Skip to main content

I Think Cheesecake Pretty Much Speaks for Itself

Paris
Paris 2012
We all have recipes we're fairly proud. My cheesecake recipe is one of them. I grew up a friend down the street whose mom would always have a cheesecake made, and sometimes she would make a second one just for me. We would put that pre-made canned cherry pie filling on top of. Looking back, that part wasn't that good, but that was before I really discovered great food.

For our wedding, we were trying to go low budget and had a friend of a friend bake some cheesecakes. They baked them ahead of time brought them in a cooler. I looked for a picture of the wedding cakes or maybe even us at our wedding, but all I could find was this one from our trip to Paris for our 4th anniversary.

For her birthday this year, Jessica asked me to make a cheesecake for her party. I was more than happy to.



The recipe:

For the crust:
1 1/2 Cups cinnamon-sugar graham cracker crumbs
2/3 Cup unsalted butter - melted
1 Tbsp sugar

Combine. Spread the mixture on the bottom of a spring form pan. Press the crust down with your fingers, making sure to spread evenly. Bake at 350 degrees for 10 minutes.

**Note: I have found that spring form pans leak, no matter how good quality they may be. Place the spring form pan in a sheet pan to avoid a mess in your oven,


For the filling:
16 oz cream cheese
2/3 Cup sugar
1 Cup plain Greek Yogurt
4 large eggs
1 egg yolk
1 1/2 Tbsp vanilla
1/2 Cup heavy cream (you can also substitute 1/2 cup of plain Greek Yogurt in place of the heavy cream)

Combine ingredients in the order listed, letting mix well in between ingredients. You may have to scrape the bottom of the mixing bowl to make sure everything is well mixed. Pour in to the spring form pan with the crust. Bake at 325 degrees for 40 minutes. Turn the oven off and let cool overnight in the oven with the door closed. This will help to minimize settling. Chill before serving.

Cheesecake
Slice of delicious cheesecake. Fruit optional.


Comments

Popular posts from this blog

Best Houston Coffee Shops

Anyone who knows me really well, knows that I drink a lot of coffee. So it seems fitting to compile a list of my favorite coffee shops around Houston. This list was surprisingly hard to make. There are so many great places to get a cup of coffee in this city, that limiting it to 10 meant leaving out some of those great places. Why 10? Well, a Top 10 list seems pretty standard, and I've already started a trend with the Houston Essential Restaurants 2016 post!

To be a great coffee shop is pretty simple. Good music, WiFi, comfy chairs are a plus, but overall good coffee! Oh and one more thing, it has to be a Houston original.




Paper Co Coffee
1100 Elder Street

Look for the blue door. Paper Co Coffee is located just across Buffalo Bayou from downtown. There is an art gallery off to the side that is always great to walk through.








Mod Coffee (Galveston, TX)
2126 Post Office St, Galveston, TX, 77550

I've always enjoyed heading to The Strand down in Galveston, but lately I've enjoyed…

Cleaning Cast Iron Skillets and Carbon Steel Woks

It has probably happened to each of us at some point. You get a nice cast iron skillet seasoned to perfection and someone comes behind you and cleans it with soap or a degreaser. So how do you clean a cast iron skillet, or in this particular case, a carbon steel wok?






I reached for my wok the other day and it was nasty. It was dust covered, had food residue, probably some dog hair, and then towards the bottom, rust. A lot of people would probably throw it out at this point. But not me, I reached for the kosher salt.



First, I rinsed the wok in some water to remove as much of the dirt and grime as I could. I left about an inch water in the bottom of the wok and added some salt. The salt is going to act as an abrasive agent on the metal. Using a paper towel or rag, rub the salt around to remove the dirt, food and rust. When you're done, apply a thin coating of mineral oil to combat the elements. I like to let it sit on the stove to let all of the water evaporate off before I put my w…

Linguine and Red Clam Sauce

One of my favorite classic Italian dishes is Linguine and Clams, especially with red sauce. I'll settle with the white or cream sauce, but I definitely prefer the tomato based sauce.

The Recipe:

3 Tablespoons Butter1 Tablespoon Olive Oil1 Shallot -  Diced3 Garlic Cloves - Minced1 Can Whole Clams1 Can Diced Tomatoes1/4 Cup Clam Juice1/4 Dry ChardonnayJuice of 1 Large Lemon1 Package Linguine1/4 Cup Chopped Parsley to GarnishSalt and PepperCrushed Red PepperParmesan Cheese (optional) Sauté the garlic, shallot, crushed red pepper, salt, and pepper in the butter and olive oil. Add in the clams and tomatoes. Stir until heated. Add in the the lemon juice, chardonnay, and clam juice. Cook until the liquid reduces by half. Stir into linguine and garnish with chopped parsley. You can top the pasta with some freshly grated Parmesan cheese as well. Sometimes I like to get fancy and  add some shrimp, scallops, or fresh clams. If you go this route, add them at the very end. They will cook very q…