Classic Cheesecake

This weekend is my moms birthday so cheesecake it is!

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She always loves it, and so does everyone else. We use a kraft recipe. Embarrassing right? But so good! And easy. So forgive me!

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It’s even amazing uncooked! Wait a minute, that’s not a very remarkable trait…

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We made a deliciously fresh dinner of rosemary corn, kale and first of the season pomegranate salad, roasted sweet potatoes, couscous and CSA tomatoes! So beautiful!

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And for breakfast was a beet and goat cheese tart with homemade puff pastry. I will share that later, I still don’t completely understand puff pastry!

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And of course there’s presents….

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And back to cheesecake!

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I’ve made so many different types of cheesecake, but the original has always been my favorite. Soooo GOOD! And everyone knows cheesecake is the best type of cake. At least I do.

 

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I made a mess. Never put your mixer on high and walk away from it. Thankfully I had help!

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Doggy mops cleaned it up for me. They are very thorough.

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And we ended up with a delicious cheesecake!

For the crust

1 1/2 cups graham cracker crumbs, we used some off brand biscuits to steer away from hydrogenated oils.
3 tablespoons sugar1/3 cup browned butter

Mix ingredients together and press down onto the bottom of a 9-inch spring form pan.

For the filling

4 packages cream cheese, room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla

Preheat oven to 325 degrees F.

Cream together all ingredients.

Pour on top of graham cracker crust. Bake for 1-1 1/2 hour.

Chill for 4 hours in the fridge, also tastes delicious out of the freezer.

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Happy Birthday Mommy! I love you!

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