Cheesecake

We have a tradition in the Force house that on Sunday evening, we enjoy a home cooked dessert after dinner.  We take turns choosing what that dessert will be, and I've had some wonderful requests over the last several months.  Consequently, I have learned how to make many things I have never attempted before:  key lime pie, bread pudding, coconut cream pie - just to name a few.   But it's always a night that we look forward to simply because it's the only night we're allowed to have dessert!  (okay, so we don't always stick to that rule, but we try).

I thought it would be fun to start sharing our dessert nights with all of you!  Tonight is Mason's choice, and he selected one of his favorites - CHEESECAKE!

-->

New York Cheesecake

 

-->

Crust:       2/3 cup graham cracker crumbs         3 Tbsp. butter, melted

                 2 Tbsp. sugar

Preheat oven to 350.  Spray 2 small spring form pans with cooking spray.  Mix above ingredients and press firmly into bottom and ¾ up sides of pans.  Bake for 6 minutes.  Set aside.

Filling:     8 oz. cream cheese, room temp.       ½ tsp. grated lemon rind

                 1/4 cup sugar                                     1 Tbsp. cornstarch

                 1 egg                                                  ½ cup sour cream

                 1 tsp. vanilla

In large bowl, beat together cream cheese & sugar until light and fluffy.  Beat in the egg, vanilla, lemon rind & cornstarch until thoroughly mixed.  Stir in sour cream until well blended.  Pour into prepared crust (marble with 2 pureed strawberries, if desired) and bake on cookie sheet 25-30 minutes.  Allow to cool in the oven with door slightly ajar for 45 minutes.  Cool on rack and refrigerate at least 2 hours.