My parents came up for a visit so my dad could Bike for Banchero with Kelly. It was a great weekend made better by cheesecake. It turned out delicious! I consider this one of the best cheesecakes I've ever tasted. I know that's a bold statement but the thing is, there's no pucker face with this cheesecake. It was sweet but not too sweet and the sweet preserves on top made it just right.
Here's what I and sous-chef Mom revised: We cut out several steps by purchasing a large (you have to get the large) Keebler graham crust. So obviously I went with a traditional round instead of square pan. But the recipe fills a large pie crust perfectly.
My only other revisions were: Stevia instead of cane sugar and strawberry topping instead of raspberry. After that, we followed the recipe to a T. Mom was there overseeing things, not allowing me to "eye" the measurements this time. I checked it at 45 minutes in the oven and it was DONE. Just starting to brown, in fact, so beware of that.
And finally, we didn't do this but my mom had a great cheater idea for next time: If you want a little crunch at the bottom, crush those slivered almonds and sprinkle them on the bottom of your store-bought crust before adding the filling.
|She's a beauty.|
|Dessert at dusk.|
|Caught with her mouth full! I might get in trouble for this one.|