What could we be making....
Cheesecake!!
I recently spent an excessive amount of time researching the BEST NY cheesecake recipe, and after scanning over dozens of websites and reading hundreds of reviews I chose Food Network's New York Cheesecake and was not disappointed!
My mom was in town for the weekend and arrived bearing gifts.
1. A new cuisinart (after the pea pesto debacle)
2. A springform pan
We set to work using both of my new kitchen toys
The suggestion to use a measuring cup to press the crumbs into the base was super helpful. Our curst was already slightly thicker than suggested, but please, who doesn't love a graham cracker crust!?
We popped the crust in the oven at 350 and watched as it turned a perfect golden brown
This was also the first time my new hand held mixer was put to use. The cake would have been impossible without it!
Lemon zest goes a long way
This recipe and really all cheesecake recipes call for a lot of cooking then cooling, cooking then cooling
So now, we cool
After the cheesecake had cooled for a few hours it was time to add the top layer. Instead of using creme fraiche we used sour cream.
Worked perfectly!
14 hours later, our cheesecake was ready!
The cheesecake on Sunday was delicious, but the cheesecake on Wednesday was FANTASTIC!
Thank you mom for all your help, my new kitchen gadgets and everything you do!
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