersome to me.
My part-time position at a local grocery store bakery, baking specialty items from scratch has perked along for about one year now. That has changed the scheme of things around this house a little. There have been some birthdays at my work place that I felt deserved a little treat or two. I managed to snap a quick photo of one of them just to “get the ball rolling.” I’ll even share a beloved recipe, which is rare in these parts. I hope you’ve enjoyed your visit here and I thank you for taking the time to read…. there will be more confessions, probably, while trying to maintain some measure of brevity.
This cheesecake is one I have made many times. Its a recipe I have argued with and tinkered with and it still works each time. Not for the faint of heart. Seriously, if you have calorie counting issues or are type A and not at all able to bend from your “gym rat” diet regime not even for just one day, RUN I say, as fast as you can. Or just click away now. This one is a bender and it will please your palate. Simple, creamy, and deliciously decadent.
2 1/2 Pounds Cream Cheese
1 3/4 Cups Granulated Sugar
3 Tablespoons All-Purpose Flour
1/2 Teaspoon Grated Lemon Zest
1/2 Teaspoon Grated Orange Zest
2 Egg Yolks
5 Large Eggs
1/4 Cup Heavy Cream
1. Preheat the oven to 475 degrees
2. In a large mixing bowl, beat the cream cheese until it is light and fluffy.
3. Mix in the sugar and flour, and continue beating until smooth.
4. Add the grated zest, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended.
5. Stir in the heavy cream and mix only briefly.
6. Pour the mixture into the prepared crust and bake for 15 minutes at 475 degrees, then reduce the oven temperature to 200 degrees and continue to bake for another hour.
7. When the cakes is done, turn off the oven and allow the cake to cool slowly for an additional hour. Remove the cake from the oven and cool to room temperature. Chill overnight before serving.
My favorite crust for this cheesecake is a shortbread crust but some prefer traditional graham cracker. This recipes requires a 10-inch springform pan. It will serve up to 16. Below is the shortbread crust recipe if you would like to try it.
1 1/2 Cups Sifted All Purpose Flour
1/4 to 1/3 Cup Granulated Sugar
1 Large Egg, Separated, and Yolk Lightly Beaten
1/2 Cup of Softened Butter
1. Place flour and sugar in the center of a flat working surface and mix together. Form a small depression or well in the center of the mound.
2. Add the beaten yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly, using hands- no substitute for warm hands.
4. Shape the dough into a ball and wrap in plastic wrap to chill.
Here is where I simply dump all the crumbs or the ball into my buttered/sprayed pan and smush it all evenly into the bottom.
Bake it for 15 or so minutes in a 400 degree oven or until its lightly golden. Allow it to cool before pouring your cheesecake batter inside the pan.
(Feel free to add 1 teaspoon of vanilla or perhaps 1 teaspoon of grated lemon zest. I like to add my favorite liqueur to the mixture.)
The remaining egg white can be used to brush across the baked crust to help seal it from becoming soggy. I do this sometimes when it won’t be consumed entirely in one day. Just depends on when it will be served.
I hope you enjoy eating this classic, crowd pleasing cheesecake. Although it is substantial it is light in flavor and texture. Enjoy!
This recipe is from The Joy of Cheesecake by Dana Bovbjerg & Jeremy Iggers.