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My Darling Daughter's birthday was over the weekend. She and a couple of friends spent the night at our house, went shopping, and watched movies. I fed them garlic chicken, lots of fruit, and Sue H's Italian herb bread.
For a birthday cake, DD wanted cheesecake. My mother makes the best cheesecake in the world. That is not an exaggeration. I reached a point (in my pre-BTD days) that I refused to order cheesecake in a restaurant because I was always disappointed. No matter how famous the restaurant claimed it's cheesecake was, my mother's recipe was the best.
I enjoyed indulging in a couple of small pieces in honor of DD's birthday. Cheesecake may be an avoid, but it is delicious. However it occurred to me that this recipe would be beneficial and neutral for Type Bs. Oh my, how envious I am. To eat my mother's cheese cake and know that it was good for me.
So if you are Type O or A, stop reading now. But if you are Type B, here is Suzanne's Mother's cheesecake. One more thing - she always made it with regular sour cream and cream cheese. For years I have used light. It does not change the texture or the taste.
Pat in pie crust that is neutral for your Type
12 ounces cream cheese
1 Â½ cup sugar (divided)
Â½ tsp vanilla
1 pint sour cream
Pat the pie crust into a baking pan. A spring form pan works best for me.
Beat cream cheese and Â¾ cup sugar together until smooth. Add eggs and vanilla. Pour this into the Zweiback lined pan. Bake 30 minutes at 350 degrees. Cake will rise like a soufflÃ©. Remove from the oven and let it cool about 10 minutes.
Mix the sour cream with Â¾ cup sugar. Pour this on top of the cake. Put it back in the oven for 10 minutes. Let it cool 30 minutes, then refrigerate for 4 hours before serving.
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