My favorite thing about cheesecake is how very much my 2 sons enjoyed eating it when they were little. They'd often request it for their "birthday cakes."
That is so sweet! My son did love cheesecake, too. And I think cheesecake is a fabulous birthday cake! It’s just making it enough so you feel comfortable doing so…
My cousin had a tiered cheesecake for her wedding. With buttercream icing. It was good, but it didn't need the buttercream. ;)
My Kitchenaid came with two bowls (metal and glass) and two paddles, so I'm lucky to not have to transfer things before folding. Though, for eggs or whipping cream, I use the whisk attachment.
One thing I love to do is add fairly finely chopped walnuts to a graham cracker crust instead of sugar. It adds a dimension to the crust flavor and, as you say, graham crackers start out sweet.
My moms recipe had the sour cream topping, and used crushed Zweiback (spelling?) “baby toast” crackers for the crust. I don’t think she separated the eggs. Somehow her handwritten recipe card was lost so I have cobbled together s few recipes and have come close. But graham cracker crust! Can’t find those baby toasts anymore!
You might find Zwieback with baby food if you can't find it in the cookie aisle. Looks like Nabisco still makes it. Gerber, too. There are some Euro brands, too.
Cheesecake was a staple of family parties when I was a kid. My mother’s cheesecake was similar to this recipe. I remember that hers invariably had a crack that she covered artfully with cut fruit, usually berries. It was always delicious and a big hit. I’m looking forward to giving this one a try--and the Basque version too.
So excited to make this recipe. My son has asked me numerous times why I do not make cheesecakes. I told him not my thing! So excited to surprise him! 🤞
Impeccable timing! I've been imagining cheesecake and thinking of buying a slice at beloved Martine's Pastries in Lexington, KY -- but now I'm inspired to make and share. Lovely!
What I love about cheesecake besides everything is the velvety richness and creaminess that makes me feel as if I am allowing myself to indulge , enjoying every minute of it and then it’s back to reality🤪
East to follow recipe. I tried to mix 50% cream cheese and 50% ricotta to make it lighter. It turned out bit wet and cheesy and I am not sure if it’s because I used ricotta or some other reason. Will try again without changing anything.
Well, I might have to try Eleanor's, but I made your lemon cheesecake with a gingersnap crust from one of your early cookbooks and it was sublime! I'd gotten away from making cheesecakes, as for a while there in high school, I seemed to make them weekly and kinda got burned out on them. Took me a good 45 years, but here I am, baking them again.
I think to go back and make some of those recipes from your younger self is a vey good thing, Anna! I highly recommend. And I feel like I am on that path at this very moment. Our tastes change, don’t you think? I am ready for plain and simple. I cannot tell you how much Eleanor’s Cheesecake resonated with me. It was just so lovely.
It’s so versatile and easy to make. To someone who doesn’t cook it tastes like you went over the top to make it. It’s probably my most requested dessert to bring to work. I make a top layer with sour cream. You’re right though, the ingredients have to be room temperature or it will come out a little grainy.
My favorite thing about cheesecake is how very much my 2 sons enjoyed eating it when they were little. They'd often request it for their "birthday cakes."
That is so sweet! My son did love cheesecake, too. And I think cheesecake is a fabulous birthday cake! It’s just making it enough so you feel comfortable doing so…
Sounds delicious and easy.
My cousin had a tiered cheesecake for her wedding. With buttercream icing. It was good, but it didn't need the buttercream. ;)
My Kitchenaid came with two bowls (metal and glass) and two paddles, so I'm lucky to not have to transfer things before folding. Though, for eggs or whipping cream, I use the whisk attachment.
That is so nice to have the extra bowl and paddle. I haven’t seen a tiered cheesecake but thinking ganache or caramel between layers might work?
One thing I love to do is add fairly finely chopped walnuts to a graham cracker crust instead of sugar. It adds a dimension to the crust flavor and, as you say, graham crackers start out sweet.
Great idea! You are right about not needing sugar.
My moms recipe had the sour cream topping, and used crushed Zweiback (spelling?) “baby toast” crackers for the crust. I don’t think she separated the eggs. Somehow her handwritten recipe card was lost so I have cobbled together s few recipes and have come close. But graham cracker crust! Can’t find those baby toasts anymore!
You might find Zwieback with baby food if you can't find it in the cookie aisle. Looks like Nabisco still makes it. Gerber, too. There are some Euro brands, too.
Good suggestions! ❤️
Great ideas, thank you!
Love a sour cream topping. Such a nice touch! ❤️
I'm frying up curry chicken and reading this. What a combo! Thanks Jolene!!!
Perfect combo!
Cheesecake was a staple of family parties when I was a kid. My mother’s cheesecake was similar to this recipe. I remember that hers invariably had a crack that she covered artfully with cut fruit, usually berries. It was always delicious and a big hit. I’m looking forward to giving this one a try--and the Basque version too.
You are so right about the topping designed to cover cracks. I had never baked a more perfect cheesecake and await your verdict!
It DOES look perfect! I will give it a try and let you know.
❤️❤️❤️
Drooling 😋
It’s a goodie!
So excited to make this recipe. My son has asked me numerous times why I do not make cheesecakes. I told him not my thing! So excited to surprise him! 🤞
Aha! So much psychology here. Do you think there are cheesecake people - people who bake it - and then the rest of us?
Impeccable timing! I've been imagining cheesecake and thinking of buying a slice at beloved Martine's Pastries in Lexington, KY -- but now I'm inspired to make and share. Lovely!
Bake it! And let me know what you think!
What I love about cheesecake besides everything is the velvety richness and creaminess that makes me feel as if I am allowing myself to indulge , enjoying every minute of it and then it’s back to reality🤪
That’s a really good point! Cheesecake allows us to indulge, escape reality, and just say to heck with it for a few bites!
East to follow recipe. I tried to mix 50% cream cheese and 50% ricotta to make it lighter. It turned out bit wet and cheesy and I am not sure if it’s because I used ricotta or some other reason. Will try again without changing anything.
That’s too bad! Nice idea. Will bet it was the ricotta.
Well, I might have to try Eleanor's, but I made your lemon cheesecake with a gingersnap crust from one of your early cookbooks and it was sublime! I'd gotten away from making cheesecakes, as for a while there in high school, I seemed to make them weekly and kinda got burned out on them. Took me a good 45 years, but here I am, baking them again.
I think to go back and make some of those recipes from your younger self is a vey good thing, Anna! I highly recommend. And I feel like I am on that path at this very moment. Our tastes change, don’t you think? I am ready for plain and simple. I cannot tell you how much Eleanor’s Cheesecake resonated with me. It was just so lovely.
It’s so versatile and easy to make. To someone who doesn’t cook it tastes like you went over the top to make it. It’s probably my most requested dessert to bring to work. I make a top layer with sour cream. You’re right though, the ingredients have to be room temperature or it will come out a little grainy.
You are right, Leslie. It’s a win-win. Next time I make Eleanor’s cheesecake, I’m making an Oreo cookie crust.
That sounds tasty!
ain't it though!
Meyer lemon zest would be nice too! 💛