According to the Huffington Post, yesterday was National Cheesecake Day. If you go to this link, you can see pictures of many different varieties (Mmmmmmmm).
http://www.huffingtonpost.com/2010/07/30/national-cheesecake-day-2_n_665163.htmlJust recently I was thinking about going to the Cheesecake Factory and getting a generous slice to take home. My favorite of theirs is the peanut butter cup. Their cheesecake is so creamy and delicious. I might have to go get a slice this weekend.
In the spirit of full disclosure, I haven't made a cheesecake before, and it's not something that any of my family members makes on a regular basis (probably because then we would be very large people). My Mom used to know a lady that lived across the street who would say, "you know, Marilyn (that's my Mom's name) I don't need to eat ice cream anymore. I just put a scoop here and a scoop there (and she pointed to her derriere). She had a point!
I digress. In case anyone wants to make to make a cheesecake in the comfort of your own home, here is a recipe from nytimes.com
Recipe of a Lifetime: Junior's Cheesecake
1/4 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar
3 tablespoons sifted cornstarch
30 ounces (3 3/4 large packages) cream cheese, softened
1 large egg
1/2 cup heavy (whipping) cream
3/4 teaspoon vanilla extract.
1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan. Lightly coat the bottom of the pan with the graham cracker crumbs and refrigerate the pan.
2. In a large bowl, combine the sugar and the cornstarch. Beat in the cream cheese. Beat in the egg. Slowly drizzle in the heavy cream, beating constantly. Add the vanilla and stir well.
3. Pour the mixture into the prepared pan. Bake until the top is golden, 40 to 45 minutes. Cool in the pan on a wire rack for 3 hours.
Yield: 8 to 10 servings.
From ''New York Cookbook,'' by Molly O'Neill (Workman Publishing, 1992)
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