Last night I baked it and tucked into the fridge. Cheesecake is one of those desserts that really needs to be made a day ahead so that the flavors can fully develop. My version is dense and creamy with the silkiest of textures. Not at all like those fluffy creations that restaurants try to palm off as the real thing. We are talking about something with a gazillion calories per slice. There is no such thing as low cal cheesecake. This of course makes it the perfect treat for Max, who needs every calorie we can stuff inside him (heck he gets ice cream three times a day and is still rail thin).
So here it is:
Originally uploaded by Teckelcar.
The recipe is originally from “The Frugal Gourmet”, but with modifications.
1 cup Oreo cookie crumbs
¾ cup sugar (divided)
¼ cup plus 2 tbls melted butter
1 ½ cups sour cream
2 teaspoons vanilla
1 shot of Kahlua (optional)
1 pound cream cheese, broken into small pieces
In an ungreased springform pan, combine the Oreo cookie crumbs, ¼ cup sugar and ¼ cup melted butter. Once the mixture is blended press it down to line the bottom of the pan. In a food blender put the sour cream, the remaining ½ cup sugar, eggs, vanilla and Kahlua. Blend for one minute. Add the cream cheese and blend until the mixture is all lovely and smooth. Then, while the blender is still going, pour the remaining 2 tbls melted butter through the top. Pour the mixture into the prepared springform pan. Bake the cheese cake at 325 in the lower third of the oven for 45 minutes. Once the cake is baked, finish it off by broiling it until pretty little brown spots appear on the surface of the cheesecake. It must be refrigerated for at least 4 hours, ideally overnight. When serving, allow it to reach room temp before eating.
The original recipe called for graham cracker crumbs for the crust and had no Kahlua.
Originally uploaded by Teckelcar. It is another warm day here in Virginia (64 when I last checked) and Rebecca is looking forward to tonight’s treat.