34 Comments
Sep 6Liked by Anne Byrn

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."

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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.

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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.

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Sep 6Liked by Anne Byrn

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!

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I'm frying up curry chicken and reading this. What a combo! Thanks Jolene!!!

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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.

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Drooling 😋

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Sep 5Liked by Anne Byrn

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! 🤞

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Sep 5Liked by Anne Byrn

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!

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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🤪

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Sep 14Liked by Anne Byrn

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.

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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.

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Sep 6Liked by Anne Byrn

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.

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ain't it though!

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deletedSep 6Liked by Anne Byrn
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