Monday, August 9, 2010
The beauty of cheesecake originally used to be it’s simplicity. As of late, it is a medium for food artists to express themselves in daring ways. This cheesecake however - is unpretentious - modest, yet truly superior. No add-ins or secret ingredients allow it’s smooth, creamy goodness to really shine.
I have been in a cheesecake rut most of my life. I’ve always turned to the Lion House Cheesecake recipe, and it’s a good one.
That’s why I love going to the Cheesecake Factory when I’m in a risk-taking mood. When I’ve tried my hand at various cheesecake recipes here at home, my family subtly reminds me that simple is good.
When I stumbled on this recipe - I loved how it was photographed in it’s unadulterated form - just cheesecake. The ingredients were similar, but the proportions were different from my most used recipe. It completely fills a 9” springform pan to the brim as it bakes. And, as you will notice - there’s no skimping on the rich & real ingredients that make up a decadent cheesecake.
But (my) boys will be boys. Their only criticism of this cheesecake was that it lacked a sour cream layer on top. I personally didn’t even miss it - as it is definitely rich enough. So, to satisfy their tastes - next time I will bake it in a 10” springform pan and add the sour cream layer they love.
For the complete recipe, directions, and a link to the source - go to: