PHILADELPHIA CHEESECAKE RECIPE

GREAT COOKS GET READY FOR THANKSGIVING
PHILADELPHIA CHEESECAKE RECIPE

   We have just over two weeks before Thanksgiving.  Great cooks are already preparing so the stress isn't overwhelming.  Besides the meal, we have extra cleaning to do, shopping, preparing, and still have our daily lives to live.  So, let me help with a few tips:

1.  Study the weekly ads for the best prices to save on the groceries

     you know you will require, including the sage.

2.  Start cleaning the house one room at a time.  There is time to keep from

     being stressed.  Invite friends/family to a "cleaning house" party.  Make it

     fun.  Who knows, we may start another tradition.

3.  Bake what you can in advance. 

      A.  Right now, you can bake the cornbread and biscuits for the stuffing

            and freeze it until you are ready for it.

      B.  You can make cookie dough now and freeze it if you will be offering

            cookies for Thanksgiving.  I like the sugar cookies.

      C.  Bake your cheesecake now and freeze it.

4.  Make sure your decorations are worthy.  If you need to replace a piece,

     shop now, before the stores are so full and the selection is reduces.

Here is one of my favorite cheesecake recipes.  I have never had a complaint on this.  I will not eat those "plastic" cheesecakes that are purchased in the grocery stores. 

Philadelphia New York Cheesecake

9  Honey Maid Honey Grahams, crushed (1 1/2C.)

1  C. + 3 T. sugar, divided

3  T. butter, melted

5   pkg. (8 oz. each) Philadelphia Cream Cheese, softened

3   T. all purpose flour

1   T. vanilla

1   C. sour cream

4   eggs

1   can (21 oz.) cherry pie filling

* This recipe is best made the day before you plan to eat it so it can set.

Heat oven to 325 degrees F.  Mix crumbs, 3 T. sugar and butter; press firmly onto bottom of 9-inch springform pan.  (I like to double the amount of crust) Bake 10 minutes.

Meanwhile, beat cream cheese, remaining sugar (1 cup), flour and vanilla with mixer until blended.  Add sour cream; mix well.  Add eggs, one at a time, mixing on low speed after each just until blended.  Pour over crust

Bake at 325 degrees F. for an hour and 5 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim.  Refrigerate 4 hours or overnight.

Top with pie filling. 

Prep. time: 15 minutes.  Total:  4 hours 55 minuted (including refrigerating)

**  another way to bake this is to pour a layer of melted chocolate between the base and filling.  Let it set before adding the filling.

*** Spray the sides of the pan with no-stick cooking spray to minimize cracking.  You can also wrap foil around the bottom of the springform pan and place it in a bain-marie (hot water bath) to minimize cracking.

**** My Daughter likes the cheesecake slow baked:  pre-heat the oven to 450 degrees.  Bake the cheesecake for 10-15 minutes, then turn the temperature down to 250 degrees for another hour and 15-30 minutes  (until the center of the cheesecake no longer looks glossy but instead looks dull - about 155-160 degrees if you have a thermometer).  Turn the oven off and open the door to allow the cheesecake to cool---about 15 minutes.  Then loosen the rim and allow to finish cooling on the counter.  Refrigerate over night.

    Some have suggested to start at 325 with the crust, take crust out, put filling in, return pan to oven and immediately turn down to 200 degrees and bake for 2 - 3 hours

   Here is another thought:   I let mine completely cool on counter. Then I put it in fridge and dont remove spring tell next day. It was a trick I was told and so far not had it happened again

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