This weekend is my moms birthday so cheesecake it is!
She always loves it, and so does everyone else. We use a kraft recipe. Embarrassing right? But so good! And easy. So forgive me!
It’s even amazing uncooked! Wait a minute, that’s not a very remarkable trait…
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!
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!
And of course there’s presents….
And back to cheesecake!
I made a mess. Never put your mixer on high and walk away from it. Thankfully I had help!
Doggy mops cleaned it up for me. They are very thorough.
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
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.
Happy Birthday Mommy! I love you!