Breakfast in Bed – Cheesecake

Cheesecake 9

Post by Alison Hein.

From the depths of my ancient recipe box, buried beneath layers of tattered newspaper clippings and scribbled notes, I found the remnants of an old family favorite – cheesecake! Trouble was, this recipe was jotted down in an abbreviated fashion – omitting minor details such as oven temperature settings, baking time, and order of mixing ingredients.

Trial, tribulation, and a faint stirring of memories finally resulted in a successful product. I altered it a bit, increasing the amount of fresh lemon juice, and topping with fresh cherries instead of additional graham cracker crumbs.

Cheesecake 1

It takes time to bake this cake, and some babysitting during the process. The top may crack a little, and a natural depression will form after cooling. Never fear – this is the perfect spot for piling on a bunch of ruby ripe fruit. Add a spot of whipped cream, if you like, and cherish the details of this family favorite breakfast in bed.

Ingredients

Cake

1 tablespoon butter
2 to 4 ounces graham crackers
2 pounds cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
1 tablespoon fresh lemon juice
½ teaspoon salt

Cheesecake 2

Topping

2 cups sour cream
¼ cup sugar
1 egg
1 tablespoon fresh lemon juice
1 dry pint fresh fruit, such as cherries or strawberries, for topping
Whipped cream, for garnish (optional)

Special Equipment

Spring-form pan

Cheesecake 4

Preparation

Preheat oven to 325°. Place graham crackers in a sealable plastic bag. Break into crumbs using a tool (rolling pin, pan, etc.) to crush crackers. Generously grease a large spring-form pan with the tablespoon of butter. Cover butter with graham cracker crumbs and set aside.

To make cake, add cream cheese, sugar, eggs, sour cream, lemon juice and salt to a food processor. Cream together until smooth and light. Slowly pour cake batter into prepared pan. Use a spatula to smooth top. Place in the oven and bake for 45 to 55 minutes, until cake is still slightly wobbly, but set.

Cheesecake 6

To make topping, mix together remaining sour cream, sugar, egg and lemon juice until smooth. Remove cake from oven and pour topping over cake. Bake for an additional 25 to 30 minutes until cake and topping are set. Remove from oven, let cool, then refrigerate at least 12 hours before serving. Top with fresh fruit, and garnish with whipped cream, if you like.

Makes 1 large cake, about 10 to 12 slices

Cheesecake 11

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