Tuesday, May 6, 2008


Is there anything in this world that's been more abused and mistreated than the cheesecake? I have come across so many cheesecakes that are overly sugary and flavored with far too heavy a hand. Mocha, grasshopper, raspberry, oreo....I'm sorry, but yuck.

I was raised on my grandmother's cheesecake, a simple thing of understated beauty which no one could top. She would happily make it for us whenever requested and it added something special to many of our family celebrations. But I'm not giving you her recipe. She wrote it out for me once but my results never resembled hers. I always kind of thought she left something major out of either the ingredient list or the directions, but she insists she gave me the very recipe she used. I long ago gave up on that one and have realized that there are some of her dishes whose flavor I'll never be able to duplicate.

But a number of years ago, craving the heavenly flavor of a simple cheesecake, I came across a recipe somewhere on the internet and have been using it ever since. The problem is I have no idea where the recipe came from and who should be praised. I feel terrible about this because this cheesecake is a marvel: simple to make and absolutely heavenly.

For those looking for a heavy crusted chocolate turtle mudslide experience, you'll need to look elsewhere. No crust here--just the simple flavor of sweet dairy with a hint of lemon and vanilla. Fresh strawberries served alongside are all the adornment needed but even they aren't truy necessary.If you've never tried making a cheesecake, this is where you want to start. There's no crust to muddle around with and as long as you can separate eggs you are good to go. Do plan ahead in that you want this cake chilled before unmolding and serving. The recipe is here. I'd love to hear how it goes for you.

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