>My First Ever Cheesecake


Jon dared me. So I did it. And who thinks of making a cheesecake at 10 o’ clock at night? But he dared me.

I’d never made a cheesecake before, but with being dared and all, and a three day weekend, and that 650 page behemoth of a desserts cookbook, why not?

First comes the graham cracker crust, which I mixed in my food processor with 5 tbsp cold butter, a tablespoon of sugar, and the crumbs of 9 graham crackers. 25 minutes at 325…voila…beautiful.

There were 5 packets of cream cheese and lots o’ eggs involved in the filling. 4 eggs + 1 yolk to be exact. Cup and a half of sugar. Tablespoon of lemon juice. 1 1/2 tsp vanilla. All of that beat well in the KitchenAid.

To make my raspberry puree, I added the juice of one lemon, a pint of raspberries, and sugar to a sauce pan. The thing about raspberries is that once you heat them, the fall apart on their own. So no mashing or food processing was necessary.

I spooned my filling into my spring form pan, and swirled in my puree. An hour and fifteen minutes at 325 and my beautiful cheesecake was done!

It needed to chill overnight of course, but it felt oh-so-good to spend a lazy day in bed, and then to take a bite of something special that I made all by myself. 🙂

ps. Barbara Fairchild gets no credit for the raspberry puree. That’s all me.


About meganbrocato

Megan is a self-proclaimed foodie. Born in New Orleans, raised in Chicago, and now residing in Denver,Colorado, she has been exposed to quite the variety of cuisines and dining cultures. Onions and Garlic was launched in December 2010 as a platform to share recipes and foodie facts.

Posted on January 18, 2011, in Uncategorized. Bookmark the permalink. Leave a comment.

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