Thursday, July 2, 2009

Birthday Cheesecake

Using Dorie Greenspan’s Baking, I fashioned this lovely cheesecake for my husband’s birthday—his request when I said, “What do you want for your birthday dinner?” So we had a strawberry spinach salad DSC_0098

for our entree (Isaac loved the balsamic vinaigrette due to the use of brown sugar, I think) and cheesecake for our “protein.”

The cake is made from four hunks of cream cheese, sour cream, eggs, vanilla, a little lemon zest, and lemon juice (not so much as to turn it into a lemon cheesecake, just enough to give it a little oomph). The crust is a traditional graham cracker crumb crust, made with Nabisco Honey Maid graham crackers because they were the only brand of three available that contained actual molasses.

The raspberries are from Bear Lake, via the truck parked near Wellsville. Perfectly ripe, picked this morning, they are a treasure unto themselves. The obligatory sprig of mint is from the backyard—one without so much bird poop on it.

1 comment:

  1. I have tasted cheesecake at fine restaurants in probably all the major American food cities, and this was truly the very best slice I have ever been privileged to encounter. Rich yet light, smooth yet textured, aromatic, fresh, and flavorful in every bite.
    After dinner, I would have killed myself just to preserve the moment, but there's still two-thirds of a cake to eat!