besties and best of friends
they’re your friends…
some friends last a day, a week, a year
some last a
and if you’ve ever been apart from your closest friends.. when you meet again,
it’s like they’ve never left
it was my turn to host for our friend Sharon
(we have two Sharons:)
and everyone always brings an scrumptious dish
or two or three..
best of all…
the minute we walk through those front doors
- not to over-mix the batter at break-neck speed or the resulting air would cause the cheesecake to split
- a cheesecake is ready when lightly
emphasis lightlybrowned yet still wobbly in the center
- you must run a knife around the inside of the spring-form pan before allowing it to cool right in the pan so shrinking doesn’t crack the top as it cools
- cheese cake must cool completely before removing the spring-form pan or it may crack then and there
- and it has to cool and “set” before even attempting to slice into it
- if you make extra crust, you can push it right up to the top of the spring-form pan’s sides.. giving you even more yummy crust
- 2 cups graham crackers crushed
- 1/4 cup white sugar
- 1/2 unsalted butter, melted
- 1 kg cream cheese (4 large packages)
- must be full-fat,
- softened, at room temperature
- 1 cup white sugar
- 3 tbsp all-purpose flour
- 5 large eggs, room temperature
- 1/3 cup whipping cream
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
- 1 cup sour cream, must be full-fat
- 2 tbsp white sugar
- 1/2 tsp pure vanilla extract
- 1-1/4 cups cherries, rinsed and pitted
- 2 tbsp lemon juice and zest
- 1/4–1/2 cup sugar
- 1 tbsp cornstarch mixed in 1/2 cup water
- Preheat the oven to 350 F with rack in the center of the oven.
- Liberally grease a 9” spring-form pan with butter. Place it on a baking sheet to catch any leaks from the bottom of the pan.
- In a medium-sized bowl combine the graham crumbs, sugar and melted butter. Blend with a spoon until mixture “clumps” when squeezed. Press the crumbs evenly over the bottom and 1 inch up the sides. Using a flat-bottomed glass, press the crumbs to pack them firmly into the bottom.
- Cover and refrigerate while you make the filling.
- In the bowl of an electric mixer fitted with a paddle, add the cream cheese, sugar and flour. Mix on low until all is blended together and smooth, scraping down the sides periodically.
- Add the eggs, mixing well after each addition. Again, scrape down the sides as you go along.
- Add the whipping cream, lemon zest, and vanilla, mix, still on low speed, until everything is incorporated thoroughly.
- Remove the crust from the fridge and pour in the filling. Keeping the spring-form pan on the larger baking sheet, slide it into the oven.
- Bake for only 15 minutes, then lower the temperature and continue to bake for another 60-90 minutes. The cheesecake will be slightly browned and may be firm or still a touch wobbly in the center. Make sure you keep checking the progress of the baking as you go along since all oven temperatures vary.
- Remove from the oven and place on a wire rack.
- Combine the sour cream, sugar and vanilla in a small bowl. Then spread the topping over the warm cheesecake and return to the oven for a further 15 minutes.
- Remove from the oven and place on a wire rack. Gently run a sharp knife around the inside edge of the spring-form pan to loosen the cheesecake from the pan before it begins cooling. This will prevent cracks from forming.
- Allow the cake to cool completely before covering in plastic wrap and put it in the fridge for several hours, but preferably overnight.
- Add all ingredients to a medium saucepan. Heat on medium until the mixture just begins to boil.
- Reduce to a simmer and cook until cherries have softened and the sauce has thickened.
- Cool completely. Spoon over the cheesecake before serving or spoon over individual slices and serve.