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

Mission Chinese: the Good, the Bad, and the Yummy

I don’t have good recall, but I vaguely remember writing how much I love Commonwealth. It must be divine intervention that my new favorite restaurant is one apartment building over. Any budding restauranteur would be wise to open up shop in the retail space sandwiched between Mission Chinese and Commonwealth. Cha-ching!

I don’t know about y’all, but I’m not really a fan of chinese food. The only time I get a craving for honey walnut prawns is when this piggy forgets to eat, throws back the cocktails, and wakes up to a pig pen of a day. Completely shot and wasted.

Not in the mood for food, but knowing that grease makes it better, I drove us shell-shocked at 2pm on a Saturday afternoon to the Mission.

“This place gets mixed reviews,” I told Dean. “Let’s check it out.”

Over a year old, the place retained the sign of its predecessor Lung Shan with Mission Chinese written in sharpie on a piece of 8×11 paper taped to the front door. Despite the lack of formalities–including seating yourself–this joint ain’t no dive. A dive is Tu Lan on 6th and Market. A dive is Cordon Bleu on California. Mission Chinese is like the downstairs area of R&G Lounge! Cmon, people, quit saying Mission Chinese is a dive. It even has one of those long, sparkly dragon puppets strung up on the ceiling.

The service is regimented–a whole gamut of non-English speaking and American-born asians who aren’t into feigning friendliness.

Our soda cans arrived on our table like they’d rolled out of a vending machine. What you see is what you get. No extra glass, no ice, no straw. I was having major doubts until the food came.

A tea cup of well-spiced szechuan pickles–which was more napa cabbage than pickles.

The tiger salad should be renamed fresh spring rolls. Not sure why they called it a salad. This was too minty. Use half the mint, please. But so fresh. I guess it was too fresh for my hungover taste buds.

Salt cod fried rice–the god of all fried rice. So light, fluffy, and tasty. Best fried rice of my asian life.

Pork belly. Ok, I already said the fried rice was the best. Do I also have to say the pork belly was the best? I must. That was the crispiest, yummiest pork belly in all my years of dreaming of fried pig parts.

A little over $30 including the tip plus leftovers for later.

FOUR HAPPY THUMBS UP!

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