It is hard to believe that this is the 300th post on K&K Test Kitchen. This blog is a little over 2 years old and it amazes me every day how far we've come! It has been a lot of fun learning about blogging, and cooking for that matter. When I first hit publish on the very first post, I don't think that I ever imagined that one day I would hit publish on post #300. A huge thank you to all of you for reading K&K Test Kitchen!
Now, I promised that today's post would be a little bit sappy. So here it goes. As much as I appreciate the support of all you lovely readers, I really want to thank my family for all their support - their support of the blog, but mostly their support for me. I am so incredibly lucky to have the family that I have! A big thanks to my mom, Kim, for her participation in the blog and for letting me take her along on this journey. She's always been my biggest fan and supported me through thick and thin. And a big thanks to my dad for teaching me everything I know about hard work and perseverance. Those values have definitely helped me stick with the blog and keep pushing myself in all my endeavors. And thanks to my sister, grandma, aunts, uncles, and cousins for all of your support and encouragement too. They are all wonderful and lovely people.
This week is both Mother's Day and my parents anniversary. Both days celebrate how awesome my parents are. I love you both so much!! Thanks for helping me become the person that I am today!
And before I get to the New York Cheesecake, just a few other things that have been on my mind lately. I've been thinking a lot about goals and trying to remind myself that I'm in control of my own destiny. Sometimes in the daily hustle of life, it becomes easy to let yourself coast and to get stuck. Well I'm saying "more doing, less talking" and I'm setting some goals with concrete actions attached to them. These links have inspired and guided some of this:
The Challenge from Lara Casey (I'm working on step one so far)
"You're so lucky" from Small Shop
Finding Joy from Fabulous K
And finally this quote I saw on Vemma's* Facebook page today:
Okay, I know you really came here for the cheesecake. Sorry for the rambling. It's difficult to figure out how much of myself to put out there on the blog, so hopefully you'll keep coming back despite this long winded post! The cheesecake is definitely the star of today's show (and the Foodbuzz 24x24 party that I hosted). This cheesecake is sinfully decadent. No cutting corners on this one (well sort of, I did use a little bit of light cream cheese). It is perfectly creamy, with a tangy topping and crunchy, buttery crust. It definitely renewed my love of cheesecake and it was so easy to make!
New York Cheesecake
From Joy of Baking
2 cups of graham cracker crumbs or finely crushed Digestive biscuits
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
32 ounces cream cheese, room temperature (I used 2 packs of full fat, one of light)
1 cup granulated white sugar
3 tablespoons all purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup sour cream (I used low fat, and it was fine)
2 tablespoons granulated white sugar
1/2 teaspoon vanilla extract
New York Cheesecake: Grease, or spray with Pam, a 9 inch springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350°F with rack in center of oven.
For the crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
For the filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250°F and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
In a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.
*We will do a post on Vemma eventually, but in case you want more info, visit my mom's site.