More Japan photos to come, but for today I wanted to share this cheesecake recipe with you. My 20-something-year-old nephew Jason professes to be a manly guy who normally doesn't bake, but this cheesecake which he made for Thanksgiving was super, super ono.
2 pounds (4 8oz. pkgs) Philadelphia cream cheese
1 1/2 cup sugar
4 or 5 eggs (depending on size)
dash of vanilla
graham cracker crumbs
You will need two cake pans, one 8" and one 10", both 3" deep (not springform pans). Butter the inside of the smaller pan and coat with the graham cracker crumbs.
Mix the cream cheese, sugar, eggs and vanilla until smooth. Pour into 8" cake pan. Place the small pan inside the larger one and pour water around the outside, about 2" deep.
Place in an oven at 350 for 1/2 hour. Reduce temperature to 300 and bake for an additional 2 1/2 hours or until the cheesecake has risen and the top has browned. Turn the oven off and leave the cheesecake inside for another hour.
Cool the pan on a rack for one more hour, then place a plate over the top, invert the pan and wait for the cake to fall onto the plate. Top with your favorite topping.
4 comments:
oooh that looks yummylicious!
delicious and looks easy to make
Yum, looks so ono.
It was a whippier version than dense, Les. I really liked it. My sister Geri provided the pumpkin topping on a few of the slices.
Looks so easy that maybe even I could make it, Mmiissee!
Try make um, Erick.
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