Best Cheesecake Recipe Ever

I’m pretty fanatical about some things. Aren’t we all? I love foie gras. The foie gras at Frascati last night for dinner wasn’t what I was used to so I had to send it back. I also love pork belly, french fries, caesar salad, zinfandel. And cheesecake. I die for the red velvet cheesecake at the Cheesecake Factory. Pure caloric bliss!

This past weekend at a friend’s BBQ, we had the pleasure of eating home-made cheesecake and I swear to God that was the fluffiest, yummiest cheesecake I’ve had.

Our friend who baked it said it was a simple cheesecake recipe from Cooks.com. There are 17 pages of cheesecake results on that website. I think I’ve narrowed it down to this one because he mentioned the secret was to beat the eggs one at a time.

CHEESECAKE SUPREME

5 (8 oz.) pkgs. cream cheese, softened

1/4 tsp. vanilla

3/4 tsp. grated lemon or 1/4 c. lemon juice

1 3/4 c. sugar

3 tbsp. flour

1/4 tsp. salt

5 whole eggs

2 egg yolks

1/4 c. whipping cream

Beat cream cheese until creamy. Add vanilla and lemon. Gradually blend in sugar, flour and salt. Add eggs and egg yolks, one at a time, beating after each just enough to blend. Gently stir in whipping cream. Turn into crust lined pan. Bake 45-60 minutes in 300 to 350 degree oven.

CHEESECAKE SUPREME CRUST:

1 c. sifted all-purpose flour

1/4 c. sugar

1/2 c. butter

1 slightly beaten egg yolk

1/4 tsp. vanilla

Combine first two ingredients, cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat dough on sides and bottom of pan. Bake in oven about 8 minutes or until golden brown. Cake may be topped with strawberry topping or sour cream and sugar.

Picture Credit: CopyKat Recipes

I Love So Many Things

During the homily, the priest talked about some of the things my uncle loved. A few of the things caught me by surprise and it made me wonder if people know what I love.

I LOVE:

Books and libraries, fiction

Looking at great art, going to museums

Getting mail—the good kind, not bills or credit card promotions

My mom’s cooking. She cooks with a lot of fresh vegetables. Her food is healthy and good for you. But I especially love her lumpia. It’s the BEST. During the holidays, I could eat one after another, with big scoops of my aunt’s spinach dip. Amazing!

Oysters, foie gras, french fries, ice-cream cake, milk chocolate

Travelling, exploring, hiking

The Bay Area, NYC, Burning Man, Palm Springs

When others do the cooking

Pink flowers of all kinds—roses, carnations, whatever

Restaurants, wine tasting, happy hour, brunch

Steam rooms

Dresses

My amazing family and friends

What do you love? Do people know?

Restaurant Review: Hayes Street Grill

Went here last night and the bartender wasn’t very friendly. A woman sat down after me and the bartender poured her a glass of water first. Later on, the bartender asked a man if he wanted to order anything.  The man looked at me and said, “Yes but I think she was first.”

ARGH, isn’t that so rude. Not sure how customer service people can get away with shit like that. I didn’t want to tip him, yet I didn’t want him to think I was a cheapskate either. Plus the Hayes Street Grill is a nice restaurant so I felt forced to give him a normal tip.

All that angst aside, I really like this place. It’s not a zoo like Absinthe. You can sit at the bar, spread out, and do some work. The food is great. French fries are crispy. Their salads are entree-sized. Hog Island oysters are creamy. And the bar menu is a total deal after 7:30pm every day. $1.50 oysters. $2 french fries. $8 salads.

I wish I could hate this place, but we all have to go after 7:30pm one night.

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